karlos

Egullet has to be the most expensive website I visit. I read through the blender thread that FatGuy recommended and came to the realization that in addition to Modernist Cuisine, Artistre starter set, pressure cooker and induction cooktop, my cooking life would not be complete without a BlendTec! I love this place

I'm in the same boat as Alex, what does this do and how much better than a newish KitchenAid?

$280 for shipping is a joke, right?

I just did this last night and it turned out great. Actually made the roux the night before and kept it in the fridge until I made it. Cup of flour and a cup of oil in a cast iron skillet, 2 hours in a 350F oven. Didn't stir it once other than to incorporate everything. Was darker than I ever got on the stovetop. Delicious. I see a lot more gumbo in my future. How long would this keep in the fridge?

While I love burgers like no one's business I hate websites that make me click, click, click through twenty-five pages to see their top twenty-five.

I want that burrito right now. No, really, like right now. That looks so good. I love breakfast things, savory only, thanks very much.

I just wanted to say that the name "Porkinson" is 18 kinds of awesome.

Pork ribs, salt and pepper, 5 hours over hickory smoke. Doesn't need any sauce. Perfect porky goodness.

I do appreciate the limited fat necessary to make delicious food. Maybe this has been said in the giant sous vide thread but one of the things I LOVE is fish. Not only how it tastes but the kitchen doesn't reek afterwards.

I'm embarrassed to admit I'm excited for this show. I hope the chefs don't know what's in the baskets beforehand.

I just learned from the Bar Symon thread that this is called the grigne. Never thought of it before.

I tried to find the "other thread" but failed somehow. Does anyone have this unit? It seems to be considerably cheaper than any other chamber sealer out there which makes me nervous. I don't use my sealer all that often but it would be nice to seal wet things without much fuss.

David Chang makes a compound butter with it. I just recently bought my first tub of miso and haven't gotten around to trying it yet- other than some soup.

After having given up gas grilling for charcoal I quickly started smoking on a kettle. I found that it worked but was too fiddly for me so I got the trusty Weber Smokey Mountain. I love it. It seems overpriced until you get it and start smoking on it. Temp control couldn't be easier, works in all kinds of weather, makes a ton of food if you get the 22 inch. However, I now have a grill farm in the backyard so the next purchase will likely be a Primo XL which I hope will replace my grills and WSM. I got a Pro-Q at the end of summer and forgot about it until seeing this post. I need to get some salmon!

That mac and cheese looks amazing. I can't wait to start playing with these recipes.

Green Mountain Coffee makes K-cups with hot chocolate. My daughter loves them but I haven't tried it myself.

I'm so glad I'm not single anymore. $22 for one drink? I don't care if it's mixed with unicorn tears, it's not worth that.

Woolworth's lunch counter. Not specific to the 70's but it was for me as that was the decade I was a kid. Mom and I would go shopping and get lunch there. Good memories.

There's no steel/metallic taste with my Sigg. Love it. Felt really guilty about all the cups and/or bottles I was going through at work. The threads on the cap strip easily so invest in some extras if you can't get the hang of getting it screwed on straight but otherwise it's perfect. Tap water is fine where I live so I was never a huge consumer of bottled but now I don't even use paper cups at work. I'm not super "green" in general but every little bit helps.

So many things to start looking for. I had always planned on brewing my own beer but then lost the urge. This may be just the thing to get me to try.

Ohh, barbecue. I spend most of my other time perusing virtual the Weber Bullet website and there's lots of talk about "high heat" BBQ. I don't have that many folks to feed so I'm not as willing to experiment with my meat. I like my old low and slow brisket and ribs but if I could make it as good or better in less time that would be awesome. Maybe I'm a snob but if someone like Nathan M said that 400+ is as good or better than 225 I would be more willing to try. Does he address this question?

Gotcha. I like mac and cheese but I doubt I'll make it more than 500 times!

For those with the books already, what volumes of ingredients are we talking about? Would a pound of iota carrageenan last me the rest of my life?

That Tucson dog looks delicious. Chris, what is on it? I can see tomato, onion, mustard. Is the white stuff mayo? Any chilies? I want.

Wow, it never occurred to me that someone would have a kit put together so soon. This is great so I can hit the ground running when my books finally arrive. Thanks for letting us know.