JoNorvelleWalker

I shall never again (though, knowing me, I wouldn't be all that surprised) bake two types of bread while at the same time preparing a Georgian (or substitute the current cuisine de jour) dish I have never made before.

What are the EverCrisp ingredients?

@KennethT I don't know if it helps, but I see you are located in NY. Can you get amazon Fresh? Since the end of last year amazon no longer delivers to where I am but while I had the Fresh service I could buy organic Bell and Evans -- larger than a game hen but smaller than the standard Shoprite Jurassic chicken -- packed in just a twist tied plastic bag.

I notice the original post did specify a food saver. Does "it" refer to food saver? Maybe this is how a food saver works? I have no experience. I use a chamber vacuum sealer where the atmosphere doesn't press on the bag until the bag is sealed and the vacuum has been released.

My posts often lack gravity but this time I was serious.

Sorry, I don't understand what you are saying.

I've never seen a Perdue bird that was vacuum sealed. My Cornish game hen for tonight is already halved or I would take one for the team. I suspect as @dcarch said it might crush the bird. That being said I usually vacuum seal meat under less than maximum pressure. Usually no need to strive for the vacuum of space.

I never said it was a good idea.

To rotisserie a spatchcocked bird would require a lot of string. Why do you disagree that vacuum will remove air from the cavity? (Whether vacuum sealing whole chickens is a good approach is another question.) To answer @KennethT I buy 2 pound Cornish game hens at the local market. They rotisserie very well, though more often I halve them and grill or steam bake in the CSO. I plan on one tonight.

Pizza Margherita. I struggle to achieve a charred crust that is not dried out. Tonight I succeeded. Baked on my DeLonghi.

I searched today for this thread because I noticed the inside of my several year old tetsubin was beginning to rust a little more than I last remembered. But I am confused because all of you seem to be brewing tea in your tetsubin? I use mine only for heating water. I brew tea in a porcelain pot. Does the small amount of rust really matter? No complaints about the taste. I read somewhere (sorry, I don't remember where) that one should never attempt to remove rust from a tetsubin.

No HomePod??

I cut the chuck in two and anovaed 24 hours at 55 deg. The bags are in the ice bath now. We shall see. As I recall the last time I did chuck sous vide the meat was a bit mealy textured.

Switzerland is not far from Austria.

Hollandaise.

I finally found a place for an Echo in the kitchen! Much better than shouting across to the bathroom for my timers. Warning, night before last I had an Alexa dream: sometimes it is difficult to get her to understand me at best. In the dream she called in an airstrike, with scores of bombers flying in at treetop level. These were not drones with groceries.

Thanks! I did not feel up to dealing with the chuck today, so it is still in the refrigerator. Do you cook the chuck as one piece and then cut it up, or do you cut up first and then sous vide?

Not if you put them in the dishwasher handle up.

As a substitute look for instant dashi powder in a jar or packet. Something like this.

Sooner the better. I hope I live to see it. There is a Whole Foods about six or seven miles from here. My guess is that amazon Fresh will fade away completely.

Done.

The NY Times today had a science article about counting. Chimpanzees and many species count better than humans and Norwegians, although counting itself is very primitive. The Times reported that a human from 15,000 years ago could probably be understood by Neanderthal neighbors when discussing small numbers. The brain area for mathematics, it seems, has little to do with the brain area for linguistics. And if this doesn't apply to food, it applies to being eaten.

For me, on work nights, a sandwich around 4:30 pm. Otherwise usually just one meal a day, dinner about midnight, preceded by much rum (or sometimes apple brandy). And if you will excuse me, I am running late.

From a dear colleague at work tonight: "Did you know gluten intolerance was genetic? ...it's in bread."

No sirloin tips to be seen, chuck steak was on sale. I may just seethe and fry the beef as the recipe suggests. After a bit of googling it seems to be a common technique for Georgian stews. Or, since I have a lot of chuck, I may just cut the piece in half and anova some. One recipe I found called for reserving the meat after stir frying and then adding it at the end, with the stew off the heat. That might work well for tenderloin. But I compared the price of tenderloin to the price chuck. Did I mention chuck was on sale?