gfweb

I never have gotten the whole raisin bread thing

yup. all in one bag

It seems horrible. As does this Argento person. I'm staying far from it.

Same result. two tbsp butter for 1/4 to 1/5th small red cabbage. I haven't worked out the seasoning yet. Just salt and sugar isn't bad. Zatar was nice. Searing the face after SV is good. I'm not certain the original oven roast after SV is any better.

I bought what Food Lion called Denver steak. $7/lb. Cooked it sv 134 x 4 hours. It was TOUGH. Flavor was ok. Henry finished mine.

185F x 4 hours was just right

Just tried a 4 hour 175F SV. The cabbage was a little firmer...not quite what I wanted. The potato I also put in the bag did make for a nice pommes fondant though.

I was thinking this. No insult, I like spam

Shrimp in white wine/cream/tomato sauce

A haiku (more or less) to faux meat The most processed food. And expensive. And not that good.

I did it in butter because the waiter said they did it in butter. It did come out nice. I bet the Brits got a better price than we do today. I'm amazed at what it costs now.

https://www.bonappetit.com/recipe/apple-walnut-upside-down-cake I think it might sub well

I'm thinking that this would be a good canvas for all sort of flavors/spices. Maybe add a crunchy element for texture.

SV 10 hours 175F in butter After 30 min at 350F Nice result. Firm but tender. I dusted it with Zaatar and sugar. Time ti fiddle with the seasonings

Pulled pork, cole slaw, deviled eggs with peppadew pepper, panzanella, apple walnut cake.

I am going to ask Bardea. I'm hopeful. I've done the expert witness thing a few times. While I can't say Federal court was a good time, it was not unpleasant and the HdP is one of a kind. I think patent lawyers keep the place afloat.

Yes. Bardea Steak in Wilmington, DE. Great place. Nothing like a typical steakhouse eg they do "flights" of steaks from different breeds. Great food. Wilmington, by the way, has a few really good restaurants now. Le Cavalier (the redone Green Room in the Hotel duPont) is a modern bistro...Bardea Steak and its older brother Bardea...La Fia...House of William and Merry ( a little outside of town). I could see a weekend eating trip for NY and DC people. The braising was actually SV in butter followed by a roasting. I've roasted wedges of red cabbage before...got them nice and caramelized and tender...this was much better

I mainly use it for wings and it doesn't seem to get all that dirty. You could put a tray 1" under the fry tray to catch drips.

I just had a great wedge of red cabbage that was said to be SV in butter and then roasted and spiced with harissa and apricot syrup. Meaty and tender. I guess I'd SV at 175 x 8 hours and then roast at 350 for 30 min. Any intuition from anybody?

I don't know. I've no anova experience.

I haven't done head to head comparisons (see @mgaretz) but I like the large volume of the Breville oven-type air fryer. I can make a shitload of wings in it.

The Breville Smart Oven Air Fryer (BSOA) has a window and a light and this is indeed very useful. The BSOA is anything but cheap, but it can do so many other things. It is the most used appliance in our kitchen after t he coffee maker. I just wish it was a steam oven. Having said all this, I still oil fry much more than air fry.

Oh, please. Silly Guardian, menus and tablecloths aren't going to save or kill the planet. When private jets go away we can talk about the minutiae. Yet another millennial's lecture designed to attract clicks.

you just can't get a brush there the tank should have a removable lid, I think

put in a bit of chlorox in a cup of watter and shake it around. Maybe put a towel over the tank to shade it that is what I do