gfweb

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.

But be sure that there is no added papain. The SV temp is at the enzyme's temp peak and will turn a brisket into mush

Turkey breast really shows off what SV can do. I have great respect for those who can roast it in an oven and get great results; which isn't me. At this point, SV is the only way for me; when not overcooked, the white meat shines. Please share your future adventures.

I wish I could get goose at a sane price. Maybe I should put a contract out on a few with @Shelby's husband

Reflecting on all the hotel icemakers I've dealt with. There seems to be two types, the ones where ice drops into an insulated bin and the ones where ice comes out of a spout from an upper chamber where the ice is made. I imagine that latter one has t he ice kept frozen by the presence of mechanism that made it. I've seen nothing like that available for the home.

I did that to a nice old style ScanPan. Ebay can get you a nice all clad Master Chef (the original, not the MC2 or what ever). Calpahlon is a nice upgrade from Revere. https://smile.amazon.com/Calphalon-Classic-Stainless-Cookware-2-quart/dp/B00JK960X8/ref=sr_1_12?crid=224CJJZC2ZSP0&keywords=calphalon+3+qt&qid=1669260397&sprefix=calphalon+3+qt%2Caps%2C534&sr=8-12

I find mastodon confusing. Twitter works well for me.

All the negative reviews are similar... watery ice and/or stopping working after a few months. And if you put t he wet ice in a freezer it turns into a block. The semi-respectable Wirecutter feature of the NY Times makes no mention of the wet ice. ...but does mention that most of the different brands are made by one company. So they must all equally suck. I can imagine that the price point for a refrigerated ice bin is higher than what Walmart wants.

I'm looking for a small countertop icemaker for occasional use. Reading this thread and reviews on Amazon it seems like all the countertop units have no refrigeration in the ice storage and make ice that begins melting immediately. Are any of the non-food -service units any good?

Nope. Henry got it and seemed satisfied 😉

I recently got a couple. Roasted them. They weren't very sweet at all

I've only baked potatoes at 400F. 250 would work since they are cooked at about 190-195. Time would be the variable