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IndyRob

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Everything posted by IndyRob

  1. Well, sure, that was my thinking. But, if if you accelerate once and drive two hours at a constant speed before braking and parking, surely there would be a break-even point. But I suspect it's more complex than that, and maintaining the cruise also becomes more expensive due to road friction or something.
  2. This seems similar to an idea I had when working at a job two hours away. I had a big heavy air compressor in the back of my SUV and it occurred to me I should take it out to improve mileage. But, I reasoned, once it was up to speed on the highway, the added inertia was actually helping to keep the car at speed on the highway. I knew that couldn't be right, but it seemed so plausible....
  3. My favorite yeast rolls call for mashed potatoes.
  4. Bluetooth does not require a router. My phone talks to my car radio (or my portable bluetooth speaker) wherever we happen to be. .There's a range limitation though. My Windows phone can see my Anova but there's no Windows app so it doesn't do me any good.
  5. IndyRob

    Aldi

    I'd actually be more inclined to trust the Specially Selected label than the reference to Kobe Style. Although it's just their store brand, I don't think I've had a Specially Selected labelled product that was bad. It looks like it's Australian Wagyu, which is likely a cross breed and has not been treated to spa days at the Japanese biergarten. Given that it's ground beef, the fat content is probably simply a consequence of what they wanted the fat content to be (i.e. the most marketable percentage). Adding fat is easy when marbling has been ground out of the equation.
  6. Thus invalidating every fucking thing she has ever supposedly taught us throughout her sordid and, IMHO damnable, career. She could've saved so much time. If only her name was Birdseye.
  7. I'm not sure if this is relevant, or even how true it is, but it is a story about BS knife skills. I listen to a podcast called Penn's Sunday School, hosted by half of the Penn & Teller comedy magic duo, Penn Jillette. Here, I heard a story that made me laugh, Penn & Teller do a TV show on the CW network called Fool Us where magicians come on the show and do a magic trick meant to fool them. They win if P&T can't divine how it was done, or are wrong in their guess (guesses.usually couched in inside obscure magic jargon). In order for this to work, there has to be a judge who knows how the trick works, yet not reveal anything to the audience (the magician's code and all). This guy is named Johnny Thompson and is, as Penn tells it, the one guy who knows how every trick is done - And can pretty much do all of them. Now, a little aside: Magicians are students of all forms of hucksterism, trickery and especially the performance that accompanies them. And they do study and emulate people like Vince From Shamwow. They actually want to practice that craft - but from an entertainment perspective rather than the (often fraudulent) commercial one. So, anyway, Johnny Thompson is asked what was the most difficult act he'd ever had to learn. He said "Doing Ginsu knife demos." That, apparently, is the level of skill required to make those pieces of crap look good.
  8. Brine loin chops and sous vide. Flash chill. Bread lightly and deep fry until just golden enough.
  9. Polyscience bags are for chamber vacs, no? How much did you actually pay for the ability to use their 18 cent bags?
  10. Presumably because you've saved some coin on your meat purchase and don't want to put it in a 50c disposable Foodsaver bag.
  11. Okay, Sandy Toksvig I get, But Noel Fielding? Edit: Should add a link... http://www.eater.com/2017/3/17/14957440/great-british-bake-off-new-hosts-noel-fielding-sandi-toksvig
  12. Wait, is this the crux? She wants pork and eggs, but needs fiber. But you don't want pork and eggs and maybe are not excited about the fiber either?
  13. I was using AB as someone who has embraced other forms of breakfast, whereas I, and many like me, have not.
  14. Thanks. That general Idea came from a drawing class I took in college. We were drawing a live model and she was told to change positions every two minutes - so we had throw out what we had done and start over. Again and again. You simply didn't have time to fix your mistakes. Just not do them again.
  15. I don't think that was meant to mean that the OP was uniquely hung up on what breakfast food is. Many of us are. Anthony Bourdain, for instance, likes a big bowl of Asian noodles for breakfast. But that's not for me. No rational reason given.
  16. I think there are two things to learn straight out of the gate... 1) To paraphrase Emeril - those knobs on the stove? They're there for a reason. Never cook on high - or even medium high - unless you have a specific reason for doing so. 2) Taste your food as you go along - and especially towards the end. I can think of multiple occurrences from my experience where someone has placed a dish on the dinner table and said "I hope it tastes good..." Hope is not a good cooking strategy or technique. Ok, and a bonus one... Think small. As a learning exercise, boil a small portion of spaghetti. Drain, and over very low (or maybe even no) heat, add a little pat of butter and mix, Taste. Add a little salt and mix. Taste. Add a little pepper and mix Taste. If at any step it's to much, throw it out and start over. Don't make your failures traumatic. Use them to remember what not to do. Because cooking well is about adjusting. Edit: Link didn't work. youtube: "Jacques Pepin Recipes" "
  17. I'm curious as to why you'd need Wifi. There's no app for my phone, and frankly, I don't care. I use the manual controls to set the temp and have a watch (and a calendar should it come to that).
  18. IndyRob

