chefmd

Definitely interested. Kerry, great point about CSO. I want that roasted chicken just a half degree over killing salmonella.

Did you like cooking duck breast in CSO? I think it is better than sous vide since it softens up the fat with that low temperature steam action and makes rendering it so much easier. And I do save the fat for future cooking.

That is very sad. I have never eaten at his restaurants but do have a few of his cookbooks and food seems to be very festive and exciting. Will cook something this weekend. Blackened perhaps .

Is Ultrasonic better than Sous Vide infusion? I do not have Ultrasonic but it should not be too difficult to find in thrift store or at a garage sale.

Very happy. Probably could have seared a few minutes longer but it could have resulted in a trip to a Therapist: "I have overcooked duck breast". The skillet on top while searing seems to be the key.

Kerry, my cookbooks (real books and Kindle) are at your service if you need recipes. And I have a lot of cookbooks. Anna, please take care of whatever needs to be done.

Duck breast. Took out of refrigerator, scored the fat, straight into CSB steam 140 degrees for 30 minutes. Seared in cast iron skilled with another skillet on top to facilitate fat rendering. Very minimal rest and no precious juices leaking out! Steaming made fat very soft and allowed for quick rendering and searing without overcooking the breast.

Thanks everybody. Freezer sounds like a great idea. I do want to use my leftovers, scraps in compost instead of throwing them away. I am sure it will make me feel virtuous while enjoying MR and crabs . Not planning to have major garden production, at least not yet. Will start with herbs, tomatoes. It is more for fun, relaxation, and tasty produce. Although it can be addictive from what I understand after reading about composting/gardening.

Josh71, thank you for linking to anova recipe. Must. Make. Ribs. Now!

Thank you gfweb. It is in Maryland, near Washington DC. I am looking for storage and not for active composting, you are right. I think I am going to do low tech hole in the ground or some simple bin above ground composting once I get food scraps to the beach house. Small volume, two people, mostly eating dinners at home, some breakfasts at home, lunches at work. A gallon should do it, I think. I do not plan to compost bones for simplicity sake. From what I read, it is easier with only fruit/vegetable waste. And of course coffee grounds! DiggingDogFarm, it is a great website. They not only sell things, but also have great info on composting.

May be this website will help http://www.bentomonsters.com

ChefSteps just had series of posts about cooking with liquid smoke. Here is a link to smokeless smoked chicken but they also had recipes for brisket and ribs. http://www.chefsteps.com/activities/smokerless-smoked-chicken They link to Wright's liquid smoke on Amazon, the brand that you were gifted in the past. http://www.amazon.com/gp/product/B00BHNV8N2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BHNV8N2&linkCode=as2&tag=delvkitc-20 I think their recipes are well researched and product recommendations are good. Let us know what brands you use.

Thank you. Those look great!

We are soon going to be proud owners of beach house. Now living in a suburban condo. I am planning to reconnect with the gardening. My grandmother and I had quite a garden when I was little. Fast forward 40+ years and I live in a condo, work crazy hours, and pick up produce from farmers markets. No more. Beach house will have a rather nice garden, several fruit trees, and a gorgeous water view. I would like to save organic material during the week, store it so there is not too much odor, and take it to compost on weekends. Sometimes it will have to be stored up to five days, sometimes up to ten days. We do have a large wrap around balcony and don't really use part of it. Any cheap containers that can be used for storage? I would prefer not to buy super expensive designer compost collecting bins. Many thanks in advance.

Pan seared wild salmon with the side of sesame oil roasted sugar snap peas.

I can consistently get shishito peppers in H Mart and other Asian groceries. But it is also good to know that TJ now has them.

Raw. Balsamic reduction kinda gives it a cooked appearance. It is very hot in Arlington VA where I live. Cold uncooked dishes are very much what hits the spot at the moment. Wish we had good tomatoes for gazpacho right now...

Inspired by FauxPas post couple of pages back in this thread. Watermelon with blue cheese, pine nuts, balsamic reduction. Sweet and salty, crunchy and soft, cold and refreshing.

Phaidon has 40% cookbook sale on their website including elBulli 2005-2011 book for the month of June. Some books are cheaper than Amazon prices. Not sure about shipping costs though. Pre order books are on sale as well. http://www.phaidon.com/store/food-cook/view-all/?page=all

Anova website has 50 dollars off coupon with LUVDAD code so the cost is 129 dollars. Shipping is free. I had to buy it despite having the original polyscience circulator (the one that looks like lab equipment) and Sousvide supreme.

Not sure about cost effectiveness. It appears to be around 300 dollars when I used Google shopping. Still it is worth every penny. It seems to be very sturdy and will probably travel well. Just keep the original box for easy packing.

So sad. I had one of my best meals in Moto. Hard to believe that man making other people so happy can be depressed. RIP.

I remember my grandmother cooking cow udder when I was little. I ate it without a moment of hesitation. Texture was nice. Taste was so so. She also cooked tripe. And brains. And whatever else we could get forty some years ago in the Soviet Union. We were not starving by any means but filet mignon was never on our table. I am not sure if everyone cooked offal or if it was just my grandmother. When we went to visit people, we were served some "normal" food. We also raised rabbits during the summer and ate them without pretending that they went to "rabbit farm".

Balut, developing chick embryo, Southeast Asia. My local Vietnamese Pharmaceutical rep brought it to me when she heard about my interest in food. My son and I ate it, my husband "chickened out". A little crunchy, not sure if I loved the taste.

Never made pesto but did try to saute particularly good looking carrot tops from a farmers market carrot bunch. I love all kind of greens, can eat them all day long, but carrot tops did not taste good at all. Only tried it once, now throw them away.