IndyRob

Do a search for Lenora's Yeast Rolls. (from Bernard Clayton's New Complete Book of Breads)

IMHO, the SVE guys are okay. They're clearly not experts. But they have fun. It's frustrating that they don't do double blind, or even blind tests. Or use taste testers who aren't their friends. So they can't be viewed with any sort of authority, and really little credibility. But that's not to say what they do is completely useless. For instance, whether or not they used fresh garlic or not, they tested 'some things' and made it available on YouTube and didn't hide anything. So they have that going for them. Back to topic, I agree that the handle on this thing seems kind of useless. But we're going to see many more circulators on the market trying to differentiate themselves. I think that in a few years they'll all be selling for $24.95 or less. It's just a heating element, a thermocouple, an LED display and maybe a propeller.

the horse the trojans had did not leave but it came bearing gifts but they did not keep the real estate. it burned. useless to everyone because of the neighbors

Uh, yeah. I guess. Whatever that means.

Good God! Lordy man, thanks for warning us.

So where does the Yikes! come from? I don't understand what you're trying to say.

And you've not seen them together before?

You don't really need FB in any event, but....

I saw this vid on YouTube and noticed a glaring error... "So if your bagboy seems stressed out, don't worry, it's not your fault." Well, it might be a little bit your fault. You apparently missed the entrance to ALDI and wandered into a store with bagboys. But thanks for Googling up some facts about ALDI, Mashed.

When you change the way you cook something, you have to rethink everything. It's not just about smashing collagen. You have to manage what's left at the end. And those things will be different depending on how you applied your heat.

I measured mine with a tape measure (not the best way) and it seems to be just under 2.5 inches (maybe 6cm). A 2.5 inch diameter hole would probably work pretty well. You might want to wait for a second opinion though, just to be sure.

I don't think a raw potato is awful - just unappealing. The taste doesn't change much with cooking. It just needs softening and some help from salt and perhaps other things. Raw meat or fish can even be a preferred treatment. Both can also be dried similarly to chiles but not be awful. We don't really eat spices as a primary, or even secondary component. We put spices on things like potatoes.

I guess it's sort of the same thing as chocolate, which doesn't appear in it's best form naturally. But rather as a slimy bitter seed. How did they figure that out?

I did that. But that's not the point. My end result, as I said, was remarkably good. I just don't know how, from that early starting point, one figures out that it needs just a bit of some of those other things.

Very, very bitter.

Long story short - I decided to make some authenticish Mexican Red sauce from dried chiles. I watched various YouTube videos in Spanish and English and settled on what seemed a traditional approach. After toasting some of the chiles and adding some chicken broth, I simmered and tasted - awful. It wasn't done yet, but I'm accustomed to building flavors - not trying to (for lack of a better word) salvage them. But I continued on faith. After straining, reducing, adding the required cumin, oregano and salt, something started to work. It did take a bit of adjusting, but in the end the result was remarkably good. I thought about Mole, which seems similar. Is Mexican cuisine unique in this regard? I can't think of anything in American, British or French cuisine where you start out with something awful and somehow fix it to great effect.

What kind of heater?

A baking steel helps pan pizza quite a bit. I've perfected my Detroit Style pizza with a pizzatools pan and a baking steel. I haven't yet tried a more traditional style yet because the DS is so good. But it will require some trial and error to find the right temp and steel placement for your particular oven.

I don't like ketchup on my hot dogs. But I dislike prejudice even more....

I don't understand this rotuts writing style - or why a book that is explicitly about their last twenty years needs to include something new. We know that they don't do sous vide, or apparently the Insta-Things, but if you're a person who knows this, then this book isn't for you.

It's really difficult for me to directly compare. Primarily because I think of a ribeye as two completely different cuts that come joined together. The deckle/cap/callotte has a completely different nature than the other part that I call 'the eye'. To me, the eye is like an inferior filet, or more like sirloin, or Manhattan steak (basically a New York strip cut in half and trimmed of fat). They need totally different cooking in a traditional sense and in a perfect world, I would always buy a ribeye roast, cut the eye out, and roll up the cap to cut steaks out of. The chuckeye shares more character with the deckle/callotte/cap than with the eye. My traditional way of cooking both is to pan sear each side at a really high heat and then turn the heat down to almost off for and extended period - maybe 15-20 minutes (during which time I'm adding butter, garlic and mushrooms). With a ribeye, this results in OMG deckle and overcooked eye. With a chuckeye, the flavor of the deckle is there, but it hasn't broken down as much so there's some stringiness. But, for the price, quite acceptable.

I hate to disagree, but that's not true in this part of the country. Not only are they routinely cut into steaks, here's an advertised special.

A little bit of microwaving usually gets me over the hump. But I recently bought some molasses with the idea that I wouldn't have to deal with this issue any more as brown sugar is simply sugar with some added molasses. I haven't actually used this trick yet, but Serious Eats has a feature on this theme.

I am so doing this. But minus the sweet, and all of the savory. ETA: Please tell me that that would still be Znood El...(something).

I've cooked them SV and traditional. Haven't noticed a difference. Unless you need to SV it a long time like a chuck roast,