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gfweb

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Everything posted by gfweb

  1. gfweb

    Cooking for 26!

    I'd consider dumpster diving. Or talk to the produce guy at the market and explain your position.
  2. Americas Test Kitchen just gave a very positive review of the sous vide supreme. The secret is out.
  3. gfweb

    Cooking for 26!

    Without knowing food preferences I'd go Italian. Spaghetti w a bolognese sauce and garlic bread is easy and reasonably quick unless you do the Full Batali. Or a "sunday gravy" with pasta.
  4. gfweb

    Cooking for 26!

    Indian or middle eastern food isn't guaranteed to be a hit unless you have an adventurous group. Out of 26 college students there might be a few who will only eat mac and cheese with hot dogs LOL. I'd do a poll and see if there are any hated cuisines among your audience.
  5. gfweb

    Meatballs

    Sounds very greasy, confit-ing a meatball.
  6. Why not just dump the thing in the water and hang it by the cord? It could be at any depth that way. Is t fully immersible?
  7. Why not just direct the water flow downward, rather than making the thing deeper? The beauty of this thing is that it is small and simple and cheap.
  8. Removing a "starter scoop" is important. Maybe even before the dish hits the table. Newton's Law of Potluck-dynamics states "a dish uneaten tends to stay uneaten"
  9. A potluck dish has to have its flavors either obvious or very easily expected. Deviled eggs, Italian pasta dishes and MacCheese speak for themselves and are popular (tho they can still really suck). A casserole hidden under a crust is a lottery that may not be worth space on my plate and just sit there taking up valuable real estate.
  10. I missed this one. Sounds like it was deeply stupid on many levels. Shark jumped?
  11. I avoid restaurant week. Who wants a limited menu?
  12. If it lasted you for five or six jobs you could bury the cost in a slight increase in fees. Of course the job that it died during would have a problem. And ghetto sous vide is fine for warming stuff.
  13. Yes, quality is the worry.Heating elements live forever, but not temp probes or motors. And this unit looks like the motor must be tiny. But at $169....
  14. gfweb

    Desiree potato

    That's Kenji Alt. Gotta turn off spellcheck
  15. gfweb

    Desiree potato

    According to Jenkins Alt French fries freeze well after the first frying.
  16. That might well be it! I'll add salt!
  17. I'm stumped. Eggs have been from different cartons. All Eggland's Best brand. Soy is Kikoman Light, Tea is Red Rose. The solution is really black.
  18. gfweb

    Dinner! 2012

    Shrimp pane, a Pepin recipe, shrimp bound together with a shrimp mousse, bread-crumbed and pan fried. On romaine with sherry vinegar/hazelnut oil. JPWCthose spinach/cheese quenelles look great!
  19. So here's my latest failed tea egg. Boiled x 5 minutes, cracked vigorously, then boiled for 20 minutes in soy/tea/spice/caramel color mix. Then sit for two days in the fridge in the tea mixture. The membrane got good color...
  20. Campbell's or Kraft are the great Satan
  21. LOL I want her or Grayson to win.
  22. I have taken dried basil stems and used them to smoke turkey. Maybe I detected a little note of the herb in the meat.
  23. "Single origin, organic, fair trade coffee" You sure you aren't in Portland, OR?
  24. Football got boring so I click to this show. Who are these people? I don't recognize one of them. Pretty douchey lot.
  25. Agree. Its esp illogical to have the second chance thing going for losers and then eliminate a chef who didn't really screw up
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