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About weedy

  1. Scratch Guacamole - Labor Intensive

    I like all kinds of things mixed into guacamole. (Usually only ONE though, at a time). I’ve made it with peanuts. With pistachios. With pomegranate. With mango. With chicharrons. Now or you have me thinking about adding haggis. Altiough, being English, it’s difficult to pass up the easy joke that Scotch (well, Scottish, i’d probably actually say) Guacamole leaves out the avocado to save money. Groan. I know. But it’s no worse (the same really!) than Welsh Rabbit.
  2. Cooking a Heritage Turkey -2017

    if you don't want to separate the pieces before cooking (although spatchcocking somewhat alters the "presentation" aspect of keeping the bird whole anyway...) then I'd strongly consider an aluminium 'tent' over the breast in the last half to third or so of cooking time. I've had fantastic heritage turkey. Much nicer than supermarket for sure... although I did it sous vide.
  3. Scratch Guacamole - Labor Intensive

    Yep. that's what I do as well. It can all even be mixed in proportion to just add avocado. The only other thing I don't pre cut is fresh coriander.
  4. Scratch Guacamole - Labor Intensive

    I also think the best guacamole is chunky, not a puree. Alex Stupak makes his here by pressing avocado through a roasting rack grid. that's all.
  5. Scratch Guacamole - Labor Intensive

    the serious Mexican chefs I've talked with agree that although plenty of lime juice will keep it from turning brown, it will also become the predominant flavour. Instead they mash right before serving. To me that's always the best. Assemble and serve. If you have to keep it, press cling film tight against the surface and refrigerate.
  6. This is lamb after a quick sear. It’s still pink nearly ALL the way through. you’d need a micrometer to spot a gradient.
  7. the gradient, such as it is, in sous vide cooking is generally tiny. The edge of my duck breast might be 134F and the inside 133F (if it's even that much different) after a few hours. It's negligible. does searing create another 'gradient"? certainly! But one only has to LOOK at the result to see that it's a tiny band of maillard reaction on the edge (which is what we like) rather than a continuous black, to dark grey, to grey, to pinkish, to pink, that broiling or roasting gives you.
  8. Any protein that you like cooked edge to edge to a specific "doneness" (most often rare to med-rare, because well-done is easy in any method), will benefit greatly. I like ALL of the steak or the duck breast or the chicken or the pork cooked to med-rare. And to the exact same degree every time. Then I can treat the outside as I like according to mood.
  9. It’s argued, not “debunked”... re induction but in any event, you’re making a loaded argument. Who says the luddite is well schooled but the modernist is not? that tends to be the opposite. Many more sub average cooks who imagine they “know how to” roast a chicken than people who are interested enough, and invested in food enough, to jump into SV but can’t be bothered to learn to do it properly. It’s one thing to prefer a steak cooked with a gradient. That’s obviously some people’s preference and it doesn’t require my agreement to validate it. But a lot of people DON’T really prefer that, especially given the CHOICE or having the opportunity to actually taste the steak cooked consistently through. And that’s part of why so many restaurants are cooking steaks and chicken that way whether they announce it or not. I’m not dismissing anyone’s choice to cook under a broiler if they know they prefer that. Otoh, anyone who dismisses the preference for the result cooked SV as “fanboy” ( also sexist by the way) Or “fashionista” is just being foolish. I know how to roast and broil and braise. Well. I’m learning my way round pressure cooking to see what that gives me. If you really KNOW your way round SV cooking then you’re in a position to decide whether it’s “better” or not. For YOU, in a given circ. Until then it’s just feels like a war of defensive words.
  10. I run into 10 dismissive "you're boiling in a bag" culinary luddites for every "supercilious... superior" sous vider. I'm not a fan of SV fish generally (re your black cod... which is sable anyway), but the prime beef? Yes, I think odds are it's going to be much better treated SV unless you have a restaurant quality broiler, and even then it's a very different result that's not my preference. Birds of any description? better SV 95% of the time. Pork or lamb? Odds are in the SV favour.
  11. Steingarten. Ugh. Tolerable in print. Not on tv.
  12. Dinner 2017 (Part 6)

    Fluke ceviche
  13. 2017 Kitchen Appliances

    I was under the impression that a fair amount of Sears' own Kenmore appliances are made by Whirlpool
  14. Yes, that's true. so, say, if someone does a 48hr cook, it only takes an hour or two (depending on thickness) to retherm after chilling... NOT another 48hrs. but, as most typical SV cooks are more in that 2 hour range to begin with, that's the source of the common meme that one needs to retherm for about as long as the original cooking time.
  15. colloquially maybe but the word pepper properly refers to genus piper