scubadoo97

Welcome Cecilia

Well damn Mgaretz, that is the reddest smoke ring I've ever seen. Looks great and nice showing on your first try

Good decision. That burgers looks delicious!

Your server appears very immature and self centered. How many patrons tip 9% or less. I would guess not even 1%. I suspect you make a profit on his meal so end of story for the server. After her response I would have told her we are in the business of hospitality and selling food so suck it up. I mean like is his tip deficit even $5? A lot of belly aching for nothing

I'm okay with this too. Makes it easy and after a few bottles of wine appreciated

I agree with Chris. The server just needs to suck it up. This is after all a hospitality business. The server just needs to put it in perspective that most people tip well. There will be the over tippers and under tippers. The guy wasn't rude or exhibiting inappropriate behavior. Which is sometimes tolerated in hopes of a big tip

I admit to using non stick pans for cooking fish and eggs. I've tried my stainless pans (all clad and disc bottoms) and agree by time the fish releases it's practically over done. I also like to cook my fish fillets mostly on one side, about 2/3 of the way to get a good crisp crust on one side then flip and briefly finish. My range top is suppose to put out 15K BTUs on high. So though not commercial high temps still puts out decent heat

I use Wondra all the time when cooking fish in a pan. Rice flour works well too

Clean out the fridge night

correct. I intended to leave them just under cooked. 7 min was perfect for this. 10 min and they are completely cooked through

I figured as much and it's not like I'm doing brain surgery at work. Eye surgery maybe?

Appreciate your concern. Really, I do. I'm self employed and work 7 min from home. I really don't expect to have to modify the parameters while at work. But it would be good to be able to and to monitor briefly on occasion while away from the house when doing long cooking sessions

So I won't be able to monitor my Anova from work and adjust temp/time? This is a game changer.

I've been steaming my eggs for a while now. Also tried pressure cooking. 5 min at pressure with a natural release using just a cup of water Both worked well. Steaming was just easier. Eggs should be room temp to avoid cracking and leaking. Usually steam for 8-9 min then ice down. The eggs I did for this salad where cooked for 7 min

Been making spiced candied pecans that once I start it's hard to stop [emoji45]

A little knowledge pays off well. What a deal. Must have felt pretty nice when you walked out with that heist.

I really like the flavor of blade roasts. Never seen Prime blade roasts just prime prices when they are split in two to make Flat Iron steaks.

I won't be an investor[emoji410] Doomed to fail and takes up a lot of counter real estate

It tasted good. Not much extra effort and maybe less than traditional burgers. Less splatter and smoke. The extra time was not a problem. The large margin of error in timing with SV cooking is used to my advantage. Let's me do other things and if my wife is running late it's never been a problem. It what I like most about SV cooking

My first SV burger.

I bet they do too but I did help by changing my commitment to two units. Figured I'd give one to one of my kids

With the recent SV burger thread I decided to give it a whirl I picked up 2 roasts at the market yesterday. A chuck and upper blade roast. These were cleaned. The blade roast needing the most work to prepare with the thick tendons. These were ground through a medium die Made 2 6oz patties. Seasoned with S/P as well as a BBQ rub called Dizzy Pig Red Eye Express. These were bagged with a few sliced onions and placed into 130f water for ~ 2hrs. The burger was pan seared before serving. Served with cold oil fries Aka Joel Robuchon fries I had an opportunity to see how the 2nd burger did on reheat when my son came home later declaring "I'm hungry what's for dinner". I pulled the burger from the fridge which had also been seared wrapped and chilled and rebagged and reheated at 130 for maybe 15-20 min. Looked like the first one but without the crisp crust. He proclaimed it a success Although I like a good smash burger this was really good. As rare as the meat looked it didn't have that raw texture

I've got a chuck and blade roast cut up and ready to grind. I agree freshness and cut/blend are a big factors

I'll give SV burgers a first try today then decide if it's something I want to do more often.

I find in many cases whiskey changes once opened and there is more air exposure. Changes in the glass as well