weedy

I certainly get that there can be chefs that people just "don't like" for whatever reasons. but, all of your pictures look fabulous, and I had an incredible dinner at Dinner years ago. I love the place. sorry for resurrecting this, but...

300 degree 'juice' cracked the (maybe) 450 degree rim??? seriously?

so... tonight I placed a Pyrex 10" pie plate under the broiler to char some tomatillos and onions (something I've done 100 times before) then I pulled it out and went to tip it over into the blender jar, and the plate literally exploded into shards in my hand. It never touched anything, over than perhaps the lip of the polycarbonate blender jar (which was far from 'cold'), when it just burst anyone else seen this? I know they don't make Pyrex like they used to (sad to say) but this seemed uncalled for. I wasn't planning on my salsa being quite this crunchy.

Jerk swordfish. Mango salsa. Beet salad. Japanese sweet potatoes ‘bravas’.

Sea Urchin pasta with snow crab and prawns.

And last night... paneer mahkni baingan bharta paratha

Stolen idea from Alan Wong Honolulu: avocado poké tower

it would be odd if once they were not clueless

share!

Sous Vide Berkshire pork chops with achiote glaze. Pear salsa. Rancho Gordo black beans and wild rice.

Agreed. also, there is a push in some circles to 'rename' Sous Vide as 'low temperature cooking'. Which I think might be over simplistic (which by the way isn't a synonym for "simple", and it drives me up a tree how often I hear it used that way, but...) but at least makes the point that SV cooking is most useful for its ability to maintain accurate, controlled low temperatures over time. But the time you're cooking at !80F or so, you might as well be braising in an oven or on the stove top.

I’m assuming that one day America’s Test Kitchen will get something right ... but I’m still waiting.

Muttar Paneer

If the bag doesn't sink naturally I use small stainless steel clips to the top of the rack to hold the bags in place like these: ANDRIMAX Chip Bag Clips, 8PCS Premium Stainless Steel Chip Clips with 3 Inch Wide, All-Purpose Heavy-Duty Seal Grip Clips

Sous Vide D’Artagnan Milanese Berkshire pork chops (139 for 2.5 hrs. Torched) roasted tomatillo salsa guacamole mezcal margarita with chipotle salt/sugar rim. green bean salad

139 for 2.5 hrs (from frozen) torch finish. The rest in Dinner thread

Doing some nice Berkshire pork chops on the bone from D’Artagnan. Made a roasted tomatillo salsa, guacamole, and a green bean salad to go with.

Shrimp Udon

haven't. I know, I should, I shall.

Valentine’s Day Sous Vide Wagyu strip steak and butter poached lobster tail. Saffron beurre blanc on the lobster. Potatoes dauphinois. Caesar salad. Champagne.

tonight I put sliced potatoes in the pot with a cup of stock and did them on high pressure for just 2 minutes. then a quick release. there was still a little water left in the bottom, which i expected, and the potatoes were almost cooked through, which i both expected and was aiming for, as I was going to finish them in a gratin in the oven, but what I was NOT expecting, or happy to see, was that some potatoes were stuck to the bottom and clearly slightly burned on (even brown a bit, despite being in liquid)... there is definitely something up with my inner pot sticking consistently now.

hmm, that's a thought thanks

Shrimp and grits in creole sauce. Tomato and onion salad. “Voltaggio” ginger carrots.

Also : “not as sweet” = not as good.

I’ve cleaned it thoroughly a few times. It just seems to be consistently scorching the bottom now unless it’s like a stew or something with a LOT of liquid.