Doodad

I saw that this morning. Going to read it over lunch.

Ok that is who I was looking at very hard. That and Chapter One, but that one just as a nice dinner. What is dress code at Greenhouse like?

Will be there in May and have never been. One night only and wondered if there was a mc type restaurant in Dublin at this time? Thanks.

Can anyone give a price range of the various machines? Their websites do not disclose that item.

My daughter made mojito spheres that came out very well. One trick was to freeze the mix prior to going in the calcium bath. Worked like a charm.

Made baby back ribs in the sous vide machine for the first time last night. Freaking awesome. I should have used the torch rather than the broiler at the end, but the results were spectacular. I did them at 176F for 6 hours due to time constraints. I don't know if a longer time at lower temp would be any better as these were perfect in my opinion.

Oops sorry Celeste.

What he said.

Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.

Any dish, especially LA influenced, that calls for ham or bacon. Good as part of a filler for omelette as well.

Carrot soup is done. Chicken wings are in the brine and the carotene butter is in the fridge. Working on kimchee now for the pressure cooked brisket tacos.

I have had no problem with any type of sealing bags. It looks to be just a rebranded foodsaver sealer to me.

How so? Inedible, unmalleable wall paper paste.

Any idea if calcium citrate can be subbed for sodium? Also, where does one find that rigid vacuum container shown for infusing items?

I know we tried making the ramen out of Momofuku and failed in the most spectacular fashion.