    Solar cooking

    Crap. I believe I have one in my basement that is destined for the dump. I'll now be obliged to take it apart. But it kinda' seems like the cooking equivalent of wrestling a grizzly bear.
  19. I read the topic title as "Is $275 Steel Food Safe?" I thought "Yeah, but you're paying too much."
  20. IndyRob

    Bangers and mash

    I impulse-bought some Irish Bangers I found at ALDI last week and served them the other night with pierogies and sauteed onions. The bangers had a very light texture - almost souffle-like. I guess that's the bread content.
  21. Oddly enough, I recently had to develop a unique cutting style for my grilled cheese sandwiches. I've been using Texas toast bread (i.e. thick white bread slices) and three slices of American cheese. So I've got a tall grilled sandwich with oozey, slidey, cheese in the middle. I needed to cut it without smashing the height, or pressing the cheese out. What I came up with was to use a simple table knife (the one that portioned the pats of butter for me), held vertically and repeatedly gently stabbed from top to bottom to create a perforated line across the sandwich. Do this once or twice to create a path that can be finished off with a normal slicing action.
  22. I've used a technique from Jacques Pepin that worked out very well for me - but not so much when I tried to add sous vide to the mix.... First, make a cut halfway through the thigh on each side of the bone. This helps the skin to lay flay completely flat. Then place the thighs skin side down on a hot pan and cover. No oil, no seasoning. Nothing. The fat from the skin will render and crisp up the skin perfectly while the steam cooks the rest of the thigh. My first attempt was perfect, but subsequent attempts taught me that the heat management was non-trivial. So I thought sous vide would be the answer. But it altered both the moisture level and shape of the thigh. I think I'm going to go back and try to perfect my use of his technique.
  23. There's only one thing that bugs me about the new show. And that is Bridget appearing to act surprised about some sort novel technique. We all know damn well that she's been poking her head into the test kitchen for weeks. Yes, ditto with CK, but he had stepped back into that role many seasons before. That had become his place. All they had to do was hire someone personable with some experience in TV production. Every local TV news team in the US probably had a viable candidate.
  24. IndyRob

    Rub on sous vide?

    I use a rub before and after. I currently have two racks of ribs in the bath. Both were rubbed before they were cryovac'd. When they come out, they will be glazed and then get another sprinkling of rub. Then they will go into a hot oven whose only job is to crisp up the outside and warm them through. Hot and fast. On the order of 450 degrees for 15 minutes.
  25. The price shown *is* really good. Our local Meijer is trying out this gag, only without heart shaped packaging. They just butterfly an otherwise unsuspecting ribeye so it looks like a heart (well, not a real heart of course, but that B.S. shape that we're all told is heart shaped, even though it bears no resemblance to any internal organ - which, when you really come to think about it, is probably just as well).
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