Joe Blowe

Perusing sous vide threads and blog entries here at eG and elsewhere, one is quick to note that chuck roast (also referred to as chuck steak) is usually one of the first cuts of beef prepared by the owner of a new SV rig. No wonder; its fat content and connective tissue makes for a tasty cut! Please feel free to add notes and results from previous cooks, and tips or suggestions for future preparations.

http://egullet.org/p1293549 More reviews in eG's Coffee & Tea forum...

FWIW, I rinse rice using one of these -- www.amazon.com/Japanese-Fruit-Vegetable-Rice-Wash/dp/B004K6KIPC/ -- which I picked up (at one of our numerous local Asian grocers) for a buck. Note how it drains rice through a screened spout at front of a bowl. You can also use the rice cooker bowl itself; just rinse the rice under the faucet, and tip the cloudy water into the sink while holding the rice back with your hand. (I do this with basmati which tends to jam the screen of the plastic rice washing bowl.) If you decide to get this type instead, you might as well use a sieve. The Asian grocers here in Southern California stock an amazing assortment of domestic and imported rice. Even the warehouse stores, like Costco, offer at least five types: long grain, short grain, basmati, jasmine, brown, and at least one seasonal special (wild, red, black, etc.). The two biggest Japanese chains here, Marukai and Mitsuwa, and the big Chinese and Korean chains, have huge rice aisles/departments. My wife and I have probably made my way through only a tenth of the offerings... I have a recommendation for those looking to "ease into" brown rice: Find yourself a bag of the lightly polished rice called Gen-Ji-Mai (that is a brand name, actually). Less brown tasting Also, I'd be remiss not posting these links: http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm https://www.google.com/search?q=rice+arsenicNot too much to worry about, but do pick wisely.

I went through my bookmarks and realized that I've been tagging sous vide articles and sources since 2007. And, I still don't own any SV equipment. That changes NOW. I have $110 worth of Amazon points available to me right now. That makes the SideKIC kind of no-brainer. But, of course, there is FMS' SVM/FMM combo, which would allow me to significantly up-size my containers and portions. And, I wasn't even aware they had introduced the eiPOT(1500e)/FMM combo for just a few more bucks, as per the December 2012 offer. (BTW, I see their website still leaves a bit to be desired.) What I do know is that I'm not going to DIY (for now), and I'm not going to buy another rice cooker, slow cooker, coffee urn, food warmer, or other "dumb" appliance. I don't mind using one of my Cambros or ice chests for SV, but I will not buy another so-called single-purpose electrical appliance. That rules out buying just a controller -- it's time to go all in. What I don't know is what will suit me over the long-term. It's easy to believe the SideKIC and an ice chest would keep me happy in the near-term, but will I soon regret buying a "gadget" that may have a shorter lifespan than a PolyScience, Swid or SVM/FMM unit? (Looking at the big picture here, I know we're all guinea pigs testing early versions of SV equipment...) So, tl;dr, buy a SideKIC for cheap, or spend a couple of hundred more on something that might last quite a bit longer?

http://ranchogordo.com/html/rg_market_schedule.htm

Big ol' sacks of Harvest King flour and Royal Oak charcoal.

Here's that topic, oh-so-conveniently linked to my contribution : http://egullet.org/p1782841 P.S. http://wiki.answers....nt_of_a_chicken What is the vent of a chicken? The outside opening of the cloaca, through which a chicken emits eggs and droppings from separate channels.Close, but no cigar!

Thread is now about throwing out random fish names My vote is for sanma. OP can Google it.

Some valid points there; peace of mind should not be disregarded when storing combustibles, I suppose. FWIW, I keep my abundant supply of lump charcoal in roll-around 55-gal. garbage cans, stored in the shade. If they ever did ignite, luckily it's away from the house! I have two Weber grills, a small gas grill, the two butane stoves (I'm thinking you probably should NOT store propane tanks in an unconditioned garage, and especially a house), and enough firewood and charcoal to roast a herd of passing cattle. The Weber grill would be the first thing I'd go to if I wanted to whip up a meal without power...

I have two butane stoves, and keep a dozen cans/bottles/cartridges of butane around at all times (life in earthquake country). I feel very comfortable storing them in the house, seeing as how butane is used as a propellant in things like spray-on deodorant and hairspray. Why the aversion to storing charcoal? You wouldn't believe how much charcoal I have on hand... If you have room to cook outside, and a supply of dry twigs nearby, you may want to consider buying or making a rocket stove -- https://www.google.com/search?q=rocket+stove -- a good low-tech solution, a bit bulky, but can heat a very large pot of water or food.

I'm gonna throw out 'feathered'...

The answer lies within... http://en.wikipedia.org/wiki/Coconut_oil http://en.wikipedia.org/wiki/Coconut_milk

We have a BlueStar RNB (with the 22k BTU burner) and a Vent-a-Hood dual blower hood. When I really want to get my sear on, I go outside with my Rosewill induction cooktop (got it for $40, but it's discontinued now ) and a cast iron pan. Searing out in the open is so much better than any reasonably-priced, pro-style indoor ventilation system!

Try to track down Red Boat Fish Sauce -- it's very good, very pungent, and the only ingredients are anchovies and salt.

99.9% of the doughnut shops in North America use mixes from companies like this: http://www.yourbakemark.com/brands_products/bakery-products/donut.html Which always makes me chuckle when I read a report from someone who says Place A is so much better than Place B. The reality is that both places are most likely using the identical mix, but Place A replaces their oil on a more frequent basis...

Oh dear, I think we have the same mother!

Drunk post?

First thoughts upon seeing the subject line were: 1) What catdaddy said. 2) What Mitch said

Regardless of where you sat in the "fine dining restaurant", would that not be the expected response at a place that features a "very lively bar with TV screens and its own DJ later in the evening"?

You know, that total price isn't too far off from what I paid for my last pack of Sanbitter from a local guy...

I see you guys are already on it! Engadget -- Nomiku's immersion circulator makes low temperature cooking available to the masses, we go hands-on

I'm a fourth generation Best Foods/Hellman's customer, and still believe it's the gold standard. I find Miracle Whip to be absolutely repugnant. Duke's sounds like repugnant-lite For the past year, I've been buying Kirkland mayo -- word on the street is that it's probably made by Bestfoods Corp., and I must confess it's pretty hard to tell the difference. If it's a holiday occasion I wouldn't dare put out Kirkland mayo; the family has enough ammo on me already...

Here's just one YouTube link -- -- the linked videos in the sidebar might lead you to your original video.And here are many eG discussions for a "home version": https://www.google.com/search?q=super+peel+site%3Aegullet.org As far as "economy" deck loaders go, is there a restaurant supply store in your area? Or maybe the right person will stumble across this thread

Why, yes, you are correct...

We've owned a BlueStar RNB 30" since 2005, and remain mostly happy. The oven is quite capacious, the infrared broiler is insane, and the 22k BTU burners are kickass. However, the fit and finish is lacking, the black porcelain coating on the cast iron grates (<-- yes, that is correct) has chipped off in a couple of spots, and it's definitely not the prettiest appliance in the kitchen. Performance-wise, we'd choose the same thing. Aesthetic-wise, we probably would've gone a different route. FWIW.