JoNorvelleWalker

I note you use the comparative degree. Howsoever so much simpler, I cannot believe pasteurizing individual intact egg yolks is what I'd call "simple". In fact it sounds like a real mess. Why not figure out what yolk temperature gives you the yolk consistency you love. Then pasteurize whole eggs at that temperature per Baldwin's charts. Separate the eggs at service and reheat yolks as necessary. For topping grits or potatoes I suspect the grits or potatoes would supply sufficient heat themselves. I use pasteurized yolks mainly for Hollandaise or Béarnaise and I just toss the whites.

I work in a library. Finally pangs of guilt compelled me to return Kian Lam Kho's Phoenix Claws and Jade Trees. (Not that I don't own a Kindle copy.) A friend picked up the book and admired it. I showed her what I had made and she pointed out recipes for similar dishes that she liked. "I only wish it were written in Chinese!" she added. (Not that we don't have a cookbook section in Mandarin.) Sadly English is not her primary language. She said instead of "add half a teaspoon" a Chinese cookbook would say "add some". She offered to help me source ingredients!

How about poach the egg conventionally and leave the white on the plate?

I am aware @torakris has not logged on for a while, but perhaps someone else can help? Inspired by this luncheon posted by @Duvel I purchased a bottle of what I hope is the right kind of tsuyu: http://amzn.com/B01BO9MLZ2 The label does not have dilution information but it does have the sanbai symbol shown above, presumably indicating triple strength. Could anyone suggest dilution ratios for use as a soup base or as a dipping sauce? I particularly would like to try the walnut sauce for soba from Duvel's lunch.

And a whole can of anchovies!

And this time I received a reply: it is an introductory offer and there were about ten Micro Batch units left. I placed my order.

I'm disappointed I've had no reply about how long the sale will last. I wrote again.

The NY Times reports a mother and son were sickened by rat lungworms in their brains after eating raw centipedes from a farmers' market. More commonly lungworm infections are due to eating improperly prepared snails. The Times warns centipedes should never be eaten raw.

I bought it. My hope is that while Jacques and I are both among the living he will explain why Howard Johnson's served melted ice cream in hot metal bowls. My childhood was scarred and his soul may have to answer.

Eggs come in remarkable little packages called shells. Pasteurize in the shell and use as needed.

Wow, Middle Eastern Cookery didn't last on sale very long. Their loss, my gain.

I have three hotel pans. I believe a 1/2 size hotel pan is supposed to be about 12 x 10 inch. A 1/2 size hotel pan would not fit in the CSO.

Not like a hotel pan I've seen.

This one perhaps? https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/?do=findComment&comment=2162108

Then forget the CSO. How about sous vide?

How long are you wanting to hold the meat?

Not using a CSO.

Buy a CSO.

Truly beautiful. Do you eat it one hand or two? What is on top of the burger and below the cheese?

Both are available mail order, at least when white grapefruit are in season. My supplier has white grapefruit on pre-order for the next crop: https://www.halegroves.com/grapefruit/c/ft_1001_12/sweet-white-grapefruit/p/sweetwhitegrapefruit/ Problem is they don't ship one grapefruit at a time. I didn't even order white grapefruit this year because most of them rot in my bedroom before I can drink them up. I know it's not the same but I've been putting red grapefruit in my zombies. Please don't tell. Maybe I should drink more zombies. Balsamic I buy from parmashop: https://www.parmashop.com/italiano/aceto-balsamico/aceto-balsamico-tradizionale-di-modena.html

Induction plus stirring...KitchenAid Precise Heat Mixing Bowl.

Do you have prime?

Tonight's ciabatta baked on steel: Please ignore beans and parsley.

I got to thinking about a favorite of mine, Fagioli e Tonno from The Romagnolis' Table (p 224), as mentioned in the eG summer salad cookoff... https://forums.egullet.org/topic/157028-eg-cook-off-79-resurrecting-and-rethinking-summer-salads-summer-food’s-unpopular-kid/?do=findComment&comment=2164672 Served with soave and ciabatta from the CSO.

Very topical. As I was baking tonight my fan started howling like a wounded banshee. Amazon's lowest price at the moment is $230.