blue_dolphin

My bad. Thanks for the correction.

From the second photo in the Anova blog post cited above, it appears Starbucks is cooking them in shaped plastic pouches. As @scubadoo97 described, the mix in the jars is thick and isn't going to run out all over the place from a cracked jar.

I use the Greens restaurant recipe for black bean chili but I don't presoak. I cover the beans with water and bring to a boil on the stove. After about 5 min, I transfer them to a low oven (just enough to maintain a gentle simmer) and proceed with the recipe, making sure they are starting to get tender before I throw the rest of the ingredients. Black beans cook up pretty quickly as long as they're not terribly old.

The feds prohibit shipping of raw milk across state lines but raw milk sales are regulated by the states. I can buy raw milk at the grocery store. Raw milk laws state by state

And naps !

As you mention, this has been going on since 2014 ( FDA restrictions keeping some great cheeses out of stores LATimes Sept2014) though I continue to see many of the cheeses locally.

Blueberries are abundant and inexpensive in the local stores so I turned to the Blueberry chapter in Deep Run Roots and made the Blueberry Chutney. I may have used a bit more ginger than called for and I microplaned it instead of mincing. I tried it on some sous vide salmon and it's got a nice gingery-citrus zing. It's a keeper.

I made the blueberry chutney from the Deep Run Roots cookbook yesterday and bagged up the salmon but then I ate too many Doritos so I skipped dinner and cooked it for breakfast this morning

Starting with this post and following

I had one of the leftovers for breakfast this AM. I wanted to pop it out of the glass jar for quicker heating and found it much more difficult to get it out. Also a pain to scrub the egg out of the jar so I'll repeat my recommendation to grease the jars first. Once out, it reheated nicely in the CSO for 6 min @ 350degF on steam bake. I'll try again to see if I can get a softer texture. I used cream cheese as in the Anova recipe and will try cream or milk instead. My result -both fresh cooked and reheated - was OK but the texture was kinda like something I'd get on a plane or maybe pick up from an airport Starbucks (surprise, surprise )

I agree - Bazooka makes a statement - Double Bubble seems like leftover Halloween stuff!

Thank you for the idea of using the sauté function to reduce the stock. I made some chicken stock in the IP yesterday and after skimming and straining, I was going to put it on the stove to reduce but this is working nicely. No fiddling to adjust the flame to avoid wild boiling!

Here's a list of a few recipes from Sous Vide at Home that are available on-line. That list brings up an interesting feature of EYB - it's possible to search any indexed books for recipes that appear on-line. Obviously that's going to be most common with newer books that are shared with bloggers and other media in exchange for reviews. If available, it's a nice way to get a look at a few recipes.

Money is the root of all....oh yeah !

Entertaining four part series on The Regional Italian and Submarine Sandwiches of America Edited to add the individual links: New England and New York Pennsylvania Midwest and West Coast The South

Spinach, onion, cheddar and bacon egg bites. 1 hr @ 172 deg F. I think I would prefer little lower temp as these were pretty firm. I won't call them rubbery but not far off. Sautéed onion, spinach and crumbled spinach in jars. Other ingredients in the blender. Jars ready to cook: And done: It came out of the jar OK after I ran a knife around it but a swipe of butter or spray of oil wouldn't be a bad idea.

I have a bottle of pineapple vinegar from Rancho Gordo with an active mother (plus multiple, apparently quiescent mothers on the bottom) and was considering trying it. I thought the rum-pineapple-maple combination might be nice but decided to stick with the recipe for this round. Though maybe I'll pick up some more maple syrup and set up a small batch with the pineapple vinegar.

Wow, what a contrast between the two Restaurant Wars teams - zero question about which team won! The John-Katsuji combination was clearly toxic to the whole team - poor nice guy Sheldon, trying to cook in that mess! And speaking of mess, I laughed out loud when I saw guest judge Daniel Humm cringe as he entered that disaster of a kitchen - I had just watched a short video of him in his own kitchen at Eleven Madison Park as part of the edX Science and Cooking course. His kitchen could certainly have been staged for the video but it was absolutely immaculate, like a sterile suite in a meticulous research laboratory with many chefs in pristine whites working calmly and diligently. No wonder he was so appalled! Edited to add that I miss @huiray's contributions to these Top Chef discussions (and elsewhere in the forums, too). Ah well.

I just set up a batch of this maple vinegar today. I put it in a little, non-working fridge out in my garage. Hopefully that will insulate it a bit from the daily temp swings and allow it to do its thing!

I am not a winner of things either but I won one of the EYB cookbook give aways last week so there is hope for us!

There is a give away for this book, Sous Vide at Home, over on Eat Your Books. Also an author interview. To enter the give away, you need to be an Eat Your Books member but it's easy to signup for a free membership.

One more comment on the homework problems. I appreciate the challenge of using common recipes to illustrate these principles but the problems seem so contrived. In what scientific realm would I ever measure out 1/3 teaspoon, convert that to milliliters and then use the density to convert to grams in order to calculate the final amount or concentration of a frigging powder (baking soda or baking powder)? Even including this sort of calculation in the materials rather implies that it's an appropriate means to an accurate value vs simply weighing the dang stuff. That is all.

@rotuts, you could up your point total and bring yourself into compliance with guidelines by adding some extra Pepperoni to that Pizza of yours !

With respect to the problems being child's play - well, I suppose. It was more like uncomfortable flashbacks to adolescence for me . I remember doing those same sorts of problems in junior high but it's been a while. I missed my trusty HP-15 calculator with RPN which made working with exponents absolutely brainless. I got up more than once to look for it even though I'm sure the batteries are long dead even if I find it. Instead, I had to use my iPhone calculator and my brain! I agree with you on the ratio of interesting, kitchen-relevant material to the dry boring stuff but I hope that either the reality or my perception of it will improve as we go on and my brain gets more comfortable with retrieving information last used in the '70s and '80s. After going through the first week, I don't think a listing of the video length would help me gauge progress. I found the length of time I spend on the text pages, practice questions and homework questions to be highly variable. Some I skimmed quickly and others took me a while. Then there were the aforementioned and fruitless calculator searches, setting my iPad up next to me to use my cool Elements interactive periodic table and becoming mesmerized by the pretty rotating objects and interesting information and my own inability to properly read the questions - sheesh! Over in the other thread, @Alex asked: My take after 1 lesson: The textbook contains the same information presented in the videos and course text. The advantages, to me, are that it's a bit more coherent to go through without being broken up with practice problems, etc. and it's much easier to go back and review an equation or piece of information in the ebook than to rewind or fast forward a video looking for something. Cons are that it's 10 bucks and doesn't really add anything that you can't get from the online materials. If the online stuff is doing the job for you, adding the ebook could feel redundant. I think that if I read the ebook chapter before watching the videos, I would find the videos boringly repetitive but I haven't tried it that way yet.

You don't even need to use French for that - it's all poultry, n'est pas?