stardiff
-
Posts
2 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by stardiff
-
-
I also received my SideKIC last week and finally brought it out for real yesterday (after a 3 hour test session the day it arrived). Arranged in a 5 quart cooler, a sirloin for 2.5 hours at 58C and finished with a blowtorch was both the easiest and best steak I've made. Perhaps a bit overdone as my unit seems to run a degree or so hot (58 yielded what I would consider "medium") but next time I will go 56-57C and it should be perfect.
As another relative sous vide newcomer, this is certainly something I have been waiting for. Is it a long-term solution or meant for heavy use? Probably not, but it will allow for a lot of experimentation and if an upgrade after a year or two proves necessary, I will have no regrets. Going to try salmon next and then probably a long-haul tough cut.
Apologies for posting another note basically saying "it works," but for a new device to be delivered quickly and to work consistently well for many discerning users is impressive. Very happy so far and will update if anything changes.
Grocery Store Garlic Quality
in Kitchen Consumer
Posted
We are living in an an age in which I can go to Whole Foods, Citarella (yes, I live in NYC), or any one of several local grocery stores and get great meat and produce. Herbs are neatly cleaned and packed and I have a choice of at least a half dozen varieties if I want to get a pate or a dry aged steak.
Yet...
When I venture over to the "garlic bin," it is a wasteland. It's labelled "from China," which isn't by itself a bad thing. But shriveled, often blackened and therefore already run-in with spores, I find myself buying three heads just so I know I can get a half-dozen good cloves out of them.
Is there a reason for this? Why is one of the most useful ingredients also one of the most hard to find (in proper form)... Is simple over-use the answer? Why do no local growers produce garlic?
And yes, maybe this is a regional phenomenon, so I'd love to hear from those in other areas. If I have to start bulk-ordering garlic from somewhere else, I am more than willing.