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    St. Louis, MO
  1. Made the chocolate custard yesterday for a chocolate pie. I didn't read the recipe real closely before I put the egg yolks in the sous vide, so was a little surprised when I pulled them out and they were fully set. But I went ahead and blended them up with the chocolate sauce and cream. I didn't really care for the flavor at first -- it was very eggy. So I stuck in the the fridge and tasted it a couple hours later. It's really really good. So good that I ate too much of it and don't have enough filling for the pie now.
  2. The reboot thing only happened once. Well, twice in a row. It came up to temperature, then shut down and restarted. Then shut down again and restarted. I pressed start and it began circulating again. It hasn't happened again in the 4 or 5 hours it's run since then. I have no idea what caused it. Perhaps it was just the power cord wasn't in tight or something. I'll post back if I see it again.
  3. I received an emailing explaining the delay. Perhaps you opted out of updates on kickstarter? I also have the Anova, but I'm thinking/hoping the Sansaire is going to be a more stable product. I don't see any certification stickers on the Anova, so I'm doubting they went through as thorough a process as Sansaire seems to be doing. I've only had the Anova for about a week. It works well enough, but it's a bit quirky (touch screen is finicky, random reboots, etc.).
  4. I'm doing the turkey sous vide again this year. I did it that way last year and it turned out great. Plus I can cook it a day ahead of time so it makes things a lot easier on Thanksgiving day. I broke down the turkey and brined the pieces over night, then cooked the white and dark meat separately. On Thanksgiving day I just warmed them up, then took them out of the bag and deep fried them for 4 or 5 minutes to crisp up the skin.
  5. Cascade ActionPacs gel packs from Amazon are about 17 cents per load.
  6. One on lower bottom right is a Takeda, possibly the gyuto: http://www.chefknivestogo.com/takeda-knives.html
  7. It sort of looks like a Kramer handle, but I don't recognize that steel pattern. Can't really tell from the photo if the logo quite matches though: http://kramerknives.com/k%20Handle%20Meiji.htm
  8. I've never used it, or even heard of it, but might give it a try. The Reynolds site doesn't say what it is, other than a "special, safe" coating. But, they seem to have a patent on the process, which you can find online. It looks like it's a combination of polydimethylsiloxane combined with a phenol of some sort. So basically a silcone-based coating. One patent link I found: http://tinyurl.com/3dyw8uw
  9. I would recommend it. There's nothing really complicated about making the ice creams, and she has some interesting flavor combination ideas. Plus, assuming that the recipes in it are similar to what she sells at a retail level, the book will pay for itself in once batch of ice cream. The local market down the road street sells Jeni's ice cream for $10 a pint.
  10. I've made several flavors as well, though not any of the more unusual ones yet. I made the base vanilla first and found it to be a bit too sweet for my taste. I brought the sugar levels down in subsequent attempts and have been really happy with them since then. Adding the starch (I'm using tapioca starch) really gives it smooth texture. I also appreciated the way she describes the ingredients in the base (starch, cream cheese, syrup, etc.) and why each one is used.
  11. I noticed the bacon error, mainly because the numbers differ from the maple sugar bacon. I'm not sure the other is an error. I've made thr breakfast sausage with close to 30g of sage and really liked it. Chris...
  12. I've made SV scrambled eggs twice this week. Once at 75C, which was a bit too loose, or custard-y, for our tastes. They tasted good, but the texture was not what we wanted for breakfast. I tried again yesterday at 77C and they seemed a bit too firm/overcooked. So I guess the next attempt will be at 76C and see what happens. I read the article from nathanm linked above. It says he cooks his at 164F/74C. This may be one of those things where you just need to find the temp that works for the texture you like best.
  13. Linda, Yes, Tower Grove market is my local farmers market. I live right across from the park. I like your idea of comparing the prices to Whole Foods. I may have to do an investigative run out to Whole Foods later and make note of the prices there. Chris...
  14. This is a good point. I was previously quoting prices from my local farmer's market which requires that the food be grown at the actual farm, so it's all local enough that they can transport it on the morning of the market. However, there is another St. Louis market, the Soulard Market, which has been around since before the Civil War, and actively touts the fact that its produce is up to 50% cheaper than what you can get in the supermarket. Which for many things it actually is. If I need a whole lot of lemons or limes, I'll drive down there to pick them up. But of course, no one is growing lemons or limes locally in Missouri. So it's less of a farmer's market than just a vegetable wholesaler discount outdoor warehouse. The Atlantic article didn't specify the criteria they were using to define "farmer's market," so it's possible that if you took samples from a mix of various types of markets you could find the overall prices cheaper than supermarkets.
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