rotuts

slice them thin w a veg peeler and add to a salad at the last minute use those Swiss Chard as your salad greens. you will have to cook the ' stems ' of the SC but try the SCgreens as a salad

@weinoo " I have no clue why anyone would want to hang stuff right over the stove " so you can Oooooo and Ahhhhhhh at such an expensive stove. on camera N.B. : the funds might have been used for a Rational or Two Rationals but then , who would Ooooooo , etc also , who polishes the copper part of a copper pan ? I just keep the working surface immaculate w BarKeepersFriend from time to time.

@TdeV you make very good points. for me , SV , as I have a chamber-Vac-sealer is about various meats , that I used to get very inexpensively ( whole turkeys , generic , yes ; CkBr;s ; corned beef etc ) and then use SV for doing bulk SV'd'ing then freezing. all these items turned out perfectly , at different temps and light seasonings , so the 1/2 day's work was well worth it to me for each project . [ed.: 1/4 days. time was taken off for hydration etc ] the TurkeyBr in the winter were cold smoked on a snow covered webber ie a box , etc same for the Cornmed beef now fish that's an entirely different matter in my area its very very difficult to get fresh fish FF = no odor what so ever on the fish. I did try some TJ's Fz fish , being very very careful that the pouch was completely sealed and some of these worked out OK not the Salmon , but Cod , and larger chuck fish. im not a fan of tilapia etc now, or way back when , TJ's has some farmed Salmon from Iceland or Norway properly picked , in the previous Era ie the ones far back , which were a day or so fresher and paying very very close attention to get the fish filet closest to the head these were fine , pan sautéed Im not sure SV , of any kind , will get you better cooked fish than pan // broiler or low-poach in a court-bullion. I doubt you want to SV 20 lbs of fish. looking forward to your results.

@TdeV if you already have a SV system that you've worked out its not clear why you want to use the APC . as an experiment ? since : "" The Anova Precision Cooker maintains the precise cooking temperature you set, and you seal your food in a bag before cooking so it doesn’t get waterlogged. "" you have to bag the food up in the APC , that's the biggest amount of work you do viz SV , so you have gained very little using the APO. and you can't do anything else w the APO while SV'd'ing. roasting potatoes , veg ? so , assuming the APO does a fine job SV'ing , it ties the oven up and your fish @ 114 F isn't going to sray ' hot ' for long out of the oven but will stay at 114 in the bath while you fiddle and faddle w the rest of your dinner. so Id keep SV'ing as you have been doing , esp for fish , which are fine more time and temp sensitive than various Meats. pls report back.

""" poaching fish fillet at 185F for 15 minutes """ wow as Have no fish I can't suggest much lower temp for longer. good luck.

Wow a big loss i did not know she did so many things that mattered : """" Working with Levy Beranbaum on “The Cake Bible,” she insisted that the book include metric weights, which afforded more exact measurements of flour and sugar than the cups and tablespoons more commonly used in American kitchens. “Who but Maria would have had the daring to publish a cookbook with charts and weights and put her heart and soul into the work,” Levy Beranbaum wrote in a tribute to Mrs. Guarnaschelli. They worked together on seven volumes, Levy Beranbaum said in an interview; ‘The Cake Bible” is today in its 56th printing.

@weinoo nice do you have the URL for tha Pizza Steel ? may friend has the gas pizza ovwn and might like to see the peel.

@Kim Shook I believe you !

outside cats ; even better !

@Shelby looks very good. was the the wild rabbit that tends to be tough ? did you iP the carcass w the broth for an even more flavorful stock ?

thank you for posting this. amazingly talented person.

@Kim Shook in Norther CA bay area growing up there was both Duck Sauce Plum Sauce and sinus searing mustard and all in China Town in various small reataurantswhhrenlittle english was spoken Granted, San Francisco is not China by any means.

@Kim Shook idle to hear more on the MBs w BBQ and grape jelly. Id lov a few right now

@Shelby thank you for your Rabbit post as some know I feel SV presents opportunities for cooking meat that's can't be accomplished any other way. if wild rabbit is tough SV might be able to help out : 13o.1 F for the correct number of hours the a chill and a flash rill ? might not be worth the effort for one , but for many ?

Id go w panko if it needed a coating.

yes I see see the second , but no content from the first and your latest. Odd

this has never happened before I can't imagine how a security system would delete a ref in eG it might not open a link but Id still see it.

I just came across this theard unfortunately there is no reference in the first post thatI can see.

@Shelby that stew really looks good the bread looks fantastuic ! Lamb's flavor varies w age of the lamb and where it comes from. New Zealand lamb is different than American , and possibly even Canadian. some is stronger , which Im guessing you don't care for and those flavors are accentuated in the lambs fat.

@shain when I saw your Palacsintas cut they reminded me of MooShu pork I used to get in Chinatown , at the ' old ' Shanghai restaurant fragrant , excellent wrappers etc it going to take me some time to recover. the O.S. changed hands some time ago and lost its unique flavors. MooShu Pork , done well is a gift from the gods.

@ElsieD Wow ! congratulations. I might e able to ' manage ' a few more pics. ie : not arrest ! Im hopeful that its close to the stuff @ that ' deli ' are you going to ' steam ' it to warm it up ? congratulations , again.

but in Germany.

if there are still Sausage Emporiums Id like to visit Myself.

And, you both ave a Gravity Potty. shovel perhaps from time to time "" Its a Long Long Long way to Mars and back , w/o Gravity "

@Eatmywords very nice what were the Oreos battered in ?