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Everything posted by Porthos
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Is Ontario on Standard of Daylight Savings time?
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In celebration of this summer's Manituolin time I had a G&T with Hendricks while preparing dinner. Let the fun begin.
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So do you think it will be a Negroni, a Brothers Perryman or something else to celebrate the first night of being on island time?
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I did a happy dance when Kerry mentioned the timing of the visit to Manitoulin.
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@HungryChris $179 is the Bluetooth model.
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@andiesenji Thank you.
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@blue_dolphin price-wise this was an exceptional find.
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It's been a while since I found any cast iron to restore. My continued looking paid off today. Griswold #6, from the mid-fifties as best as I can tell. $2.00 USD This is a post-1960 unnamed pan. It still has the weight and surface finish of a vintage piece. It is a number 8. The size number is on the top of the handle in a raised, rounded font. There is no heat ring on the bottom. On the back ARE two lines of text: 10 1/2 INCH SKILLET MADE IN USE My best guess would be Lodge but I really don't know. This was also $2 USD. Restoration will have to wait for late fall. I'm not running the self-clean cycle on my oven in the summer or early fall.
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I have been favoring the FoodSaver-sealed bags so I will give a bag the drop-it-in method a try. I have an old, no-longer-used 28 qt cooler that I am going to re-purpose into a large SV bath for a larger SV project I have in mind. I will set that up for suspending multiple bags.
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My Bluetooth came in a cylinder.
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$50 off, final price $129 should make it the Bluetooth version, which is the version I purchased in May. Simple to use, I haven't even bothered with doing anything with the Bluetooth app I downloaded.
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Based on something I read in an SV recipe I wonder if I am overdoing something. I am suspending my bag or bags in the water bath off of a wooden spoon. If I am doing just one bag can I just drop FoodSaver-sealed bag in the bath.
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Yesterday, not today. Pork tenderloin swaddled in apricot jam. 2 tenderloins, one chilled and frozen, the other for dinner. 5 1/4 hours at 140 F. I will make a sauce with the juices when we have the other one. I liked the first one but I think napping the slices will take it up a notch. If I repeat this I will use a bit more jam but the time and temperature worked well.
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Thanks for the link. Interesting reading.
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If I need whole cloves I will buy a head of garlic ... but ... (at the risk of being drummed out of egullet) normally I buy the minced garlic from Costco.
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I was not pleased woth the outcome. Not mushy exactly, but losing the resistance and texture of beef. Flavor was just ok but I don't think I seasoned it very well. I have one more piece of this meat. I will season it better and use 133 F for 4 hours. That is homemade kasespatzle for the starch. I enjoyed it more than the meat, and I'm a die-hard carnivore. Note the sad face in the conclusion:
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I'm not comfortable going that low. My DW's immune system isn't in tip-top shape and I put a little "Personal Comfort" factor into my temp. No pics of it prepped but I will try to snap a shot of it plated.
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@daveb Meal timing has dictated that I am going for 5 hours, then a quick sear.
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I've been using the Sous Vide Index that nickrey posted the link to and I've been using Douglas Baldwin's tables to understand the minimum time required for pasteurization. The amount of information in the Sous Vide Index is daunting to say the least. Here is the help I could use. I am looking for information on the other end of the timing spectrum; How long for a given piece of beef do I have (as a starting point) before the meat starts to turn mushy? I am going to be SVing a 30 mm top sirloin steak today at 134 F. Baldwin's chart tells me to cook it for a minimum of 2 hours. Would it be mush at 6 hours? If this is discussed somewhere in the items linked to in the Sous Vide Index could someone point me to it. I can't seem to find it if it is there.
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"What choices do you have in finishing salts?"
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Happy camper here. I recently found a second insert. Having the pan-style handle is so much better that gripping either a pair of "ears" or metal handles with potholders. I sent my 3-piece Bialeti steamer on to a thrift store. I used both of the Revere inserts Saturday night making dinner for my FIL.
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Looks beautiful, smithy. As in "now I'm hungry" beautiful.
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@smithy If you want a copy of my Word document for a starting point I would gladly email you a copy. I would just need to know what version of Word you use since mine is Word 2015 or 16, can't remember which, and I'm on my laptop right now which has an older version.
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When I am ready to move on from my tables in Word I will most like move over to a database system using Access. I have done many "databases" using spreadsheet programs and not fond of them. I also am very anal about how I format data (it's the engineer/programmer in me). I did add date.
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Boneless pork loin chops tonight from my local supermarket. Nothing special. 20mm thick. Salt and Lawry's Garlic Powder. 140 F for 2 hours, then seared. Quite moist enough. Flavor was good but nothing spectacular. I will be putting the circulator away for now since my schedule says no more time to use it at the moment.