ElsieD

Inspired by @Duvel this is John's lunch. A corned beef and cheese melt.

You are a wise person.

@Raamo Maybe I should know this but who or what is MB?

I got an e-mail this morning about the Modernist team's next project - pizza! Modernist Pizza is Underway! After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved. Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it. Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before. In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.

We had our corned beef dinner last night. This was cooked sous vide for 48 hours at 140F as per instructions from @rotuts. I liked how the meat was easy to slice and didn't come out in shreds. I did think it could have used more time as some bites were a bit tough. I also made some Irish Soda Bread per a Stella Parks recipe. I had never made one before and was surprised at how good it was. Just flour, salt, baking soda and buttermilk.

Re: the spuds. After you boiled them, did you cut them into smaller wedges before putting them in the oven?

I used to read the Giles Coren column but haven't in a long time. I remember one column of his where his then-girlfriend had given him his walking papers. That column was a review of a restaurant outside of London but if memory serves, it seems to me that 90% of it lamented the break-up. It was one of the saddest columns I have ever read.

@Shelby Are you making another pot of red or are you going to try some white? It will be interesting to see how sweet the wine is after 8 days. Considerably less so, i suspect.

I sent mine back today via UPS in Ogdensburg.

0 I'm not much of a beer drinker but I sure could take a big bite out of that muffin. It looks sooo good!

Looks great except for the sprouts.

Tonight's dinner. That blob you see is a mango salsa which we like to have with fish. Only thing is, I didn't have the jalapeno jelly the recipe called for so I used jalapeno haskapa jam. Worked well. We hadn't had couscous in a long time so scratched that itch as well. The second meal is one we had the other night called beef and broccoli bowl except I used chicken.

Oooh, I can't wait to read the result.

It sure would be an interesting comparison.

We get the Costco chickens every now snd again. We get three meals for two people out of one chicken plus I IP the bones and the dribs and drabs for some pretty nice flavoured stock. Well, I guess it isn't really stock but I use it as such. I think we paid $7.99.

@Anna N Do they ask for feedback at all on those meals? I wonder when we will see them up here. There is a Superstore (Loblaw) a short walk from where I live and I only go there about three times a year, mainly because if I have four things on my list they never have all four so I avoid them. But, I was in there recently and they had completely changed the entrance and produce sections. There is now a huge section of prepared food so it wouldn't surprise me if they were to be one of the first stores around here to offer these kits. If they do, I'll try one and report.

Better, thank you for asking.

I found the temperatures to be erratic. The first time I was trying to deep fry using my cast iron Dutch oven. Temps were off over 50+ degrees. Tried the test using water in stainless steel it was pretty good. Oil in stainless steel not good. Tried cooking something sous vide, I believe it was a piece of fish. The temperatures varied plus 5 degrees swinging to minus 5 degrees throughout the cooking process. Not good for sous vide. The probe sucks. When I was deep frying, it fell off three times, twice into the hot oil. Fortunately, i was standing right there so I could fish it out. Also, it is not long enough. If you want to deep fry something for more than one person, you need a LOT of oil, or the probe won't reach far enough into the oil. Finally, I have never seen a more useless manual in my life. My two reasons for wanting it were to be able to deep fry outside on my balcony and to sous vide some small pieces of food that didn't require a long cooking time. It failed at both. Just thinking about it makes me cranky.

Here is what I think of it: I am in the process of returning it for a refund. The return and the refund have been authorized by TastyTop.

I had that book too but never made anything from it. Finally dropped it off at the thrift shop so a more useful book could take it's place.

Sadly, they are all gone.

Rib steak cooked sous vide at 133F, and the roast potatoes referred to by @Mmmpomps and @Shelby above. I thought I had baking potatoes but didn't so used Yukon Golds. They were yummy.

I think I might try one or two of these recipes in my Breville Smart Oven Air. It has an air fryer function that so far, i have only used for French fries and grilled cheese sandwiches. Thanks!

Spicy Asian noodles with chicken. Didn't feel much like cooking and I had a Costco cooked chicken in the fridge so made this. A bit of cucumber salad on the side.

@Shelby and @Mmmpomps did you use baking potatoes or regular ones?