gfweb

Nah. Use it all the time.

I haven't had a problem with the missing stops on one level.

The light is the only flaw to me.

Many of the above are great. Problem with the Joy of Cooking is that the illustrations are minimal and the prose telegraphic in many instances. My choice would be Beard's Theory and Practice if you can find it or even better, Bittman's How to cook Everything.

My daughter is proud that she's never had a McD's burger. I wish my slate was as clean.

David, do you care to define confit for the purposes of the challenge?

Yes. My old Vulcan almost has trouble staying lit at simmer flame, turning it lower wouldn't work out.

Might mess up a slow simmer if the burner becomes too much more efficient.

More surface area ought to mean more heat absorbed at least at higher (and maybe all) flame settings. Would it be as good on electric? Don't know... less pan would be in contact with the burner...but still it would be close enough to radiant=ly heat. Pretty nifty idea, I think.

Black is more elegant and refined.

If you are going to eat it immediately pasteurization isn't needed. If you are going to prepare it in advance you can freeze it and rewarm in the sous vide bath without pasteurization.

Nice link! The lower temp of 140F/60C might make 6 hours OK, but I'm not sure it needs to be that long in the first place. Baldwin talks about 2.5 to 3.5 hour times IIRC.

My sense is that 6 hours would not be bad, but I cannot say that I know that for a fact.

Martha Stewart is taking some pretty gross food pix and tweeting them. Comically bad photos. http://www.buzzfeed.com/rachelzarrell/someone-needs-to-tell-martha-stewart-her-food-tweets-are-dis

Bacon and brown sugar for acorns halves. I've broiled rings of acorn and then filled the centers with mashed yams flavored with a little sugar, liquid smoke and chipotle powder. Nice so long as one shows restraint with the chipotle.

This is tasty http://www.seriouseats.com/recipes/2013/11/sous-vide-deep-fried-turkey-porchetta-recipe.html?ref=box_latest

What difference do you expect from the higher temperauture? Did you ever go to 72 hours? Just curious. I would like a little more doneness. I like the rich flavor of traditionally braised ribs. Never done 72 hrs but I think I'd goose up the temp before the time.

I coincidentally did the experiment of short ribs at 24 vs 48h at 141F. 48 H is far superior. better gelatinization, more tender, tastier. I think I'd do 143F next time though

My sense is that WF pricing is OK for standard things, but over the top for the upper level stuff.

Are they made of recycled paper? Hmmm?

It is really the truth. In the eastern US these big aggressive zoo-escaped birds screw-up native bird's nesting sites and fish spawning beds. They should be exterminated like the lion fish in the Caribbean. edited to add. you could eat them

Words to live by, Mitch.

ever try pressure cooking it?

Must be defective. Mine is rock steady

140F three hours, then fried