radtek

Cooked meat freezes quite well. The stuffing will freeze very well. The Greenbean casserole not so well IMO

I forgive you son. As long as it was delicious.

I think it comes available sporadically and quickly sells out. I'm waiting.

You're welcome! I was just told via text that it's fresh bread. This isn't like a bread pudding it gets really incorporated. Of course one may do as they they please and see fit. Variations abound, but I'll use fresh bread.

How much do you guys pay for it? At the Asian mkt by my house it's 2.59/lb.

OK Celeste I believe you. I was converted by that magnificent pot of scrimps!

Clever but is it food-grade rated for hot liquids? Probably not. Considering the long-handled sauce-pan approach- holding a weighty sloshing hot liquid at the end of a sauce-pan and then extending it's length further sounds extremely awkward and hazardous. It'll have to be held uncomfortably with two hands most likely pouring will be difficult in the best scenario. Maybe a trip to the ER in the worst. My $0.02

This is a type of food in my opinion that should be laid to rest anyway. Agreed though that they'll certainly be taken up by another company hoping to cash in on the name and product.

Already discussed ad nauseam in this thread: http://forums.egulle...876-chefsunite/ And I agree- a chef should have a thicker skin than that. Maybe take something for that swollen inflamed ego as well. Ibuprofen or prozac?

I like to use a cheap plastic pitcher. Scoop and pour. Scoop and pour.

Damn I'm sorry guys.

I don't even think it's middle American food. What an awful review. But it's what I would have expected from the few times of watching his hackneyed clumsy cooking. Planning on hitting NYC soon but I'll eschew Times Square and instead hit some deli's, bistros and cutting edge Asian places.

Okay folks I got the recipe for the "Baked Pineapple" but not from my brother who can't find it in our recently deceased Mother's recipe collection (which he inherited). I got it from my cousin who sent it via text. As a consequence I will not be doing roasted capon but will be traveling to Houston instead. Here goes: One 20oz can of crushed pineapple in heavy syrup 1/4 cup butter, melted 3/4 cup brown sugar firmly packed 5-6 slices of bread broken into pieces Mix all together, cover and bake at 350F for 1-1.5 hours. Serves 6-8 people. Quite a bit more simple than I imagined as I have never fully witnessed the construction of said recipe. Was driven out of the kitchen by a knife wielding grandma on numerous occasions for being underfoot and learned to stay out. But for a family of foodies this always has been a big hit as far back as I can remember. Some of my earliest memories are of "baked pineapple"... I hope you enjoy it.

I believe my equipment has the ability to do this. Certainly think 3 packer briskets would fit in my 70 quart Coleman Extreme. Wonder how many days that would take? That being said- nothing bigger than the size of my palm...

All good points. I was a supporter of e-ink but absolutely love my kindle app on my tablet. The only thing I hate- and suspect the publishers love is that people can't loan out a copy of the book. There's ways around it but not easy. With a tablet's color screen cook-books make more sense than on the grey 6" e-ink screen. However, I like to have a physical cookbook there that I can flip through, write in and stick notes to keep places for favorite recipes and techniques. The same goes for manuals. So I just ordered hardcover copies of Momofuku and AB's Les Halles cookbook and will wait a few days while they could have been delivered immediately. I can annotate and loan them out to my heart's content. I think the library and discount/used bookstores are a great resource. Probably should have looked for both of the above there before pulling the trigger on Amazon. Shouldn't be about what is fair- what is best for each individual counts the most.

Well depends on your idea of "inexpensive". It's a March 809 high-temp food-grade pump. They retail for around $130. It's not submersible.

Awesome. Just awesome. But it's Hungarian!

Cool that is good to know!

I was a General manager for them back in the late 80's during the pizza wars. Their quality suffered a great deal in the late 90's up to recently- so much the pizza was absolutely disgusting. They have revamped their recipes and quality recently- which I think now outperforms all the competition (major chains). So if I were to order for the employees it would be Domino's Pizza! When I went back to school I worked for a Papa Johns franchise for the interim and this particular family was great to work for; they produced a quality product. The past few years it has slipped tremendously- enough to where I cannot bear the thought if eating it. We all knew of John Schnatter's self absorbed swollen ego- he is a legendary SOB in my opinion. In light of his recent comments to the media he now rates as the greediest sorriest piece of shit imaginable and I will never spend a single penny towards his business again! And I'll spread the word for the working man. Usually I make my own, but for economy I concur with Digiorno, Walmart, Costco etc... One of those in the freezer and you'll have decent pizza without dealing with the phone and in less time. I like to doctor one up with extra cheese, meat, spices etc..

This is precisely what I was seeking! While I have everything for a SV setup it is a little concerning to me that my digital Ranco controller might be prematurely worn out by cycling a 1500w element even if it is infrequent. I may contact the builders of the Ranco to see if this is the case. The price and form factor suits me as I'm not planning on doing any large-scale SV which my current equipment will certainly allow and may be over-kill. If one comes available maybe I can snag it before someone else does...

I'm thinking one could take a St. Louis cut with a very light rub and put some smoke to it- maybe 30 minutes in a low temp smoker and then portion it out to the vac bags. Once done sous vide chill and freeze. Perfect to take to work as "lunch" and make the co-workers green with envy! Does the flavor amplification effect apply to smoked foods done SV? If everything else is then one can only assume that smoke will be amplified as well- or it might taste disgusting no matter what one does.

Thanks for clearing that up for me. Hangar does not equal skirt steak though I suspect that it is probably sold as fajita meat in my neck of the woods. Sounds very tasty! I'll ask a butcher if I can get the part of the diaphragm that isn't the outside or inside skirt. "You know- the hangar-steak..." might not produce any results. If I say arrachera maybe I'll get it.

I plan to pry the complete recipe out my brother this year. Basically it's chunked pineapple, torn bread, butter and "spices" done as a dressing that while baking becomes incorporated and co-mingled. Similar to a chutney but not a condiment. Nom nom. Sounds weird but usually steals the show.

Probably the highlight of the meal.

So I'm to understand "hanger-steak" is... Skirt-steak? Fajita meat? Yup.