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Martin Fisher

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Posts posted by Martin Fisher

    Dinner! 2013 (Part 1)

    in Cooking

    Posted

    Kerry,

    That looks great!

    Thanks for posting!

    I've been eating a lot of cauliflower in the past couple of years because I have to avoid starchy potatoes and the like.

    I'll definitely give that recipe a try!

    ~Martin

    LEM Meat grinders

    in Kitchen Consumer

    Posted

    LEM grinders work very well.

    Is the attachment for the Hobart 20 qt. mixer a Hobart brand attachment?

    If it is, they usually work without trouble.

    Are you cutting the meat into small cubes?

    I use matched pairs of plates and knives so that the two will naturally lap together for a perfect fit.

    ~Martin

    BGE vs La Caja China box

    in Kitchen Consumer

    Posted · Edited by DiggingDogFarm (log)

    Very different items....the Caja China (aka Cajun microwave) is designed for long, slow cooking only. It's essentially a box that mimics the earthen pit cooking found in various parts of the world. The BGE is more versatile, allowing you to precisely adjust airflow for good temp control---super hot or super low. Plus, the BGE can be outfitted with a slew of accessories, making it easy to use as a wok stove, baking oven, smoker, direct or indirect grill, etc. For example, I can grill kebabs on one side of the grill while cooking naan on a half moon baking stone on the other side.

    A Caja is way way cheaper than a BGE, though. So if you want to play around with low and slow, it might be a good entry point.

    X2

    Bonkboo,

    Check out some of the videos on youtube.

    ~Martin

    Steak I'm Frustrated

    in Cooking

    Posted

    ....in my opinion, if you have to soak a steak in flavor enhancers, maybe just drink the flavor enhancers and don't bother with the steak.

    That is EXACTLY what I was thinking!!!!!! LOL

    Hey, it's a heck of a lot cheaper too! :laugh:

    ~Martin

    Steak I'm Frustrated

    in Cooking

    Posted · Edited by DiggingDogFarm (log)

    Genetics plays a bigger role in quality than diet, no matter how an Angus is fed, it'll never be a Wagyu.

    Seek out a local grower with a good genetics and feed program, if not Wagyu, then Piedmontese or something similar with good marbling and quality.

    ~Martin

    Sous vide setup: Dorkfood vs Auber vs SousVideMagic vs SideKIC?

    in Kitchen Consumer

    Posted · Edited by DiggingDogFarm (log)

    When I was doing research before purchasing the Sous Vide Magic, I asked the folks at Dorkwood if the DSV is a PID and this is the response I got:

    "Yes, the DSV uses an advanced PID algorithm to maintain stable target temperatures. However, despite the core of its functionality being a PID algorithm, it requires no configuration and is designed to work with all different types of water baths. Our goal was to keep it simple and "plug and play"."

    Take that for what it's worth.

    From the DSV spec page, Temperature set increment: 1°F and Temperature stability (once settled): ±0.25°F

    I decided to go with the Sous Vide Magic because it's more accurate and it's a true PID.

    When you add in the shipping cost for the DSV, the Sous Vide Magic (with free shipping) is just ~$60 more.

    ~Martin

    The Towel Thread

    in Food Traditions & Culture

    Posted

    We use mostly bar mops around the kitchen.

    For direct contact with food we use organic cotton diapers or organic unbleached muslin (preferred for straining and the like.)

    If there's a chance of them getting nasty or staining I wash them out immediately with OxiClean, by hand, in the sink.

    By using "choose-a-size" type paper towels and the cloth towels mentioned above, we've cut our paper towel use considerably.

    I dry and save any used paper towels that aren't nasty for future cleaning jobs.

    HTH

    ~Martin

    • Like 1

    Sous vide – what to buy or ask for, for Christmas?

    in Kitchen Consumer

    Posted

    I received the two SVS pouch racks today.

    The measurements are ~ 6-1/4" X 6-1/2" X 6-1/2"

    Slot width is ~1-7/8".

    Much smaller than I expected.

    I don't know where the above measurements came from.

    I'm a little upset at SVS.

    I asked for the measurements before ordering but rather than give me the measurements, they just sent a link to machine specs, and of course, it was every spec except the pouch rack measurements!

    The cooler I plan to use would easily hold 4 more racks.

    It's always good to set expectations real low, that way you won't be disappointed!!! LOL

    ~Martin

    Sous Vide: Recipes, Techniques & Equipment (Part 8)

    in Cooking

    Posted · Edited by DiggingDogFarm (log)

    So my question is this, 'Is there a spreadsheet or efficient note-taking template, that you guys use to record details of your sous vide cooks?'

    I use a program called Treesheets, the Linux version.

    "Suitable for any kind of data organization, such as Todo lists, calendars, project management, brainstorming, organizing ideas, planning, requirements gathering, presentation of information, etc.

    It's like a spreadsheet, immediately familiar, but much more suitable for complex data because it's hierarchical.

    It's like a mind mapper, but more organized and compact.

    It's like an outliner, but in more than one dimension.

    It's like a text editor, but with structure."

    http://treesheets.com/

    ~Martin

    Do you give as much thought to restaurant workers as you do to...

    in Food Traditions & Culture

    Posted · Edited by DiggingDogFarm (log)

    Another area where the pay is nonsense is personal care.......been there, done that too.....I had a lot of really bad jobs years ago!!!! LOL

    Such is life in rural America.

    I worked with the profoundly disabled...minimum wage...very long hours....a ton of responsibility (not just in the obvious care, but the not so obvious, like dispensing some VERY dangerous drugs!) You could land your butt in the hoosegow over an innocent mistake!!!!

    Overtime applies, but for the pay period, not on a weekly basis. The pay period was 2 weeks, so overtime applied to a total of 80 hours over the course of 2 weeks!

    Okay!

    Problem is, they could work you 60 hours in one week (often double shifts) and just 20 hours the next and not pay a dime in overtime!!!

    I sympathize with minimum wage restaurant workers, I really do, I've been there and done it...it sucks....but believe me...there are jobs out there that are a LOT worse!!!!!

    ~Martin

    I will never again . . . (Part 4)

    in Food Traditions & Culture

    Posted

    Bad luck can strike at any moment.

    A few years ago I was busy preparing something (can't remember exactly what now) I turned to walk across the kitchen to retrieve something and on my way back to the counter I stepped on a piece of waxed paper that had drifted on to the floor.

    You know what came next!!!!! LOL

    Yeah, I took one heck of a spill, the spill of spills!!! LOL

    It was like stepping on a sheet of very slippery ice!!

    I came down hard!

    Thank goodness I didn't break any bones, but I was VERY sore for many days afterward!!!!

    You can never be too careful!

    ~Martin

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