How do you stop your 47c fish getting cold? It's a problem. I've had success serving it with, say, very hot mashed potatoes. But even 55c fish gets cold pretty quick.

warmed plates a necessity for fish(just put plates in 70C oven)

but yeah my sister who works in a fish restaurant gets that "not hot" complaint fairly regularly.
not sure what people are expecting tbh, a properly done fish fillet just is never going to be piping hot

Chicken at 58.5 didn't give you that sort of rubbery, raw texture? Cook 4+hrs?

2 hours at 58.5 = melt in mouth texture and juiciness

had that awful rubbery texture once with my first attempt (60C)
think cooking time may have been the mistake though

Just started a "full diet" CSA here in Vegas. Involves a weekly trip to the farm 50 mi outside of Vegas. This is for two adults. First week haul, which is a little slim pickins since it's winter:

Whole rabbit (~2.5lb)
Lamb shank (~2lb)
Whole chicken (~3.5lb)

Raw milk, yogurt, sweet buttermilk, cow's milk cheddar, goat cheese, fresh butter, a dozen eggs

Tokyo bekana, sorrel, red Russian kale, arugula, spaghetti squash, butternut squash, Moapa squash, potatoes, carrots, turnips, oranges, pomegranates, meyer lemons (and I'm probably missing some things)

Raw honey, applesauce

rolled oats, kamut flour, kamut berries, spelt flour, spelt berries, popcorn, black beans, anasazi beans

Some of this was sourced from other local organic farms (e.g., oranges and some of the grains), and some of this was not farmed this week (the lamb was slaughtered, butchered, and frozen several weeks earlier), but this will be an interesting adventure in trying to eat everything we acquire at the farm and not go grocery shopping.

I don't know that we'll blog this, but if we do I'll link it. Will update on what we go to the store for -- assuming it'll be salt, oils, spices, and random other things that we miss. But trying to keep it minimal. Also trying to cut down (pretty substantially) on eating out, both from a cost perspective and just a healthier eating perspective.

W,

That's awesome. What does it cost?

170/wk

Not cheap, especially when you account for the drive. On the other hand, I easily spend that on eating out (4x lunch for me @ $15 + 2x dinner for the two of us @$50), and that's on top of groceries, etc.

But we're also 6 weeks from wymanjr's arrival, so we'll be able to take a little extra and make baby food with that as well.

Also this is basically a "take all you want, but only what you'll eat" philsophy with the following exceptions:
* early on, neither we nor the farmers really know how much food we need, what we'll like / make again, etc., so it's more a philosophy of try it and see
* during the growing season, there's such abundance that they encourage you to take things for canning, freezing, etc., since it's tough to just eat greens and root vegetables in the winter

Wyman,

That sounds really great.

Yeah we are pretty stoked about it. Soaked kamut wheat berries overnight and cooked them this morning, mixed with yogurt, honey, and some pomegranate seeds we had in the freezer.

Tomorrow AM we're doing fresh pomegranate juice, eggs, and some cheese. Wife is already working on the lamb shank for dinner tonight. Super excited all around.

I was lazy yesterday and I don't have a vacuum sealer so I just wanted to buy something preseasoned and pre sealed. I've long wanted to try this for the ease.

picked up a package of TJ's Korean sesame bbq ribs and dropped into SV for 12hrs@185. After it was done i stole about 1 cup of fat/meat juice from the package and added it to a rice cooker with 3 cups of rice. 20 more minutes, there's a ton of meat and rice to eat.

It didn't have great sesame flavor or anything, and if I had more time I'd cook it at lower temp, but the meat turned out pretty good, the juices seasoned the rice really well. 3+ portions with virtually no effort. Although there was some air in the bag, so it blew up somewhat but didn't pop. I would recommend putting it inside a freezer bag as well.

Doesn't qualify as cooking but I don't care. Come at me!

I also tried the same with TJ's curry chicken at lower temp for 4 hours. Meat was fine, but flavor is just foul. It's like cheating on a spoonful of cardamom.

Next up to try is the Santa Maria tri tip or the carne asada.

Carne Asada is meant for the grill. Tri tip might be okay, but you still want some extra sear or some smoke flavor on it. Why not just throw the ribs in the oven? They would have a better texture, have a better outside crust, and cook much faster.

I'm in and out of my house a lot. Somehow feel safer just letting the anova stay on for 12-72 hours, rather than an oven when not here.

Yes, but with SV I can easily add a sear later if I feel like it. Probably will do it with tri tip as well.

Any recommendations for cooking a 1kg silverside joint of beef in a soud vide? Surprised to see so little recipes online for it (bar for corned beef but I wanted mine more like a traditional roast). Anyone have a guess at the sort of temperature and time needed? (i'd guess it's about 8 cm thick.

http://boards.straightdope.com/sdmb/...d.php?t=751222

wow, didnt know this. congrats to you and J. gonna be a pretty sick competition between wymanjr and mateo for coolest kid on the planet.

Thanks brrr. Never really publicized but super excited. One last hurrah playing at Cleveland regional next week.

Naming a human is a lot of responsibility. We are struggling. We'll get there though.

Congrats Wyman!

Tried the spareribs recipe El D suggested, they were awesome. Will definitely make again.

Made Kenji's chicken & lentil stew last night. Don't have a presure cooker, so just did it in a lidded wok. Still only took about an hour, including roast potatoes. Super easy recipe & v. tasty.

Ty, turned out quite nicely.

In regards to cooking with ziplock bags for sousvide, obviously we use BPA free bags but should i be concerned at all by length of time cooking with them? Thought about this after 21 hour cooking time with the above silverside.

Brined in salt and sugar then cooked the salmon sous vide to 113F. Last night with roast potatoes and tonight:

"Illedelphia" roll

Salmon cucumber cream cheese sichimi togarashi and scallion. Delicious!

I made Kenji's Porcetta for Christmas dinner (http://www.seriouseats.com/2011/12/t...oast-pork.html)

Only tips would be to rotate it more during the final roasting. You need to really crisp the skin. I was worried I was burning it, so I pulled it out. I should have flipped the roast as the skin needs to be crisped. I made an Italian salsa verde with lemon, parsley, garlic, olive oil, and sardines and that was great on the meat.

Finding the pork belly was a pain, until I went to a local asian grocer. For New Years, I did Kenji's pork belly with rolls and it was even better.

http://www.seriouseats.com/recipes/2...rs-recipe.html

Here's one of my favourite quickie meals - smoked haddock fillet, sweet potato chips and steamed greens.

For the haddock; I sprinkle the top with breadcrumbs then pour a mix of melted butter and lemon juice onto the breadcrumbs. Let that soak in then roast the haddock in an oven at 160c. As soon as the breadcrumbs turn golden brown, take the fish out of the oven and it should be perfectly cooked inside. The breadcrumbs protect the fish so it can handle the high heat.

The sweet potato takes the same amount of time as the fish, so put them in and remove them together. Super simple, v tasty.

When does the smoking occur?

Before i buy it. This is not high cuisine, this is comfort food