gfweb

Thoroughly corrupt.

looks great!

Something about SV seems to uniquely provoke certain folks. I read comments that say in essence "I will NEVER do SV" as though it is a lesser form of cooking or immoral in some way, which I don't get. One doesn't hear similar disavowals of smoking meat or induction cooking. It may be that SV is the target of anti-Modernist feelings and takes heat because it is so often discussed on eG. Might be a market for a book...Atavistic Cuisine, a guide to primitive cooking techniques. Smoking, grilling, salting, & burying in the ground till it ferments will all be covered.

With convection, the cooking time is reasonable. For long cooking time there is not that much difference. Once the temperature gets to set temperature, there is no difference water or air. dcarch Can this be right? No difference between water and air? The specific heat of each is different. I would think that over short cooking times it would matter a lot.

"to die for" must never be spoken or written again. Over-used and stupid in the first place.

Given the different heat conduction of air and water, how do you adjust cooking times for your very cool rig?

That's not barbecue or smoking. I will smoke many things and then cook sous vide in order to get the texture/doneness right. I have great respect for a BBQ pro who can get it right every time using traditional methods. I can't, so I sous vide my butt after a smoke.

http://www.nytimes.com/2012/07/04/dining/top-chefs-say-that-sometimes-only-supermarket-brands-will-do.html?pagewanted=all&_r=0 :-) Thanks for this excellent article. Really points out the nonsense at the heart of foodie-ism. As far as I'm concerned tasting good is all that counts. One can buy american cheese slices or jump through Modernist hoops to recreate it from scratch with artisinal badger milk...either way the same stuff.

Yeah. Don't BS them. You aren't fooling anyone. Just say "I screwed up I'm sorry". No BS explanations about the computer or the kitchen or whatever.

I bet buying the casserole pan is cheaper than the divorce. Think of the joy the loaf pan will give you.

Gin and diet tonic diet. Eat any non-carb you want and wash it down with at G+T. Everything tastes better.

here you go... http://www.ebay.com/itm/1-COPCO-LOAF-PAN-1-OVAL-CASSAROLE-BAKING-DISH-/151014677877?_trksid=p2050601.m2372&_trkparms=aid%3D111000%26algo%3DREC.CURRENT%26ao%3D1%26asc%3D250%26meid%3D6993458078493160582%26pid%3D100085%26prg%3D1112%26rk%3D1%26sd%3D151014677877%26%26clkid%3D6993459333171418570&_qi=RTM1303752

Scrapple is kind of like a haggis cake, but without the stomach and served too early for scotch.

Good eats! I grew up in SE PA with scrapple and fried mush (wouldn't call it anything foreign like "polenta") and never acquired a taste for it unless drenched in ketchup or maple syrup and fried crispy.

How about "Cakes that secretaries eat at their desks"

I know that everyone soaks their chips, but I think that this makes an acrid smoke. I tend to keep them dry and wrapped in foil with a few holes poked in it. I put that packet on the grill burner. A sweeter smoke.

Great suggestions, all. Thanks I've pureed in one of those superblenders boiled cauliflower, it is beautifully smooth, but as Scott says...too wet. I just roasted cauliflower and mashed it as far as a food processor would take it, and as Scott says...not the smooth consistency of MPs. A work in progress...

I'm wondering if some modernist can suggest a way to firm-up cauliflower puree so it doesn't slump on the plate. Adding potatoes is no good because this is for a low carb person.

Two days cooking. I usually do corned beef brisket , but have smoked it afterward for pastrami.

I usually do brisket at 140, occasionally lower.

You make a good point. He seems happy and that's something.

Hmm. Yet it seems from the various reports about the troubles that TA has that at least some owners think some bad reviews were from folks who had never stepped foot in their establishments, at least at the claimed times the reviews related to. Hmmm indeed. What's your point? That at least some of those reviewers might have LIED about having eaten/stayed at the place they reviewed. Of course that's possible. Duh. One always must consider that an on-line commenter might be FOS. Even on eG. Some eG commenters are unreliable, combative and FOS. But a reasonable person reads a reasonable review and acts accordingly.

Hmm. Yet it seems from the various reports about the troubles that TA has that at least some owners think some bad reviews were from folks who had never stepped foot in their establishments, at least at the claimed times the reviews related to. Hmmm indeed. What's your point?

The Beard awards seem like a PR driven circus. Still there are plenty of worthy nominees.

The Zagat/Google problem is that one cannot always tell what sort of a place is being reviewed. Is it a bistro that does mainly lunch business or Les Halles in NYC? Written reviews help with this.