rotuts

@ElsieD if you have the time Id like a few more details on iP'd lasagna what pot did you use ? looks terrific.

I love mashed potatoes. I sue russets and leave the skin on. quite some time ago i kept cutting the potatoes * w skin on " smaller and smaller so they would cook faster and boiled them. I realized I was making Potato Soup and the mash lacked that potato flavor. so I boiled them whole . but now I pressure steam the potatoes and mash them in the iPot I have not cooked any veg SV. no real reason , but probably to avoid 185 F can't say why. Ive been enjoying this video series : " SousVide Everything " and bumped into this video : ↵ Use original player Best Way to Cook PRIME RIBEYE CAP Steak Sous Vide and Joule by ChefSteps Giveaway By Sous Vide Everything YouTube 720p 360p ← Replay X i yiikes ! even if its hot , I can do these potatoes outside , chill and have them any time. Im going to do exactly what they've done soon, but leave the skin on. Ill even splurge for some higher end butter cream and cream cheese ! steaks look pretty taste too. I start out with rump ( piranha from the Brazilian butcher next town over ) maybe prime cap or prime skirts from Costco some day too. Ill even rapidly chill and freeze the mashed p's, as they seem to do OK frozen have you make SV Mashed potatoes ? maybe even SV mashed sweet potatoes now that I have the idea 1

one can not have too many knives. one just has to keep them sharp.

""" the edge of the pastry with bacon fat "" brilliant ! I save bacon fat from Benton's bacon in a jar which I keep covered and frozen in the freezer of course !

For Instance ; the author worked at the Miami Herald for some time.

Im not a fan of Steven Raichlen PBS shows. no matter The Miami book is in the lib so Iill take a look. not so relevant but this book ; is old : 1985 it has sections on FLA BBQ which at that time i knew nothing about look for it in The Used Bin.

for me TT is a bit tougher than Sirloin Cap so I's just take that into account and add more time in the SV bath for this Id do 130.1 and get to the pasteurization point then add time for the tenderness you desire.

I'd go with Rachel Khoo Ive seen her videos and enjoyed them then again , for full disclosure Ive enjoyed France !

@Anna N were these Caps SV'd first ? how did you cook them ? from above

Im curious to hear a bit more on the RibCap experience i vaguely recall it. what disappointed ? doneness ? Flavor ? tenderness ? Id like to ask where you got it only w regard to your expectations of a certain sort of dinning experience once I get 2 - 3 shelves of my Fx SV dispatched i hope to look for " Prime " neats at Costco w gift cards as im not a member. a high quality Rib Cap Roll was on my list , as SirloinTips as another flap meat whole. of course Id like to try one of those DryBags for a whole chuck eye roll .....

@gfweb Tender ? I like TT , but I like sirloin tips as flap meat a little bette Im talking SuperMarket Beef , although one where butchers still cut beef.

if you can use the3 temp probe for feedback to the ' pot ' that would be an extremely useful feature if it works well.

@gfweb SV on that TT ? what temps and time did you use ? looks perfect !

I like everything so much so I had to change the batteries in my Wheel Mouse.

the sausage on might be good if hot ...........

@JAZ I also don't know if there is an adjustment for higher altitudes. Im at 100 ft.

@Paul Bacino "" Mister Beef "" impressive cap 2 sticks of ' PreButter ' built right in ! do you SV and sear ?

of course the best Salmon is ultra-fresh and sashimi which is a bit of a no-no if never frozen

"" fried salt & pepper squid "" w and ice cold Tsingtao ................. nothing better. dying here I am !

@BonVivant Id take that 8 Euro lunch any day. well , a beer would be nice ..... but Id give that up for such Comfort Food !

@weedy "" Fish cooks so so quickly that the only reason to SV, in my opinion, is to get textures you can't otherwise get. "" I completely agree. especially w ' softer fish ' Id say Salmon is a soft fish vs swordfish which to me is firmer they cook differently at lower temps.

Im a bit puzzled that there are so few people in most of you pics. of course , you may have tried to keep them that way for clarity. Ive only been to Hong Kong once many years ago and was struck by how crowded it was compared to where I lived at that time ( CA ). Only India topped Hong Kong ( to me ) w human density. again , thanks for putting so much time and effort into this and as many have mentioned , I appreciate @liuzhou further ID commentary it is indeed odd to enjoy congealed blood , but not rare meat. @Duvel Im hoping you can keep this up as long as possible.

of note that may only interest me : pepperoni is N.American , not italian or European : http://www.fodors.com/news/ten-italian-foods-you-wont-find-in-italy-6510

@ElsieD I think you've got it right, if they didn't charge my CC until shipping Id be more included to jump right in. would I hear differently re the CC Ill post. Update : Hey Tasty Fan! Thanks for following up. All orders are expected to be delivered in November of 2017. Your credit card will be charged when you order, but your reservation can be cancelled at any time at the click of a button in your confirmation email. Let us know if you have any other question or concern. seems a bit gauche to charge me now , for shipping later Of course if I cancel Id assume they credit the CC back ............

S0 far So good. but it seems they haven't made one yet.