gfweb

Even sin onions. I continue to marvel how potatoes au gratin with just potatoes,, cream, salt and a little garlic is so perfect.

They soften when caramelized. But the potatoes stay firm

I put thyme in it too. How's that sit with you?

I've made a mixed potato /sweet potato salad where the potatoes were boiled and the sweet pots were sauteed and caramelized. May need to reprise this soon.

I agree on the no celery, GBP or raw onions rule. I like a waxy potato, either yukon gold or red potatoes for salad. The golds get peeled and the red keep their skin. I like a 1/2 inch or so dice. After boiling they get a good splash of jalapeno vinegar. Dressed with mayonnaise, salt and pepper is fine, But mixed with blackened onions is very nice esp if you let it sit for an hour or two. If it sits overnight the whole thing is brown, but tastes fine.

The facebook Anova thread has a report or two of a corian counter cracking under the Anova while baking. Sounds like a cutting board ought to be put under it as a heat shield

@Kim Shook Thanks! The "confit" is cubed yukon golds fried in the grease from fried diced spanish chorizo, and charred sweet corn (with a chopped sauteed shallot). Fry the chorizo, remove from pan. Fry the potatoes and shallots in the grease (and a little oil if needed) add the corn and a generous splash of cream and cook for a few moments. I may have added a little coffee to the cream...I forget. The ratio should be 1:1:1. I put in too much corn this time.

Wikipedia mentions no Canadian outposts. They specialize in pizza with sauce out to the rim and use ground pepperoni rather than sliced. Looks like a freezer pizza. Might be tasty though.

I looked it up. Small chain in the Midwest mostly. You would not approve

There's beef, bread and spice. So sort of meatloafish. But it appears denser. What is the texture like?

Meatloaf like?

Maybe throw a towel under it?

davinci

Looks fine to me...is there a naked bulb somewhere?

I do SV skinless thighs followed by buttermilk and dredging. No problems.

Exceedingly clean rack and pan

So if the tartare was chopped finely it'd be OK?

I think that these results might reflect pan performance or size more than the Freak's. Was the edge probe on a part of the pan that was exposed to the induction? How long did you wait after changing the induction setting until you recorded a temp?

Not serve a rare steak? Seriously silly rule. Eat at your own risk. If they are all that damned concerned about public health they ought to ban raw veg. That's where big epidemics have come from lately.

I think a schnitzel generally implies breading whilst a scallop may be naked or floured but probably not breaded.

Pete Wells forgot Hemingway.

Wow. Thanks, Jason.

I pay people to do geometry. My mind is devoted to higher things.

In the fridge for 4 hrs...still frozen..room temp on a sheet pan for 45 min more. Then SV 135 for 20 min...pat dry then sear in butter

The Wild Fork scallops were just fine