kryptos1

I figured letting the SV doing the cooking and smoke for flavoring would work but do wonder how much smoke will be lost. Learning! Wish UPS would show up soon with the new SV toy

Thank god for local farmers we buy meat from! We are the wierd parents that send our kiddo to day care with his own lunch.....just never liked what they served which is mostly fried stuff reheated in an oven.

I took what Chris said "I just think it's a bit more than an hour" to 4 hours of cold smoking (again referring to another thread Chris started) keeping it between 71-73F and 30 seconds on each side in a 550 degree grill. Will post photos when I get it done including my "redneck engineered" cold smoker. They were vacuum sealed and sitting in the fridge waiting for my SideKIC to arrive hopefully today. It says not to use more then 10 quarts but a few folks have posted they did more. I have a 28 quart cooler but will head to Wally World to see if there is a smaller one.

Sounds like people are smoking/grilling afterwards......what about smoking before? I have my ribs with a rub right now and was going to put it (along with a tri tip roast) for a smoke for about 1 hour @ 150F, then SV them at 140F for 24-30 hours. A few smoking buddies only smoke their ribs for an hour because they think thats about all the meat should support for taste.

I went to a higher end grocery store and asked for Hanger steak and he said he cannot get them due to everyone exporting it to Japan. Anyone else heard this? I get them from a local farmer usually.

Just placed my order and cannot wait! Had SV hanger steak over the weekend and turned out great. Cannot wait to do a pork ham or brisket soon. Thanks to everyone for the product reviews and checking this out.

x2 My cousin likes to try different beers and the ones he doesn't like turn into "guest beers" that sit in his fridge. He opened on up and one sip was enough for me to use the same words you did....ugggg

Bring on the features! If I could load my own macros I would. I am still on the SV fence....taking the basics and just heating up at this point. Pretty short list of things I like SV. At some point I want to expand the things I enjoy to SV and will want to experiment with various temps and ingredients (fats for example) in the SV bag. This is not an immediate thing but if I am going to invest I want to do so for the long term. Has to be well engineered and have a history of usage with credible feedback. Overambitious most likely and having something that does 1 thing perfect is fine....its the curiosity.

This was really good! Was easy to use this as a base and experiment. wanted to keep very simple like this is. i added smoky bacon...good flavor but didnt need more texture. wife added just cayenne and was good with the sweet. doesnt take much to fill up on this. thanks for sharing!

how would you describe the sashimi taste and texture? did you try it without the lemon/salt/pepper? turns out my sushi chef friends have never tried so want to make it for them in various forms. Thanks!

There are geoduck farms. Expensive seafood. $30.00 a lb. dcarch Would have never thought given market demand......seriously thanks for posting this and when some extra $$ comes around will have to share with my sushi chef friends.

A paycheck? I would bet like in most things the more practice and education you have the closer in skill set to a professional you could be. I know a few sushi chefs and they take time out to travel around and see what other chefs are doing and of course head back to Japan to again observe there. Perhaps the professionals are the ones driving the innovation and information rather than a amateur. I am not sure there is any set standard though there are very recognized chefs.

this site does $300 million a year???? Are there things here that you cannot get somewhere else? Trying to see how that is possible....this looks like a very straight forward site about anyone could manage procurement of product, distribution, sales, and care. Would think most all of this on Amazon. Amazing and good for them!

"it is one of the longest living animals with an average of 146 years old"....geez I may actually feel bad about killing one of these things. ah well don't have to respect all elders

Lots of recipes use flour to get a crust on it and not sure that is really needed. I put my skillet on medium low and let it come up to temp (I wait 4-5 minutes with copper skillet). Then I put butter in there and add the tilapia (lightly salted/pepper) for 2.5 minutes then flip. Once other side is complete a splash of white wine. I get a really nice light brown crust with a perfect crunch with slightly dense interior. Have put a thinner béchamel with capers, 5-6 thin asparagus and 2 smaller roasted potatoes. Cost was in the $3 range per person which was great. Learned this from a local french place called Cafe Provence. They prepare it differently and get a very light and fluffy interior which I like better....need to practice more on that one All Tilapia in standard grocery stores we get here is from farms. Oriental and Mexican markets will sell the whole fish....I don't know factually if they have been farmed or wild. (yes, 5 years since a post on this)

http://www.denby.co.uk/new-cookshop/knives+blocks/icat/knives/ I think feedmec00kies is right, Denby Knives (see image with logo) Anyone know anything about them?

