rotuts

it seems Blue Apron might go IPO : blue apron ipo

@Kerry Beal this place ? Arbor restaurant in Port Dover Ontario I have no idea what you are having I do know 1 ) its better than what Im having no regrets and 2) it doesn't seem to have its own web site very encouraging Id say no fried calms w bellies ? Too Bad.

ditto IO have to look up ( in the red book ) times for eggs , potatoes etc its not that hard to do perhaps the programing capabilities might take care of that w the new one ? Im guessing the new one has a much updated software and interface but the 7 - 1 can do all that the new ones do , w manual control

Im wondering if anyone have gotten the ' new ' IP : https://www.amazon.com/Instant-Pot-Multi-Functional-Pressure-Cooker/dp/B01NBKTPTS/ref=pd_sim_79_5?_encoding=UTF8&pd_rd_i=B01NBKTPTS&pd_rd_r=K1PWB5NK7KKH1XAN3EGX&pd_rd_w=Okgxg&pd_rd_wg=RHZQK&psc=1&refRID=K1PWB5NK7KKH1XAN3EGX and https://www.amazon.com/dp/B06Y1MP2PY?ref=emc_b_5_t it seems to have an altitude adjustment and maybe more programability I guess this is why the 7 in 1 is down to $ 99

@PedroG many thanks !

@daveb well , I would have picked a lower initial temp for the SV But ......... seeing what you've accomplished so far ........... I can tell its going to be outstandingly delicious !

this will be very interesting to follow. WF is a tired , out of date sort of place in my view Bezos is thought by Some Who Might Know [ http://wealthtrack.com ] to be a brilliant innovator many have said so , including https://en.wikipedia.org/wiki/Warren_Buffett you can take it or leave it ( the above ) WF , should the deal go through , is going to wake up for sure ! there is still a ways to go , and the price will rise. not a big deal for Amazon

I couldn't remember the temps for eggs this way and that googled and got this : http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html very nice review.

@robirdstx " poached eggs over crab cakes with hollandaise " Ive never had P.E.'s on crab cakes wow best Ive done is over turkey stuffing ! big appetites down in TX I see

@chefmd nice Weber ? newer than mine .......... buns toasted cheese melted nice so who went to Stanford ? you can PM me about that. I have Roots.

@Franci good for you you tried they lost.

in the first image of the pot there seem to be two handle like items : and they don't seem to be 180 degrees from each other , at lest in the first pic are there more than 2 of these / a third on the back ? they seem very small to function for picking up the pot , especially it hot. if there are three , equally spaced around the pot and they have holes in them might then they have been used to hang the pot for some reason ?

well I just looked and your are in Montana fine State but its not near the SilkRoad nor the SilverRoad etc so it more or less lived most of its life in Montana or was brought there by those who sold it in their yard one foot by one foot is a bit large for a bean pot at least those in N.E. Im very intrigued no marking on the bottom ? still a wonderful find. if you eventually don't get a line on it invent your own why not ? just don't cook with it it might not do well. would you be ably to take a pic of the inside and the inside of the lid ?

yikes ! new problems ? I had and still have High Hopes.

I agree with the personality issues. I try to ignore them. that have had some decent Rx's and i cap them from an over the air HD receiver that feeds the shows into my iMac then I edit and store them. W/O CK is an improvement. he is said to have a PBS show in the fall

ElsieD how did you crisp them up ?

@HungryChris don't be shy take both back if you have the originals wraper

@liamsaunt Surf and turf burger never thought of that. its on the list at least the buns were toasted and the cheese melted. everything looks good !

good points my small and med coleman cooler needs 24 and 26 mm the Nano is 18 mm odd restriction

My copy finally arrived from the library. actually jt goes back today as I forgot all about it for the last 2 weeks a very interesting book : for review purposes : Ill re-reserve it and give it a closer look next time its definitely a book to read. tempting to buy.

then again how was that burger ?

nice very nice next time consider the SmokeShack w/o the fries

@Victor Lin another SV'er who will get it right , fairly soon. as sated above , your temps are high for juicy meat the proteins contract and squeeze out the intra-mustcular moisture into the bag that ' jus ' in the bag is almost braise-like. at the temps you listed start w a simgle muscle group from the shoulder or flap meat etc try 130.1 for 24 - 48 and see what you get keep a journal of your studies so you can refer back and not repeat past mistakes. a red engineering note book works best : https://www.staples.com/engineering+paper+notebook/directory_engineering%20paper%20notebook? its been acclaimed on these threads for years ! what's important to understand about SV is 1 ) time swimming in the bag = tenderness @PedroG had some wonderful tables that pointed out which exact proteins denatures at what temps if you go above these temps the muscle contracts . Thus a Braise w jus for gravy but dry meat. 2 ) temperature of the Pool = doneness i.e. rare , med etc its that simple there is more information here on SV that is member calibrated than anywhere else on the Net.

Ive used both types for PS. I also don't peel them , just de-blemish them some might not like the idea of potato skin in their PS , esp. russets but I think it adds flavor. and indeed you have to be careful w the russets in the IP so they stay firm other wise both are good , just a bit different

interestinfg I do both russet and red bliss potatoes in the IP and cook and keep in the refrig I also do eggs HB 18 at a time , rapidly cool and keep in the refirg then assemble the potato salad from those items however all data is useful Im so attempted to get an IP Spare !