weedy

Yes. Germans are usually the pasty emulsified version of Britons. <g>

Keller also "warns" about longer cooking at sub 140f. And yet 130 for 72 hrs is relatively common.

so it's been a long time since I looked through my copy of Under Pressure, but, for whatever obscure reason, I paged through it tonight, and (forgive me if this has been covered before) but it struck me that EVERY single recipe in that book is cooked to a higher temp than I would do generally. And it had me wondering if those are actually his "real" numbers, or just the ones his legal team felt 'safe' suggesting to the public back then.

Snowed in. I made burgers. LaFrieda brisket blend burgers. 132f for 2 hrs (from frozen) finished with provolone and hatch green chiles.

COLEMAN's!!!!! Never Dijon. Tsk.

I suspect strongly I'm of a similar age, but in any event... it's when stating something on the internets for eyes of all potential ages that I tend to get a bit more specific about such things.

while I would agree in some senses that in the UK a 'banger' is "just sausage"... I feel pretty strongly that if, in a London pub, one ordered bangers and mash and received mash with, say, a black boudin sausage, or a cumin redolent spicy chorizo, or an andouille, or a kaiser wurst... no one would consider that to be "right". a banger is, at least by convention, a certain style of sausage.

Traditionally ONION gravy. And coleman's mustard. Serious eats has had a decent recipe if you search.

It's in one of the hitchhiker'guide to the galaxy books where a group of advertising executives crash lands on a deserted planet, and they are unable to invent the wheel for their new civilization because they can't agree on what colour it should be.

Pretty similar inventory to Tienda (at it seems slightly higher prices)

"lyme juice", harvested from deer ticks?

Pork chops (from D'Artagnan) 138 F. Glazed with a vaguely Asian sauce I threw together and under the broiler for 2 mins. Anson Mills heritage grits. Charred green onions. And a Manhattan. (Not Sous Vide)

why so long? I'm curious. Aren't they pasteurized to core in about 1 hr? I might throw an aromatic or a herb into the bag, but I find dry seasonings work better after, before searing or breading or whatever comes next. between being washed off in the bag by expressed water, and being unpredictably changed in flavour by the SV process, I find it's not the best choice for me.

I don't like rubs before SV... I find that in the bag some dry spice tastes can get weird (for lack of a better word), or at least unpredictable.

yes, it's not going to be like a BBQ 'rub' that becomes almost a cure, due to the short time frame. But lots of people 'rub' a steak just before grilling or broiling. I often do an aggressive rub and sear it on a (towel dried) SV steak. then cast iron and torch sear. works

for those without a Restaurant Despot card: https://www.amazon.com/Liquid-Brush-On-Carbon-Off/dp/B0000E2VTN/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1488054825&sr=1-5&keywords=carbon+off

how did you identify them as female?

TALK TALK to one of those guys. it's not about easier. it's about a very specific result.

to me it's the ability to do things you can NOT do other ways... Ferran Adria and Grant Achatz and Wylie Dufresne and Thomas Keller and Heston Blumenthal (and on and on and on) are not doing food that's "easy" and that "anyone can do"

Dave Arnold is doing some experimenting on ways to control that pink colour in SV cooking. Personally if I see grey pork I assume it's OVERcooked, even if it tastes okay. But clearly some people want everything grey. His book promises to address these things. Anyway... if someone had said she Sous Vide-ed it WRONG that would have been fine. It was the broadside indictment of the IDEA of SV pork tenderloin that was just silly. I once asked Tom Collichio if the circulators I saw in the Craft kitchen on some tv shoot there were always there or just for the show. He was QUICK to say 'just for the shoot'. He's not a fan. And that presents another hurdle for contestants to jump in that if they do SV something (or make a foam, for another example) it has to be beyond the level of "good" that a less modernist dish would have to reach. It has to overcome the prejudice. But having said that, Blais and the Voltaggios and some others on that show have done. On in the matter of steaks: some seriously high end restaurants serve SV steak (and even burgers). Just because a chef CAN grill or broil a tender steak doesn't mean that's the only good way. It again depends on your taste in gradient.

but that's kind of the opposite of their complaint no one said it had too rare a texture. they said DRY

that was my feeling as well upon reading that it's already "done". what does steaming add?

He's not the only chef (including some I greatly admire for their FOOD) who are borderline antagonistic to modernist techniques even though they can be friends with modernist chefs or like the food when someone else makes it. Even today you'll hear some seriously talented chefs still spouting nonsense about washing mushrooms or 'searing locking in juices' etc. it is an art. Not all the artists understand the science. And some don't CARE to. In my world too I still know some old hold outs (and I'm not young!) who seem to think learning new technology or techniques might somehow pollute their work.

If it takes more than 60 seconds do I get my money back?

Lobster Place is an excellent market in Chelsea Market, Manhattan. They certainly seem to have everything. I've taken home fish from there many times when working in the building (at Sterling Sound) but I have never mail ordered from them.