haresfur

I tried some in a few things and decided it fell into the "I can easily live without it" category.

I believe I started doing shanks that low but can't remember. I tend to go a bit higher in temperature than many people do for red meat - at least in part due to the dearly beloved. Maybe I'll get another set of the shanks and try bracketing...

A bit of an experiment, the supermarket had boneless lamb shanks for less per kilo than the bone in. I treated them like bone-in shanks in the sv for about 72 hrs at 58C. Then chopped up the meat to add to Massaman curry at the last minute. I don't know exactly what the butcher did but the pack contained several large pieces of pure meat with little of the tough stuff. It ended up too soft but very tasty. Next time, I think I'll go no more than 24 hours and maybe drop the temp down to 57.

Probably not much help but I have a low-end 240 V burner since I live in Australia. It works but I think they just dropped the power level to match your cheap 110v ones. I agree with you that there are two goals, absolute power and finesse of control. I use mine mainly for boiling pasta water so I would tend towards power. If it had a lot, maybe I'd use if for searing but I use the gas wok burner for that. Pro-Tip: Don't put the induction burner too close to the gas stove when using both. But the melted side doesn't seem to hurt anything 😀

I do 60 C one hour, and I refuse to convert to anachronistic units for you. But one hour is fine in my experience.

Gin Daisy Bombay Sapphire Grand Marnier Lime build over ice. we don't need no stinkin' measurements. Hit it right on.

The Halal Snack Pack, or HSP, is fast becoming a staple of late night drunk dining and morning recovery in Australia and has recently hit the best Turkish Cafe in my town. It is Australia's answer to poutine and animal style fries. I believe the origin was in Sidney. It is simple enough: gyro meat and sauce over chips. Our cafe offers a variety of sauces, here is the garlic sauce version. And yes, it is good even when sober. Anyone have favourites? What sauces do you like?

If they are pasteurized, you left them in too long

I found this article about arancino/arancina really interesting

Managed to pot up the bullhorn pepper I planted this year and move it, the summer before's bullhorn and my curry tree under protection right before our first frost of the winter. Hope I got enough roots for the bullhorn to survive. It will be interesting to see if the one that's a year older makes it through a second winter - it's quite a tree. I'll probably try some winter crops like broccoli and garlic but my luck in previous winters has been poor.

A couple of things. Most induction cooktops need much finer temperature control IMO. If you really have an accurate PID control, you could use it for sous vide and would want temperature control to about 0.5 C up to 100 C. After that most people probably wouldn't mind relative control but I think they could get used to setting temperatures, especially if it was fast to make big jumps but maybe included a find control, too. The other place that absolute temperature would be great is for deep frying.

Cat's out of the bag on the name. I bought some dodgy frozen meat pies that advertised "Sous Vide cooked beef". Even if people don't know what it means, they know it is gourmet.

I take an expansive view of the definition of a highball. To me it means a fizzy drink with alcohol served over ice. Generally in a tall glass. Maybe with other stuff. Right now I'm drinking: 1 oz Bombay Sapphire gin 1 oz Campari 2 oz Schweppes Bitter Lemon Build over ice in a tall glass and serve with a lime wedge I'm content

neither are very appealing names imo

Do they call it Mayomust because Dijonnaise is copyright?

maybe a good Halloween drink

Turbo-marinating pork tenderloin in tamari, apple-syrup, and ginger at 60 C.

Never was much for pantyhose and we have gone to reusable grocery bags. I splashed out on a ball of cotton material to tie up plants. For bigger trees, garden hose works well. Which reminds me, my curry tree is listing to starboard.

I think it is three years old. Maybe 4. I bought it as a seedling. It took a bit but then really took off. I tried to re-pot a sucker but don't think I got enough root with it. Maybe I'll try a cutting.

My curry leaf tree. I have to keep it in the car port during winter. It was a nicer shape until an apprentice dropped his ladder on it when he was servicing my evaporative cooler. Luckily he didn't break any pots or I would have left the kid up there.

I've been looking into Arduino recently. A person I know programmed all his father's garden beds with moisture sensors and irrigation control valves.

The tree The harvest The prep Ready for the freezer

I keep forgetting that not everyone is bilingual.

Finally getting to posting a photo of the finished cooktop and splash-back or back-splash, depending on your country. I think the colour worked out well. I was worried it would be a bit much. We should swap the power points for black ones. ETA: It really isn't that orange - more of a deep red Picking flooring has been a challenge. There are a lot of different shades and tones including the wood floors surrounding the kitchen. I think we are going with a pale tufa look. We are concerned that it is a bit too close to the cabinet colour but nothing else worked for two sets of eyes.

Are they still watering it down? I have a small stash of the old 101 which is entirely acceptable but I don't see much point in 80 proof rye.