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Yiannos

society donor
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  1. 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.
  2. Anova Dimension, Please?

    We are better than this guys.
  3. 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.
  4. That's the word, much more succinct than my rant...
  5. 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.
  6. 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.
  7. I am one of those haters in some sense but this guy was great and 100% right.
  8. Shallots

    I am so glad I am not alone in this gripe. Usually whatever batch is at any given grocery store will be uniform at least, but every time I go in looking for red onions I wonder what size I will be met with that day, because the range seems to span the size of a small white onion on up to say a toddler's head. If the onions are particularly large or small I usually just figure about 8oz for an average one and so trim down or add more as I need to get in the ballpark.
  9. Chef's Table by Netflix

    Love this show, very inspiring, beautifully shot and edited, and the personalities whether good or bad are always interesting.
  10. Lately I have been cooking from Diane Kochilas' Ikaria cookbook which I like very much. Very traditional and simple Greek food, but incredibly delicious and healthy at the same time. I am always sort of looking for Greek cookbooks and I am surprised at how few new ones there are anymore, a lot of the books I have come across are reprints of older editions (The Complete Greek Cookbook for example) or that kind of thing. To be honest it's not a huge issue, the Mediterranean is such a hodgepodge of cultures and ideas, whatever Turkish cookbooks you are reading (or say Persian, etc) will share a lot of the same tastes.
  11. Welcome to egullet from the opposite side of the country @blbst36! I agree with the above posts, there is so much great information on this site and from such wonderfully knowledgeable people on top of it. As someone who hasn't been around forever, the reading and learning seem to go on forever. I can't help much with your list, but as far as fish goes, for me it almost always comes down to "less is more". Also as a Greek have to frown upon your choice of Turkish cooking literature
  12. Found this by accident shopping for a new food processor today, Macy's has the Cusinart 11-cup Pro Custom food processor for 50% off with free shipping. Their price must be full MSRP at $189.99, but at 50% off it comes out to just over $100 shipped. Seems like a crazy good deal to me, but ends tonight.
  13. Willkommen Ian, you will be amazed at the wealth of information here, such a wonderful resource. Love Salzburg, my wife and I visited years ago and it is by far one our favorite cities!
  14. Thank you @blue_dolphin, I am flattered, I totally agree on the combination of flavors as I just flipped to that page went OOOOOOOHHHHHHHHH. I should have mentioned that I think the 8oz size is a bit much, it is really decadent with all those eggs and cream sugar etc, and I think it would be better scaled and served as 8 6oz servings as opposed to the 6 8oz portions in the recipe.
  15. Though I feel like I am cooking constantly, I haven't contributed a ton here yet and all of the beautiful (!) dishes in this thread inspired me to give the Blueberry, Buttermilk, and Lime Parfait a go, so I thought I'd share it with you nice people. I was thinking it might make a good 4th of July dessert and some pretty much OK Mexican blueberries on sale made the experiment seem worthwhile. For the blueberry layer the flavor is great, but I believe I didn't quite cook the blueberries down far enough as they didn't quite set fully, I'm thinking due to lack of pectin release but not positive. I imagined it almost like a jelly, but it is more like a very thick syrup, even after setting overnight. The book says nothing about the texture (just calls it a layer) so I guess it is possible it's correct, but either way it tastes good. I also really enjoyed the buttermilk panna cotta layer, only fiddly part was maybe adding the lemon juice towards the end of the step where Ms. Howard says "things will curdle up a bit". They do, just a bit, and I believe my strainer was not quite fine enough so the texture is not 100% smooth like I would have liked, but again great flavor and contrast to the sweet blueberry below. I was most happy with the lime curd, I am not a fan of overly tart/tangy curds and this one has a nice balance of the citrus and sweet. Would make a great filling on it's own I would think. Finally, the buttermilk whipped cream on top, sort of a hint of the panna cotta waiting below, with just a touch of the buttermilk tang found deeper in the dessert. The only deviation I made was the crumble, her recipe suggests her Spiced Pecan and Pumkin Seed, but I used some granola I already had that I got with a bread order from Manresa Bread. Her crumble has some savory notes (fennel, cayenne, Worcestershire), but the Manresa stuff is not overly sweet, with some cinnamon and ginger, so it filled that texture vacuum while complimenting the other ingredients well IMO. Probably use some Mason jars or something if I was going to put it out for actual humans to eat, but the random glasses I found in my cabinets worked fine for this try.
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