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Viva la Ben
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Postby Viva la Ben » Wed Oct 17, 2018 2:15 pm

New fast food meat.

Arby's will debut sous vide duck sandwich—to locations near ducks

Image
https://thetakeout.com/arbys-will-debut ... 1829784209

tifosi77
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Postby tifosi77 » Wed Oct 17, 2018 2:16 pm

Didn't they do that regionally a couple years ago?

Viva la Ben
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Postby Viva la Ben » Wed Oct 17, 2018 2:17 pm

They did it with venison, I never had the opportunity to try one as the locations in Pittsburgh sold out quickly.

dodint
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Postby dodint » Wed Oct 17, 2018 2:21 pm

If someone soft boils a McRib we may never see tif again.

meow
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Postby meow » Wed Oct 17, 2018 2:23 pm

love me some duck

dodint
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Postby dodint » Wed Oct 17, 2018 2:23 pm

We served duck at our wedding, it's great.

Does not look great as depicted.

Viva la Ben
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Postby Viva la Ben » Wed Oct 17, 2018 2:30 pm

Wouldn’t a long SV essentially turn it into duck confit?

mac5155
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Postby mac5155 » Wed Oct 17, 2018 3:44 pm

I liked it too. I do not like that cooking channel isn't in HD for my cable plan.
Comcast I assume? I have the same issue. My parents have Fios and that has CC in HD.
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.

tifosi77
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Postby tifosi77 » Wed Oct 17, 2018 8:03 pm

Reloaded is also on cookingchannel.com, so Chromecast is a potential option.

tifosi77
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Postby tifosi77 » Wed Oct 17, 2018 8:33 pm

Wouldn’t a long SV essentially turn it into duck confit?
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.

mac5155
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Postby mac5155 » Sat Oct 20, 2018 10:32 pm

Chef steps sous vide nacho cheese is probably the best thing I've ever made.

Dickie Dunn
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Postby Dickie Dunn » Thu Oct 25, 2018 10:12 am

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.
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.

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.

tifosi77
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Postby tifosi77 » Fri Oct 26, 2018 3:22 am

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.

LITT
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Postby LITT » Fri Oct 26, 2018 6:52 am

explain the handwashes

LITT
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Postby LITT » Fri Oct 26, 2018 6:54 am

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

tifosi77
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Postby tifosi77 » Sat Oct 27, 2018 2:42 pm

Okay, so this isn't the exact same brand of hand washer we used, but the concept is the same.


blackjack68
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Postby blackjack68 » Sat Oct 27, 2018 5:52 pm

Cold and rainy Saturday morning meant biscuits and gravy.

LITT
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Postby LITT » Sat Oct 27, 2018 10:07 pm

Okay, so this isn't the exact same brand of hand washer we used, but the concept is the same.

Interesting. Does theirs dry? Seems like a missed opportunity

mac5155
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Postby mac5155 » Sat Oct 27, 2018 11:48 pm

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.

shafnutz05
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Postby shafnutz05 » Sun Oct 28, 2018 6:55 am

Okay, so this isn't the exact same brand of hand washer we used, but the concept is the same.

Interesting. Does theirs dry? Seems like a missed opportunity
I can only imagine the bacteria getting sprayed up into your mucous membranes from that thing.

tifosi77
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Postby tifosi77 » Sun Oct 28, 2018 12:29 pm

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.
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.

tifosi77
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Postby tifosi77 » Sun Oct 28, 2018 12:33 pm

Okay, so this isn't the exact same brand of hand washer we used, but the concept is the same.

Interesting. Does theirs dry? Seems like a missed opportunity
I can only imagine the bacteria getting sprayed up into your mucous membranes from that thing.
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.

count2infinity
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Postby count2infinity » Sun Oct 28, 2018 7:16 pm

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.

mac5155
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Postby mac5155 » Sun Oct 28, 2018 7:19 pm

Next week will be better than all of em.

Make sure you beat it paper thin.

mac5155
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Postby mac5155 » Sun Oct 28, 2018 7:20 pm

Also, I hated pork chops too. Till I cooked them myself, the right way

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