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PostPosted: Mon 17 Sep , 2018 9:42 pm 
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I'm marinading my steak now with some HP steak sauce (didn't have Rudy's on hand), balsamic vinegar and fresh garlic. And the grill is heating up. Let's hope this goes better than last time...

Meanwhile, I just received a message from Butcher Box that my next shipment is going out tomorrow and I should receive it on Wednesday. I still have another tenderloin and two salmon fillets to finish up from the last one. I've been slacking off :oops:

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PostPosted: Thu 20 Sep , 2018 8:34 pm 
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Has anyone here cooked with a Sous-Vide? My brother has one, and he says it gives him perfect results every time.

Originally I thought I didn't need another gadget, but after careful consideration, I think I'm getting one after all.

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PostPosted: Thu 20 Sep , 2018 10:41 pm 
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I don't like the idea of boiling food in plastic, and the glass jar version sounds like too much trouble, so no.

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PostPosted: Fri 21 Sep , 2018 12:57 am 
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No, I'm not even 100% sure what that is without googling it.

How did the steak turn out?

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PostPosted: Fri 21 Sep , 2018 1:21 am 
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LalaithUrwen wrote:
No, I'm not even 100% sure what that is without googling it.


It's boiling food in plastic bags.

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PostPosted: Fri 21 Sep , 2018 4:40 am 
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I guess I've done that accidentally in the microwave. Does that count?

Sent from my SM-G900V using Tapatalk

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PostPosted: Fri 21 Sep , 2018 10:11 am 
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As far as I know, the temperature is not hot enough for it to boil. But the plastic concern is a valid one, and it's probably why I haven't gotten one before. Maybe I should do a bit more research on it before I get one...

Lali, the steak was vastly better than the previous one, but there's still room for improvement.

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PostPosted: Fri 21 Sep , 2018 1:16 pm 
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Jude, I've seen ads for silicone pouches, which are presumably safe. I'm just not all that anxious to try. :D

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PostPosted: Tue 25 Sep , 2018 12:25 am 
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So I've been doing some research. The temperature that it's cooked in is less than the temperature that plastic is considered hazardous. On the other hand, there is some transference merely by contact. On the other other hand, as much as I try to avoid plastic, I can't entirely. Every block of cheese, every bag of frozen fruit, every package of supermarket meet, comes wrapped in plastic. I do try to look for glass bottles, but they're becoming more and more rare. So am I significantly adding to my plastic exposure by getting a sous-vide? Or just slightly adding to it?

And apparently, there's nothing intrinsically wrong with plastic itself, it's actually the additives used in producing it. According to Stuart Yaniger, author of a study in" Environmental Health Perspectives", July 2011, pp 989-996, it's actually easy to produce plastic and silicon without BPA and EA-leeching chemicals, it's just that manufacturers won't do it unless consumers demand it.

(someone needs to organize an unruly mob, brandishing their sous-vide infusion heaters instead of pitchforks, to converge on their local manufacturer, chanting the following catchy refrain: "What do we want?" "Plastics with no estrogen-inducing chemicals!" "When do we want it?" "Well, the sooner the better.")

In other news, I tried the Cook's Illustrated recipe that aninkling posted. The texture wasn't exactly melt-in-your-mouth, but it was pretty good. And the flavour was one of my best tries yet. No marinade, just pure unadulterated grass-fed beef flavour, Yum.

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PostPosted: Tue 25 Sep , 2018 3:31 am 
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I'd join that mob! :D

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PostPosted: Tue 25 Sep , 2018 7:15 am 
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As far as I understand, which is not very far, it's the things that make plastic soft that are a problem. The risk to benefit calculation would be different for different people, and for me, even a small risk is not worth it when there are so many other ways to cook delicious food.

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PostPosted: Tue 08 Jan , 2019 1:02 am 
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Random fact I learned today while making Gingerbread Brownies: molasses in January is not slow after all.

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PostPosted: Tue 08 Jan , 2019 3:34 pm 
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This should be the title of your new cookbook. :D

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PostPosted: Tue 08 Jan , 2019 6:53 pm 
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It depends on how cold the room is, how fast molasses is.


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PostPosted: Tue 08 Jan , 2019 6:56 pm 
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Well, butter at my room temperature is too stiff to spread over toast.

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PostPosted: Wed 09 Jan , 2019 4:48 pm 
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But when that phrase got popular there wasn't central heating, and rooms would get much colder in the winter.

The internet says this phrase is also connected with the Great Molasses Flood of 1919. :Q
https://en.wikipedia.org/wiki/Great_Molasses_Flood


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PostPosted: Wed 09 Jan , 2019 11:33 pm 

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I just read about that flood in Yankee magazine. Amazing and horrible. It sounds like the storage tower was not built well - they said the company had painted it brown to hide previous leaks.

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PostPosted: Mon 14 Jan , 2019 8:30 pm 
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https://kinjadeals.theinventory.com/let ... 1831734249

Here's a cute gadget - a silicon laurel wreath on which your roast can rest while cooking. Not that I would pay $15 for it, but I appreciate the cleverness.

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PostPosted: Tue 15 Jan , 2019 3:12 am 
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That is cute!

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