gfweb

My mag stirrer/hotplate has arrived! Note that it is in the regulation labware blue. I know that @rotuts will appreciate this. At high speed it adds to the kitchen feng shui with a happy burbeling(sp?). Worth it for just this. I foresee warm and gently agitated sauces.

@Chris Hennes I bet that they sous vide the shrimp. Looks like 125F or so.

You food pix say otherwise. It really is quick and so brainless I could do it 😉

glad to see you again you do get around

August is a favorite restaurant of mine, though I haven't been in years

I second zip-loc. but if you want non chamber vac...Cabela's has a good one with a piston pump...cited in the vac sealer tread

Got a potato?

pink center

It was fine. Color was a bit gray-ish red rather than glowing burgundy like sushi grade stuff. Probably the effect of freezing. Tasted great.

Seared tuna (Wild Fork) with onions and red pepper in a butter-soy reduction

Try it for tougher cuts like pork roast, brisket or finicky ones like turkey breast.

Wild Fork has given me consistently good seafood at a fair price...delivered on dry ice and frozen rock hard. I'm very happy with them

An interesting product of Japanese career- for-life is the window person which is a guy who has screwed-up or proven incompetent and is assigned trivial stuff to keep him out of the way. More or less just looking out the window for the rest of his career. I've consulted for a couple Japanese companies and after a while you can figure out who they are. Not a bad life

If you cook meat, you might consider it. Not for every cut every time...but I use it weekly at least

Boring rainy day today. Fooling around with potatoes and made a pretty good copy of Tater Tots. Shred russet potato, wring dry, add salt and a few shakes of Wondra flour and onion powder. Microwave for a minute until the potatoes are gummy Form into tots and fry.

I've found that focused warming with hot water can help thaw a chunk enough to pop it off

My unit. OXO Rotary Cheese Grater, Bi-Directional, Stainless Steel, Non-Slip, Soft (eG-friendly Amazon.com link)

Ever do a confit duck leg SV?

Me too. I pretty much enjoy all of it. Emptying a dishwasher is least favorite, but not odious. Fooling with risotto or polenta...enjoyable and a reason to drink some wine. Making stock....ditto Breaking down a bird....surgery! Baking is like accounting, I hire that out. .

Take-out

Here's one I just got. A mag stirrer/hotplate for $50! on Amazon. I've not seen them so cheap. Consider yourselves enabled

Yes! Exactly that. I keep roasted tomatoes on standby.

Craft is a good one too. "Grows together" has a nice philosophy but is easy to quibble over. His roasted tomato thing is a nice dish from one of them.

Speaking of Collichio, his Think Like a Chef is good stuff

another thing to consider is that a long chef knife will be able to slice meat with one long continuous pull; thus avoiding unsightly hack marks in the protein.