rotuts

@palo interesting. but \ what are these products ? what do they look like , and where are they sold ? as ?

re: tuna & watermelon '' they are the same color '' and thus , one can plate less tuna . Economics .

@YvetteMT I have not SV'd fish. and there ism a spectrum of tender/tough for fish Salmon in tender raw , swordfish is not. Im wondering w a bigger fish , at your chosen temp ( on the lower side of an average ) would a bit more time help ? Im talking 125 ish possibly 130 , probably not higher.

@liamsaunt Bermuda has some top notch menu's and fine presentations from those menu's thank you for sharing.

@Ann_T another really fine plate of food. love the idea of a ' stuffing dumpling '

its a mistake to be in a hurry w SV.

I have not done SV via steam . its gong to take quite a bit longer to get to temp due to the density of the heat ( steam off the boil ) vs water . so it might be fine for shorter cooks , like fish . 48 hr corned beef @ 142 F ? maybe , maybe not. I personally feel good quality bags ( vacumsavers ) are fine to use.

@gulfporter wow. looks fabulous. lucky you !

Im guessing there is a blend of SV use. Its what's for dinner and , then its what's on sale , and thus 12 , 24 , 28 hours in bulk. whole Fz turkeys . bags of corned beef . flap meat on sale , and the like; the later comes by several times a year and former , SV is part of your weekly cooking. might be more than you want to do every day.

@Ann_T another outstanding plate of food.

@curls what a fine idea I take it the inner side of the chicken does not brown that much , but cooks as a result of the KJ's temp but the potatoes roast w some of the chicken drippings bet both are tasty .

@Neely that is an exceptionally good looking plate of food. how did you make the gravy ?

why not review SV Here : 47,000 pages , most insightful and very helpful. Right Here .

@Margaret Pilgrim except for here : and many other places in the video . can't say what he paid for them and , I myself have some very special knives Ive worked up to them over 50 years and taken care of each group before these I had not thought of my current Watanabe's as a conceit . but I can now see them viewed that way if all there was to them was their price .

@OlyveOyl Nice ! Im guessing that version is not from FR and https://www.edehillerin.fr/en/flat-bottom-bowl/1263-1649-bassine-fond-plat-inox.html#/173-choix_diametre_cm-16 no matter . you're pics suggest the bottom reflection w the side might b e curved ! items like these are items one might acquire for their ' feel ' , which adds to their price. some times significantly an apro : CuisiPro has sets of measuring spoons , and measuring cups https://www.cuisiprousa.com/products/cuisipro-silver-stainless-steel-stainless-steel-measuring-cups-and-spoon-set-two-sets-747143 they certainly cost quite a bit more than when I got them way back when the differential back then was not so bad. pleased I got them back then

a side of beans , please . Meat in chunks , if you don't mind.

good points. however , in the video , the corners don't seem to bother that chef. Ive plenty of rounded bot0m SS bowls . though Id try one of these. after all , the design seems to be popular in France. but the price , probably for a small bowl , doesn't seem to be worth it.

@Senior Sea Kayaker your indoor garden is impressive fine looking cilantro . I was never able to get indoor cilantro to do very well so Kudos your way.

in the past Ive been using Tj's Vindaloo lamb fz curry , on a bed of lightly micro's spinach . w kimchi and sauerkraut . this time , I used pre-cooked turkey breasts ( whole TB's being on sale recently ) the TB's were split off the backs , and individually cooked in the CSO and the AirFryer , to see if there was any difference . the CSO'd were a bit moister , as one might suspect. the TB's were cooled , vac'd and Fz. using the 3 cup induction fuzzy w one heaping cup basmati , appropriate water to cook the rice. the turkey was chopped and added to this curry concoction : https://www.mayakaimal.com/products/madras-curry-indian-simmer-sauce/ this bread nicely complements the various Patak jars I have the result : added the usual chopped red and green onion , dried cranberries and Tj's chopped walnuts . a very nice dinner , and easy to make. using the Patak and MK easily adds variety to this type of meal.

over here : https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/page/173/ and a mighty fine baking thread , there was a video : https://www.dailymotion.com/video/x88g4kr and the Chef had these style SS bowls : they are tapped as you see . are they available anywhere ? Amazon USA ? Id like to try them. thank you

Bummer. visited my Local this AM : no walnuts , chopped or not chopped. forgot to ask , so gave them a call : they were surprised : due November 15th. so if you use them regularly , and see a pack or 8 on your Local's shelves : snap them up. now I have to look up " Nuts : what's tasty and not so bad for you " Bummer.

I had some spinach and some Campari tomatoes what were getting a little tired : kimchi and Tj's sauerkraut w come citrus miso Tj's dried tart cherries , and some chopped walnuts added some mini shredded wheat freshly ground black pepper ( Penzey's Extra bold ) turned out well . I should have added the MSW to a bowl and mixed them into the salad. they absorb some of the salad Jus that way . mix them up right at serving so they retain 90 % of their crunch. over all , a very nice rescue this was.

@liamsaunt very nice . and thank you for those menu's.

@Pete Fred IF is one of my favorite deserts. thank you for that video ref. I love the work bowls the chef uses. Unfortunately , I don't have any.

another miso from Tj's : it has a similar salt content to the white mozo and citrus flavors along w a little sweetness . it might be nice on grilled // broiled salmon and such .