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haresfur

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Everything posted by haresfur

  1. FWW, you can get close out Anova 1s for $79 US right now.
  2. Yesterday, sous vide boneless turkey meat for 50 min at 61.5 C. Diced and re-bagged with mole then heated to 62.5 for about 15 minutes. Carried the water bath Esky over hill and dale to Grandma's Chris' house and it was 57 degrees on arrival. I think the meat was spot on for flavour and texture.
  3. Are you suggesting that he forgo eating the ear and make a silk purse out of it instead?
  4. I suppose if you wanted to get fancy you could SV to medium rare through, increase the bath temperature to medium, SV until you have a layer with a bit more firmness, then blast the outside to brown. It would be like the gradient you get in a conventional steak except minimal well done layer.
  5. Good. I'm not sure it's better than the french press - I think you would have to be careful to use the same coffee and grind. I did a decaf drip, too and it's good enough. All in all I think you need to be more of a geek than I am to get more than the entertainment value out of building a drip system. I'll probably keep using it for a while and maybe do a proper side-by side comparison next time you come up.
  6. Is this for commercial or home use? Seems to me you can keep uncooked pork for a week - especially if vacuum sealed and properly refrigerated. Sous vide pasteurization will essentially reset the clock. If you unbag and cut it then it could be exposed to pathogens in the air but only on the outside and if you keep surfaces clean I would think it would be less risk than you get at a butcher. That being said, what I would do for me, isn't necessarily best practice.
  7. I had one of those stirrers (great for mexican hot choc) but I don't see how you could get a proper flat white micro emulsion with it. Not that I'm very good at getting it with steam but it's very different from cap or latte if done right.
  8. I respectfully disagree with Chris regarding tender steak, although he noted one big advantage for precooking/pasturising. I particularly like it for thicker steak because I'm a crap cook and the main advantage is knowing that the steak is cooked just right all the way through. So pick your temperature, SV, sear, no worries. The main thing is not to leave the meat in the sous vide too long or it will turn to mush. But it isn't that sensitive so you can put a steak in for 30 minutes to an hour and life is good. Another thing occurs to me is that there may be an advantage if you put a rub on your steak but don't want to brown it into oblivion during the sear. I have grown fond of Mt. Pepper berry on steak and it is pretty subtle. I wonder if it would turn out the same if I had to cook the steak through on the grill. Maybe or maybe not. Haven't tried the flipping thing but it seems to me you would still get a well done zone between the sear and the rare. But maybe not or maybe that's what you like. Bottom line IMO is to try things and find what makes you happy.
  9. A perfect activity for sitting on the boat watching the sun go down.
  10. I've been pretty happy with French-press cold brew, but that's never stopped me from playing with a different system, so here is my geek-brew setup. Bought an overly expensive ice-tea dispenser and attached a length of drip-irrigation tube to the spout, using some heat-persuasion. Put a plug in the end of the thick tube and run a thin drip tube down to an adjustable emitter. Fill the dispenser with ice and water and place on a high shelf. Run the drip tube down to an Aeropress with 50 g of coffee in since I'm aiming for ~500 mL and that's the ratio I use for the French press. I put a filter on top of the coffee, too to try to help prevent preferential flow tunneling through the coffee. The emitter was almost all the way off at first but I cranked it open a touch after a while. Another way you could control the flow is to have the water level just up to the tap on the dispenser and fill with lots of ice so the slow melting provides the water to the dispenser. Or you could change the height of the dispenser above the emitter to alter the head. Bonus points for developing a calibration curve by weighing the coffee flow vs. height. The whole contraption. It's still dripping so I don't have a report on the taste yet.
  11. Thank you so much for providing us so much entertainment. Your efforts are appreciated. The Bondi Vet says that if you put a ring in a pigs nose they won't root up the dirt
  12. We get the red fleshed kind here. Looks better than the bland taste IMO
  13. People here seem to like putting these in sparkling wine - particularly at Christmas. http://forums.egullet.org/topic/146945-what-to-do-with-hibiscus-flowers-in-syrup/?hl=%2Bhibiscus+%2Bflower#entry1952615 http://forums.egullet.org/topic/81683-hibiscus-aka-jamaica-in-mixed-drinks/?hl=+hibiscus%20+flower
  14. How big a flute? or approx ratio of shake to champ? The flutes from my grandfather are pretty tiny.
  15. Of course, if you like the dark flavour or (gasp) don't see anything wrong with adding some sugar...
  16. Interesting. Never mind the bitters, where is the barrel aged gin?
  17. Don't you miss the popping sound of cranberries going through the meat grinder?
  18. A fun experiment is to start with the gin and Fernet, taste, add the Campari taste, add the vermouth, taste, then add sugar and taste.
  19. Glad you liked it. Of course sweetness is to taste. I tried it with varying amounts until it was way too sweet and judged by where I felt the gin came forward and wasn't lost in the bitter. But I have a bit of a sweet tooth, as much as I like bitter, too. Yet Another Negroni Variation (internet geek cultural reference) Considering North Beach Negroni because San Francisco, Fernet, Italian/beatnik neighbourhood where I had some good times.
  20. I've played with it in an old fashioned. IIR it was too thick to dissolve very well so I need to try thinning it first.
  21. Time to revive the Chop-O-Matic? https://youtu.be/FGo7W_mbWCE
  22. I sometimes make cocktail-snacks by roasting almonds halves and I cut them by hand. It's not efficient but is sort of meditative - stand them on edge and try to hit the right point so they split along the natural part. The main purpose of the exercise is to slow down the snacking, though.
  23. Yes, I guess that's the conversion for the US teaspoons & oz I used. Happy for name suggestions before I add it to KC. Interested to hear what you think if you try it.
  24. So many places I could post this one so I chose perhaps the most tenuous. But I really think of it as a Negroni variation in spite of ... well... YANV#1 (provisional name) 1 oz London Dry gin (I used a Sapphire knockoff) 1 oz Fernet Branca 3 teaspoons vermouth (Dolin red) 3 teaspoons Campari 1 teaspoon simple (2:1 because Campari is sweeter than Fernet) 3 dashes Peychaud's bitters Stir, strain, garnish with lemon twist
  25. Trying to keep up with the Jones Taylors. Just tried the Nardini and it is very nice. I was worried that it would be one of Chris' wtf why would I put this in my body ideas. The Teeling was a suggestion from a friend in Ireland and is tasty. I have no idea how it compares to other Irish whiskey.
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