gfweb

What sort of SVs need temp monitoring? Is this for experimentation mostly?

Pavarotti preferred Lambrusco.

If the chianti tastes ok it ought to be OK. I keep those airplane-sized bottles of wine in the cabinet for just such situations. Very little chance I'll drink them, but they cook just fine. And they are about a cup, so just right for most recipes. And I don't have to open a new bottle of something drinkable.

So now it is authentic!

I love gas, but it takes different reflexes than electric. Each burner is often a little different, so I tend to judge by flame height rather than a knob setting. Flame on Low settings wont touch the pan...and often not on "high" depending on the range. The heat still rises though. Can't see you ruining a pan unless you leave it untended and dry on a high flame. No different from electric really. Gas, esp LP gas is a little "moist", but that's not a bad thing for baking. Can't see a reason to leave the oven door open when preheating. RE smoke detector: perhaps your oven flame is not adjusted properly and is making soot

Seems like a silly chef trick to me. Why not bake the carrots in the mud in which they were grown. Terroir and all that. Farm to table to a new degree!

Rotuts, how many amps does it draw?

Sauteed scallops served on paper-thin cured lardo

I'd say convenience, mostly. I 'm not sure that I have a need for intra-SV temps.

Cool! Looks like foam insulating tape. Home Depot might have something similar, but it's hard to see it cheaper than JB Prince.

So you put this on the bag and insert the needle probe through it and the seal is maintained?

A bit off topic, but I put a breath of cinnamon in many beef braises, to very good effect.

Oregano and too much garlic

If only it was that easy. I'd say the best bet is to buy the same pot and lid used on ebay. Seriously, how often do you see LC lids for sale? From 35 years old pots? It is just that easy. The only downside is that the silicone lid will allow some steam to escape, but if you put parchment paper on top of the braise this is minimized. I use this method whenever I braise in the BSO, which can hold the pot but not the lid.

Your meat sauce translates roughly to what Boston/NY/Philly people call Sunday Sauce (or in Philly "gravy"). A long-simmered tomato sauce with sausage and brasciole and pork added sequentially over hours.

Looks like a pretty generic meat sauce. Olive oil, garlic, tomatoes and tomato paste, oregano. What would it take to make it Italian enough? It might not be terribly authentic, but it seems more Italian to me than anything else. I can imagine that US Italian is laughable to a real Italian. What is it that is missing?

Get a big silicone lid. They work great on LC dutch ovens. Cost about $10.

Glucose and Dextrose are two names for the same thing. http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=5793

I use it for poison ivy a couple times a year. Its a general purpose weedkiller.

There is something nice about a braise in a big enameled dutch oven. An aluminum dutch oven or even a hotel pan would be functional, but not as nice.

There are scientists that are honest and honorable...and there are the ones that are wrong or deluded or, even worse, corrupt. Just like politicians or journalists or lawyers. Plenty of scientists and docs are appalled at agricultural antibiotics. Probably the vast majority. Personally, I don't know any who aren't appalled/scared. But the farm lobby and politics get in the way of doing the right thing.

We carry these bugs cause the world is filled with them and we are part of the world. The resistant bugs exist because the antibiotics used legitimately for infections and illegitimately (in my opinion) in factory farms exert an ecological pressure that selects for resistant bugs...and they become the normal flora. African countries with no medical care (and therefore no antibiotics) have very few resistant bugs in their people's normal flora. If we didn't use the drugs the resistance would go away in time. But we can't let people die of infection, so we use the drugs. IMHO the real problem is the routine mass treatment of hogs and chickens with antibiotics so that they can survive in cramped pestilential conditions. Dragging this back to GMOs...in my mind the risk of GMOs is trivial compared to the risk of antibiotic abuse in farming. The GMO risk is mostly hypothetical....the antibiotic overuse in farming risk is incredibly well-documented and already a problem. How can we let it go on?

GMO genes are less dangerous to transfer than the zillion natural bacterial toxins in our gut bugs. The antibiotic resistance genes show up in the bacteria in unexposed people, not in the people themselves. And we all carry these bacteria with resistance genes already. Don't think this is a logical worry.

Ecological mischief. GMO salmon were said to be "nearly sterile".

GM fish are worth a mention