gfweb

What could happen? Crack could spread. Food could get in there and spoil...but you are going to heat it so risk seems minimal to me.

One more week!

Not sure one has a right to something not on the menu

Black is back-ordered because it is the best color. Obviously.

Foams are spermy-er than uncooked eggs. Or spittle. Not that I have a standard for comparison.

Runny yolks are for the breakfast table if one likes them that way. In fine dining its a fad that wasn't ever good. Only foams disgust me more.

Me too. I had a twitter conversation w Hugh Acheson re this. He is still smitten. I think its a chef thing. I think its messy and dumb.

How about that Rupert! My beast in the avatar ignores walnuts unless they hit him while dozing under the tree. Harris -Teeter is a SE US supermarket that looks much like yours in layout.

Letting a stranger of unknown ability make the critical spice mix....Just amazing on a culinary level and on a life level. Not tasting it or doing a test fish...bizarre. They were all morons.

A supermarket!? Looks just like a Harris-Teeter (except the brains). French shouldn't have supermarkets, just little shops and markets and guys with a cigarette selling stuff from a push cart.

I squeeze them gently in a paper towel to get the water out. An imperfect method. Gotta try SV

Just ordered one myself. The order number was in the 1700's...business is not bad if that's all Anova sales.

In US there are about 40 5 diamond restaurants and about 12 Three Star Michelin Places. There is some overlap. The tire company seems to only look in a few big US cities, whereas AAA seems to consider the whole country's restaurants. My own experience at 5 diamond places is varied. Some are top notch... some are a mystery hoe they got the top rating.

Check out Ideas in Food http://www.amazon.com/Ideas-Food-Great-Recipes-They/dp/0307717402/ref=sr_1_1?ie=UTF8&qid=1381769097&sr=8-1&keywords=ideas+in+food. More good stuff vaguely in the MC vein. Also studiokitchen.com from the incomparable Shola. I'd love to hear updates about your project.

Don't think I'm supposed to spend too much time on Rupert, but I can say that he's fine in good health and has his own blog these days. (www.adoginfrance. blogspot.com) A man after my own heart. Tucker, the beast who is my avatar, has his own FB page. Very selective, only friends Airedales. Keeps out the bad element.

Italian sausage and pasta.

I'd need at least twice that much!

My PITA meter goes off whenever I see her. Looks very high maintenance and not worth it. People I know who know her, say she's very nice, though.

A lot of onions looked like this in this batch. Hate that. Anyway this onion went into this out of focus hash with home made sv corned beef and yukon gold potato tossed in the pan with ketchup and a little sriracha.

Cauliflower is mostly air, which is a lousy conductor. Perhaps if the SV bag was filled with water the heat would be better transmitted. Or maybe if the thing was cut into "steaks" for SV..

You need to do a food blog!

I had an aged gouda that was fabulous the other day. A little parm-like in texture, crystalline and firm but much smoother. Lots of complexity. Really great cheese. Regular and smoked gouda leave me cold, but this was way different.

Now I'm thinking Southern Europe

Obviously much enlarged to crop out identifying stuff.

The solution is probably dissolved sodium citrate (check the label). If that's the case you could just evaporate it to get the Na-citrate. Or maybe just calculate how much of the soln you need to match the amount of citrate in your recipe.