weinoo

I go through this every once in a while. Until a book comes out that I really want. I mean, in 2011, how much more is digestible than MC? Or if I'm perusing some used book shop or a table set up on the street and I come across a used book I really want.

But there is a reason; as a matter of fact, more than one are given above.

Hi Duncan, First off, welcome to eGullet and the forums. Thanks a lot for taking the time to respond and I'm sure that before long, people will start posting about their experiences with the unit. As you can see, sous vide is a pretty hot topic around here, and we (hopefully) look forward to your continued participation both in this topic and any others where you feel so inclined. Can you tell us a bit about your background? Are you a culinary professional, hobbyist or perhaps just a mad scientist?!

It looks like this is the new place. The original joint is nothing like what is seen in the NYT pic. Yes, that's the relatively new place in the Essex St. Market. I've eaten lunch there a couple of times, and have seen them throw people out who take too long to order as well as not seat any parties greater than 4.

I'd have to think it's the heat level of the cooking surface.

I always salt the cabbage, like Chris above. I think that while it indeed limps up the cabbage, it also enables the cabbage to absorb some of the dressing and almost recrisps it.

We will be waiting for your thoughts on what could be a nice surprise!

It looks like it's made by this company,ICA Kitchen, LLC, based in San Francisco, CA. From their web site: It's a great web site, listing, in an off-the-cuff sort of way, both the pros and cons of the unit as well as sous vide cooking. And lots more. This is a great idea if it does everything claimed and it's made to last.

No Daims! the horror...

Roasting your own is a great coffee fetish to have; that is, IF you can roast your own. But, since I can't, I stick with coffee that I buy, usually from Stumptown, Counter Culture, Intellegentsia, Blue Bottle, or one of the other high-end purveyors, and always within a few (i.e. less than 3 or 4) days of their being roasted.

Nah - I just look at the pictures . Thai Street Food is a good one, too.

Maybe incorporating lemon and herb into an ice cream based on yogurt?

Sure, there are a lot of cookbooks with great food and cooking technique photos. NOMA comes to mind, as does the seminal Modernist Cuisine set of books. I often pull out a volume or two, just to show a friend the photos. But lately, I've been thumbing and rethumbing through the relatively new Marcus Samuelsson book, New American Table. The non-food shots are great. Do you have any cookbooks you look through specifically for the photography?

I'm pretty sure the responses will include Per Se, 11 Mad Park, Le B, Ko, Aldea...

My stone was preheated for a good hour.

No, definitely not Reinhart's recipe. I just checked out one of the recipes from Sam's link - it's on the pizza making forum. It has a little olive oil in it, but the interesting note is that the hydration level is under 40%. That sounds like a matzo! Thin Cracker-Crust Pizza.

Shelby - the hotter, the better, imo.

I don't know that reducing or eliminating the fat will end up in a crisper crust. After all, Neapolitan pizza, made according to standards, has no olive oil in it, and is usually a fairly soft crust. What I think you're looking for is a Roman-style crust, which tend to be thin and crisp. Peter Reinhart, in his book American Pie, has a recipe for that style crust; indeed it contains a small amount of semolina flour, but in no way approaches the 20% mentioned above. Here's a blog post which discusses working with Reinhart's Roman-style pizza crust recipe.

Wonder Bread.

It's available as a stand alone attachment as well...Pasta roller. I got it for $79 shipped, making it not that much more expensive than an Atlas.

My most recent effort...65% - 68% hydration (KA A/P flour), tiny bit of instant yeast, no olive oil, no-knead 16 hour bulk fermentation, 48 hour retardation in fridge. Got the stone up to 600°F. Baked in just over 5 minutes.

Of course, some Italian friends of mine swear by hand-rolling; no machine attachments, no hand-cranked rollers either. My Atlas has sat unused for years in an upper kitchen cabinet. It's just too much of a pain in the neck for me and I was never able to deal with the one-handed aspect of it. I've recently purchased just the roller attachment for my Kitchen Aid and look forward to giving it a whirl.

Every tablespoon of fat you can skim off saves about 120 calories. Try fitday.com.

I don't know if this is a new development, but the gentleman formerly from Il Buco (Craig Atlas) is evidently now heading up the wine "program," and perhaps the front of the house as well.

Starbucks, never a corporation to shy away from being late to the party, is now offering "Blonde roasts." According to the web site, they're "lighter-bodied and mellow", and they "awaken the senses gently." I haven't tried any of these coffees, and I haven't had a Starbucks coffee in years, because I never liked the roast profile. Will this cause any Starbucks non-lovers out there to give them a try?