gfweb

I've sv deer tenderloin at beef Temps and been happy w it

Nothing in particular, but I'd love to see some pix.

I've been very happy with my Blue Star for the past 6 years or so. Not one problem. As @paulraphael says its designed to be a high BTU minimalist thing. No electronics other than a thermostat for the oven, a fan, ignitors, and a light. The open burners are a real joy to clean-up...if cleaning can be a joy.

We really need a "grossed-out" emoji

In and Out has decent burgers...mediocre fries

Costco has slipped badly in our area. Wegman's has better meats and better prices

I've only had them in those cities. Not merde at all 😉

I fry frequently and I use mostly peanut oil. Flavorless with no off tastes like canola, high smoke point too. Fairly cheap as well.

Even worse if you catch one fishing. Try to take out the hook and they wrap themselves around your arm

@Shelby You know you want to

The cannelle I've had in Bordeaux is custard like.

We've done both buffet and sit down. I prefer sit-down in general, but it can be a bigger PITA. Apps can use up a few of t he 7. Worth remembering that worcestershire is fish-derived. A bloody Mary with bonito flakes takes care of two fishes.

That looks perfect! I understand that rabbit hole, having fallen down it myself. Centers nice and creamy/soft? The whitest centers you have are in ones with less formed bottoms...was there a bubble on their bottom in the pan?

maybe dust it with flour for a quick browning?

Huh. sure looks pretty. Thinness wouldn't affect the SV doneness. Perhaps it seared too long for its size? Maybe sear first, while it is cold, and then SV for thin stuff?

Its basically ground up fennel. In spite of the name I doubt that there's actually much pollen. It adds a fennel note, like a spice. Nice with pork.

consider fennel pollen

Rigatoni and meatballs

So you cooked it in the IP...set it to warm, and it stayed sealed? Pressure cooker temps should be similar to an autoclave sterilizer temp. so your soup should have been OK. Wonder if the IP is failing to come up to pressure.

That's only a revealing question if you get them to explain their choice. Otherwise it is just another bad interview tactic. Maybe they want increased responsibility more than money.

I was searching for that mentally. All I could recall was dog's breakfast

I much prefer dry-brining. Less messy and a smaller package in the fridge.

What temp?

I find chard to be a good stewing green for garden growing. Prolific, lasts through the winter under a coldframe for an early start in spring.

Greens stewed for a few hours with pork, a little heat, chicken broth, onion garlic and white wine are a simple blessing.