gfweb

More than once I've almost bought a mag stirrer/hotplate on eBay Esp before affordable immersion circulators arrived

@BonVivant is that a steam combination oven?

Funny, I don't get much peanut flavor from peanut oil.

I worried about you. Glad you are back

I see swimming pools only.

Having family in the oil bidness I've been in a number of Petroleum Clubs over the years. They are posh, but in a 1960s country club sort of way. Good steaks and Cobb salads etc.

Interesting stuff! I can't see that the different oil's nutritional levels are relevant when used to fry or saute because of the trivial amount of oil that sticks to the meat and is consumed. And most of the residual hexane would be volatilized by frying unless it somehow binds to the oil to form a new compound at 375F. I've never had a whiff of hexane when cooking FWIW. The fishy smell I complain of is doubtless a fatty acid liberated from the oil triglycerides by heat. Omega 3 FA are known for this and are present in canola. https://cen.acs.org/articles/91/web/2013/09/Source-Fishy-Odors-Identified.html

The fishy smell

When peanut oil is available why entertain canola or corn?

Really. Canola oil has an "off" smell at times.Fishy.

@rotuts Bezoar prophylaxis is critical...completely agree

Herrs ripple chip with a big squirt of aerosol cheese and a dollop of sriracha. This started as a way to get chemo into Tucker the Airedale. I'd take one without the drug and feed him one with. And Ina Gartens sun dried tomato dip.

Plenty of private clubs do this for the member when he has guests.

Beautiful, but where are the hostas?

I recall when this cake landed in Philly. It was a sensation in the 70s. I, of course, was in kindergarten at the time.

For me the issue is need and space. My Cabelas piston pump vac sealer sucks hard and can do quick pickles etc. I can store it in a drawer and pull it out as needed. Maybe cost $250

You might take a piece of foam and bore a hole to fit the spout. I'd probably use saran wrap or parafilm to wrap it though.

Maybe , as an experiment, freeze a portion to see how it does. Might spread out your shad dinners.

Nobody has addressed whether endocrine disruption is actually a thing in people or just in the lab. I'd say that t here are two issues with using a SV to poach meat...the leaching away of flavor by the big volume of water and the inability to get a SV magic in particular clean enough to cook in as you would a pan. Lots of nooks and stuff in the SVM (if its anything like my SV Supreme). I suppose you could heat it up to 200F between cooks....

My ramps patch has dwindled year by year. Not enough to harvest anymore. There are just 15 plants hanging on. I need a better site.

Nice piece indeed. I smiled at his realization that having a plancha in one's kitchen seems like a great thing but isn't much. When we bought our house years ago there was a big old restaurant Vulcan stove with a plancha. I used it once when I needed a million pancakes to come out at the same time. The rest of the time dishes dried on it. Cooking for 2 or 4 can be done in a pan that heats up fast (unlike a plancha). A restaurant needs a plancha and has a guy to clean it too, but not me. It did look cool though. After the vax we've gone out to eat again. Restaurant selection has narrowed but not because they've closed as much as I'm not going to a place that cooks the same as me. We'll go to various Asian places, a great local place with a super chef/owner, and the place that fries stuff.

Its safe as is vac sealer plastic.

Have you tried googling 'panade'?

Because part of the joy of ketchup is conquering the damned glass bottle.