MikeHartnett

No luck. I must admit, though, that I didn't really look all that hard. I sort of gave up and pitied myself when I heard everyone else going nuts over them.

Any temp/ time suggestions?

Does anyone know if ramps are available around New Orleans, and if so, where they would be?

Agreed.

Let me first say that I like the idea of this thread, and I will likely contribute. However, I think it's a bit unfair to say that the recipe sucked when you admit to varying the recipe in ways that led to its suckiness. Maybe the thread should be more of a 'recipes that I sucked at' type?

I bought the book yesterday after reading this thread, and last night I made the garlic soup, onion flatbreads, and green beans with pearl onions and tomatoes. They all turned out quite nicely, and I easily managed to complete the three of them, including making the flatbread dough, in about an hour and a half. I really enjoy this book, and I'm looking forward to using it quite a bit.

I'd just like to say that I bought mine as a "Sous Vide Magic," and I had a very good experience. The owner of the business has contacted me to make sure everything was working alright, etc. I'd highly recommend it.

That's the way Keller suggests it. He even suggests setting up a pot next to the cooking pot to rest your arm on. I didn't find that necessary, though. Just hold the pastry bag up, squeeze, cut. You get into a rhythm quite easily. Cook them in small batches and transfer to a sheet to drain, then either freeze them or use them right away.

Keller's gnocchi is amazingly easy. Never made gnocchi before it, but it turned out light and fluffy and delicious. I didn't have a KitchenAid, so I used my hands. Easy!

I can't figure out why they are doing that. I assume they are facing the normal way when you view them on your computer? ← Yes, they're facing upright when I view them on my computer.

I've looked through the thread for info re: fruit sous vide, and I haven't found all that much. I'm curious as to whether anyone's using sous vide methods for anything other than traditional meat and fish, etc. I'd be interested in hearing about experiences with anything unique.

This was a sous vide kinda weekend... First up was rack of lamb sv'd with sun-dried tomato butter, served with Rancho Gordo runner cannellini bean salad and rosemary. Next was citrus marinated salmon fillet over orange confit, served with Rancho Gordo good mother stallard beans in a Sriracha-mustard vinaigrette. I guess it was also a bean kinda weekend. Also, can someone please advise me as to how I turn my pictures right-side-up?

Well, 2 ventures into sous vide came out quite nicely this weekend. First, rack of lamb at 56C for 2.5 hours. Packaged w/ sun dried tomato butter, s&p. Served with Rancho Gordo runner cannellini bean salad, rosemary. Next, salmon fillet at 46C for 50 mins. Citrus marinade, over orange confit. Served with Rancho Gordo Good Mother Stallard bean salad, Sriracha-mustard vinaigrette. Also, I'm still trying to figure out why my pictures are posting sideways. Any advice would be appreciated!

Honestly, foie gras is one of the few 'delicacies' that I find lives up to its billing. It's amazingly delicious.

Thanks! I'll try this out this weekend and report back! Also, I'm still open to suggestions for my dish (in terms of flavors/combos). If it's too off-topic, pm me!

Hmmm… Maybe I missed something, but I’ve seen a few posts referencing this time and temp combo? What would you recommend?

So, I'm thinking about lamb chops. Here are my thoughts so far: 130F for 10 hours with garlic powder, butter, s&p. Served with curried Rancho Gordo Runner Cannellini beans. Comments/Critiques on this dish are welcome. In particular, I'm curious about ideas for seasoning the lamb so that it complements the curry idea, but is still well adapted to being cooked sous vide. Thanks!

The Ceci Bruschetta really is one of the easiest, most delicious recipes I've ever made.

I got home late and wanted to do something a little fancier than just plain sausages. I happened to have, in addition to the delicious chicken and apricot sausages, a little horseradish cheddar and porcini mustard in the fridge. Mmm. ETA: Somebody? How do I rotate the pictures?

This may have happened because of the preservative chemicals used to keep the scallops. Did you get them from a reputable fishmonger?

Donuts! With Coffee Sauce! Coffee and Donuts! Also, how do I get this to turn right side up? It's correct on my hard drive... Also also, sorry that this is in the wrong thread. But I guess it was dinner.

I've made the filet with simple syrah sauce also, and it turned out to be pretty amazing. I'd highly recommend it. While the recipes from Happy in the Kitchen may sees a bit daunting, they always turn out spectacularly, and never end up being as difficult as they look.

bump- Anyone?

So, I’m really interested in buying an Aerogarden. Here’s my problem though: I’ve bought herb plants, etc., in the past, and they produced a few measly leaves, then became essentially useless for a few weeks until enough grew back to use in one more dish.. Will an Aerogarden produce enough of these herbs to use on a regular basis?

In my experience, tuna works quite well in a ceviche, especially with shallot or red onion. It's quite good served with a tomato, onion, and basil salsa on top of tortilla chips.