gfweb

You need an Airedale in the yard.

or Pierogi perhaps.

Braised short rib with buttery potatoes and a hunk of bread. Perfect for this nasty cold day.

I agree. Something is weird here with the temperature.

I use a big polyethylene storage container. Not sexy like Cambro, but it works and is sturdy.

Artisanal cast iron costs money...

Anything one could do at home to salvage a drowned unit?

Tad's Steaks lives in SF and NYC. I used to walk past one every day, never went in. It looked like a dump. Reviews are terrible.

The wheated bourbons lack punch sometimes.

I will, at times, use top round for corned beef if i want it lean. Cook 60 deg C for 48 hours, tender, moist and not a bit fatty.

might even want to do 60degC

http://www.amazon.com/Farberware-Classic-2-Ounce-Pepper-Shaker/dp/B005NKJVGQ/ref=sr_1_4?ie=UTF8&qid=1384198114&sr=8-4&keywords=salt+shakers Old school shaker with big holes.

I'd add that I've done corned beef at 58 and 60C with nice results as well.

It is hot enough to make a tender brisket and it is hot enough to kill the bad stuff esp since it has been cured with nitrate already. Weight doesn't matter as much as thickness in SV. Thickness comes into consideration in shorter SVs, but at 36 hrs this meat will be at temp for a very long time....probably >35.5 hours.

I think 75 is too high. I do mine at around 65 C for about 36hrs. Very tender and not a bit dry.

Been so long I don't remember. Scotch, I think.

Suntori? Barf. Speaking of which; somebody gave me a Canadian Club a while ago. I couldn't drink it. It tasted like college.

I guess I'm not clear on when the coating falls off. In the frying process or later?

Well it wasn't wormy when I bought it. Eggs hatched etc. I'll happily eat cold invisible eggs, but webs and worms are where I draw the line. It was a couple years ago. I've only had a stray pistachio at a bar since then.

To a degree (heh) heating is heating, but there are differences between microwave and stovetop. To my way of thinking microwave is limited by the need to stop and stir frequently if the food is thicker than about a cm. Microwaves don't penetrate much deeper than that and heating of thicker inner portions is all done by conductance from the outer cm which is going to overcook. Microwave therefore is bad for heating a big chunk of steak or chicken, but just fine for a stir fry with little chunks you can stir a couple time to keep from getting too hot. Wouldn't do fish in a microwave ever. What do I microwave? Liquids...frozen pizza slices to thaw them followed by a bit under the broiler of the breville smart oven...leftover Chinese...hot dogs sometimes.

Lovely! I may start a thread "A Year of Airline Food".

You can fill a 1qt zip lock bag with mini bottles and put it in the tray. Or if you have precheck just leave it in your bag. Legally.

Think you are right. A wet breast will steam off its coating

My kevlar glove is critical for the mandolin.

A mandolin is critical for all kinds of stuff. Fine slicing 15 potatoes by hand is imprecise and annoying. 5 minutes or less with a mandolin and results are great if you don't cut off a digit.