KennethT

It's a chicken pesto panino. Chicken breast, what they call "pesto mayo", arugala and tomato

I haven't done it in a long time, but I found that 24h at 133 turned out really well - not too much loss of juice and tender with just a bit of chew as a steak should have - ready for the quick sear.

Nice beverage. Years ago, I had a friend who was from Mexico and was somehow related to the family that started Jose Cuervo. He had a huge collection of old reserva tequilas... although, personally, prefer a really good tequila neat.

Chicken skin crackers

Drool button pressed

I believe Daitch was bought out by A&P back in the early 80s, but I'm not positive. I'll ask my mother - she may remember...

A picnic in our local park to enjoy the beautiful weather and great energy in the city today. Champagne being popped all over the place...

What about Daitch?

I'm sure. The worst thing about the Cameron is the cleanup - it's a little better if you put foil above and below the wood chips, but it still gets gunked up.

Cameron's stovetop smoker. Those things are great. I have to check mine to see if it works on induction so I can use it after I move. Or I can always get a portable butane burner (which I've been thinking of getting anyway).

How does it come? Is it canned?

Maybe not, but I'm sure it does a fine job of chilling SV items.... or stock pots in the sink... or anything else that needs chilling...

I find De Cecco the best of the supermarket varieties.

I could be wrong, but living in the US, I'm not concerned about things like HepA and other water borne bugs... if I lived in Vietnam or India, that would be a different story. Here in the US though, what I'm concerned about is contamination during picking in the fields - like if the field workers went to the bathroom, didn't wash/sanitize their hands and spread it all over the lettuce or something. But I think that's relatively rare, when compared to areas whose water supply is contaminated with HepA. If you're really concerned, a lot of these water bourne bugs have vaccines - I get them every few years since I travel to places where it's known to be in the water supply. Sure they're not 100%, but nothing is, right?

sorry - I never meant to come off as snarky. And I definitely didn't mean to insult or want you to be quiet - we are all entitled to our opinions here and there is nothing wrong with yours.

Going from factory chicken to sustainable fish is like going from a Chevyto a Ferrari... probably better off going from Chevy to Corvette - which is the sustainable chicken...

What did you serve this with? tortillas? rice? Also, do you have a recipe you can recommend?

We definitely need a "drool" button... "delicious" just doesn't quite cut it!

@lindagBeautiful. And take it from me, 4 months delay due to Covid isn't that bad... we bought our apartment over a year ago and we were only allowed to start renovations in September, and hopefully they'll be done in another month or so!

Is it still covered by the warranty since it's been discontinued?

Interesting - I had assumed that congee was Cantonese

Sorry - I'm confused - is my attitude good or bad?

We decided to have a heavier lunch than normal since we have an appointment to get our flu shots later this afternoon and I never know how I'm going to feel afterwards - sometimes I feel under the weather for the next day or so. So who says you can't travel right now? We were transported to Burgundy and Sonoma simultaneously today - duck confit with duck fat potatoes, green salad with shallot, sherry vinegar and Dijon mustard and an incredible 2011 Belle Glos Taylor Lane pinot noir - which if you hadn't seen the bottle could be easily mistaken for a high end Burgundy. The duck was cooked SV at 175F for about 12+ hours a week or so ago then reheated in the CSO.

@Kim Shook that char siu looks fantastic!

I've never done it, but I'd think kholrabi would make a good som tum.