gfweb

Well said.

Sandwiches on Italian rolls should be cut once in transverse section. Sandwiches by Subway and Quizno should be chopped into fine bits and used to nourish the next generation of bacon.

Frozen? Emergency cauliflower. Canned? Emergency kernel corn. Baby corns. Tomatoes. Chipotle in adobo. Jarred? Diced Jalapenos, emergency red peppers Fresh? Everything else.

FWIW Pappy > Van Winkel 15> Noah's Mill > Woodford > Knob Ck > Maker's >>> Beam > Rebel Yell > OGD

Is that a change?

JD isn't > 50% sour mash so though not from KY it still wouldn't make the grade even if distilled in Lexington. I don't know what the rest of it is...harsh enough to be rye.

The good thing about SV for this is you can get perfect results every time. You'll be amazed at what you tolerated that now you might say is being a little overcooked.

I think you need to be a cigarette smoker to like the stuff. You have revealed my strategy, DDF.

Nope. Delta wins the bourbon war with Woodford Reserve.

I'm trapped on USAir and forced to drink their hideous alcohol selection. This otherwise decent airline has some of the worst hooch in the air. Tonight's offender is the aforementioned best friend of Mr. Frank Sinatra, John Daniels. Not a bourbon, its a corn whiskey that is harsh on the refined palate...cannot be drank neat. A waste of cooperage in my view.

Our local Italian place always supplies a spoon with the spaghetti. Haven't seen anyone using it.

I don't know...Ask.com is notorious for sponsored posts. Looks like calphalon is behind this one. I never saw the term Chef's Pan till a WS catalog came out with it a few years ago.

Chefs Pan smells like a marketing neologism.

But beans are only edible when cooked if not they pass thru the gut undigested and are thus planted. The evolving bean did not have to contend with a pot of boiling water and a hungry caveman

If they have inulin, they must have a way to break it down.

Its a frigging pan to cook in. OKAY?

That is a mystery. Wonder if it really works. Wonder if it activates the bean's own inulase.

Decadent.

Doesn't sound like the Anova I use or the company I've dealt with.

I thought sauciers had more curve on the bottom to aid whisking.

shallow sauce pan

My mother cut them in good episcopalian halves. Rebel that I am, I cut diagonally.

But what about cured (brined) cuts of beef like my brisket? Should be OK if it was a nitrate cure, not just salt. If its pinkish like corned beef nitrate was there.

Clostridium botulinum survives as a spore. Even prolonged pasteurization doesn't kill spores, as far as I know, & neither does boiling. You need pressure-cooker temps to do it reliably. But the little bugger won't grow in frozen or properly refrigerated food.

Many of the answers to this are in the sous vide index http://forums.egullet.org/topic/136274-sous-vide-index/ You can overcook with sous vide, its just harder. Leave stuff in tooooo long and it'll get mushy or dried out depending on the temp and the meat. I'd take it out and refrigerate till serving if more than a few hours are involved. SV units reheat food nicely. Nitrate curing eliminates most if not all C. botulinum spores, so cured meat is safer than uncured in this respect, but why press your luck?