jk1002

I have Coke few times a year as a rare treat as well. I pimp it with liquid smoke. Add some Effen Back Cherry Vodka and you have a decent long drink.

Dave Arnold left a comment in the cookingissues.com forum. Besides the obvious design change and the smaller size the Pid algorithm was optimized. That was something that with the older Polyscience was a bit annoying, to stabilize the last few tenth of a degree always took a few minutes to avoid overshoot. Now it heats up to target quicker but may overshot by 2 or 3 tenth of a degree for a few minutes. I haven't seen it but am mostly intrigued by the smaller size. I want to know if i can stick it into a smaller soup pot, preferable 4 qt or so but think it still might be to big for that.

I am fiddling a lot with salmon. Farmed atlantic salmon turned to mush when i pasteurized it at 60c. Wild one was ok. Wild sockeye salmon on the other hand was nasty when pasteurized woth 60c. I just had a large 1 person piece in for 25 min at 51c and finished with a torch and it was very good. In my opinion what sous vide will give you is a way to cook the fish perfectly, without much smell. It will also give you an economical way to olive oil or butter poach it. Thats about it. What i haven't gotten out of it yet is a good way to use the skin. On an expensive piece of fish taking this off is quite a loss. So, in a nutshell, if you have the opportunity to grill and are comfortable not to overcook it i would grill.if you ate after butter or olive oil poaching i would go sv. Completly differentt techniques with different results.

Fois If you look at the pictures by Francois, it seems his would have broken down as well but he used a lower temp and he stabilized it with a carton cylinder while chilling it overnight - in the end it kept it's shape.

New Polyscience Sous Vide circulator 800$ New Polyscience

For one he is honestly admitting he is cashing in. I'd say good for him. I enjoy him as an entertainer, he suits my taste way more then lets say a Guy Fieri. To me he is a guy who paid his dues and now is enjoying life, what's wrong wkth that? If he would be like a Borat or Ali G i'd say hell yes switch character. But he is not, so ride it out as long as it last. Maybe we wait until the book is actually out. P.s. To me the chasa sapphire placement in the istanbul episode was hilarious. Like somebody plugged a large object into his behind.

What I find interesting is, even with a 3oz shot you have a hard time filling a standard cocktail glass. Most I have are 8oz or more with the Riedel 4.5oz a near perfect exception. His glass doesn't look tiny yet full in the video even before adding the ice. In his book he is saying that the prolonged hard shake doesn't water the cocktail down, which to me means the aeration must be adding the volume. Also I can not believe they use 2oz on stirred drinks, lets say a Manhattan. It would look funny.

>>He's been saying the same shit for years now. Yawn. << I guess it is not so much about what he says but how he says it.

I'd warn of reading that. I have that book on pre order and they give too much away I am afraid .... I stopped reading after a few sentences.

A candy thermometer is just a few bucks and you can just leave it in. Ezpecially wjiwle heating up that is important. You don't want it to overshoot to much, that may damage the oil and prevents you from reusing the oil more often. Worst case, if you go way past smoking point it may combust. Most electric fryers willmhave the same problem, temperature will drop when you put product in and it takes some time to recover. Of you have a commercial fryer it won't be so bad. In a recipe this would be built in tp some extend i guess. Just give it a whirl. It's not rocket science, if your temperature is lower just leave the potatoes in longer and sample along the way. I have fried with temperatures all over the place and often you find different temperatures in recipes for the same product. If you want to do french fries the whole game changes .... That is a bit of an art, to ensure they stay crispy.

I would recommend a normal candy thermometer. I think the thermapen is designed to measure temperature of food and even though it can go high enough for frying it is a different story to do this over prolonged time. If you just ditch the pen into the oil for a few seconds every now and then you should be OK. For the frying itself, once you drop the potatoes in you find that the temperature will drop significantly and on a normal stove it will take a bit to recover. So generally you should be OK if you even go a bit higher. If the temperature sinks too much the potatoes may not get crispy and take longer to cook through, if you are too high they get brown but do not cook through. Don't be alarmed if you see it dropping 70 or so fahrenheit. That happens to me quiet a lot and usually it turns out OK. Do you want to make french fries? JK

I don't think that the bols products are better quality in Europe. 22 years ago or so i started drinking and within the first few month i did hit bols and even back then when we would not stop at 2$ wine ( for a half gallon) we were aware that this was bottom shelf stuff. The bols bottle i touched at Astor Winestoday looked awefully similar to what is visible on the Ny Times picture of him inside tender bar. I am not so worried about e taste, i can see that one can make a decent cocktail with crappy ingredients. In the end this is what we did in cooking school with rotten vegetables whipping up decent meals. I have just didficulties signing up for the artificial color train ..... Very seventies. I might the the bols curacao a whirl, is just 14$ for a bottle.

