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Page 257 of 844

First

57 157 207 237 247 252 253 254 255 256 257 258 259 260 261 262 267 277 307 357 457 757

Last

10-14-2016 , 02:56 PM

#6401

sylar

Ivan Drago's homeslice

Join Date: Dec 2006 Posts: 20,307

anyone receive their misen knife yet?

Quote

10-14-2016 , 03:23 PM

#6402

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

No, but latest update said they're in shipping now

Quote

10-14-2016 , 05:07 PM

#6403

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Quote:

Originally Posted by sylar

anyone receive their misen knife yet?

Got my shipping notice, should have next week sometime.

Quote

10-16-2016 , 07:22 PM

#6404

miajag

Carpal \'Tunnel

Join Date: Jun 2003 Posts: 17,328

Made Ina Garten's Coq Au Vin and Food Lab mashed potatoes tonight. Excellent beyond my wildest dreams.

Used a bit less wine than the recipe called for and a bit more flour for the roux, both pretty good choices imo.

Quote

10-16-2016 , 07:43 PM

#6405

potato

old hand

Join Date: Jun 2004 Posts: 1,573

Looks killer. Haven't made coq au vin in years but the weather is starting to make it (and beef bourguignon) seem like great ideas.

Quote

10-21-2016 , 12:58 PM

#6406

sylar

Ivan Drago's homeslice

Join Date: Dec 2006 Posts: 20,307

Quote:

Originally Posted by Faluzure

Got my shipping notice, should have next week sometime.

received mine yesterday. it's preeeatttayy nice. somewhat lighter than my normal chef knife. also much straighter edge on the blade which was a noticeable difference in a good way right away.

Quote

10-21-2016 , 02:03 PM

#6407

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

mine should come monday

very excite!

Quote

10-21-2016 , 04:28 PM

#6408

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Anova precision oven coming to the market next year. Looks pretty awesome!

https://anovaculinary.com/introducin...recision-oven/

Quote

10-21-2016 , 05:07 PM

#6409

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

Quote:

Originally Posted by El_Timon

Anova precision oven coming to the market next year. Looks pretty awesome!

https://anovaculinary.com/introducin...recision-oven/

This part is really stupid, and they're lying about why they're doing it.

Quote:

We felt that it was important that the Precision Cooker be connected, but a lot of people were skeptical. So, we made connectivity an important company metric. We call this metric a “Cook Started” or a “Cloud Cook.” Cook Started means that someone sends time and temperature from our app to the device, either through a recipe, time and temp guide, or through manual input, instead of using the controls on the device.

A Cook Started is a direct measure of the utility of connectivity and an important “Smart Kitchen” metric. Since our launch, we’ve had 1.5 million Cooks Started; 1.25 million of those cooks were started in the last 12 months and 450,000 in the last 90 days. We feel that these statistics make it undeniable that the smart kitchen is real and it’s here to stay.

They're getting that data from their app, which means Anova is monitoring what you do in the kitchen and sending it to the company.

Quote

10-21-2016 , 05:58 PM

#6410

Dudd

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 54,241

Smart kitchen is so pointless. I already have to put the food in the water/oven, hitting physical buttons isn't a burden

Quote

10-21-2016 , 06:12 PM

#6411

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Gobbo,

Re: your restaurant, one of the most successful restauranteurs in SF just launched a new fried chicken sandwich concept.

Their whole opening menu is:

Fried chicken (using chicken thighs) sandwich - regular or spicy

Curly fries - regular or loaded (bacon, cheese, sour cream, green onions)

Later they're adding a grilled chicken sandwich and a salad.

Simple is good!

Edit to add: http://thebirdsf.com

Last edited by El Diablo; 10-21-2016 at 06:26 PM.

Quote

10-21-2016 , 06:18 PM

#6412

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

I think it feels great, haven't used it yet though.

Quote

10-21-2016 , 06:43 PM

#6413

Shark Doctor

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 11,738

Quote:

Originally Posted by Faluzure

I think it feels great, haven't used it yet though.

nice!

look forward to a review, after you use it.

Quote

10-21-2016 , 10:00 PM

#6414

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by El Diablo

This is great, thanks El D. We are doing what we can to move forward soon with the idea. I found someone who is as passionate about sous vide as I am and we should have the resources to make it a reality.

Quote

10-22-2016 , 02:45 PM

#6415

oui_chef

stranger

Join Date: Oct 2016 Posts: 6

Um, not wanting to be a tool but those Misen knives look pretty meh when I read the description, for a number of reasons. Beauty is in the eye of the ..holder with knives, but I wouldn't get a hard on over one just yet guys.

Quote

10-23-2016 , 11:03 AM

#6416

skillgambler

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 11,730

made the serious eats 36h sous vide pork ribs. they were fantastic, deep fried them for a minute to finish em off. only pic i managed to take before i ate em

Quote

10-23-2016 , 11:30 AM

#6417

forssell

old hand

Join Date: Dec 2004 Posts: 1,857

Beautiful. Did that recipe once and was good but mine looked a bit different hah. Gotta try again.

Quote

10-23-2016 , 12:46 PM

#6418

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

Any interior shots on those ribs? Whats the consistency like?

Quote

10-23-2016 , 02:07 PM

#6419

skillgambler

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 11,730

Quote:

Originally Posted by GooseHinson

Any interior shots on those ribs? Whats the consistency like?

this is the best i got from last night. i followed directions there and tried finishing them in the oven but wasnt too happy with the crust. They did come out nice pink-ish and meaty as promised

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10-23-2016 , 02:43 PM

#6420

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,928

It looks like fish.

Quote

10-23-2016 , 02:57 PM

#6421

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Skill,

So was it more like a pulled pork texture rather than firmer and having a little bite to it?

I'm sure they were delicious either way.

Quote

10-23-2016 , 03:02 PM

#6422

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

What temperature was the SV? It does look like fish though lol but like ED said I'm sure it was delicious.

Quote

10-23-2016 , 03:41 PM

#6423

skillgambler

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 11,730

yeah it's just a terrible picture looking way too red. was at like 1am, my bad.
texture was exactly what you would expect from ribs, firm but you could eat it with your hands and it would fall off the bone. did ~36ish hours at 145°F

Quote

10-23-2016 , 04:15 PM

#6424

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

That's my exact time/temp for ribs. They're incredible.

Quote

10-24-2016 , 02:54 PM

#6425

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

Ok this Kenji cast iron pizza from a tortilla is gonna be dangerous, its easy as hell to make and tastes fantastic (I splurged for good cremenilli pepperoni and Italian Parmigiana reggiano):