JoNorvelleWalker

Welcome! Please see the Bread topic in the Pastry & Baking forum.

Yes.

Personally for a cut like porterhouse I'd just throw it on the grill. But, yes, if I did porterhouse sous vide I'd use a higher temperature to melt the fat. I love pasteurizing chicken parts sous vide so I have something in the refrigerator to finish and serve at a moment's notice. I did not want to confuse the issue though.

Japanese Noodles Tonkotsu Ramen Concentration Pork Bone Soup Good stuff.

I had to look that up, thanks!

I'd portion and re-bag the butcher's meat. The Big Green Egg should be great for searing. Forgive me, I live in an apartment so I don't think that way. Just don't grill too long or you defeat the purpose of sous vide. You just want some Maillard reaction as quickly as you can get it.

Gag me with a spoon.

I know the feeling when I get daylight in my dinner pictures.

Do you have bags and a sealer? If not, read up on water displacement method. Perhaps start with a simple steak before trying a cut that needs to cook three days. I seldom treat myself to filet but filet is my favorite steak for cooking sous vide. Probably because there is not a lot of fat that has to be melted, so rare is possible. I use Douglas Baldwin's tables: https://www.douglasbaldwin.com/sous-vide.html#Beef After cooking your filet or other steak sous vide you will probably want to dry the meat with paper towels and briefly sear the meat in a hot pan. No need to let it rest. As long as you have the financial resources and the physical resources to lift it, I highly recommend a chamber vacuum sealer. Having one makes sous vide so easy. Have fun going down the rabbit hole!

Careful. Have you watched Zombieland Double Tap, perchance? "I thought trail mix was vegan."

https://forums.egullet.org/topic/160796-f-blumlein-steam-convection-oven/?do=findComment&comment=2251859

Ice cream and bacon is from David Lebovitz. https://www.davidlebovitz.com/candied-bacon-i-1/

I was waiting for you to say Kerry dropped off an FB.

Had nothing to do with ripeness. No fear of bacterial infection for the next millennium.

I shall never again poke and squeeze an unfamiliar avocado looking fruit from the refrigerator. It once had been a lemon. I know this only because it was in a bag with something vaguely yellow. And no, before you ask, I put avocadoes in the bedroom.

I had envisioned the spare CSO as a NY chicken coop.

Don't know about gelato but Joy of Cooking has mango ice cream made from cream, sugar, eggs, mango. Amanda Hesser's The Essential New York Times Cookbook has a recipe for mango ice cream using milk, mangoes, and crème fraiche.

I know it's a sales pitch, but I had to laugh at advice from Falk on how to deal with the current situation: "Put Hollandaise sauce on everything you eat!"

Migas from the current Cook's Illustrated: Only complaint, the chorizo was overpowering. Not that the chorizo was bad, it was quite good. But in my opinion the dish would have been more perfect without it.

The trick is getting the nut paste smooth enough.

https://modernistcuisine.com/recipes/pistachio-gelato/

Modernist Cuisine

Have you tried @nathanm's pistachio gelato?

Yes, but his does not look like a dirty water dog.

I made a batch of boa recently that wrinkled and deflated (somewhat). I asked a friend for advice and she thought I left them in the CSO too long. As I recall I had steamed mine for 20 minutes.