Porthos

Bare hands are legal in California. We have a proper hand-washing sink that we do use. Some of the people who cook or have cooked in this kitchen have their Serve-safe certification. We don't take cleanliness and safety lightly. We don't use color-coded cutting boards; my favorite cutting board is found in Target - the Kitchen Achitek red board has a pattern of non-skid bumps on the back side. I am the only person that handles raw meat. Raw chicken never touches a cutting board. After prepping raw beef the board and my knife are washed immediately using our best approximation of a 3-compartment sink. Sanitizer "sink" is bleach according to CURFFL (yes, we use test strips) and items are left in it for a minimum of 30 seconds per CURFFL. We feed 80 people a day. If we were screwing up I think after 15 years in the kitchen, running it for the last 8, we would know. ETA: We do not sell to the public. We feed volunteer re-enactors.

When we start out on Saturday mornings both the veggie cooler and the dairy cooler (shown) as well as the meat cooler are packed to the top. Brian donated a pineapple corer/slicer and that really makes preparing the fresh pineapple MUCH easier. @andiesenji Recognize the awesome melon slicer?

Don't forget that Anna and Kerry plus the rugrat are up there for around a month. It seems to me that they also have the occasional guest or two over for lunch. As far as storage I imagine they play a bit of "storage Tetris."

My daughter shot video all season long in the Southern Feast Kitchen. She put together this video to give people a glimpse into what we do. You'll see a fat old guy with suspenders in a few shots. That is yours truly, Porthos Potwatcher. A Glimpse Into The Feast Kitchen by Glynnis Gonzalez.

I have decided to do chuck eye steaks for our Independence Day dinner. Decided to do them about 20 minutes ago. They will go for 10 hours at 56 C. It will be interesting to see how they come out compared to my typical 4 hours.

Major score!

Anna and others. I cook my chuck eye steaks for about 4 hours at 56 C. Sincere question. What difference(s) can I expect for 24 hours in the bath?

Thank you @ElsieD and @rotuts, that was an interesting video.

Kerry, those look so good I want to lick my screen!

We had dear friends down from near Gilroy. Like my DW, D has had gastric bypass surgery and, like many other GB surgery patients, she has trouble with white-meat chicken and pork loin easily being too dry to eat. They know that I started SVing a year ago. While we were enjoying a meal out yesterday I told them the success I was having doing pork loin chops SV. It was decided that dinner at our house tonight would be SVed pork loin chops. I went to the supermarket this morning and picked out some about 1 1/4" thick chops and started them marinating in Lawry's Herb and Garlic Marinade. I cooked them for 2 1/4 hours at 143 F, then seared them in a CI skillet. The chops were very enthusiastically received. The husband, M, is a very good cook (I feel he is a better cook than I am) so they are not pushovers. On a side note, for this meal I started some risotto in my 3 qt saucier and had M take over while I attended other cooking chores. He makes risotto on a reasonably regular basis. He liked making the risotto in the saucier so much he is going to get one.

My DW and I still like to kid our "faire nephew" who cooks in the ren faire kitchen and has since completed his culinary certicifate program. But ... there was the day when he was going to sprinkle a little bit of Old Bay Seasoning into some soup from a Costco-size container. He hadn't learned yet to hold jars that sprinkle at a right angle to the pot. Yup, the lid popped off and in went about half of the contents. The soup couldn't be salvaged.

I think I remember something about a barrel-aged Negroni.

113.5/old, 89.5/new for me. 11 cup model. Instead of YMMV how about your weight may vary?

I have no direct experience with anything but a traditional 2-compartment sink. I deeply desire to replace it with a farm sink when the time comes. My DW isn't on-board with it - yet. I do not hand-wash dishes so I don't need 2 compartments. A farm sink would afford enought space for any pan, baking or otherwise, to be placed completely in the sink. Faucets are far to varied and personal for me to weigh in on with advice. We have an inexpensive spray or stream faucet-on-a-hose that pulls out. Second one we have owned. I like it for several reasons, one of which is the ease of filling the coffee maker (not an issue for you):

My only guess is that since they are not a "pretty" piece of meat most people don't buy them. I'm in my 60's, have been cooking for 50 years and, happily, still get to keep learning and discovering.

When I was in the Air Force I was hospitalized when I came down with mono, only hospitalized to keep me isolated from other people in my squadron. Boring week if ever there was one. While in the hospital I kept filling out the daily menu request but wasn't getting what I asked for. I finally asked a nurse why and he told me that I was on a doctor-prescribed diet while in the hospital. Disappointing since my throat had been so swollen that I had been living on nothing but milk before I was diagnosed.

4 lbs of butter at Costcos in our area fluctuate between $8 and $10 for the package. Local supermarket prices for butter starts at $3.50/lb and goes up rapidly. Our household of 4 adults and an (adorable) three-year-old goes through a pound to a pound and a half a week. It goes into the freezer. I pull out a pound at a time and the cubes go into the butter compartment of the refrigerator. We keep our butter on the counter so one cube at a time comes out of the refrigerator. I m the biggest user; I cook almost all of the dinners. Here in southern California we have a grocery chain by the name of Stater Bros. Their positioning statement is "It's our meat that made us famous." They still have a real butcher's counter. They do have pre-packaged meat if you want. One of the things that shows just how good the customer service is is when I am buying beef that is on sale, in aprroximately 22 lb quantities, for use at ren faire. They will offer to custom cut the meat for me if I want a different thickeness. Before I got my large event grill I did buy 11-12 lb roasts from Costco. But I really prefer, as do the ren faire people I feed, grilled steaks over beef roasts.

Sorry you're laid up, but glad to know you are being helped.

@IndyRob Do you cook your SV or another technique. For me SV has yielded tasty and tender steaks.

Because of the current heat wave I have put some chicken breasts in the SV bath. They will get cubed and become chicken pasta salad for dinner. Can you say "Cold food for a hot day."

The one thing I don't buy there is TP. I am not a fan. Scott tissues or nothing. I will lose the good price on 36 rolls bales when I let my Sam's Club card expire.

I use 8 to 12 pills a day, under a doctor's care, for my arthritis. The cost is comparable to filling scrips for presciption Motrin without having to worry about getting new scrips every few months. And if I run out, I can buy ibuprofen anywhere.

SVed chuck eye steaks, Ranch Style Beans from a can, and steamed broccoli.

I checked at Stater Bros and they had them for $8/lb. That's twice what I pay and I get respectable meat. I actually was armed with one of Dave the Cook's photos to try looking at chuck roasts and spot the Chuck eye. That didn't pan out. Stickers all over the packages.

Based upon something I just saw I doubt Target will pick up the nano. The Target I am in right now has put the Bluetooth model on clearance.