weedy

On the menu at an Italian restaurant we went to last night. Wrong on so many levels.

The Lobster Place is brilliant. They have everything. The mastering place (Sterling Sound) I've always used is in their building at Chelsea Market, so a few times a year, when I'm there for mastering, I stop at LP and bring home something. My "local" (I use the quotes because he is about 35 mins away) fishmonger is excellent, but he doesn't have the LP's enormous selection.

they're not that fuzzy in Mexico. much like Italian food in Italy doesn't have much America-Italian influence.

I more often do it in a pan... but when I do SV: i seal it with a touch of butter or oil, 129F for about an hour. then crust (corn starch or spices or ground nuts or panko, etc) on one side and quick sear.

As someone smart once said; 'you want to avoid anyplace with a sign saying Discount Sushi' that principle applies to all fresh fish. But lemon sole (or flounder) is relatively inexpensive (although not 'tilapia cheap' but that's because it's edible) personally i I stick to tuna and halibut and snapper and striped bass and occasionally mahi mahi or barramundi when available. But I know I'm going to PAY for it. Tuna and halibut are both about $30 a pound locally. But worth it.

http://nmchileassociation.com/ "Those who love New Mexico cuisine have definite opinions as to which flavor they prefer. If a combination of the two flavors is ordered, it is known as "Christmas"..."

Can't confuse real Mexican cooking with southwest or tex mex though. I love southwestern food. But it's not Mexican.

I'm not convinced tilapia is an edible fish

Tacos. Sous Vide carnitas 3 salsas. Black beans. Guacamole (not shown)

it depends what you want from a "poached" egg. you can get textures via SV that you simply can't other ways

they made crappy eggs, and tough grey banded meat. that's how

http://www.marxpantry.com/Takii-Umami-Powder?gclid=EAIaIQobChMIq5_j1PWO1wIVBS5pCh10mwcqEAQYBCABEgJ5CPD_BwE https://www.amazon.com/Dulcet-Creole-Mustard-7-Oz/dp/B000UH70T2/ref=sr_1_5_a_it?ie=UTF8&qid=1509042632&sr=8-5&keywords=creole+mustard https://www.amazon.com/Isabel-Amarillo-Molido-Yellow-Pepper/dp/B00BKAFS2Y/ref=sr_1_27_sspa?s=grocery&ie=UTF8&qid=1509042674&sr=1-27-spons&keywords=sriracha&psc=1 https://www.amazon.com/Sriraja-Panich-Sriracha-Chili-Sauce/dp/B00U9WOBG8/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1509042762&sr=1-1&keywords=sriraja https://www.amazon.com/Matiz-Navarro-Organic-Piquillo-Peppers/dp/B00B7XP56I/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1509042849&sr=1-1&keywords=piquillo+peppers+from+spain

really? My experience is that you can always order enchiladas with Red, or Green, or Christmas

interesting. I did a cubed pork shoulder in a salsa verde for similar times and felt the result was definitely 'dry'.

So the pork turned out soft and stringy (like in Europe) ? Not tough and hard?

Instant Pot broth ... beef Faux Pho

But fwiw i have the same feeling about pork butt or shoulder chunks cooked in salsa verde in the ip. Good flavour but tough.

Yes. I see those recipes as well. But that frankly removes any reason at all to do it in the pressure cooker. My hope was to infuse flavour into the chicken. Otherwise I'm just as well off adding perfect Sous Vide chicken to my (made out side the ip anyway) sauce.

Today I'm trying a pressure cooker Pho broth. I am expecting that to work fine.

I'm going to have to do some time tests. Hut it I see an awful lot do chicken curry type recipes online. They can't all be coming out tough. Can they?

I know I saw a video once of it being made. But I can't seem to find it again. I think they must bake that perfect baguette underneath theirs.

interestingly, advice on he internets is all over the place... some say the prob is cooking too long, some say too short. some say natural release, some say instant (in fact the IP's own app recipe for curry chicken says instant release) some say too much liquid, some say not enough. I'm clearly not the only one finding things come out tough... but the answer seems elusive.

how did that work for you, as a crostini like that? It's one of my favorite starters at Le Bernardin, but part of its charm is in its super thin layers and that perfect bread layer (whatever it is... does the cookbook tell you how to bake it???) I wouldn't want to be responsible for trying to pound tuna that perfectly thin, like they do, either.

not only "dry" (which is judgment call I suppose) but unquestionably a little tough.

Chicken breast chunks in the sauce. I did 15 mins with natural release for another ten then released it quickly after that. That was what this recipe called for in terms of cooking times although I did my own curry sauce to cook in, not theirs.