gfweb

@kayb I've never compared the two. My assumption, perhaps wrong, is that cooked meat will absorb less smoke than raw. Somebody must know t he answer.

The same but different? Getting meat to a desired doneness and texture is the goal. You can do it the easy way(SV) or the hard way (BBQ). You can pretty much SV any meat (not that you should), but BBQ is pointless on tender cuts eg beef tenderloin and will wreck something like chicken breast where you have to smother it in sauce just to choke it down. I think we have been trained to like the limitations of BBQ and call over-cooked crust (bark) desirable; but if I got bark on a restaurant steak, I'd send it back. I used to BBQ quite a bit, now I tend to smoke and then SV meats

Looks great. The bones often are more exposed by meat contraction during smoking so perhaps the lack of tenderness could be solved by a longer or hotter cook. But its easy to over cook it too. I see pastrami in your future. 🙂

Cream cheese to balance t he sweetness of the cake

Whey protein powders are often adulterated with anabolic steroids. Weight lifters take them. FDA has a long list of bad products. Many times they are available from seemingly reputable sources.

Early veg .garden. Lettuce has been under plastic till today and is growing great. Likewise chives and sage that proved winter hardy , at least this year. Tomatoes and peppers went in today. I had started a bunch of tomatoes from seed and it looks like the wilt resistant varieties from Burpee brought wilt in with them. Shite.

Steam oven salmon and Israeli couscous

Many apartments ban grilling. Do you know its OK? (apologies for stating the obvious)

Calvin Trillin has written a bit about his love for Lunenberg.

Me too. I know my right and left. Its your right and left that confound me.

looks fabulous, @FauxPas

Lol. I have pork tenderloin & flat iron steaks enough for another pandemic.

Thanks! 5 dried figs diced and cooked in about 3/4 cup water 1/4 tsp dijon, 1/4 tsp light soy, a little salt Stick blended and strained to get out seeds. Bacon on top

Duck with fig sauce and the first salad of the spring

Paw paw are soft somewhat fibrous fruit. The taste is banana-like to me. There's no oily rind. I'm thinking that a frozen sort of drink that is blended and carries an umbrella is in order.

amazon?

Lots of definitions of fried chicken. Is Chik-fil-A fried chicken? Its chicken and its fried, but I wouldn't called fried chicken in the US sense. Re fried tenders. Almost always have overcooked meat because they usually use breast meat. Kind of a flawed dish at the outset that must be drenched in a sauce to be palatable

Hot browns are pretty heavy when you get a plate load. You might make an appetizer sized one ?

Being able to do a jar in the vac is one of the things that, to me, is part of the value of the chamber vac. What else does it do that the smaller units can't?

Restaurant Wars. Really the first interesting episode to me in this season. Judges got a little sloshed. Esp Gail. I like Gail. I like her even more inebriated. What's his name got sent home for several dopey moves.

That's terrible. What can we do to help?

In other units dry pumps have been failure prone, but in over 2 yrs is my impression. Perhaps anova has a better one. Or perhaps they figure they can just give you new unit if it fails in <2 yrs. But 350 is a lot if it is failure prone. I can see treating an $80 sav-a-meal as disposable after a few years, but not if its $350. But perhaps because anova doesn't do Walmart and target they can put in good parts without chiseling on quality.

Nope. No gruyere added though. I think its the cheese. Ive made the recipe dozens of times and never a puddle with leftovers. Always heavy cream and no cheese.

@Kim Shook The sauce was chicken demiglace, water, a 1/4 tsp of soy, a 1/4 tsp mustard, two tbsp lingonberry jelly. Total volume about 1/2 cup, thickened with starch. I don't think it would stand up to ham...too mild. Fine for smoked pork though

Mine uses straight heavy cream. No milk and no cheese.