KennethT

what temp/time did you use for the chicken leg? What did you coat it with? I keep playing around with temp/time combos....

Chicken thighs done in the CSO with a Thai mango salad. Also a bit of homemade Viet pickle...

@jaw Thanks for that. I had found a price for the 2600W (230V) version on webstaurantstore.com for $935 - this model has the temp probe as well as a dial for adjusting temperatures rather than the screen slider. I understand that the pan temp may not be as accurate as the CF, but I think for my needs, it will be close enough, plus I really like the expanded field feature and the fact that I can control the output in 1% increments from 1-100%, which makes it emulate gas. And at 2600W, it will be very powerful - enough to boil a pot of water quickly, or bring a pot of oil back to temp fast when deep frying without the fear of overshooting like with gas. One thing I'm looking forward to is using my pressure cooker (a kuhn rikon) with it. On my gas range, i have a really hard time getting it to stay stable once it reaches pressure - either the flame is too low and the pressure drops or the flame is too high, and the overpressure kicks in at some point. So I have to check on it every 5 minutes to adjust the flame based on the spring valve. I'm sure it won't take long to find whatever temp setting the vollrath needs to keep it at the pressure I want. And a big pot of stock or something has a lot of mass, so its temperature won't change that fast anyway - so the speed of the temp sensor is likely to be much faster than how much that pot changes from instant to instant.

I'm not sure how it works but they claim best accuracy in the industry. @btbyrd has a mirage (I think) and he spoke very highly of it.

The Vollrath 4 series senses pan temp through the glass. Some models have an additional sensor that goes into liquids, but some don't.

I've lately been looking at the Vollrath series 4 line. It seems to have the control and accuracy of the control freak, but they have a 2600W version (220V) that's a similar price to the control freak.

Rodney kept calling him Smells....

Judge Smells!

@chefmdThat's so funny - we had mapo tofu tonight also, but we got it from one of our local Sichuan restaurants.

We had a salad with sherry vinaigrette, not pictured.

Fresh Direct had a sale on morels so what choice did I have? SV salmon with a porcini and morel sauce...

Yes

That Parisian name bakery is actually a Korean chain.

I was excited to see an HMart open near my new apt (we get most of fish and shopping at the one in KTown), but it was really disappointing when we were there a few months ago. Almost no fish selection and the veggie section is a lot smaller. Seems like they're focusing on snacks and packaged stuff...

A hot and steamy NYC evening calls for Saigon inspired DIY summer rolls made with chicken thighs from the CSO and some herbs from my garden.

You can change the texture based on the environment it's grown in. If it gets a lot of light, the leaves are tougher and the teeth can be quite sharp. It prefers shade (that's why it's further from the light than the rest of the plants) and then the leaves and the teeth are tender and soft, and it's more flavorful.

Picnic panini

Yep... culantro, although I usually call it sawtooth coriander as it's typically called in SE Asia. I use it in lots of stuff - it has a more intense cilantro smell and taste - so it's typically used in a combo of some of the others in noodle soups, fruit salsas (or som tum - or it's Viet cousin Goi) or an accompaniment to fried seafoods as it is commonly used in Thailand.

Updates- everybody is doing really well. I'm especially happy with the kaffir lime and curry trees because I was worried how they would do in the coco coir - I was worried that it would hold too much moisture and get root rot, but all the new growth is really encouraging.

If that's true then I must be a creative genius!

The Gray's I used to go to was in the West Village on 6th Ave near 10th St.... it's no longer open and I haven't been to any of the other branches.

I don't know if I've ever had a really good dirty water dog. I'm a big fan of Nathan's, especially back in the old days when they cooked their fries in beef fat. I also used to like a Gray's Papaya dog, but they were always cheap on the kraut.

I've been jonesing for a good hot dog with sauerkraut and mustard for a while now...

Basil #2 has sprouted! Damn - you can't kill those things!

@Franci We definitely need a drool button... the only thing better would be a closeup of the sliced char siu in the bun with sauce/fixins... that would be unbelievably drool-worthy!