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Yiannos

society donor
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  1. Edit: Dave beat me to it, agree 100%
  2. Yiannos

    Yuzu juice

    Sorry to revive an old thread, but on a recent trip I too purchased this same bottle of yuzu as @ElsieD did and was wondering if anyone had any more yuzu ideas or recipes to kick around. I did a little digging and found that this particular brand/style of juice is a little different from other yuzu juice I have tried. It is made from the second pressing of the fruit, after being juiced for drinking, and so while similar in flavor I think it is meant more for culinary use. Drinking it straight it is incredibly sour with a slight bitter note, but I'd imagine it would do well in things like sorbets or granitas, maybe cocktails. I like the salad dressing idea up above too. Anyway, was curious if anyone out there had discovered anything else interesting to make with this stuff.
  3. Yiannos

    Figs!

    David Lebovitz has a fig ice cream in his book The Perfect Scoop which is pretty good, assuming you are OK with the texture of the seeds as they are sort of tough to strain out of the thick base (I never bother). I also like to just freeze figs whole in bags to eat out of hand, they are really good cold like this if you let them soften just for a minute or two. Also brulee them to use as an accompaniment to desserts. Edit: here's the ice cream
  4. Sounds like you just need some tortilla chips
  5. Yiannos

    Nathan's Hot dog Contest 2018

    My initial reaction every year: This is 'effin gross and humans are dumb. Then, immediately after: How big does your stomach have to stretch to hold all that? Or are you forcing some of it down into your upper intestine? How do you train for something like this? What does it do to your poo? Does everyone just puke it all out afterwards? Do you have to see a special doctor if you are preparing for something like this? What do your parents/spouses/siblings/co-workers/friends all think? Do you just smell like hot dogs all the time? How much does...
  6. Wow that is super counter-intuitive, I didn't mess with it a ton as the temp matched my thermometer, sorry I got it backwards. I'm happy you got it figured out!
  7. It is the former, I have the old model with that firmware too and have done the Thermoworks experiment. Works just like calibrating an oven with that feature, set for your desired temp, measure actual temp with an external thermometer, and then use the temperature adjustment on the calibration screen to correct any deviation.
  8. Just make sure you, uh, buy a good one. I've been tempted to pick one up too so curious to see what others think.
  9. Yiannos

    Anova Dimension, Please?

    We are better than this guys.
  10. Yiannos

    Anova Dimension, Please?

    This is 100% true, especially from a physical standpoint. Every time your heating element has to cycle, there is in all likelihood somewhere in the chain a relay or other switching device which applies or removes voltage to the element. There is a tremendous amount of current that needs to flow basically instantaneously through your relay's contacts and then off again. Each time that element has to cycle is one less time it will do it reliably depending on the durability and specifications of the part. I am a vintage audio/electronics tech, and one of the most common issues you see in equipment like that are bad relays, power switches, etc, things that act as sort of a gate for the current to flow or stop. Today's electronics are more robust in many ways, so you probably are not going to get arcing problems or bad carbon deposits on contacts, but anytime you are dealing with large amounts of current like this (in a hot and wet application on top of it) there will be a strain. Imagine running your A/C in your house with a window or two open. It will probably cool the house down to the temperature you want eventually, and keep it there, but the system is working overtime because it is constantly losing cool air through those open windows. It would be an interesting experiment to test the electrical requirements of the Anova in an insulated vs uninsulated system, the hardest thing would be finding a cooler and a container of relatively equal volume and shape, but from there you can use a device like this and measure what the circulator is pulling over a given time. FWIW I don't use my Anova in an insulated system because I use it relatively infrequently and so the wear and tear is negligible, but if I was using it on a daily or even weekly basis I'd at least think about a different setup to cut down on the on/off cycles of the heating element.
  11. That's the word, much more succinct than my rant...
  12. I have to agree with those here mentioning their dislike of AB's new personality/image or whatever. Alton Brown is one of the reasons I got into cooking way back when, his seemingly genuine geekiness appealed to me as I am a huge dork myself and could somehow relate. I found him pedantic at times, but his enthusiasm towards many of the finer details of the cooking process where a lot fun. I learned A LOT from his shows and books, simple things I thought I understood became clearer, and the whole Monty Python/Bill Nye approach to it all spoke to me and I'm sure lots of others who didn't connect with say Ina Garten or Bobby Flay. A few years ago, when Cutthroat Kitchen started, I found it OK in a game show kind of sense, but there was no real learning to be found, and his demeanor seemed to just get grumpier and more abrasive as time went on. I remember hearing he got divorced around that period, and I wonder if that has anything to do with it all because to be honest he just strikes me as a sort of bitter asshole sometimes who thinks his way of cooking a flank steak or whatever is the only proper and correct way to get a good result. The more I learned about cooking the more I realized there are myriad ways of cooking things so you can end up with the same or similar outcome, and I started to rethink his recipes. Now when I read his cookbooks or watch him on TV, he just tries so much to be "hard" or "cold" or whatever, the stiff drinks, the sort of hipster clothes, and the pedantry which is now off the charts. I do wonder like others have mentioned if he is somehow trying to channel Bourdain, which is too bad because this "new" Alton is sort of dickish in the same way. I'm not a huge fan of Bourdain, but at least with him you feel like he has lived it, Alton Brown has put on this bitter tough guy costume, and I think most of us that have enjoyed him over the years see right through it. There was a time when I would have begged for new Good Eats episodes, now I'm just sort of meh.
  13. Yiannos

    Not Another Way To Roast Chicken!

    I have experimented with roasting chickens every which way and have found that this is the key to the most even cooking. If I start with a cold bird, no matter what I do some part of the it is sacrificed, either over-cooked breasts or under-done legs/thighs.
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