Porthos

. $2.00. Hardbound

@Shelby That would mean another pot to wash. I'm too lazy. More time in the SV bath should do the trick.

No pictures. But then again a bowl of stew isn't all that photogenic. Experiment. Cooking the stew meat SV, steaming the vegetables, then combining and thickening just before serving. 1 1/2 pound unknown cut of boneless beef out of the freezer. Cubed to a little smaller than an inch, then into the bag with a cup of beef broth, a can of mushrooms chopped up and the last of a bottle of Shiraz. 2 1/2 hours at 145 F. Steamed cubed carrots and potatoes. Everything went into a chef's pan, brought it to a gentle boil and adjusted the seasoning. Finally I stirred in a flour/water slurry. Overall it made a decent stew but my DW and I agreed that 2 /12 hours wasn't long enough to get the meat really tender. It was acceptable as is, but just.

@Thanks for the Crepes Turns out Heineken is at least part owner of them now. They originated north of San Francisco. They have a presence in Charleston, not exactly close to Cary, NC. https://lagunitas.com/taprooms/charleston

Haven't been in a couple of years. No particular reason. I go for the carnitas bowl with black beans and I don't remember what else. For us it is a change-of-pace place. Don't hate - don't love it.

@paulraphael Thank you.

Sincere question. Which came first, SV as a tool for things like steaks in restaurants or for the Modernist Cuisine uses?

When I looked at the chemical choices I quickly decided, "No, I like heat as the cleaner."

I failed to mention that, but I agree that the help you receive is indeed knowledgeable and useful. Even more important to me personally is that when they offer help and you decline, they leave you alone.

When the seasoning of the metal is uneven or has been damaged the most direct remedy is to completely strip the seasoning off the metal and start over. See my post dated January 3, 2015 on page 7 for a radical example.

"Anyone Can Cook"

You can buy alcohol in CA without a membership also. No matter for me, a long-time member. I buy very little alcohol at Costco, mostly the hard stuff on really good sales, and the occasional case of beer. I generally like the prices and selection better at Total Wine. Total wine gives me many, many choices for a given varietal or style of beer, along with many more price points than Costco. I am spoiled beyond definition, however. My local Total Wine is about 10 miutes away. One of the two Costcos I typically shop at is five minutes away from the Total Wine location. My local TJs is about 8 miles from my house. Thus, I never really have to plan on a special trip to purchase alcohol. My local BevMo is about a mile past the Total Wine location. However, I only go there for gift certificates for gifts for family members that don't have access to Total Wine. Total Wine has one more advantage for me, the cigar humidor, making it easy to pick up the occasional cigar. (I have a playlist titled "scotch and cigars" so that occasional cigar is normally smoked with a glass of scotch while listening to music)

Do you have a BBQ that you can crank up to about 550 F? That works also.

That's how I strip cast iron pans that I am restoring.

The Dutch Crunch rolls I buy are from the in-house bakery at our local WinCo. The ones they sell are more like the ones from San Francisco back when and I will double-check but I believe they use regular wheat flour for theirs.. During my socal ren faire I special order 4 dozen a week to be one of the rolls (my personal favorite) that feeds those eating the feast. I will claim loose ascociation with Princess Camping since we sleep in a tent trailer on the weekends we do our ren faires. ETA: I order them on Thursday mornings and they are still cooling from coming out of the oven when I pick them up Friday morning. Some days Maria puts them in kraft bags so they can "breath" and not get soggy.

That certainly looks like a Dutch Crunch Roll to me. I've never thought of using on for a burger.

Boneless pork chops cooked SV 143 F for 2 1/2 hours in Lawry's herb and garlic marinade, seared in my trusty Griswold #8 and a bit of sauce made from the juice from the bag. Red Skin mashed potatoes with Parmesan cheese and steamed Italian-style veggies. (Yes, you have correctly noticed that I steam most of my veggies).

Wonderfulness ... Family connections.

The stretch of freeway you were on was part of the first phase of building this freeway, which opened when I was in high school. It ended just a few miles further at the beginning of Pasadena. If I had a dollar for every time I passed that sign ... Pismo is still a favorite destination for many thousands of Californians.

Bratwurst topped with sauteed onions, rotini pasta dressed with a white wine/mushroom reduction with sour cream and garlic, and steamed asparagus. I ate the asparagus with nothing else added - no salt, no lemon jouce, no mayo (my fav). It was so fresh and tender it didn't need anything. Now I get to clean a lots of pans.

I have to start remembering not to read this thread on an empty stomach. So much great looking food.

I have done a lot of searching on the internet to try and identify this item. It doesn't come up when searching "tuna ...", nor is it to be found "As seen on TV." I have checked items for people with disabilities and several "unique kitchen gadgets" sites. It will be interesting if it is ever identified.

I cook my breakfasts and dinners from scratch save the occasional box of Kraft Mac and Cheese*, which normally gets dolled up a bit anyway. Lunches, however, are more about convenience and microwave burritos are a staple. *This taste is comfort food for me.

Not home to cook tonight so the freezer goes untouched. @chromedome and @kayb. I read the dictionary as a kid.

Dinner tonight is make your own tacos. Flour tortillas, store-bought carnitas, sour cream, sharp cheddar cheese, Monterey Jack cheese, sliced green onions, choppen cilantro, store-bought salsa.