bmdaniel

I've seen this done before. At the Velvet Tango Room in Cleveland. I do it all the time for savory cooking - much easier to just plop a bowl on there and tare between ingredients. No reason you couldn't throw a shaker on there and do the same.

What about building the drink on a digital scale?

Costco in Dallas had it for 9.99 a pound, but it was sold out by the time I got there (they said usually $13 a pound but on extra sale today for whatever reason).

15 minutes at 180F per MC (well, MC suggests 185F but my SV rig topped out at 180), then straight into an ice bath until chilled. Texture and flavor was very nice for the salad. Just occurred to try bagging with the vinaigrette - might try that next time.

Tonight I made a SV asparagus, shallot, goat cheese and marcona almond salad with sherry vinaigrette - apologies for the terrible picture (but it was tasty).

Hairbender has been around for years

We have the opposite problem - not enough bag demand to even use up all the ones we just get buying stuff (I mostly use them for storing prep trash as I go).

I am allergic to trees in general (tree pollen, very allergic to pine nuts, used to be more allergic to walnuts/pecans but less so now), and I do get a small reaction from cherries (and apples).

Along these lines - I am trying to make a MC recipe that calls for liquid lecithin - I have powdered lecithin - should I just dissolve in water (and in what ratios) or something else or go out and try to find liquid lecithin?

Simple cooking from Modernist Cuisine last night - cooked shrimp at 140 for 7 minutes and served with the MC remoulade sauce. Sauce was excellent (nothing modernist about it, mostly just mayo, mustard, and a lot of lemon juice) and the shrimp had the perfect texture for that type of application.

I got the SXSW Blendtec deal and am loving it - it came with both pitchers and I don't see that much practical difference (except one is bigger).

It is fairly common now for people to make ice cream using liquid nitrogen and a stand mixer - there is significant discussion of it in Modernist Cuisine.

I like "melted leeks" with salmon, which I just cook down in some stock and a healthy amount of butter.

I highly recommend the kevlar gloves. I wonder how this garlic mandoline works http://www.amazon.com/Zyliss-12021-Garlic-Slicer/dp/B004NYB84Q/ref=sr_1_5?ie=UTF8&qid=1304107099&sr=8-5 Maybe a truffle slicer?

I am with you on this - WF is the closest store to my house, but I always go to Central Market (in Dallas). Just significantly better in my opinion (I haven't been to or seen a supermarket that looks better regardless of price, although I haven't been to Eataly).

So do Alain Ducasse, Thomas Keller, etc.?

Had a 2009 Turley Old vines last night - really nice.

Glad someone finally said it, though the more I think about it I doubt we'll see a "beef tenderloin" made out of ex-tartare I wonder when we'll see "beef tenderloin" made out of two tails aligned and glued. I think the latter is already fairly common, at least based on some hospitality industry literature I have seen.

85c for 5 minutes is quite high - I don't see an inconsistency here?

I have a copy in Dallas, Tx (in the metro area); very amateur home cook.

Here is a potentially better version of the same idea that just got released: http://www.foodpairing.com/en/free-trial

Or you could just roll the dice and use sweetener?

I think gfweb is right - at it's heart this boils down to low-carb/high-carb debate. It's a question of degree, because some would argue that most carbohydrates are almost/equally as bad as sugar (even whole grains, etc.). If you are interested in this topic, I highly recommend Gary Taubes other writing as well - there is a long article that he wrote for the NYT that was his start on the topic, and then two books, Good Calories, Bad Calories (which is very lengthy and very dense but very interesting, well referenced examination of some of the science on the issues), and his relatively new book, Why We Get Fat, which is more accessible but less scholarly.

I made this same soup, but subbed cauliflower for the carrot and used creme fraiche instead of juice (okay, maybe not exactly the same dish). It was quite good (the PC caramelized cauliflower had a very interesting, nutty flavor), but very rich with the butter and creme fraiche (I only used 8 oz of creme fraiche, but the cauliflower was quite moist).

Modernist Cuisine suggests that jaccarding after applying marinade does significantly enhance marinade uptake.