First of all, thank you Sam for the long write ups that you did. I got the book today. It kind of makes me want to go to the store and get some blue curacao. That aside, he has few pages on chilling glasses. He doesn't show how but for sure he is not storing them in a freezer. He says the glass should only be chilled until it fogs up. I don't think he is using ice and water since that leaves water in the glass. I would think he is sticking them a few minutes into the freezer or stores them in a fridge. Edit, actually further on he is saying to store glasses in a fridge not freezer. If I understand the hard shake right, he is limiting the ice movement by stuffing the container completely. The long shaking with the little movement produces finer ice crystals. I would think if I shake longer in a boston shaker where the ice has much more room to move I get similar fine crystals. Aeration is a different story. He mentions the Boston shaker in the book but doesn't go after these details.

Did anyone order and receive the book? I am still waiting for mine to be delivered.

To me, the process became a huge part of it since pretty much begi ning of the year. Due to health I cut back on all alcohol besides 2 cocktails a night on weekends. I am much more picky now, look forward to my drinks all week. I invested in better glasware, bought a proper boston shaker And a stirring glas, heck even have a Baccarat Tumbler and a dedicated walnut cutting board and and silver plated serving tray. It's a friday ceremony to wind down for the weekend and a saturday blue hour kick back. I switched from enjoying the slight buzz to enjoying the whole procedure and am paying a lot of attention to it since I restricted myself. Waiting for the book to arrive, ordered it last Thursday, The one thing i hate aabout cocktailkingdom is that they don"t provide tracking ........

I think if it is fresh and you strain it out later then no, otherwise I peel it. Jk

I follow pretty much the procedure that was demoed in the No Reservations episode. Rather then takingbfresh tomatoes i use canned. I am a firm believer that good quality canned is better then out os season fresh. I chop the canned tomatoes, heat em up and concentrate the liquid a bit, i typically do not use all liquid from the can. On the side, I infuse olive oil with basil and garlic and crushed chili flakes I discqrd the basil/garlic and mix the oil into the tomatoes. I cook the pasta until nearly done, finish cooking in sthe tomato sauce. Season with a little salt and more chili flakes and finish with a little butter. Its important not to cook the tomatoes too long, to use a decent amount of olive oil so that one clearly tastes it in the sauce and also not let the oil get too hot. If executed right, which i admitedly don't always, its a divine dish. Another one that i do since college is simple fried garlic with olive oil and crushed chili pepper. This can be jacked up with asparagus or artixhokes or shrimp etc. Fried mushrooms finished with portwine and cream zcan also be very good.

>>Somewhat expectedly I have no idea what bostonapothecary means in his reply to this question<< I think he is asking for a language similar to that is used to describe wine. I am still thinking if I like this.

Departures Article This explain a lot. In regards to the "cheaper ingredient" comment, I think this is stemming from the bols clue curacao bottle that I saw on one of the tender bar pictures - article says color is important and that was also on the agenda for the seminar. The free-pour is mandated by the Nippon Bartenders Association , really an interesting articles. Can't wait for the book to arrive. Cheers JK

To me this is the "yelp" list of restaurants. If your close by give it a try but thats about it. To call this worlds bestbrestaurants is just disrespecting to a lot of chefs. It gets way too much attention for what it is, and in the end, guess what, the ones who look at it is us. So don't. I like omnivore. Get your tickets for nyc now.

The book can now be ordered from cocktailkingdom .... 30$ ...

Article Hi, here is the link to the sousvidecooking.org article

I don't have the lid but from my experience there is no need to cover the bath unless you run it for many hours. For things that just take an hour or two I don't bother, for ribs or flanksteaks that take 24 hours and more I use plastic foil to cover. There was a test on sousvidecooking.org that showed that an uncovered bath needs more energie. Based on my experience it doesn't affect the temperature stability and it shouldn't since it's circulating. You definitely loose a lot of water if you run long time without a cover that is the main reason for me to cover my bath but again this is not so noticeable if you run it for an hournor two. I am worried about condensation as well, I do think the circulator is designed to hold up to it - I would avoid it though and do believe they way you positioned the cidrculator a bit higher up is ok, should be 1/3rd of an inch difference, correct?

The stainless version has fewer markings then the plastic one, also it is missing the ml measurement. Word of warning, it seems that some of the stainless have issues with the markings. There is a bad review on amazon and of the 2 I ordered one actually came with very weak markings. I thought actually they would wash out but they didn't sofar, is just hard to read.

I am waiting for that book too. That and that he is putting a quality julep strainer up for sale which was supposed to happen some time back .......