weinoo

I think they're pretty lousy for baking anything that you might want to eat.

I'm sure you read back to page 4 of this thread and my experiment with the same bread! Just reading the recipe you know it has to suck - the recipe isn't even what the title says it is! I'm sure with a little experimentation your breads will be just like you and we like 'em.

After toasting a few items in our DC BV-medium, I give the Cuisinart a higher grade when it comes to toasting. Much more even toasting.

Exactly. If you want a filet mignon, just buy a filet mignon.

Jeffrey used to sell "eye of chuck" to me to grind for burgers!

Some things really annoy me; which I guess if you've read some of my posts over the years isn't that surprising. Here's the latest I've seen - and it's actually being pitched as some great new discovery: The Manhattan Filet Steak. This yutz on the Food Wishes Blog actually has the gall to call it a new cut. It's not. It's just a NY Strip totally trimmed. But he learned about it on a "foodie field trip to Las Vegas," so it must be great. And then, to top it off, a video showing how to do it. What the video is good for is showing how a pan-fried steak gets nice and grey around the edges; in other words, a good reason to sous vide.

I do it too, when I want a dice. Does that make me a super duper too chef as well?

One of my friends called me last Friday - she wanted to buy her husband a grill for father's day. Ended up with a Weber Summit. Not that specific model, but one that cost more than my range. He loves it - I told him to be prepared as I will send him links to various necessary attachments!

Unless you carbonate them .

Steam Girl got a bit of a workout yesterday. Some veg from the green market... First, I made an (ill-adivsed) turkey loaf. Ill-advised because I used Empire ground turkey, which is kind of gross. I was able to make it tasty, and I imagine I could make a nice turkey loaf if I bought some turkey and ground it myself. This was cooked at Steam Bake 400°F for 40 minutes... Then I Steam Broiled the vegetables at 500°, on the 2nd highest broil shelf. 8 minutes, turned for another 8 minutes. These 3 vegetables are tough to do at the same time, as the asparagus was slightly overcooked while the carrots and potatoes were perfect... Dinner... Fortunately, I was only feeding myself. But, the damn oven works great.

As I mentioned in another thread, most internet videos aren't going to be your best teacher. Although you could watch a David Wondrich video, Or you could watch Charlotte make a French 75. Or you might start simple, with a champagne cocktail. Save the disgusting, sweet, ridiculous cocktails for later.

Of course, but what I'm trying to convey (badly?) is that it's the appearance of the beef in the burgers cooked sous vide that turns me off.

Yesterday I got a quart for $6, so I was happy.

While I like burgers rare to medium-rare, none of these sous-vide burgers look that appetizing to my eye. They just look too raw to me. And perhaps that's the difference when cooking a burger using "conventional" methods, like a hot frying pan or a grill or a griddle; sure, they're not perfectly rare from edge to edge - they may even have that dreaded little bit of grey - but in fact, they're perfectly "cooked," or at least they look and taste that way.

Of course there are many ways to cook vegetables; whatever works for the cook is good, isn't it? In addition to what Paul mentions above, another really good reason for blanching/shocking is that the end product, in many cases, is just better in my opinion. Better color, better flavor, better texture, etc.

Here's an idea which almost looks like a good idea... Bakerstone Pizza Oven Box scott?

If we could only get Soba to do this in video form, then we'd have something.

Mini bagels and lox? Or, smoked salmon on pumpernickel w/mustard + dill?

No - I'm happy with Steam Girl.

Do me a favor - don't watch commercials to learn how to cook. You're better of watching Cookin' with Coolio. Seriously, read eG, take a beginner's cooking class, buy a good book about techniques, and go to town.

That really looks like a piece of garbage.

Rice looks great. I'd add a minced, spicy pepper to that relish. Or perhaps a little bit of diced orange. Some capers?

I did use a lot less water than I usually do, as I almost followed the instruction manual. I made 1/2 cup organic long-grain brown rice, rinsed well, and brought to the boil with 1.25 cups of water, a little salt, and a teaspoon or two of olive oil. Wonder if you could torch it at the end to get the crispness, but once you flip the bird, all bets are off. I wanna try the spatchcock method.

Told you you'd spend all that money you saved with a coupon .

Or one can do the Chinese technique (or maybe it's not a Chinese technique?) by starting the sauté in a hot pan with a little oil or butter, adding a little liquid, covering the pan for 2 minutes and then finishing the sauté in the uncovered pan.