Sounds good what is the time temp for potato like 185 2h?

I made them at 84c which translates to about 183f. Had them in for about 2.5h but these where very tiny potatoes so im not sure that time can be relied on. Also salted and rinsed them before to drain ut some liquid and starch.

wow, thank you for this, i somehow missed it till now.

anyone SV potatoes like this then finish them in the broiler to get some crunch?

I have to pass along your thank you (& add my own) to amoeba who has made many great contributions here including turning us onto that youtube channel

speaking of amoeba, isn't about time for us to see another one your beautifully plated dishes?

Its hard to get back in groove of buying groceries and cooking again after a vacation.

Nothing too fancy this week.





Seared king salmon, seared king mushroom, bok choy, dashi. I wanted the radish to resemble scales but knife work still not that good to cut it even thinner.



Wife made a really good cantonese style claypot rice in the Le Crueset with cured duck and chinese sausage. Its very similar in concept to a paella but even drier. The oils from the cured meats soak down in to the rice and the rice is supposed to develop a crisp crust on bottom.



Marinated tomatoes from food wishes video earlier



Sous vided some mini burgers then tossed on the grill with some carrots, asparagus and grapefruit. Wife wanted grilled grapefruit.



Burger on king hawaiian rolls



With fried quail egg on top



Not a great photo. Sear was actually better than pictured. Seared scallops, asparagus, trout roe, miso dashi butter sauce. Basically a buerre blanc except with 50 50 sake and dashi in place of white wine. Reduced with shallots. Added miso in place of salt. Mount butter. Cooked down a bit more than i wanted when i was keeping warm so colume is low.

They don't play in amoeba's house

Prolly time to rename the thread "cooking with amoeba"


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99,
[YOUTUBE]Vau9wKSZOCI?start=222&[/YOUTUBE]

How is anyone expected to know that they are supposed to switch out the minute and seconds notation provided by YouTube and to instead input the time using only seconds and then place an ampersand afterward?

More to the point, how the **** am I ever going to remember to do that?

If this hasn't yet been posted then it needs to be. Incredibly relaxing to watch.

Should be very doable. Taters done sous vide comes out very firm(might be dependant on sort) so they are pretty much perfect to get some nice crust on them.

good stuff (unless you're a vegan/vegetarian )

right there with u, this site could use some updating, I'll only remember for so long the "how to" is posted in this thread

Non-amoeba cooks,

Crispy eggs, hash browns, and chicken apple sausage for dinner tonight:

nice... that's nice

Can someone link me to said crispy egg recipe please.. Too lazy to look myself

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Wedge salad feels like a blt without the bread which makes me consider whether a BLT with blue cheese sauce instead of mayo could be good.

Not one to mess with a classic but i might try this out one of these days.

Pretty disappointed to see that the last post was by amoeba and it's not pictures of food

What do you use to cut your hash browns, Diablo?

Was so good i forgot to take picture of yolk running free 😔

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Cheers gobbo

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Amoeba,

For the hash browns I grate the potato and some onion on the coarse side of a box grater.

Thanks Diablo. I am going to buy a box grater and a mandolin.

Then its on to hashbrowns, rosti, and latke glory.