weedy

the lower end model Polysciences are very plastic-y... and still pricey. I don't like the idea of having to use an app to control an appliance. Sous Vide Supreme broke the price barrier when real circulators were still selling for $1500. Now that they're about $100, a non-circulating water bath makes no sense. I vote strongly for the Anova.

Okay, I know i'm being a tiny bit pedantic, but this strikes me in a way as jarring as if you'd printed a Mexican recipe and called for Dhania leaves. Doesn't Canada still call it coriander in ENGLISH, or have you been infected with the US disease?

this still seems, to me, to be the bottom line on the Instant Pot in general. I'm only really interested in what it excels at; that is, does better than any other way. so far, I'm finding it useful for making stocks or broths under pressure, and I made some pretty nice creamy polenta. but the 'one pot meals', meh

Striped Bass Poke

I think the IP works as a standalone electric pressure cooker. all the rest of it, and it's 46 buttons, is silly. It feels to me like bending over backwards to do everything in one pot when it's easier and more efficient to do it in several. Sauteeing in the IP is a major PIA for no discernible upside.

Just going to say once that I've been VERY happy having switched to induction

Nice plating, Liamsaunt

+1

FWIW Monterey Seafood Watch (perhaps the most reliable source for sustainable seafood info) says stay away from ALL Atlantic Bluefin tuna i recommend their Seafood Watch app

Sous Vide shoulder pork chops with peach salsa. Smashed garlic potatoes, frisée salad.

Shoulder pork chops. More than 2" thick. 2.5 hrs at 145 then hard sear. Served with peach salsa and smashed potatoes and frisée salad. Pic in the Dinner thread.

Beet and mozzarella salad. Halibut livornese.

The military often finds weird ways to "say" acronyms that should be unpronounceable.

isn't it?

I think the "a la" is confusing. I mean we dont call it cooking "a la Sous Vide" even though one COULD. I'd suggest VMT (voltaggio mircowave technique)

the microwave technique? I think I was the one to mention that here first!! but I guess I missed seeing it referred to as the acronym

ALV??

What are you unhappy about with the lamb? it's interesting because, for example, if one typically brooks a lamb chop to med-rare, the inside is pink but not in any way "tenderized" while the outside is browned. The usual reason to SV it instead is to avoid too big a gradient difference from crust to center. (As you obviously know). So if someone is "happy" with the CENTER of a broiled chip, cooking it SV (for moderate times) only extends that center 'doneness' to the edges. I guess I don't expect or want a stew texture on a chop. But I don't see why a SV chop isn't a more evenly done version of a broiled one. Am i missing something? are you hoping for a unique texture? inquiring, Sous viding, minds want to know!

Cochinita Pibil tacos (done in the Instant pot; which the jury is still out on), roasted tomatillo salsa. Pickled onion. Mexican crema and queso Fresco. Guacamole. I didnt make the tortillas.

Seated tuna (after quick low temp Sous Vide) with mango salsa and arugula salad.

That looks nice. If it's NOT about tenderness, then why would you go longer next time?

Name aside, and endangered status aside, I've never LIKED Patagonian Toothfish. It always seems nearly flavour-free to me.

Tell us about that chutney. How'd you make it?

I don't think I'd be happy living without a refrigerator

What makes it an Amish cake? No electric mixer?