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  1. Turns out my wife doesn't want to share her hair dryer with a cut of filet mignon, so went to the toolbox, and did just that @JoNorvelleWalker: ended up doing that plus a heat gun for even faster results edit: forgot to mention, this is just to dry the surface before I sear-torch it on my lodge using the iwatani torch. super fast searing. I likes.
  2. iggiggiggy

    Food recalls

    Thanks for this @Toliver
  3. This. Yes and yes. An order for 'un Cafe' would get you an espresso there. Some shops can understand and make you an 'Americano', but why prolong the suffering?
  4. Completely agree w.r.t: Espresso! In my humble opinion, French, Italian, Viennese Roast, belong to the same family as https://www.kingsford.com/ Spain roast even darker? oh noo.. on the topic, this summer I recently visited a nano-roaster in Medan, Sumatra, Indonesia and check this out: they 'roast' their limited lot peaberries twice.. twice.. to get the 'shininess' they claim. The taste profile they're shooting for is 'Starbucks'... mercy mercy me... I prefer my espresso as SO (single origin, not significant other, oh no, I'm not that 'in love'), ranging from City+ to Full City+ the darkest. Never ever will I put shiny beans thru my grinder, they gum it up quite fast...
  5. iggiggiggy

    Dinner 2018 (Part 1)

    An amazing and tasty spread, around the world and back in one dinner night, those times when you don't want to decide
  6. I noticed that most folks on the reddit sous vide channel use the same numbers, FWIW. So it must be working then
  7. The hair dryer is a novel idea! That should cut down on the amount of paper towels I usually use. ha ha ha Let me attempt the next one using your approach. It sounds good on paper, now time to put the hair dryer to it
  8. Please don't take this the wrong way, I have an acquaintance that lives in Paris, he is Italian, when we visited him years ago, he said this to me: "France has the best food, but crap coffee. If you want great coffee, go to Italy" I snickered at his comment for several reasons, but to me, although French coffee is drinkable, it certainly is roasted too 'dark' for my palate. Hey, it makes it taste consistent though, which is commercially a plus I guess? on the other hand, charbucks seems to roast their beans using a photon torpedo, which explains the cost and the taste. ..or maybe I'm just a coffee snob ha ha ha THAT SAID though, I noticed similar to @AlaMoi that most 'coffee' in Paris belongs in the espresso spectrum; even those from a Subway 'cafe' vending machine. So high possibility that it's the concentration/strength that the original poster @Orbit is tasting.
  9. waistlines can also be controlled by portioning and skipping meals you know that's how we maintain our weight while eating pizza every other day har har har har
  10. Urk.. searing can be hit or miss sometimes. To crust or not to crust? to butter-torch or skillet bla bla so many choices.. ha ha ha That older deckle thread seems to be more on a debacle on what to call the deckle--but a rose by any other name.. The ribeye cap is quite popular on the reddit sousvide channel, but please read these with a grain of salt; they have plenty of newcomers, but also some experienced folks: https://www.reddit.com/r/sousvide/search?q=ribeye cap&restrict_sr=1 You can scroll down to see what these folks has done, quite a range of different temps, but they seem to do it at ~57-58C for a longer period of time. I dunno--me and my wife like our prime ribeye caps prepped at 54, and not for long as well, so YMMV, and please let me know, interested in your results.
  11. Did 55.5 work for you? Thoughts compared to the other cuts?
  12. iggiggiggy

    Dinner 2018 (Part 1)

    Thank you for the link!! My kosher dills are Vlasic brand from Costco, placed a paltry #9 on SeriousEat's list (at least it made the list, which makes me happy.. for a bit) Also, that's not 'cheating', it's employing a thoughtful shortcut Once, I attempted to chamber-marinade cukes with some rice vinegar, ginger, and garlic once to make a Japanese 'LA-Z style' tsukemono. Quite a hit, but missing the 'pickly' flavor. You've inspired me to try again, this time throw in some actual pickle brine hee hee hee
  13. iggiggiggy

    Breakfast! 2018

    Our usual breakfast includes a form of caffeinated beverage, and a form of bread. Today it's: Triple-shot Ruta Maya medium roast 10-oz latte for my wife, and a triple-shot Ethiopia Werka light roast 5oz Cappuccino pour moi (across the table). For the bread: freshly baked CSO demi-baguettes, with salted butter and Bonne Maman raspberry jam. Virtual demi-baguette for you:
  14. iggiggiggy

    Dinner 2018 (Part 1)

    Looks delish! Homemade?
  15. iggiggiggy

    Dinner 2018 (Part 1)

    ruh roh. thank you! this got me checkin' Note, per the link I posted, I did NOT do any (dangerous) thermostat modification/etc. merely using the same amount of heat, and redirecting to a smaller space. OK. Checked: 1. Most of the electronics is on the top by the clock. But, I recalled, Whirpool puts a piezo-ignitor on the side of the gas burner in the bottom broiler compartment. Took a flashlight to it--ok, it has proper ceramic fiber sheathing. 2. Then I checked the the bake compartment, which is a separated compartment separated from the burner and piezo ignitor. I undid the 'modification': removed the pizza stone, then the false ceiling (the stones). 3. I preheat using its normal operation. Within 20 minutes, I got a friendly beep that the temp is ready. 3. IR measurements on the bake compartment: sides register at ~510 F. The top is ~510 , the bottom is ~765F which is wayy hotter than the stone temps I get. So I think I should be OK (whew). x-ing fingers. In the meantime, let me look for, and drool over dedicated pizza ovens...