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  1. Lets try this again, its been 3 years. Free barely used VP112 vacuum chamber for anyone who can pick it up in the Boulder CO area. Also I occasionally travel down to Pueblo to visit relatives and get my Grays Tavern slopper fix, so Colorado Springs/Pueblo areas work too.
  2. larryroohr

    Frozen Pizza

    I've been enjoying bread baking recently (along with everybody else) and decided to make and freeze pan pizza crusts. I pull one out of the freezer and set it back into the pan, add sauce - cheese- whatever else and into the toaster oven still frozen, 15 minutes later I have a pizza I really enjoy, the crusts are excellent. Almost the same amount of time it takes for frozen store bought (not counting the premade crust time). I make a 90% hydration dough so it nearly pours into the pan (on parchment) and spreads out edge to edge nicely, then par bake at 350 for 10 minutes, then freeze. I make a couple at a time. I think I'm done with store bought frozen pizza, there's no comparison and its almost as quick and easy on pizza day.
  3. Mark, How much flour do you start with for these loaves? I usually use 450gr and I'm wondering if that is too much for the height of this pot. You've got some beautiful loaves there with nice crumb, and I dont see little holes on top from those pointy things in the lid 8^). Summer is here and I'd really like to use my Breville instead of the big oven.
  4. Anyone in the Boulder Colorado area looking for one? It's too big for me to bother shipping. Make me an offer. I bought this several years ago and used it maybe 5 times. I'm on a decluttering mission so it needs to go. Thanks, Larry
  5. I found this fascinating. Economist Tyler Cowen interviews chef Mark Miller. Here is the segment on chili's: Here is the segment on sous vide: Here's the whole interview:
  6. I got my IP last week and made beans in slow cook mode first, then a cheesecake, easy and good. Next was green chili. Browning the pork on the saute setting was great, and no splatter on the stove. Same with sauteing the onion and garlic. Then tossed in the roasted chili's, tomatoes, a little chicken stock, salt, bay leaf, a little cumin and mexican oregano, pressure cooked for an hour. Came out great. I'm surprised how tender the pork is without my usual long slow cook method. The stainless pot cleaned up easily compared to the enamel non-stick in my slow cookers (which are headed for a friends yard sale), and that was the only pot/pan to deal with. I like how this heats from the bottom as opposed to the sides like my slow cookers. Also it seems to have actual temperature control (need to check this) as opposed to just changing the power applied, again, like my slow cookers. I'm at 5k ft elevation so the 11psi spec drops to 9psi, I add about +25% or so time for this. I'll be keeping my stovetop pressure cooker for it's 15psi spec though I doubt I'll use it. So once again eGullet has me adding another toy in the kitchen, and once again I'm pretty happy with it.
  7. Rustwood, I freeze batches of roasted chili's for use later in the year, skin on, because I believe they peel much easier after freezing. You might try that.
  8. Here's another good resource: http://www.budgetbytes.com/ She lists her cost per serving and I believe she actually makes the dishes before she posts them. Tastey looking stuff.
  9. I thought eG would appreciate this. Restaurant gives discounts for negative yelp reviews: http://kitchenette.jezebel.com/a-restaurant-is-deliberately-trying-to-be-the-worst-rev-1636532498/+Ubertrout
  10. How about a 'Doodie'? http://www.grubstreet.com/2014/05/food-dude-doodies-and-the-women-who-love-them.html Made me laugh, hit a little close to home.
  11. Andie, Thanks for posting your recipe, I just took the first batch of biscuits I've made that are what I'd call really good out of the oven. Like Elsie I added a bit more cream. I used Blue Bird flour which is a 7-8% protein flour milled in Cortez CO whos main purpose in life is Navaho fry bread. I've always been too lazy to do the butter cutting thing, this was so easy and so good. I've eaten two already and don't have the gravy done yet. Happy camper here this morning.
  12. Thanks for the slopper reminder stckciv, best thing to eat in Colorado, pity anyone who hasn't had the pleasure. Pueblo's two hours away so I don't get down to Gray's Tavern often, and my attempts at replicating the chili have never come close. But, Kenji has done his Kenji thing with it, so I'm going to give it another try for the stuporbowl. Here's the link for anyone else so inclined: http://aht.seriouseats.com/archives/2011/02/the-burger-lab-the-pueblo-slopper-and-how-to-make-pueblo-green-chili-colorado.html
  13. Darn you guys and amazon one click! It arrived yesterday. The chicken came out great. Best thing about this is that it really is easy, hardly any clean up and minimum prep on the chicken. This thing will get used a lot here. Next up is leg o lamb.
  14. I have a BGE, and I get far better pizzamaking results out of my home oven/broiler and a Baking Steel. www.bakingsteel.com So if the OP's primary purpose is pizza, then the $72 price tag of the Baking Steel is probably the most cost effective solution.Same here. I just got the pizza steel and the oven spring in my crust is very much improved. That and with no-knead dough always in the fridge we've been pizza eating fools lately.
  15. Steak Au Poivre from James Beards Theory and Practice book. I just googled it and all the recipes I saw use a new york strip and cracked black pepper, but what I remember (it's been years) is fillets and green peppercorns. Regardless it was great, just be careful when you 'flame on' lighting the cognac. Years ago I steered a single friend to this and it became his go to dish when he cooked for a date just for the pyro special effects. Heh heh, he was a crafty one.
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