ElsieD

Emily, I'm so glad you enjoyed Fuschian. I have eaten at Bistro St. Jacques and it is as you say - solid, good food. I have heard good things of Bread & Son so will have to make a point of trying some of their goodies.

Emily, Fuschian is mostly Vietnamese, with a smattering of Chinese and Thai dishes. For example, if you want Pho, they have a good choice. Typical of these places, should you go, be prepared to not get served at the same time. Food is served as it cooked. The food there is delicious, the atmosphere casual. It is an unpretentious sort of place. Atelier has a set menu of tasting plates and you don't get to pick and choose. Rather, you get what is being served. There is room for about 30 patrons and they all get the same thing. Price is usually $95 a person not including taxes & tip. They do have wonderful food, and it is worth the splurge. Hope this helps.

Thank you for all the trouble you went to to post this recipe and the detailed instructions. I have heard many good things about this bread but have also read that it is next to impossible for the home baker to make. I will have to try this recipe.

I agree with Atelier. The chef there won the Gold Medal Plates this year. An alternative would be Juniper Restaurant and Wine Bar. If you are looking for an inexpensive Asian restaurant, a particular favourite of ours is Fuschian, on Somerset Street which is in the heart of Chinatown (fast becoming Vietnamesetown). Let's us know where you end up!

I make my stocks using only bones, meat and water.

How is dulce de leche pronounced?

Note to David Ross. Any chance you could post the recipe? It sounds delicious.

I did mine for 24 hours at 134F. It weighed about 2.5 pounds.

I cooked the eye of round sous vide and I am amazed. It is tender, moist and has a surprising amount of flavour. I cut a few thin slices to try it out and we had to force ourselves to stop nibbling. I had been wanting to try this particular cut of beef cooked sous vide as I had heard good things about it and I am not disappointed. It will make wonderful roast beef sandwiches. I don't know that I would serve it as beef for a roast beef dinner as I don't know (yet) how tender it will be if it is cut more thickly. In any event, for the price I can see doing this again. It won't supplant my usual strip or hangar but it's darn good.

I picked up an eye of round roast today. It is Certified Angus Beef, although I don't know if that makes much difference over the regular supermarket variety. It does, however, have some visible marbling. So, I will follow Kerry's method and salt it using 1 teaspoon per pound and leaving it in the fridge in it's vacuum pack for 24 hours. I will then cook it sous vide for 24 or so hours, followed by a good browning. I'll post the result. Thanks for your help. IndyRobs method is intriguing as well. I may try that some other time. Edited for spelling

I am planning to pick up an eye of round roast and cooking it sous vide. I have looked through previous posts but could only find a reference to bottom roast and that was posted in 2006. Has anyone cooked an eye of round sous vide? Is it worth the bother? I generally stay away from round anything as I find it to be pretty crappy meat. However, if it works I thought it might be okay for sandwiches.

I recently had the same problem trying to find apple cider vinegar. I usually buy a brand called Maille, and it was nowhere to be found. I ended up getting it at a Farmer's market, which was fine by me, as the quality is better. But still.....

Canned mushrooms.

Si I tried Dan's method today using ramekins. Or rather, a ramekin. I did up one egg for lunch and I managed to overlooked it a bit. I detest runny whites and at the 4 minute mark they still looked runny so I gave them another minute, which was 30 seconds too long. Nice tidy way of making poached eggs.

Thanks, Dan, I'll try it out.

I came across a method that might be even easier than the cling film method... I've got four oven-safe ramekins that fit in a large pot. Put them in, cover with water a half inch or an inch or so above them, and heat it up. When ready, crack the eggs in another ramekin, then rather than the whole "slip gently into the water and hope it doesn't run into the others or spread out," just pour them into one of the submerged ramekins. Works great, and you don't have to mess with making a vortex or anything. Dan, how long do you poach them for? I assume the water is kept at a simmer?

I'm guessing blade as well.

Residence is fine with me.

I too am hoping to attend next year. Kerry, I don't have any chocolate equipment to bring but I do have a Thermomix I can bring should you want another one. Elsie

Speckled trout but since they are as scarce as hen's teeth, I'd go with black cod.

Yes, I know and I have been following that thread. What I am interested in is whether anyone knows anything about the chamber vacuum he talked about in his interview.

I just read an interview with Duncan Werner, maker of the SideKic. In the interview he indicates that he is thinking of trying to build an affordable chamber vacuum. Anyone know anything about this?

I cooked cooked it sous vide for an hour. It was perfect. I did separate the steak into two halves and each would have been slightly over a pound as the whole thing was just over a kilo.

Thank you all for the help. I cooked it sous vide at 134F followed by a quick sear. I thinly sliced it across the grain and I dare say it is the best piece of beef I have ever tasted. Better yet, I cut the thing in half and packaged each separately so I have the other half for another day. The butcher had several of them in the freezer so I think I'll go back and scoop me some more.

I was at our local butchers today to buy a brisket which I plan to turn into corned beef. While there, I saw they had hanger steak which is a cut of meat I have heard lots about (and maybe even eaten in a restaurant). So, not having had one before, I had to buy it. It is now sitting sitting in my fridge waiting for me to do something with it. I was thinking of cooking it sous vide and I am wondering - will it take a long cook, say 48 hours? Or does it need a quick cook much like, say, a striploin, followed by a quick sear? Should I put a rub of some sort on it before cooking it? Any thoughts are appreciated by this sous vide newbie. Elsie