bonkboo

A friend and I are going to enter a local Brew n Chew competition. He's brewing and I need to lead the charge on the single bite accompaniment. Anyone have any macro guidance? Late august date so likely a room temp bite. Wondering about size, mixture of textures, favors, etc, for a first timer.

Curious about results.

I found myself with a fair bit of raw cauliflower and peppers just before I leave for vacation. Time is tight so I won't be able to prepare any dish. Can I freeze those raw vegetables? Will anything change?

Do ebook count? I bought Lorna Sass' pressure cooking book 2x hard copy. Otherwise my multiples have been ebooks. Ruhlman's Twenty, MCAH, The CIA Professional Chef, and McGee's Science and Cooking. I spend too much time on MetroNorth and these more reference books are great to have along. When I first bought Twenty, I wanted to be able to read it on the train and couldn't see myself adding that to the heavy bag I already carry. My wife yells at me when I get hard copies to add to our disappearing kitchen space. So I have to really think through before pulling the trigger on hard books.

I understand that sur la table is carrying the Sansaire now.

I saw some NYTimes article a few years back about some healthcare blemishes at NYC restaurants. Don't recall the exact context but i found it interesting. It talked about Jean George's after the cockroach across the plate incident scoring like a 26 on some cleanliness scale. Not this one cited if I recall. Other high end named restaurants were similarly scored. Per Se was a hyper clean sounding zero on that scale. I remember reading Ruhlman talking about how Keller himself picked up cigarette butts in the French Laundry parking lot. Based on those anecdotes I'm shocked about this. Waiting for The Rest Of The Story.

Just to be clear, is your primary concern about losing the liquid (i.e. possibly compromising the recipe in some way), making a mess, or damaging the machine? I suppose all of the above. Definitely concerned about recipe integrity. As for the machine, I've gotten a lot of use from this food saver. Indeed I have my eye on the newer models that seem to have a marinade setting. Maybe that's the solution short of a chamber sealer. Would injecting the liquid keep it from getting sucked away?

The paper towel doesn't suck up the liquid?

My Anova is supposed to arrive tomorrow so I'll be back and sous viding (if I can be googling...). I have a food saver system but I'm concerned about things like brines getting sucked out. Any thoughts on how best to seal liquids in a recipe? Thanks

My wife's family cabin is all propane. The stove is old so is probably not a comp. the refridgerator is about 3 years old. It works just fine. But they are expensive. $2k for the most basic models.

Got to work today and was informed that I won the Super Bowl pool. Yay, me! Ordered me up a black Anova. Can't wait.

Perfect mashup: Cannabis smoked salmon.

Do you use the tops as well? Or do you set the opened top jars on a trivet? Thanks

Perhaps I am over complicating things, but could you pressure cook tomatoes as part of making ketchup? Or does it not capture the depth of low and slow cooking? Thanks

Thanks, I will check those things.

In retrospect, I realized I forgot to incorporate kombu and tempeh. I had done a version of Bittman's tempeh recipe that tastes a lot like bacon. As for not offering to those who don't want meat, this is for me and my wife, both meat eaters. Just had this vision that I wanted to try to be a meatless, healthier option.

Tried to do a vegan version. Started by making a vegetable stock last week. The did the usual onion sweat, tried to go slow and long to draw out lots of flavor. Added carrots and celery. Then added stock. Next tofu three ways: infused with soy and fish (I know I messed up totally vegan here but it's a secret) sauces, plain tofu, and tofu dredged in a soy milk/miso mix followed by nutritional yeast and seared. Mushrooms next, followed by some potatoes. Boil, simmer for a duration. Add some kale. Delicious. But could not get enough meaty umami. Ideas?

Blue cheese, half and half, lemon juice, sugar, cracked pepper.

I tried to make Serious Eats blue cheese ice cream for New Year's Eve and failed. I can only think of the following possibilities: the first go was in a long frozen bowl that had been stored on its side. Manual says not to. Then I poured the unfrozen soup into the fridge overnight (about 18 hours) and the bowl properly seated, and tried again the next day. Would not set. Any thoughts? Thanks

Fwiw Michael Ruhlman in his Ruhlman's 20 book titles a chapter Vinaigrette: the fifth mother sauce. This is right after a chapter on sauces. He discusses his reasoning why especially for a home cook it's a versatile saucing technique.

Thanks for all the input. Based on this, I'm not going to bother. I thought it would be a nice to have item. But I'm not going to need it enough to spend the big bucks it appears you need to invest. And having tried a cheap model before for about 30 seconds before returning it, I'm a pass.

Hi folks, Seeking your advice yet again. I have a remaining w-s gift card which could buy me an OXO food mill. Is it worth having a food mill? I bought nor at BBB a few years back that fell apart on first use and I returned it. Do folks like food mills or not? Can I do my needs in a food processor instead? Thanks

Having a dinner in NYC for my wife's ending in 0 birthday. I was thinking about booking the private room at Lincoln, assuming economics work. But the reviews, albeit dated, make is sound not like a place for good memories to be had. Willing to consider other locations. Our last meal together, wife and I, was at Momofuku Ko, as reference. HOWEVER, not looking for that kind of cost. Was thinking around $150 a head for food and drink. Thoughts and guidance appreciated.

I did a cranberry ice at Xmas last year that worked. Unfortunately I don't recall the recipe, but I just googled it anyway.

I shop at WF in Fairfield, CT for most things. When they first opened about 4 years ago I was shocked by how much cheaper organic milk and eggs were compared to Stop and Shop. The produce at WF was slightly more expensive (.10 per pound for apples) but the quality was obviously worth that difference. The meat is considerably more expensive, but I'm willing to pay the difference to avoid more industrialized production. On quality alone the difference with fish is worth it. For staples like kids snacks, paper goods, etc, it's Stop and Shop. To be sure, if I am nearby I will stop at the excellent Saugatuck Craft Butcher for meats. But that's a splurge. If you are interested in buy one get one deals on pork tenderloin or such WF can't compete on price. But for dairy and produce, I'd say WF wins.