daveb

I've a few that get the most use and a few that are more specialized. I do a little part time (hobby/job) catering prep in addition to cooking at home. A "normal" day will find a couple of Gyuto in my bag, usually one stainless clad for some heft and release and a stainless laser for citrus, tomatoes and what not. A Nakiri gets the nod more often than not. It didn't used to but I find I can line up the vegs and mow them down. A stainless or stainless clad petty of course. A bread knife and a suji round out the bag. At home I do 90% of my work with a 210 Gyuto but always have the others to play with.

The single worst one (at present) is "Cut Throat Kitchen" where Alton Brown (a great food entertainer once) introduces absurd challenges to the chefs. Can't think of anything on Food Network that I have any interest in watching. RR and Sandra Lee especially. I do DVR "Knife Fight" on Esquire channel. Real chefs, real kitchens, real food, real cooking and entertaining as well. Like.

I use the same Vacuum Sealers Unlimited that Rotus cited for all my bag needs, I got an assortment the first time and now only use a couple sizes. They are very responsive to questions like "whats the largest bag my xxxx sealer will seal?". https://www.vacuumsealersunlimited.com/ I've not found the shipping excessive for the weight of the product. But it's not cheap.

Yep. Brandon. 42 miles by Mapquest. About an hour on a good day at a good time. But I've gotta cross a bridge. And you know how tourists like to get in wrecks on the bridges....

May call for a road trip. At 42 miles that;'s just a 1 - 6 hour drive

Prague powder = pink salt? That's the common term for curing salt in the states. Assuming proper ratio's the chops should be quite safe after brining . (Note: I'm a simple amateur in this regard - No Phd on the wall - I do not sell cured product, but I eat more than a little bit of it.) When I add pink salt to a dry rub or brine to a product destined for SV, it's more for the slight addition of color to the product than because of bacteria concerns.. For individual chops I do an hour in the bath @140F (60C) Loins approx 3 hours. Pork likes 140F. I've done chops for 2+ hours and found the texture begins to noticeably degrade after 3 hours. Smoked chops sound very good btw.

How does it taste? I'm thinking let it drain. Then some berries on the bottom of a wine glass, blueberry "stuff" to fill the glass then top with fresh blueberries or coulis. Chill for a while before serving. A flavored Panna Cotta if you can make that reach. Dessert anyone?

Extension cords?

Becoming one with your salmon. Make sure it's swimming upstream.

I tried that in the shower. It didn't work so well....

NOTE: This continues the discussion in What Are You Cooking Sous Vide Today? (Part 1) A New Zealand Strip Steak. The animals are kept on what they call a zero, zero program. No antibiotics, no hormones, grain fed with no gmo. Lightly seasoned, and into a 129F bath for 2 hours. Seared on the little BGE and served. ]

I've a Baratza Virtuoso, the next model up from the Encore. Like it a lot and use it for drip (daily), Espresso a few times a week and occasionally French Press for my snooty friends. Could have spent more. Could have, probably should have, spent less and bought the Encore. On Baratza's website and a couple of the retailers, rebuilt models are occasionally available for approx 25% off.

A slippery topic it is.... :cool:

Short version. They suck.

I like "Swiss Diamond", primarily for eggs and fish and for guests to use.. Non-stick is all they make. Bulletproof. No plans to replace them. I also have one of their saucepans that comes out for cheese type sauces. My go-to pans are well seasoned de Buyer. Heavy duty are Viking stainless. Have a couple of old CI for (very) occasional country breakfast and when I want to use a skillet on the grill..

My "meat guy" keeps getting good deals on pork loin (damn the bad luck) and I keep buying them. I typically cut them into three or four parts, season, bag and tag then freeze. The last couple I've done in a 140F bath for 3 hrs then finished on grill. Result was tender, succulent, a shade of pink. This one I stuffed with Venison sausage before bagging and lightly sauced while on the grill. The whole roast was very well flavored.

Thanks. I could eat that.

Render the fat before you bagged it?

Well said.

I'm not their demographic. Why do they barrage me with crap - real mail, email, pop-ups? I did subscribe once before I knew any better. Now they follow me everywhere... Rant off. Rotus, I'll suggest that less than 5% of their target audience even knows what a sharp knife is. But they do like to buy gadgets - that largely sit unused in the back of the pantry..

Asked and answered in a previous thread. I did a lot of T&E in a previous life. Setting up a meaningful test has always been a weakness of CI.

" The pro version of the Anova only costs half as much as the p.s. creative series, ..." . Actually the PS Professional Creative lists at 399. The Anova Pro version is also 399. That's not half. I've now used the SVS, the PS Creative Pro, and own and use the Anova 1 and 2. Regardless of price I prefer the Anova 1 over all of them because of it's intuitive interface. 2nd choice is Anova 2 (the guy who put the wheel on is a techno geek - can't be a cook and I still can't get the damn timer to work). 3rd choice would be two of the above. But they all make water hot.

I just did the 4 and 4 as described above this evening. Well 4 in the 165F bath and 3 maybe in the BGE @ 225F..- then it was time.. Might be the best ribs I've put on the table. (The sweet potato was leftover - tasted much better than it looks)

Thanks Elsie, Your post made me realize I had overlooked part of cooking the duck breast. At first reading I shook my head and thought of duck breast jerky. Then realized I had left out my assumption that the fat had been rendered off the breast traditionally in a skillet prior to going in the smoker. I described smoking to finish the breast and not to completely cook it. I don't think putting a raw breast in the Cameron and allowing the fat to render to the bottom of a heated pan would be a good idea and frankly never considered it. But I'm not afraid to learn something new. DB

I've used Dexters as camp knives, have had some variant of their filet knife in my tackle box for 20+ years and they make the best oyster knife ever. . A catering company I do some part time work for uses a mix of Dexter, VNox, and other white plastic handled knives as their house knives (I bring my own). They are fine for what they are, whack some chicken bones, leave them out, leave them dirty, put them in the dishwasher, whatever. That's the environment they were born for. Hit them with a steel occasionally and they will continue to make big things into small things. Dexter and VNox are the prevalent brands. Costco sells a no name brand occasionally for ""2 for $20". I doubt you could find a dimes worth of difference.between any of them. Some friends do Ren Faire festivals, is yours an annual event? If so I would sharpen them before hand, (a grinding wheel would be fine), steel them during and sharpen them after. And Rotus: Friends don't let friends use Edge Pro. Ha!