rotuts

Ming Tsai is a neighbor of mine. Ive met him waling his Dog several times he grew up in the same environment as I did , on The Penisula in a University setting. he was very friendly , and so was his dog , eventually. he is very innovative , and esp at The Blue Ginger , an initial restaurant of his wining walking distance of sort to where i live. his appetizer , w two levels , using an inverted martini glass I though was brilliant. I never did go to the BG the appetizer : put part B on the plate. cover that w an inverted standard martini glass so that is part is covered , but visible. add the first part of the appetizer to the bottom of the MG which when inverted is now the Top !

yes , induction. but its second tier next to The Trinity. yet still a fine thing Im looking for it to catch up.

the Internet , for good or evil , or really bad FB evil, changes markets for the better or the worse. remember Groupon ? are they still laughing all the way to The Bank ? delivery apps become an easy method to order food , in a way the current generation accepts a routine : on a Smart Device recently the NYtimes had an article how apps are changing restaurants themselves : no in-dinning , just take out: https://www.nytimes.com/2019/08/14/technology/uber-eats-ghost-kitchens.html?searchResultPosition=1 try googling The Rise of the Virtual Restaurant if there is something the internet might do efficiently : it would be to minimize the Middle Layers Cost. some interesting business are resisting : Domino's https://www.wsj.com/articles/dominos-goes-it-alone-on-delivery-11566219685 try googling Domino’s Pizza Goes It Alone on Delivery their will be a give and take until some sort of equilibrium is achieved. Amazon changed how you buy a book . a book is a book , and Im pleased I can get one easily and cheaper. you can also look into Waterstrone's , a British chain that changes its business model , its in store experience and is now doing well , because of Amazon's ' pressure ' food , instore or online or farmers markets will eventually do the same but of course , ' ease of use ' " what a deal ' will bring out very hung Sharks AKA Groupon , FB, etc

Some time ago , Simply Ming , a fine show on PBS w chef Ming Tsai mentioned it and did salmon etc. He has 16 seasons under his belt. even ATK got around to it a season or two ago. as much as its Sooooo much fun to criticize them esp for their churn business model they did a decent job. and they have a very very wide show-following.

A SV system. an iPot , and a Combi-Oven : The Holy Trinity of Cooking. although there are many fine things out there nothing comes close to The Trinity for changing Cooking it seems at All Levels.

the Good Eats Crew used to Tour and do shows outside to a crowd , free I saw one by chance. in a high end Maul in the Bay Area he was the ' star ' and very good at entraining the crowd. signed books etc made beef jerky . used the ' furnace filters ' and a box fan. very clever . my sister went to one , in TX , by chance again. bought a booki the first volume , that used to give me Migraines do to the ' off-set ' printo9ng signed by AB himself to Me ! still , continues to give me head aches. I wish him well . he lost weight . hope things for him are on the Up and Up.

CkBr and TurkBr SV , w reasonable seasoning , is a different sort of animal than reg. CkBr etc worth a try , then decide for yourself.

initially he had interesting and not commonly known stuff. this series , at least the first season was very clearly mostly from the re-cycle bin and yes the histrionics became tedious : one time for the " CIA" folks w the walkie-talkies was fine no more I did think the " Scrap Iron Chef " was fantastic. at the time , and several views later. he was , and possibly still be , very cleaver. Ill try to ' obtain ' a show or two from S2 and decide from The Facts this Year.

yes. I tend to agree. the Pre-Amble ReDo shows were a terrible thing to see I think AB had his time and I enjoyed the shows back then. even when they got tedious .

with a tranche of SV Cap ? nicely charred and a mid aged but nice Rouge ? Id add that in. sorry if you are still a bit peckish congratulations on your continued tenacity and good humor.

@Kim Shook that cake looks fabulous I hope they had some Ice Cold Milk at the Office !

when I saw ' ribette ' then ' BBQ Sauce ' I immediately thought of McD. the ribette would have had to be made of pork , and end up being purple So it couldn't have evolved from McD.

I forgot to mention my interest in the soups : "" HomeMade From Scratch " well : Id like to see the Rx for the Detox Soup . im thinking the thoughts are it will help you with all those FreeRadicals , and other Radicals circulating here and there ? these days , I hope its Potent.

IKEA Seniors breakfast club puts McD to shame i used to enjoy it , no coffee the second visit , before i ventured in to their unique maze. felt fortified at least until lunch then id ask for directions

except for the various lights the Panorama, last pic reminds me of the IKEA eating area and their food was not only very reasonably priced in the two IKEA's Ive been to esp in E.PaloAlto where Seniors used to meet for a $ 1.99 breakfast etc but tasty their coffee was dreck , but hot \I do roast my own green beans , because I learned to do this and no Im not coffee snob. IKEA has fome fine stuff from well , Scandinavia ! Smoked Salmon . odd fruit jams and jellies from the short spring etc

Please Excuse I do prefer the French pronunciation excuse in french no matter as eG is one tough group I forgot to mention Extremely Fair Cheers @Anna N Tenacity along w Good Humor matters a great deal.

eG is one tough group , that's for sure. sneak in some seasoning , of one's choice and I would have tried at lest a bit of the TML and those SW w WW Id just have tossed one slice of WW , and made a double-1/2 SW. Im not claiming Id have must more than one bite after all , I did survive 3 BK $ 1 Tacos.

these sandwiches seem to be produced by the Scoop and Smash method.

is there a cafeteria ? I agree w @gfweb most of what we've seen so far is brought in from elsewhere. probable not that Sunday Joint Plate.

Soooo : What's on the "" Special Guest Menu "" and for Regular Guests ? its sort of reminds me of the FBI and Special Agents .

so why the sealed water ? some one should send some e-mails somewhere

still can't get over the margarine and water in a plastic cut sealed w alumnim . . .you get thirsty , what do you do ? no disposable plastic jugs of ( tap ) water ? is non-isolation different ? at least someone in FoodService [sic] though of the Turkey Meat Loaf on has to start somewhere !

Pasteurized is not sterilized. pasteurized milk , in a sealed carton will go bad at room temp. same w SV. even SV will go bad in a refrigerator eventually. look into the ' danger-zone - temps for SV

in theory : the meat will only stay pasteurized at or above 130 F depending on your container , if not insulated , it may fall w/o additional heat to keep it above 130 F

more time will be fine at 130 F higher temps are not so forgiving. pick a convenient time thats over 31 hours. do you plan a rapid chill then cold refrigeration ? that's more important . keep some notes on this and future SV projects SV always gets a bit better w personal experience.