gfweb

Any suggestions?

Mission accomplished. Arancini turned out great when I used the arborio.

All the nutrition in an apple is in the peel? Who knew?

Actually I did try it at home last night. Yours looks better!

For mashed I cut in slices...bigger slices for russet than for the tougher yukon gold. I only add vinegar to those destined for potato salad which would be diced yukon golds.

Thanks Nick and Mjx. I was using long grain white rice, which the recipes said was OK. Clearly it wasn't. I'll get some arborio!

I've been following various seemingly legit recipes and have made nothing edible. The balls fall apart as I'm breading them and those that survive don't have a nice coating. Anyone have an idiot proof recipe?

When I was younger and had a bad case of testosterone poisoning, I wanted my steaks bloody. It was the manly thing to do. But about 15 years ago I started to get them medium to med rare because I found that they tasted better and weren't so damn chewy..

Oh there's the video!

Would a hot tub count as sous vide...

One can come up with all sorts of vehicles for food. I have heard that a naked woman is ideal for Japanese cooking. Seems to be the height of faddishness.

I'd consider that date a blessing. Imagine the horrors she would be capable of.

I'm sure that the specs are great...and it would look better on the counter than a beer cooler. But $180 better?

$200 for an insulated pot? No heating element or anything? You could do the same thing with a beer cooler, no?

Actually lunch for one. Just me and the dog today. Filet with mushroom sauce, fried onions and roasted sprouts.

So now you are anti-American? Knew it all along.

Neat idea. I'd try microwaving them. You might need to cook in a few pulses depending on the energy of your oven.

Reverse-elitism is not the same as anti-elitism. But isn't this discussion getting well past the point of being stupid?

Ah. That makes it no less true.

Sounds like reverse elitism to me.

I want Stefan or John-the-most-hated to win. I want Josie to be the secret ingredient on Iron Chef.

So Jason, you are saying you wouldn't eat a sous vide cooked fish at a person's home, but if they poached it in hot water (skipping the plastic bag) it would be OK? You wouldn't practice MC techniques at home because you aren't as good as someone who devoted his life to cooking. The extension of this logic is that you shouldn't cook anything at home using even traditional methods because you aren't Jacques Pepin or Wolfgang Puck. I suspect that you are just lobbing a grenade to stir some people up. Carry on then.

It's pretty simple but I think the nicest thing I've done this year is a smoked turkey salad with candied pecans and slivered red grapes. Light but not insubstantial. Smoked the breast then cooked sv to keep it moist. I cut off the pellicle and ground it so there wouldn't be tough bits in the chunky salad. Salt, mayo and pimenton were the only other ingredients. Make a few hours in advance to develop flavors.

Really don't like servers clearing plates till everyone is done. It makes the slower eater feel rushed and gives those who finished nothing to play with until the turtle finishes chewing each bite 23 times. I wouldn't clear plates in this situation at home even tho I want to. I want salt and pepper on the table and a glass of water ASAP. I do not want olive oil drizzled on anything and certainly not bread or charcuterie. Ewww. The server should address me in a friendly respectful manner, not a chummy one. We are not " you two" damnit.

Great example of legal bullying. Polyscience knows damn well they can't trademark sous vide. They also know the little company cannot afford to fight them. Sent from my DROID RAZR using Tapatalk 2