Raamo

Vacmaster vp215 and it's ilk? it's 86 lbs. I guess that's the only down side (if you have a home for it that doesn't require movement it seems like a fine one, and rotuts bought one)

Chamber Vacs with Oil Pump start at about 2k don't they... thus the lovely question... If it's a 1k machine and it's a dry pump... how long before it was a better choice to spend 2k?

Prewashed Lettuce for sure, unless we want a head for some reason. Prepackaged chicken parts - while it's nice to have the carcass for stock - we used to do that but not any more. My freezer thanks me. Chicken stock - sure it's easy to make - but the freezer is already full of enough stuff and I don't use that much at a time.

From It's a dry pump

Chris Thanks again - I'll have the books in June... If I can wait that long. I've already got most of the equipment recommended from MC@H. With that info... I'm assuming I can prioritize the books over a chamber vacuum, The price keeps falling on chamber vacuums so I'll get one some day. Just find zip log bags work very well for everything we've been doing. It's hard to get good solid info when you're on the bleeding edge of in home technology

Thanks - this helps me hold off on MC a bit longer - I have wanted to get my hands on it for a while - but it's not cheap and an entire kitchen remodel is spendy enough.

I can report an interesting result of bread making in a steam oven compared to a traditional oven. I didn't think to take pictures, but my wife made 2 loves of bread - one in the steam oven using the program for white bread (which provided Steam for the start and then just convection heat for the majority of the 40 min cook time) and the other in the normal oven following the directions of the recipe (450 preheat - reduced to 425 then cooked for 30 mins). The interior of the two bread was nearly identical but the crust was far superior on the steam oven baked bread. The Bottom of the oven cooked one was much darker and slightly burnt. This is in a Thermadore Steam/Convection combo oven.

Ok let me try that again - with a bit more factual based question. Is there a page count or recipe count of how much MC devotes to a steam oven?

I've got a question about MC. I've got MC@H and I love it. We're remodeling our kitchen and I now have a Thermadore Steam Oven. I've used it a few times now, and made fish based off of a chart in MC@H. Will I find a ton more info in MC about using a steam oven (called a combi oven in MC@H)?? I just know it's got something, but will I be disappointed? Thanks!

Thanks - that recipe has too little flour... like most I have Even a comment there commented on that. I've loved it since I was a kid, only time I've hated it is the one time I had it when it was made from instant potatoes...

Just spent the last 2 hours or so making lefse. The recipes I have are pretty old fashioned and not very specific... or accurate. While making it my wife and I wondered about mixing the flour and potatos in a stand mixer - would need the flour to potato amounts pretty exact.. though we're thinking of trying it with some ideas from this batch. From a search of the forum I found it mentioned, usually in the context of my mothers etc

If you have any Indian Grocery stores around you'll find they're a great source of green mangos. One near me has a few ripe mangos only in stock, but many green mangos. I made a pickle with green mangos and it turned out quite tasty if you're into that sort of thing.

I bought a bag of those, my wife wouldn't touch it It was interesting, not sure I'd call it BLT flavored, but not sure what else...

Thanks Phatj, I'll have to pick up a SB some time to play around with

On Saturday we made the scrambled eggs recipe from MC@H w/o the Whipping Siphon. Has anyone ever made this version as well as the whipped version? It was very dense and very potent, we thought it was best eaten in small bites so as not to over power ones senses. It was good, but I'm guessing due to the potency it works better when "foamed" and why this alternate version is just that

That is interesting, we'll reserve judgment till we have the book. I've been cooking for years out of ATK/CI and other cookbooks and the CI empire of books has turned out better results then pretty much any other book we've tried.

The only change I found was how they wrapped up the meat after it was cut open 2x to make a long "book", 2012 it's rolled up (which is how I prefer it) but in 2013 it's re stacked.

I forgot about the blowtorch option, wasn't listed in MC@H so I expect that's why... perhaps I'll have to try that next time. What is the sauce you have in the picture?

Does it have an ingredient label? Or are scotch bonnets known to be citrusy? The few times I've made stuff with the SBs I don't recall much citrus.

We saw ATK 1302 this Saturday they made Peanut Butter Sandwich cookies that my wife said are looked like the girl scout cookies and a "fancy" carrot cake. So it started sooner here in Minnesota - though the guide on my windows 7 DVR told me it was a repeat. So no idea whats up with that. What is funny about this years ATK vs Last years... the same exact recipe exists in both. The tri cut pork loin spread with garlic butter and finished with herbs du Provence - it's the first time they've duplicated a recipe year to year. I'm wondering if they'll explain why when they broadcast the episode. I've made the recipe 4x it's turned out fairly well.

I picked up a Pork Chop on Friday with plans to cook it SV and found MC@H was lacking. I did get that I should cook it for 60 mins at 135F to get to 133F internal temp, and that I should brine it. But there was nothing about what to brine it in. ATK had a brine recipe for pork chops that started with brown suger and salt for an hour 1st so I did that. Then SVed it with some oil for an hour. It's below 0 here right now so finishing it on the grill like suggested was not an option, but the book said finishing it like a stake would be fine. One of the steak options is a dry hot skillet... well that didn't work very well so I won't be trying that again In the end I did get the best pork chop I've ever had, if I can find a good sauce to make with it or something to put into the bag with it besides oil it should be better. I normally detest pork chops because they're overcooked and dry. So this opens up a new option for the old hunk of meat dinner. Does MC do a better job with instructions / options to cook things like Pork Chops?

I can confirm this, I remember watching that episode before I knew about SV... Nova gets that blame since NathanM appeared on an episode of that about food.

I checked the season 13 book, they have the review of pressure cookers which I believe is identical to the one in CI. The recipes in the chapter don't use a pressure cooker, it'll be interesting to see if they explain why they are reviewing the pressure cookers in the episode when it airs.

3 water / 1 oats The water boils 1st, then the oats go in with a little salt off the heat. This sits over night and is safe as it's just salt, oats and water. Is there copyright issues if I put the entire recipe here but not the pretext etc? It's from the latest season of ATK. In the recipe pretext they discuss why they don't add to boiling on the heat, or in a crockpot etc.

I feel like we're dragging this off topic I doubt the library here has it, but given how much we use the books I don't mind paying for it. And I have plenty of wine already