gfweb

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.

JP is an interesting case. Classically trained, moved to NYC and hung out with the culinary hot shots but never had a place of his own and then only a short while in later life. Worked for Howard Johnson ( I want to believe that he invented the top-loading hot dog bun) and did TV stuff. Wrote good books. Beloved. Outside of the accent, who is more accomplished him or Puck or Flay (or Garten for that matter)?

Not a 2021 book. But it's new to me and it is 2021...Appetites, by Bourdain. I wish I had it 30 years ago. Basics are well taught by example (as opposed to explicitly) and strategy of cooking is discussed. Many good recipes too. His day-by-day Thanksgiving planning is helpful, mine eventually evolved to be similar to his (with the exception of a stunt turkey). This would be a great gift for a new cook. Kind of bittersweet. I doubt another author will ever address his reader as "fucknut"