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gali

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  1. Coming out of lurking mode just to say how amazing this book is and to personally say "thanks" to Nathan and Co for putting this together. You would think there would be filler in a 2400 page book, but no -- just about everything is valuable and/or entertaining its its own right. Its a joy to read. Incredibly vast and expansive in scope yet somehow equally concise. I found myself picking up a volume, hoping to get right into the recipes and techniques, but got derailed from the beginning delving into the "History" section for an hour. History of the plated dish - who knew? Same with the other volumes - I've never thought 15 pages breaking down grilling vs broiling would be so entertaining and informative. And when I finally got to recipes, the parametric format captures so much useful information on just a page or two. I can really appreciate/see the thought, care and effort taken to first track down such a vast amount of information and then distill it down into such a concise user friendly format. Forget cookbooks - I don't think I have ever seen a book on anything take so much information from so many disparate sources and then present it so clearly and effectively. I have a hard time seeing this book distributed as a pdf and agree that a digital version would have to be pretty close to state-of-the-art in presentation to match the effectiveness of the printed version. I also have to say its worth the price - what you might expect to get out of spending your whole $600 budget on a single "book". So I am really grateful that someone took the effort to do this, especially someone with the talent and drive to do it so well.
  2. Nick's link is very good. Originally I thought it worked like chamber vacuum sealer, the pressure is applied both inside and outside of the "bag" before sealing so the food doesn't get completely crushed - which was why I posted here. Plus I wanted to see who here would build the first home unit.
  3. Hello everyone. Long-time reader, learner and fan -- first post. Thought I'd post this on the sous vide thread since it has some interesting things in common. Has anyone ever heard of this type of cold pressure sterilization? From this producer of refrigerated foods: http://www.sandridge.com/Recent_News.7.48.lasso
  4. I can still vouch for Cantler's - for food + overall experience. If you are going for hard shell crabs (which you should) go early as the big ones sell out fast. And look at that crab cake photo. I also have liked Joss a lot for sushi but haven't been in a while.
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