bryan

Would enjoy the chance to play poker with you. Is there a record? Many feel the urge to take the other side and seldom prove their point.

I don't see any proof quotes or proof. Could not find the NYTimes quoted report on the genetic study. Do you have proof of that about a third of the leprosy cases that arise each year in the United States almost certainly result from contact with infected armadillos? Do you have proof the genetic similarities between their strains and human strains would not be possible without interspecies infection. Just because its on the web or in the NY Times it must be true. Please quote a direct Science connection. Pressed ham is not made by a pig sitting down.

Great looking cook. I use single sheets of newspaper to heat wrap. 3 sheets keeps things hot from Florida to Tennessee.

Great news Dennis. You deserve the very best. Merry Christmas to you, yours and all your helpers.

sv makes tough meat tender. But it looks lik crap. To look good and be "grill" tasty it must be seared. Other than tough to tender it is best used by resturanrts to serve many a the same time. You will not get that old time taste without the old time cook. At least I can not.

Kabob Monkey-Meat (San P-Loin grl) * 3 pounds pork loin 1/2in thick strips 2 ounces 7 UP (not diet) 12 ounces soy sauce 15 cloves garlic slc Wood skewers In large bowl: Mix 7UP, soy sauce and garlic. In another bowl: Place pork loin strips. Cover and let sit in fridge overnight. Cooking Day: Weave meat on skewers. Grill 15 min/until done. Kabob Monkey-Meat (San B-/P- grl) * 2 cups soy sauce 1 teaspoon ginger 2 cloves garlic mince 1/2 cup brown sugar 1/4 cup seasame oil 1 tablespoon sesame seeds 2 pounds beef or pork slc's 1/4in thick Mix 1st 6 ingredients together and bring to a boil, let cool: Pour over meat. Cover and put in fridge 24 hours: Place on skewers that have soaked 1hr. Grill 450-650 for 8 minutes turning once:

so mode it be

.

Will for sure try this one. Thanks. Joe

Thank you for your post. I hear you and understand. I was not offended. As a retired Ist Sgt I'm not sure I can get to offended. Just trying to suggest the forum stays family orientated for the little people.

http://stefangourmet.com/sous-vide/ Tenderizing meat by ‘warm ageing’ to activate the enzymes

I consider this forum a family forum which has existed for many years without filth. I was graciously trying to suggest it stay that way.

I conceive that the great part of the miseries of mankind are brought upon them by false estimates they have made of the value of things. Benjamin Franklin 1706-1790, American politician, inventor and scientist

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Safety is a must!! http://www.havalon.com/the-piranta-skinning-knives.html

I am in for the texture and flavor.. The flavor is from the "M" effect at 500*. I use sv to heat and hold at the temp where i like my meat. The time factor determines how aged I want it. (tender). I lean toward all or most all flavor being on the outside of the product. Thus the "M" theory we all go by. It really just makes everything over the top. Ever eat a steak with no teeth? Meat is meat through and through. Per animal it is all the same flavor, enhanced with fat and or flavoriod supplements. Sous Vide is as Sous Vide does. Try it you will like it. Just like the smoker I use. If it was about the money I would not have tried the Komodo Kamado. It is all about "Over the Top Cooking" Take one look at Mackenzie's cooks. Whats not to like? Sv is 1 tenderizer and the "M" Method is 1 flavoride. She did not become a first rate Chef by not knowing what she is doing. How we merge two very different cooking methods is - well lets just say the search is on. Firemonkey- Try it you will like the things you can do with sv or you have one hell of a gift for someone. Joe

T66- Just a thoughts 1- http://www.coroflot.com/malvika/cook-around-Pi-ElectroluxDesignLab-2013 2- Bucket garden = no work.

Firemonkey- Try it you will like it. It is just a matter of time. Stop the hurry up and wait mode.

Thanks for the info and advice. Will go reg RAM.

From my recipes Matt's Bar in Minneapolis, Minnesota Jucy Lucy Cheeseburger 2 lbs ground beef, chilled 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 4 ounces American cheese, cut to roughly 1 inch squares kosher salt ground black pepper Preheat grill to 400°F. 1. Place beef, Worcestershire sauce, garlic salt, and pepper in a bowl; mix well. Portion into eight even units. Shape each portion into a thin round patty that's slightly larger than the cheese slice. 2. Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties. 3. Tightly crimp the edges of the patties together to form a tight seal. 4. Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts, creates steam, and tries to find its way out of its meaty prison. 5. Preheat a cast-iron skillet or heavy-bottomed pan to medium heat (or fire up a medium-hot bed of coals on your backyard grill), and cook burgers over heat 3 to 4 minutes on first side. Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed. 6. Flip, and using toothpick, prick top of burger to allow for steam escape. Allow burger to cook 3 to 4 minutes on this side. 7. Remove patties from pan or grill. Bun those suckers, slap some condiments on, and dig inches. 1- The Blucy: *as seen on Diners Drive-Ins and Dives Our flagship burger! We stuff bleu cheese and finely chopped garlic into a half-pound of Angus beef. … $6.50 2- The Luau: Transport your mouth to Waikiki. It’s a Blucy oozing with mozzarella cheese and Canadian bacon, topped off with two pineapple slices and a splash of our sweet chili lime sauce. Cowabunga! … $7.50 3- The Frenchy: Ooh La La! Think French Dip – Swiss cheese and caramelized onions on the inside, even more cheese on top, and served with a side of au jus. … $7.00 4- Breakfast Blucy: We augment our Classic with more cheese, thick-cut bacon, and a fried egg on top. Bye-bye hangover! … $8.50 5- The Classic: A Twin Cities original and South Minneapolis’ culinary gift to the world. Made with cheddar cheese. … $6.50 6- The Merriam Park: A tribute to our great neighborhood! Bacon, bleu cheese, and garlic crowd the middle of this burger while a red currant jelly adorns the top. … $7.50 7- Bangkok Blucy: Your taste buds will reach nirvana with this one! We soak mozzarella in coconut milk before we stuff it into the burger and top it off with pickled carrots, cucumbers, red onions, and ginger. Served with a side of curry for delectable dunking. … $7.00 8- Cajun Blucy: Time to spice up your day! We load this Juicy with pepper jack cheese and diced jalapeños. … $6.50 Nut up and make it a Jiffy for an additional $1.50 Mushroom Swiss Blucy: Swiss cheese smolders inside of our all-natural beef along with as many mushrooms as we can possibly fit! … $6.50 9- Bacon Blucy: Our thick-cut bacon is sliced and combined with cheddar cheese right inside the patty. Meat inside meat! … $7.50 Make ANY Blucy a Cowboy: for just another $1 We’ll add our BBQ sauce, extra cheese, and toss in a couple of hand-battered onion rings! Yeehaw!

