weedy

I've had chicken sashimi in Nagoya (not seared at all) it's good!

Whole Foods also probably cares more about its image

http://www.grubstreet.com/2017/08/whole-foods-faces-boycott-for-amazons-breitbart-ads.html

Uni pasta with fried head-on shrimp

I tend to do pork chops at 145F (62C)... still pink and juicy, but not chewy like 'raw' feeling. when you say pork "steaks",, what part of the pig are we talking about?

If the shop is willing to Fedex it to you, I'm going to bet the delivery charge from 4 miles isn't quite the same as from Sardinia Murray's will certainly deliver, and you could always just call them if you have an origin question. http://www.murrayscheese.com/fiore-sardo-fp

My understanding is that under 130F for more than 3-4 hours has potential food safety issues.

I'd do those at 130F-ish for an hour or two, if you're going to finish on the grill

I sense pessimism

It's definitely true that my induction range shows a noticeable central ring of heat in my cast iron skillet. You can see clearly where the oil drys away in the center but not around the edges; delineating the induction 'burner' area.

Here's my NY tonight. With creamed Kale and a potato gratin.

thanks I think the "secret" lies in having much wider sheets of thinly sliced lardo... which is tougher to come by. but now I know what I'm searching for!

I"m doing a NY Strip tonight (from D'Artagnan) at 132F for 2 hours. my understanding, was that Kansas City Strip is virtually the same thing. I would think 8 hours is way overkill, and risks becoming 'mushy'

Looks great. from LaTienda? Fermin?

FWIW we had to replace our refrigerator, dishwasher, range, and washing machine in the last 2 years. Every single new one has been both a major upgrade and totally reliable (touch wood) thus far. If anything, they seem much better made (as well as designed) than appliances from 10-15 years ago.

I'll try tomorrow. It's the actual edge of the handle itself. Coming out from the side.

My virtually brand new Instant Pot Duo80 has developed this crack, or separation, at the handle that I just noticed tonight. Anyone seen this?

the original, at Marea, is pretty melty... not runny like melted butter, but smooth and coated, like a grilled American cheese that's thin enough to see through. I'm using paper thin slices, and the result is close... but not the smooth even coating he gets. Mine come out more as if there is a "slice of melted lard on top", rather than completely covered, because of the curling. these are the original:

Again, an oven will cook the Uni. I could try a heat gun, but I don't think that's hotter than the Searzall

I'll try the jaccarding approach. That's interesting. Thanks. A broiler or the searzall are relatively dispersed and consistent overhead heat sources but aren't much better in effect. I suspect Michael White uses a salamander (which I don't have) but I don't know. The prob with a microwave is that I don't want to cook the raw Uni underneath the Lardo, which would be inevitably cooking faster than the lardo is melting in that method.

That's what I have been doing. but under the torch it immediately starts to curl and contract rather than melt smoothly.

Where do you get tin foil? I can only find aluminium

Explain how you'd melt lardo over an uni crostini "between two silpats"?

In what way is this InstantPot version going to be better than making it the usual way ? i am still trying to figure out what it is BETTER for

Cold onions lose some of their flavour