weedy

I've never had my cord come out. AND I haven't turned on my SV Supreme since I got the Anova. and probably never will.

But, Goldman said that what took them 4-6 hours would have taken him DAYS to make, and would never be the same. in the hands of a great Chef, I happen to love spherification too.

most of the Roman restaurants add BUTTER, just before the cheese, as well

Beautiful, congrats. as a curiosity matter, why the big griddle instead of grill? do you use it as a 'flat top' for pans as well?

I think that's an important observation it's easy to get all 'booga-booga' scared about sous vide cooking, but the truth is that cooking that hamburger to med-rare on a 500F grill often results in an interior tat only reaches 130F or so for a minute (nd then it comes off the grill) as opposed to holding it for an hour there sous vide. (just for example)

that second recipe (the cooked one) is virtually identical to Bayless' which implies strongly they're both just based on the traditional, and common, method personally, I often use a chipotle or two in place of the serranos. I like the smokiness

I also just wipe them under running water to get the stickyness off. and I pull the stems off at the same time. you can eat them (or blend them into a puréed salsa) raw, or roasted, or charred... the difference is in what that does to their flavour and so it's clearly just up to you! I most often like a blend of 2/3 charred to 1/3 raw in the salsa I make most often. But I also love the Bobby Flay (decidedly not Mexican) salsa that takes tomatillos, raw, and processes them up with a bunch of fresh coriander, horseradish, and honey. it's addictive.

I don't think he was questioning the accuracy of the term, but rather it's marketing effectiveness. Chilean Sea Bass is neither

with all due respect, how do you "guarantee the total absence of pathogens" in a raw oyster? and yet, many of us eat them like that I'm not expecting a guarantee of "the total absence of pathogens"

Yes a poly cutting board goes right into the dishwasher and so is properly 'disinfected' and cleaned (whether food particles were "trapped" or not). and yet, it's a sensible surface for cutting on that won't slip and won't ruin your edge; unlike glass.

I"m going to add my third thing: make salad dressing! I am endlessly amazed that anyone buys bottled salad dressing.

'finish' almost every dish with a little good salt and/or good olive oil and/or lemon or lime juice sauce on the bottom, nicely seared or crispy item on top

in the end though, that's a pretty satisfying customer service encounter. she helped your problem directly.

I'm convinced they were devised by the "gift" industry. I only ever see them in the houses of people who don't really cook

really? that's pretty cynical (and I've done enough TV to be cynical in other ways) I just can't see them taking neophytes round the Chopped kitchen and deciding to show them how to use the vacuum machine if no one ASKED

anyone watch Chopped today? with a bunch of children as the contestants, two of them ran over and used the chamber vacuum sealer. I thought that was pretty interesting, that they knew about it, had an idea how to incorporate it (to accelerate a marinade), and knew how to use it without any (apparent) instruction! shows how ubiquitous they are becoming and again, why I think they're going to only get more so

chicken (or fish) "francaise" is basically a lemon and caper sauce I also do a seared tuna with a crust of panko and lemon zest and there are various pasta and lemon combos, including: http://www.foodnetwork.com/recipes/mario-batali/pasta-with-lemon-sauce-tagliarini-al-limone-recipe.html

did you really mean lungs? or are you referring to the lengua (tongue)?

I put nothing past unregulated business do I trust Euro certified cylinders over those made in China? abso-f#$%ing-lutely

well, could be that they're overcooked. I'd try lower and shorter

torch taste is a whole subject in itself, and not so clear cut the Iwatani is light, packs away small, and is very convenient, and it works well for most uses. but I'd probably suggest a Benzomatic so that you can add the Searzall attchment http://bookeranddax.com/searzall

in diving, for example, you can get gases that may be adulterated with generator or pump fumes or oil or solvents, etc. stuff you don't want to breathe, but that in other uses might not matter I feel the same way with gas I'm using in food. I'd RATHER it be certified as 'pharmaceutical grade'

that's a great resource chart thanks

an oven cooks at a much higher than the final or 'desired' internal food temp, so it's relatively quick, but, as already said, 'overcooks' the outer layers so that the inner layer hits finish temp you can certainly use a sous vide bath that way, but why WOULD you?

using the Smoking Gun after sous vide works well for me... I don't know that it would be as lasting an effect, but I serve immediately, and there's nothing left!