scubadoo97

Pork belly buns tonight

Looks it. In fact it looks great.

Agreed, WP is too expensive for what it is. And though I like the Willett LDI rye it's also a lot for a 4-5 yr old rye. A couple of yrs ago when KBD stated running their still they were running a batch of rye. Hope to get a chance to taste it one day. The white dog off the still was pretty tasty

Oh yeah. That looks great!

I agree with Paul. I have no issues with the look of the display but would be bummed if the LCD didn't last for more than a few years. One thing that bothers me is if I have to stop the program for any reason I lose my preset time that I entered.

Bruce, beautiful dishes. All of them! The cucumber salad looks so fresh and inviting. Anna, great color on the thighs. Looks delicious

Huiray, your meals are always visually stunning and look delicious. And from Indy no less Looks better than anything I've ever seen at a Chinese restaurant

May need to finish on the grill to get back some bark

I did a chuck at 137f/27hr. Sliced for roast beef sandwiches. Was med/rare with good texture

Absolutely beautiful Ann

Thanks Steve for your commitment to higher standards and the preservation of heirloom varietals. Well deserved recognition

Thanks for posting Paul. I thought that chive video looked familiar. I remember K.C. Ma from the KichenKnifeForum. What a shame and loss

Thanks. Deleted

Just went to the link and it was a free app for me. I must not have gone far enough to see a monthly fee?

Tonight I made shrimp and grits

I have a Tasin TS 108 which looks identical the the Northern Tool grinder which looks identical to this one. http://www.amazon.com/gp/offer-listing/B00AWGGMPO/ref=dp_olp_new_mbc?ie=UTF8&condition=new There maybe differences in HP and watts. The above grinder got decent reviews Unless you have a problem with storage this type grinder will out preform the KA attachment which I have and seldom use

Too bad you can't hit the like button twice. Beautiful job Ann

Unlike past years this year $3.89/lb. maybe after St Patricks day when they go on mark down. Clearly the homemade was better but hard to justify the cost difference

Yeah, I know slicing a tender cut of brisket can be a problem. I most often cool then slice and resteam the sliced meat for sandwiches. taste like it was just made

I cooked one half on the smoker to 185 and finished in the oven over steam to 205. The other I did SV 140f/24hr. The SV was not as tender nor moist. The collagen was not broken down enough to pull apart easily. This is the traditional smoke one And the SV one I also did a store bought corned beef on the smoker which was also moist and tender Not sold on the SV method from this experiment. It appears 24hrs wasn't long enough to break down the collagen at this temp. Not giving up but haven't found the magic combo of time and temp

Ann_T, your photos always make me hungry. The Gougere is just a beautiful thing.

Tonight I made a roast chicken Zuni style with fava beans and artichoke heart bottoms. The favas/ful still have their jackets on but I like the texture.

The last thing I got from Shoppers Vineyard was a 3 Pack of Zacapa XO for $150. Now I see them at $100 a pop

From my online searching on brisket I've found SV time and temps to vary wildly. All these different times and temps. I'm unsure which one to trust. My last brisket done SV @149f/45 hrs was very dry yet close to what Thomas Keller recommended. I've seen 135f/48h on many online brisket searches. 80C/176F seems like a high temp relative to many other recipes but of course the time is far less. Searches on Egullet have yielded quite vary responses as well. Since I'm entertaining and it's not just a home experiment I'm unsure I want to vary from what has worked for me in the past. Standard low slow smoking which will also give a nice pastrami spiced bark

What about pastrami? Just smoke it before SV?