TitoM

I hear you, Hassouni, for most of us apartment dwellers this is a challenge, my stove has a range filter but no actual vent New York Fire Code/BBQ

I have a Weber Q140 and it works fine indoors but you do have to watch out for flare ups. For kebabs, I've switched to using an Iwatani torch to sear, then finishing in the broiler.

As a NYC apartment dweller who can only look at propane wok rigs with envy, I've always been on the lookout for other ways to achieve the same result. Although still unusable indoors imo, the closest non-induction that can produce medium-high (62K BTUs), doesn't require propane, and might be retrofitted for wok use is the Woodflame Gusto. Their site had gotten stale for a while, but now they seem to be back up: http://www.woodflame.com/bbq-portable-gusto There seems to be no US distributor however.

Thanks, I do remember you called Anita "Genius!" after that scallop dish. But glad to hear your other favorites came from the final dishes (which tells me the masters were saving their best for last).

Hope you don't mind me putting you on the spot, Jay, and pardon this question if it's a bit silly and meaningless... but if you had to pick one dish from the entire TCM show, which one would you choose?

Thanks, Hiroyuki, after reading the entire thread I see those shops carrying Shigefusa have already been mentioned. Will do more research about japanesetradition.net, I'm not sure rakuten carries what I'm looking for.

Congrats on the Shigefusa, Hiroyuki, they're difficult knives to come by and the prices on that website you reference is quite reasonable. Other online sources for this brand include-- Japan Woodworker, AFramesTokyo, Japan Tool and Babashoten. I got my 300mm yanagi from AFramestokyo for about the same price as listed in that website you mention. Btw, how reliable is http://japanesetradition.net/shipping/ ? I'm considering Tsukiji Masamoto yanagi since prices in Japan are much cheaper. Thanks!

Thanks for this link, Jay, esp where you say-- "But it seemed bizarre to me that a critic should claim a dislike for a whole genre of the culinary arts on principle." Although it certainly doesn't help that the popular term associated with this kind of cuisine reinforces that backlash. Also good that Blumenthal, Adria and Keller have issued that "manifesto" although, sadly, I think the term has stuck and will forever be here to stay (hope I'm wrong). As for the past two episodes, I love the fact that the chefs who won were the coolest under pressure. Both Keller and Tracht looked like they'd already figured out what they were gonna do before Choi finished explaining the challenges. It surely looked like there was no winging and iirc finished way ahead of others. Why not much talk about Suzanne Tracht? While I haven't heard of her before the show, the best part for me last episode was Tracht walking out of the room during credits close carrying only what appeared to be a paper bag... no fancy high-end Pelican or uber-cool knife bag, just a paper bag. Now *that* is a master

Wonderful book, it makes me want to continue learning more about baking "the old fashioned way". Here's my first loaf ever (have zero baking experience before this)--

Even better! I'll try it tonight. And thanks in more than one way, Douglas, your article was the first I've read about sous-vide that got me into it.

Ingenuous suggestion, Robert, thanks! The only time it happened was when I did 186F and left it over 12 hours, otherwise, anywhere around 155F or below isn't a problem unattended while I'm at the office. The only drawback with the float valve approach I think is that I'll have to keep guests from seeing it

First eG post, so pardon the stupid question-- are there devices available commercially that monitor the water level and slowly pipe in refill into the bath? I'm always worried leaving the circulator for extended periods of over 12 hours (e.g. stuck at work) as once I came home to my 7306 sputtering after having run the water down. Is a Cambro cover the simplest way to prevent evaporation? Sorry if this has been asked before several times, I'm exercising the newbie's privilege to ask a few obvious questions