JoNorvelleWalker

Yes, there is a reason. Salting early seems to make things taste funny. But remember the steak in question sat a couple days in the refrigerator.

This slaw was Napa. First time I've used Napa cabbage. Very good but I must say for slaw regular European cabbage is easier to work with. When I make European coleslaw I call it ken cut cabbage. And thank you, the potatoes are indeed quite something but I already gave potato credit!

I went with the Basque book, thanks.

The sous vide steak was bagged with a bit of garlic powder and a few drops of liquid smoke. Then salted for an hour while drying after removal from the bag. The grilled steak was seasoned only with salt and then rested for an hour. I cooked and ate the grilled steak first, for what it's worth, speaking as a quondam protein chemist.

Thing is it was not just the aroma. The sous vide steak did not taste like much at all. I really don't understand the difference in results.

Sous vide "chuck filet", Georgian lobio from Tasting Georgia (p 399): Red plum sauce not shown.

To return to my "chuck filet" experiment, recall the package had two twin steaks. The other day I simply grilled one steak ten minutes or so on the Philips: Tonight I cooked one steak sous vide 56C for two hours and a half, then dried and seared in a pan with smoking oil: Both steaks were consumed in their entirety. As my be seen the sous vide seared steak had considerable crust. However this steak dissociated at the muscle boundaries so it was not as pretty. What is most remarkable: the grilled steak filled the whole apartment with the scent of steak. The meat tasted like steak, in a good way I don't oft experience. In contrast the sous vide steak didn't taste like of much of anything.

Must be why Instant Pot sold out to Corelle.

Now I'm thinking that the brand of oil I used and the one I plan to use again, La Tourangelle, is roasted. Are Italian pistachio oils typically unroasted?

I have my spare in the living room just in case.

Last of the bluefish: Not as exciting as fugu.

I started flesh side down. I am amazed how non stick the Philips seems to be: My only complaint is the fish was a little overdone, Easy enough to fix in the future.

We know Jesus was born in the winter because otherwise chocolate melts.

I work in a library. Not sure I can forgive you... https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2192921 Right now I'm finishing up the last of my white mai tai and a generous peanut course. Then I'm off to grill the last bit of bluefish before it begins turning on its own. I plan to start skin down (towards the heat) and flip after about five minutes. I'm worried that if I start flesh side down the fillet might stick to the rack. I plan to plate skin side down. To do otherwise seems just wrong. Or I might start flesh side down and see what happens. I can't decide but I am running out of peanuts.

I live in an apartment with no pantry. In this complex the next larger apartments have a dedicated pantry as a separate room. But at least I have a good sized bedroom. If I were buying a house I'd look for a kitchen with a Pacojet. Not that I can complain, my kitchen has a nice view of the mountain. Not sure I'd trade that even for a Pacojet.

The nuts.com sale ended early this morning and I had to order before I saw these replies. I went with roasted. Thanks.

Thank you. Two servings of broccolini, all of the steak as shown here: Alas, there was but one potato.

Thanks, everyone. I particularly had in mind bluefish but I wanted to know about grilling fish fillets in general. I should think less oily types of fish would be more difficult to turn. I have another piece of the bluefish that I showed grilled skin side down in the dinner thread the other night:

I'm late with my baking this week. Forgive me.

I think I have come to the right place. I am not very experienced grilling fish fillets. I can find remarkably little information in my hundreds of books, in the library, or on the web. My question: if started with the skin side toward the grill, should the fillet be turned to finish cooking with the skin side up?

I'm revisiting MC pistachio gelato. It's been a long time. I just reread the recipe in MC@H and it is not clear (to me) whether roasted or unroasted pistachios are intended. Thoughts?

I might if I had an EZ Temper.

Not sure it helps but I buy organic cocoa butter from nuts.com.

One Fish Two Fish Red Fish Blue Fish: Coleslaw. Very good, not much to say. Roast potatoes. Thank you Kenji, thank you Cuisinart, thank you DARTO. Bluefish grilled on the Philips grill. Perfect. As a constitutional, Whistlepig single barrel, barrel strength. Not shown.

I tried. Prime Now had a sale. By the time I got home from work the sale salmon was gone. Besides, I like bluefish better: Some of the best fish I have had. No stick, no smoke, no mess. Normally I would pass on fish skin. I ate this all. It was really very good. I used to grill fish on my Farberware, which like the Philips doesn't smoke. But with the Farberware the skin sticks to the rack and makes a mess. The Philips Avance has earned its keep.