Cooking and Dining
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New fast food meat.
Arby's will debut sous vide duck sandwich—to locations near ducks
https://thetakeout.com/arbys-will-debut ... 1829784209
Arby's will debut sous vide duck sandwich—to locations near ducks
https://thetakeout.com/arbys-will-debut ... 1829784209
Cooking and Dining
Didn't they do that regionally a couple years ago?
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They did it with venison, I never had the opportunity to try one as the locations in Pittsburgh sold out quickly.
Cooking and Dining
If someone soft boils a McRib we may never see tif again.
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love me some duck
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We served duck at our wedding, it's great.
Does not look great as depicted.
Does not look great as depicted.
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Wouldn’t a long SV essentially turn it into duck confit?
Cooking and Dining
Armstrong - I was actually at my parents. I have yet to see if they have an AppleTV app, although I do believe AB said that it's streaming on Prime video, so that'll probably be in HD.Comcast I assume? I have the same issue. My parents have Fios and that has CC in HD.I liked it too. I do not like that cooking channel isn't in HD for my cable plan.
Cooking and Dining
Reloaded is also on cookingchannel.com, so Chromecast is a potential option.
Cooking and Dining
Not the way they appear to be cooking it. But you absolutely could confit something using sous vide. For example, garlic in jars is popular in the SV world.Wouldn’t a long SV essentially turn it into duck confit?
Cooking and Dining
Chef steps sous vide nacho cheese is probably the best thing I've ever made.
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Watched the first episode last night, which for some reason was "Fat" instead of "Salt". Loved it. She's a great guide and has an obvious love and joy for what she is doing, which is a nice contrast to some of the pretentious shits on Chef's Table like Dan Barber.So we watched all four episodes of Salt Fat Acid Heat over the weekend, and it's an absolute joy. Can't recommend it enough.
Speaking of, I'm not up to date on Chef's Table, but pretty excited to see Cristina Martinez and South Philly Barbacoa in Volume 5.
Cooking and Dining
So the admins from the Cook With Joule FB group were hosted by ChefSteps in Seattle today. Full day of food, folks, and fun, and talking about the future plans for Joule.
One thing we as admins were in agreement on was that CS had sort of lost their identity in the last year or so; when is the last time they put out a new video? But they are aware of that and have some fun content coming along. We were actually the first non-CS staff to see most of what they presented today, which was neat.
They are testing a line of pre-made sauces - samples of which we were sent last week - and we got to see their new food production facility in SODO. And we all got the most magical handwashes ever. (Difficult to explain)
Then we went to The Independent Pizzeria (look for the CS videos they made with Indie a couple years ago) and I MADE PIZZA. Okay, so Joe made the dough on Tuesday. But I stretched it, formed it, sauced it, topped it, launched it, turned it, domed it, cut it, and served it, and it was very good, and I was over the moon. But honestly, handling proper dough was more instructive than watching 1000 YouTube videos. I haven't tried making pizza at home since we moved, but Joe suggested that since I had been cooking in a desert I probably should've been upping the yeast in my recipe. Okay. Don't quite get that, but I'll give it a go if it gets me halfway to what I made tonight.
Tomorrow, we're off to Kirkland and a visit to Epicurean Edge be of flying home for our 11th anniversary.
One thing we as admins were in agreement on was that CS had sort of lost their identity in the last year or so; when is the last time they put out a new video? But they are aware of that and have some fun content coming along. We were actually the first non-CS staff to see most of what they presented today, which was neat.
They are testing a line of pre-made sauces - samples of which we were sent last week - and we got to see their new food production facility in SODO. And we all got the most magical handwashes ever. (Difficult to explain)
Then we went to The Independent Pizzeria (look for the CS videos they made with Indie a couple years ago) and I MADE PIZZA. Okay, so Joe made the dough on Tuesday. But I stretched it, formed it, sauced it, topped it, launched it, turned it, domed it, cut it, and served it, and it was very good, and I was over the moon. But honestly, handling proper dough was more instructive than watching 1000 YouTube videos. I haven't tried making pizza at home since we moved, but Joe suggested that since I had been cooking in a desert I probably should've been upping the yeast in my recipe. Okay. Don't quite get that, but I'll give it a go if it gets me halfway to what I made tonight.
Tomorrow, we're off to Kirkland and a visit to Epicurean Edge be of flying home for our 11th anniversary.
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explain the handwashes
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and i agree about them losing their identity. it's actually been quite a while since i have actually sought out CS content as a result
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Okay, so this isn't the exact same brand of hand washer we used, but the concept is the same.
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Cold and rainy Saturday morning meant biscuits and gravy.
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Interesting. Does theirs dry? Seems like a missed opportunityOkay, so this isn't the exact same brand of hand washer we used, but the concept is the same.
Cooking and Dining
I made boneless short rib the other day. 30 hours at 141.
Am I doing it at too high a temp? It wasnt really incredibly moist.
Am I doing it at too high a temp? It wasnt really incredibly moist.
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I can only imagine the bacteria getting sprayed up into your mucous membranes from that thing.Interesting. Does theirs dry? Seems like a missed opportunityOkay, so this isn't the exact same brand of hand washer we used, but the concept is the same.
Cooking and Dining
Temp is right, but that's less than half the time I'd go at 140. Problem is at that low of a temp, the collagen doesn't break down to gelatin in only 30 hours, hence lack of moistiness.I made boneless short rib the other day. 30 hours at 141.
Am I doing it at too high a temp? It wasnt really incredibly moist.
Cooking and Dining
There's an air return system that mitigates that. That's why you don't really see any splashing outside the device. But a dryer would just blast poop around. That's why those Dyson things should be avoided imo.I can only imagine the bacteria getting sprayed up into your mucous membranes from that thing.Interesting. Does theirs dry? Seems like a missed opportunityOkay, so this isn't the exact same brand of hand washer we used, but the concept is the same.
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Cooking and Dining
3 of the last 4 weekends, I've made schnitzel. First was just chicken, second was chicken jagerschnitzel, and today was pork schnitzel. Today was the best by a mile. The pork is sooooo much better than chicken in this case. The only reason I usually went with chicken was because the wife doesn't like pork chops. But to be fair, the only pork chops she's ever had were bone dry cooked by her mother years ago. I cooked a damn good schnitzel tonight and I have her convinced... pork>chicken.
Next week: pork jagerschnitzel.
Next week: pork jagerschnitzel.
Cooking and Dining
Next week will be better than all of em.
Make sure you beat it paper thin.
Make sure you beat it paper thin.
Cooking and Dining
Also, I hated pork chops too. Till I cooked them myself, the right way
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