therippa

Since the meat will be cold from being refrigerated overnight, I would put them in a warm oven until the meat comes up to plating temperature, then throw them in the fryer. They'd only need a couple of minutes and wouldn't (shouldn't) overcook. Just curious, what temp are you doing the legs at? If you're doing it confit style (176F), you won't have to really worry about it overcooking anyway. edit: readability

Personally, I think since the person cooking the meal has so.much.to.do, it should be served whenever the hell they think it'll be the most convenient. I serve thanksgiving around 6pm because I know that'll it will give me enough time to take a break here and there. The only reason my family served it around 2pm-3pm growing up is because that's when my grandparents typically ate dinner.

Far from being overkill, I find it easier to do a custard (defined broadly) by the SV method rather than in the traditional ways on the stove top or in the oven. Wouldn't it be overkill to purchase a thermomix or a new kenwood for this when a SV set up does the job just fine? May I add that SV more generally is not unnecessary, not overkill, not more than is needed to do the job for the simple reason that it is often the best way to do the job. I sv'd custard once for ice cream, and it was the best batch of ice cream I've ever made. Only complaint is how the bag fills with air unless you have a chamber vacuum...what would be handy are bags with one way valves so the air can escape, but I think that'd be overkill Yeap. Certainly not overkill! I have not made ice cream custard base on the stove top in a long time. SV is just ideal. I use the Pulse feature to get more or less a perfect air-free seal using the FoodSaver and I cook at about 82 C per the instructions in Under Pressure. I think my favorite part, in addition to how simple the whole thing is, is that the sealed bag is not pasteurized and can rest in the fridge for quiet some time until I am ready to churn. I was talking more about how the bag fills with air while you SV it...I released it twice, was afraid it wouldn't cook evenly if I didn't since it displaced so much space.

Far from being overkill, I find it easier to do a custard (defined broadly) by the SV method rather than in the traditional ways on the stove top or in the oven. Wouldn't it be overkill to purchase a thermomix or a new kenwood for this when a SV set up does the job just fine? May I add that SV more generally is not unnecessary, not overkill, not more than is needed to do the job for the simple reason that it is often the best way to do the job. I sv'd custard once for ice cream, and it was the best batch of ice cream I've ever made. Only complaint is how the bag fills with air unless you have a chamber vacuum...what would be handy are bags with one way valves so the air can escape, but I think that'd be overkill

Typically I find myself eating the worst foods (sometimes taste, sometimes health-wise) when I'm busy spending they day preparing an awesome meal for later. For instance, yesterday I made a full prime rib dinner for a couple people...while picking up all the supplies at the store I grabbed a crappy sandwich and a bag of doritos at the supermarket so I'd have something eat while I made the bordelaise and creamed spinach in the afternoon. It's nice not to have to worry about the attention needed to cook one more thing and clean up after it. Most ironic - I've eaten slim jims while preparing complicated recipes from my french laundry cookbook. What do you usually eat while cooking?

If you want excellent cocktails check out The Alembic or Bourbon & Branch (make a reservation at B&B)

Wow. Sous-vide beaver tail. Never in my wildest imagination (and it's pretty wild) could I have conceived those words being side-by-side. http://www.cookingissues.com/2010/08/13/new-zoo-review-cooking-odd-meats/

Sous-vide beaver tail. The Cooking Issues blog said it was one of the best meats they'd ever tried...not so much.

two thoughs... -it seems like there is a little too much sweet, you are using marshmallows twice, the bubblegum shot -I like the First Date idea.

Brilliant! I wasn't aware of that immersion heater...I've been using a rice cooker but am not happy with how shallow it is (I've got 5 beaver tails in it now, it's wide enough to fit them but still too shallow). I think I'm going to get that...it would be interesting to hack it all together into a single unit like the polyscience.

I saw this on an old episode of Julia Child & Company on the Cooking channel. She fried them in olive oil. It was surprisingly loud and if I did it I would wear a full apron, mask, and welding gloves in the event that one of the eggs exploded and sent hot oil flying everywhere.

I couldn't take it anymore, I ordered the book. Results to follow in this thread.

If the fond was burnt the heat to sear it was too high...you still could have maillard'd it with a lower temp.

My girlfriend hates creme brulee (says it's a texture thing). Saddens me to no end, that's my favorite go-to easy dessert.

I can't tell you where to get it, but I can tell you 2 lobster's worth of scraps makes 1qt of lobster broth (not stock, no bones) for me. Why not just find some lobster on sale (I paid $9.99/lb this weekend) and cook a dinner or two?

This is one of the dumbest things I've ever seen... http://www.doobybrain.com/2008/07/26/the-pizza-pro-cut-and-carry-your-pizza-with-one-utensil/

Hmm, that's strange, more was coming up for me earlier. It still seems like you can search for something and it will show you the pages.

For those interested, I found that most of Under Pressure is available for free on Google Books... http://books.google.com/books?id=7IyI1jetwWUC&printsec=frontcover&dq=under+pressure&hl=en&ei=mQSqTIyRD5S4sQPdm5TzDA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA

HE did the cooking on top of a chimney starter in another episode...i don't remember for what. I used it to cook mackerel fillet and japanese Sanma... He used it to barely sear the outside of a chunk of tuna

I'm doing the tail...my girlfriend just got back from Chicago (where czimer's is) and brought me back 6 of them (about 5 pounds). I'm going to cook it the same way they did, probably make like a veal stock jus to dip them in.

nutella. I've also noticed when making ice cream I can't help but to shove the entire spatula into my mouth after I scrape out the last bit.

I'm cooking some beaver tails this weekend, like the guys did on Cooking Issues. I'm thinking of serving them as sliders and can't wait to send out the Facebook invite for a "Beaver Eating" party. Does anyone know what kind of sides would compliment/hold up to the strongly flavored meat?

I had Wendy's for the first time since high school last week at the airport. I used to love it, now I find it disgusting.

As far as San Francisco goes... Alembic - yes, yes, yes Elixir - ...not so sure about that one

Wow, that's only like a dollar or two more expensive than costco shortibs. Thanks for the tip!