Very good point! I built up a Jeep Wrangler for offroading...wow was that a money pit improving that thing This won't be nearly that bad! It is interesting researching this stuff...efficiency of heating elements and using insulation, power management, accuracy, etc.... Have you built one?

Thanks for the responses.....think I will stay away from them for now. the DIY ones look interesting, but I will want as much temperature accuracy as possible.

Auction websites frequently have immersion circulators that have come from scientific labs......are these bad idea to buy? Thinking its possible these had exposure to materials that would be harmful and not sure if they can be cleaned enough to fully sterilize. Anyone have an experience with this? Some of this equipment clearly is used and not a good idea but have seem some that look very clean. Sorry if this is a repeat topic, did a search on sous vide and didn't see another topic titled this way but I could have missed it.

1. Smoked brats or Italian sausages butterflied with sauerkraut 2. Bolillo bread with ham and cheese 3. "Jucy Lucy" hamburger (Pisciotta Farms 80/20) on Ciabatta (Bloom Bakery) with grilled red onion, fresh tomato if available 4. Spaghetti Sandwich: 2 uncooked lasagna noodles for the top and botton, put spaghetti and lots of sauce, then a meatball on top.....just kidding A local place has a "Dead Texan" "Two Texas toast grilled cheese sandwiches with a 1/3 lb. burger, 1 egg, 2 slices of bacon, lettuce, tomato, onion, jalapenos, and peppercorn mayo in between." the Cheese sandwiches (one with bacon, the other with jalapenos) are the bun....its unreal

Bummer! This is one of the few shows I enjoyed...liked the attention a slightly more scientific approach while keeping it lighthearted. I am not a fan of shows that constantly have to show some new tip or trick but when he did something less traditional, it was backed with proof it worked. Steaks in clay planter pots was interesting!

It is getting tougher to watch many of the shows on TV. Hosts/Producers are so obsessed with showing off a new tip or trick like a prerequisite to even have the show. Most of the information is pointless and its just following a few recipes from there. FN reminds me of MTV. My least favorite shows: - Everyday Exotic, Cooking Network. Having watched a few episodes, I quit watching after watching this one: Everyday Exotic Fail. Anyone who has used seschuan peppercorn would find this steak completely repulsive. Maybe I am being shallow having only watched a few shows but someone should have stopped this one from being aired. - Rachael Ray. This show stank of a bunch of Food Network TV execs selecting a show to throw a ton of cash in just to get high ratings and high return on investment so they could hire more TV personalities. Seemed to work for them. Maybe its Emeril's fault for being charismatic and when he faded they needed something new. At least he actually worked in the food industry with a good sized presence.

Funny that FN has started the Cooking channel that is using FN Canada programming and now bringing back all the old school schools like MoltoMario, Sarah Moulton, Emeril, and others. I am preferring the Cooking channel now.....FN is giving me MTV flashbacks.

CONGRATS! Great to hear you are getting to do this and even better you current job is flexible! Checked out the website, that looks to be a great class....wish I lived close to a place that did this level of instruction and that schedule. Meh on the costs, break it down into an hourly rate and heck yea I would pay that for high quality instruction. I am having a Sushi Chef over for a Sunday afternoon teaching session and its only costing me a bottle of Johnny Walker Blue. Keep us up to speed on how you like it!

I am sure the accomplished folks out there can pull this off, but wow this one I have to try. This looks perfect....cutting into it would get the sauce for each bite...how would this taste?!