gfweb

Those recipes read like half of the posts on facebook.

Probable menu SV turkey breast (do it once and you'll never roast again) and roasted dark meat Au gratin potatoes Greens Smoked yam puree (daughter would squawk if missing) Cornbread madelaines Cranberry stuff Bready sage-y stuffing thing

Stewed greens (with the right recipe) is a good counterpoint to all the rich stuff. I serve that (usually chard or kale) or sprouts

Completely agree. I blame the food mags who are always looking for some crap to promote

I can believe that. Esp for stuff that appears on Twitter from the cooking magazines. Usage errors and general lack of thought stand out.

Pickerel are much more similar to pike than walleye. Walleye can be confused with sauger. The fish in Senor Kayaker's mount is a walleye ETA Image deleted because it has no attribution and its not worth the effort

So tell some stories? I understand (from what I've read) that she ...uh... got around a bit.

Pork schnitzel, SV cabbage, potatoes.

I have two of t hese. Sturdy and quick. NSF certified. $15 US https://www.amazon.com/gp/product/B0021AEAG2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I cold smoke and then SV. Is your way better @paulraphael?

Sous vide juices have a lot of albumin that coagulates when reduced in a pan. Might look pretty yucky if you don't reduce to dry and then deglaze

That train was great. As close to an amusement park as I ever got as a kid. Can you imagine the insurance risk it would be today? The only thing left from that era is the gigantic pipe organ...biggest in the world perhaps. They still use it, staffed, I think, with volunteers. Re in-store dining..the Urban Outfitters group has put Vetri-related restaurants in some of its classier places.

Salmon with braised chard greens

New tutorial from anova'

A terrine perhaps?

Wow. I have nothing but happiness with my Blue Star. I'm so sorry it betrayed you.

I have a Breville Smart Oven Air. I rarely use the airfryer mode. After a couple years of fooling with it I've decided I'd rather pan fry. But I love the BSO in general. If only it had steam.

Onion, carrot (amazingly critical), tomato paste, 1 cup red wine, garlic, soy. Water to 30% immerse. Cook covered at 300F x 3 hours. I skim the fat and reduce the sauce (maybe thicken with starch)...shred the meat and serve over noodles. If you wait a day it improves.

I love SV short ribs, but they are a quite different thing from braised short ribs. Its amazing to me how different the same cut is when cooked by another method.

Disclaimer...ive never done tongue but I've done lots of tough beef having said that I'd err on the side of lower temp and longer cook. Red meat is overcooked when it reaches 170...I like 155 for doneness and 2 days for tenderness. Id put a tbsp of soy and some garlic powder in the bag...and maybe some msg (shhhh)

I'm happy with this https://www.amazon.com/Thickening-Diffuser-Stainless-Electric-Stovetops/dp/B07QWPLBCD/ref=sr_1_2_sspa?crid=RO1GVT700WP5&keywords=flame+tamer&qid=1666798136&qu=eyJxc2MiOiI1LjMxIiwicXNhIjoiNC43NCIsInFzcCI6IjQuMzYifQ%3D%3D&sprefix=flame+tamer%2Caps%2C168&sr=8-2-spons&psc=1

The eggs are scented by truffle flavor that escapes the fungus during storage. Eggs capture that wasted flavor which would leave the truffle whether eggs are there or not.

I have the BSOA. Its a great oven but the airfry is the least of its virtues. I'm less and less impressed with airfrying. Its not really frying. If I want to fry, I'll pan fry and get the results I expect. I think real frying seems more daunting than it actually is. Airfrying is a limited approximation of real frying. It isn't bad but its more like baking than frying. The one use I've found for air fry is doing chicken wings more quickly.

Russet potato at 425 with steam x 2 hours. It was nice...maybe better than a usual baked potato. The skin was nicer...crisper.

Nope Its just chicken soup. Sadly