Slim W

Well, it was upstairs on an A380. 😉

This was a nice surprise today.

It was actually quite meaty, but not the most flavorful. The salmon roe was the highlight.... The Dom is nice!!

Lobster Salad with salmon roe and tobiko. Dom Perignon Rosé 2008 on Emirates. Seeing if the wifi is stable enough to post a picture.

I have enjoyed 142F for 72hrs. It is still pink and the fat is nice.

Pizza. An IR gun ( that can read high temperatures) greatly improved my end results. Was it reading an accurate floor temperature? No idea, but it allowed me to get a range that worked and was repeatable. My gas range is very unpredictable, I try and use the Control Freak for most tasks, but I only have one. So I can get my carbon steel or cast iron to range that has worked well on the CF. Other than pizza use case, I could do without it, but I like having it.

Great idea!

Yes, it is a lovely wine! You could see the colour difference through the the green glass of the bottle side by side. The Vega Sicilia Unico was also wonderful. I tend to pick my food based on the wine. I look for well spiced and rarely take the big cuts of red meats. The beef short ribs are generally juicy enough versus steak or veal. The cheese plate is often nice, just needs to have time to warm up. Also nice to watch the tennis live.

The Emirates Flight Catering is quite the operation. Numerous videos about it with a quick search. The food in first is the same quality as business class, just more choices and nicer presentation. The real difference is the wine and spirit selection, some truly nice wines. Attached are the wines on a recent flight from Stockholm to Dubai. They frequently have 10+ yr old whites, which seems risky. I've had more than one corked bottle. Fortunately the next bottle opened was always good, the colour difference in each instance was striking.

For price reference, when I left Newfoundland mid June 2024 the price paid to the fishermen had dropped from $6.70CDN to $5.45CDN a pound (500gr appox). It was probably one of the most plentiful catches in years I've seen.

This link is about a "bad smell" , but I have used this for all long SV and have never had an inflated bag. Seems like a good way to prevent any surface bacteria. https://stefangourmet.com/2017/11/01/how-to-prevent-a-bad-smell-with-long-and-low-sous-vide-cooks/

Chris Young has some interesting videos about this subject and others. I have used lower temperatures now successfully on steaks, crispy skinned fish etc. I haven't tried it with burgers, but don't see why the theory would be any different?

Quite understandable! I never have a problem with a little transition from crust to the desired doneness. Rarely does anyone notice. Glad it turned out well ( well, med rare?) !

I believe you have the Combustion.inc Thermometer? Had you considered starting hi temp and adjusting the ambient temp as the surface temp increased?

I use bowls frequently, never tried a Mason jar with cover. As long as the vacuum cover won't touch it i can't see it being an issue. The bowl that broke was barely touching the cover when closed, when the seal compressed the bowl did not...