Unpopular Poet
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Here in the Chicagoland area, Durum and Semolina are relatively easy to come across -- also, come to think of it, would superfine "00" flour make more or less sense here? Or is 00 about the same as the others in this application? Thanks. Dan
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I had a question on these gnudi -- In the last 48 hours I have become obsessed with them, but I can't seem to find a consistent model -- they range from roll the filling in flour and boil all the way to bury the filling in durum (or semolina) and place in the fridge for 2 days. Franci -- your latest success at them appears to be exactly what I want to accomplish -- I guess my question is how long did the filling rest in the flour? I can't wait to make these on friday.
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Great video thanks! -- I did have to laugh that I have had the lid on upside down this whole time.... I am definitely interested in seeing the video on how you cut out the cooler -- might just be what I need to get another Anova!
Dan
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I agree as well that potential legal issues are always important -- I am super pleased by my Anova -- I couldn't ask for anything more -- and I fully intend on buying another one when my sous vide supreme dies. I think the problem here is that the potential of a lawsuit, even if it is slight, could have a detrimental effect on the future of a company -- especially a smaller, newer company. I have no idea how litigious Polyscience is -- but discussing this is still relevant to my Anova circulator...
In other news, I am preparing a beautiful chuck roast to go in my Anova tonight for 24 hours -- I have come to completely rely on it for the longer runs, as it maintains a level of perfect temperature I could never rely upon in my other setups.
it is what it is, and it speaks for itself.
That sounds like something a lawyer would say.
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I bought Bouchon Bakery for my baker/wife and she loves it. There is a ton of fun stuff in here, not really found elsewhere.
Also, Flour Water Salt Yeast is great.
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Not that I want to belabor the point, but Charlie Trotter was a pioneer. Saying he wasn't would be tantamount to saying that Led Zeppelin were not pioneers, because the Rolling Stones were also from England. I suppose it depends on one's definition of pioneer. Doing something nobody else has done --- going where no one else has gone -- I suppose opening a restaurant in Wheeling would apply. But then again, so would having the first Prix Fixe menu in America.
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I'll make sure to footnote all condolences in the future.
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Funny, I was just writing a similar email to comment that Bineshii came through for me -- I ordered 1 lb of the wild rice and the smell of it is really permeating my office in a wonderful way. Perfect for this snowy day in Chicagoland. I am thinking it needs to be incorporated into a stuff on Thursday....perhaps change to a duck confit and wild rice stuffing...something like that. Anyway Happy Holiday and be well.
Dan
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Go with Ghee then -- It sounds like the best option. I also find that I use much less Ghee than regular butter, due to the richness factor...and possibly because it is slightly concentrated due to the milk solids having been removed.
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That is a tough one -- I love both Ghee and higher fat butters -- I think either one would be great -- has the Ghee been kept in the fridge or at room temp? I like to keep mine in the spice cabinet at room temp and it seems to be a bit more "flavorful" than the stuff I have kept in the fridge (that could be because it is slightly rancid, but I am ok with that). I think that the Ghee will be much richer, but as far as too intense -- that is a matter of preference -- I think that Ghee holds up especially well in yam/sweet potato dishes -- much more so than the average white potato, in my opinion -- Are the yams going to be baked? Is the lavender butter a finisher? Sounds delicious either way.
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Thanks Linda -- I am going to go with the Fissler based on that -- plus heavy is always better..atleast when it comes to pans...
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Ok, here are my results for anyone who cares. The 72 short ribs smelled like someone had sealed a dead rat, some Camembert from 1957, and vinegar soaked aluminum foil. Absolutely foul. I suspect that one was lost. The 48 on the other hand looked beautiful and smelled even better. Regardless, I threw it all away. Already outside...out of sight out of mind. Such a shame....
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So I ended up hedging my bets....prime bone in ribeyes were on sale at my butcher. So...suffice to say, I think that maybe the $14 worth of short ribs will be going to waste...In the end, I was perfectly happy to eat the short ribs myself, but I decided that if one of my friends did get sick, I would feel horrible and would probably be weary of doing these short ribs again. Now, if one of these guys drinks too much bourbon, it is his fault. Thank you everyone for your assistance here -- I am still going to open up the bags and check out the final product. Consistency test more than anything else. Atleast it won't have been a total waste....Everyone take care and be well!
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My situation for the evening is that 2 friends, both healthy males (and educated cooks and eaters), are coming over for dinner. I think we will be making a game time decision together. If I do get botulism, I should go out and play the lotto, because 15% of about 150 cases a year (in the US)...or 22.5 cases, come from food. It won't be my final decision though -- it will be the diners. I will pick up some extra steaks and let them decide. I do appreciate everyone's input though -- this discussion has definitely given me pause to think about the different types of pathogens and spores. Damn spores.
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Could be the weight loss program I have been looking for. I am definitely torn on this one.
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Is it possible to drop the bags into boiling water for a few minutes to kill off anything else?
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I have really enjoy the use of nutritional yeast as a booster for vegetarian gravies -- it comes from fungus, so maybe that eliminates it, but it doesn't have a mushroom flavor per se...it is most just delicious. You can use veggie stock, a roux, some nutritional yeast -- I have really been happy with the ones I have whipped up. You could even make it vegan by omitting the butter and using some oil. Sweat some shallots, herbs and garlic, add some white wine, reduce, make roux, add veggie stock, add yeast, strain, delicious.
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Linda -- I assume you are talking about the "US" Fissler, right?
Thanks
Dan
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I am thinking that perhaps the best course of action is to change the dish, assuming the meat is still"good" - perhaps something that raises the temp to 190-200 for a few minutes...thanks for the responses btw, very helpful.
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Would it make any difference that the short ribs were double bagged at 99.9% (twice)? I understand from what you are saying that these pathogens that already existed would also be doubled bagged...but I am simply wondering if that prevents the introduction, more effectively.
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So, I had 2 nice batches of sous vide short ribs going -- 1 at 72 hours, 1 at 48 hours. When I left for work this morning, they were bubbling away and happy as can be. Some point during the day, the power went out, thus cancelling the timer and temperature setting on my Anova. The bath was lukewarm at best when I got home, and I started them back up again at 60 C - my question is what anyone thinks about the possibility that these have gone to garbage or if, because they were sealed, they might be ok -- I am going to follow through with the cooking, and see tomorrow night -- but any thoughts? Must be Karmic retribution for something....Thanks and take care.
Dan
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Thanks to Shel, andie, patrick and Co., I now have a lb of Bineshi en route from Amazon. I am hoping I get it in time for Thanksgiving -- it will give me an opportunity to use it in the stuffing.
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I am waiting for my sous vide supreme to die before I can buy another one. Hopefully that won't happen anytime soon. I must say that the 24 Chuck Roast I had last night was absolutely perfect -- medium rare and held together ever so slightly -- texture, but so tender -- on par with filet.
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I think Alan Partridge said it best: "Crabsticks do not actually contain any crab and, since 1993, manufacturers have been legally obliged to call them crab-flavoured sticks"
I know that the only times I have used them have been in a "Crab Rangoon" situation, instead of the real thing because of someone's slight allergy. Mixed with cream cheese, Deep fried and dipped in sauce, it was fine, but my overall belief is that they are inherently unnatural, and somewhat vile -- there is that undertone of rotten fish to them I can never get over...perhaps I have eaten the wrong ones.
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Making Ravioli Without Making Dough
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Franci -- thanks for the response (it wasn't late at all) - one more question -- would I be right in assuming that the gnudi float to the top when done, much like gnocchi? Thanks again --Dan