Does this mean Thumd Drive is bad idea??

Have any extra chairs? Sounds south ern to me.

And let the good times roll.

What say you? http://www.instructables.com/id/Extra-Ram-Using-a-Thumb-Drive/

Here are some of mine. GRITS SOUTHERN For the grits: ¾ tsp kosher salt + 1 c grits + 2½ c water For the add-ins: 6 oz. andouille sausage, sliced + 1 lb. shrimp + 1 c heavy cream + 1 tbsp Cajun seasoning + ½ c sliced scallions + hot sauce, to taste This is our rich, meaty spin on shrimp and grits. In a medium skillet over medium-high heat: Brown the sausage until the fat begins to render, about 3 minutes. Add the shrimp, cream and Cajun seasoning, and reduce the cream by half. Continue to cook 8-10 minutes: Top the grits with the shrimp mixture, sliced scallions and a few good shakes of hot sauce. ITALIAN For the grits: ½ tsp kosher salt + 1 c grits + 2½ c water For the add-ins: 1 c finely grated Parmesan + 4 tbsp sliced almonds, toasted + 2 tbsp capers + ? c roughly chopped green olives + 2 tbsp golden raisins + 2 oil-packed anchovies, roughly chopped + 3 tbsp olive oil This polenta-like preparation captures Mediterranean brininess at its best. Stir in the Parmesan halfway through cooking the grits. Toss the almonds, capers, green olives, raisins and anchovies with the olive oil. Add to the grits. GREEN For the grits: 1 tsp kosher salt + 1 c grits + 2½ c water For the add-ins: 2 tbsp olive oil + ½ c diced green bell pepper + 1 packed c finely chopped collard greens + 1 tsp ground coriander + 2 tbsp finely chopped parsley No need to serve collards on the side when you can stir them right into these herbaceous grits. In a medium skillet over medium heat: Add the olive oil. When the oil is hot: Add the green bell pepper. Cook until almost tender, 4-5 minutes: Add the collard greens and coriander. Cook until tender, 8-10 minutes: Stir the green mixture and parsley into to the grits halfway through cooking. CHEESY For the grits: 1 tsp kosher salt + 1 c grits + 2½ c water For the add-ins: ¼ c olive oil + ? c diced yellow onion + ? c chopped leeks + 1 c grated white cheddar + 1 c grated Gruyere + 2 tbsp finely chopped chives + black pepper, to taste Two cheeses meet lots of oniony flavor in this creamy variation. In a medium skillet over medium heat: Add the olive oil. When the oil is hot: Add the onions and leeks. Cook, stirring often, until very soft, 10-12 minutes: Stir the onion-leek mixture and both cheeses into the cooked grits. Top with chives. Season with black pepper. SWEET For the grits: 1 tsp kosher salt + 1 c grits + 1 c water + 1½ c whole milk For the add-ins: 2 tbsp butter + 1 Granny Smith apple—peeled, cored and chopped + 2 tsp ground cinnamon + 1 tsp finely grated fresh ginger + 3 tbsp maple syrup + 1 tsp finely grated orange zest Who needs rice pudding when you can eat sweet grits? In a medium skillet over medium heat: Add the butter. When the butter begins to foam: Add the apples and cinnamon. Cook, stirring often until tender, 4-6 minutes: Add half the apples and the ginger to the grits. To serve: Top grits with the remaining apples, a drizzle of maple syrup and the orange zest. SHRIMP Shrimp (sv132=15-35m) Cocktail * Pre-Bath Ingredients For the Sous Vide Shrimp Cocktail: 1 pound raw shrimp cleaned and deveined 1 tablespoon rendered fat (or butter) Salt and pepper Finishing Ingredients For the Cocktail Sauce: 2 small tomatoes 3 cloves garlic 1 chipotle pepper in adobo sauce to taste 1 tablespoon honey 1 tablespoon lime juice 1/4 cup tomato paste 1/4 cup cilantro Salt and pepper A few leaves of cilantro, for garnish. Salt and pepper shrimp. Add to a sous vide pouch with the fat. Seal the pouch. Cooking the Sous Vide Shrimp Cocktail: Preheat water bath. Place the pouch in the water bath for 15-35 minutes. Remove shrimp cocktail from the pouch and pat dry. Place in the refrigerator until chilled. Finishing the Sous Vide Shrimp Cocktail: In a blender or food processor. Combine all of the ingredients for the cocktail sauce. Process until it is mixed well and the consistency you prefer. (Taste and adjust the flavors to your preferences) If you want it thicker, Add more tomato paste. Remove shrimp cocktail from the refrigerator. Plate in a bowl w/cocktail sauce. Garnish with the cilantro. Shrimp Amaretto 1/2 cup (1 stick) butter 1/3 cup amaretto (almond-flavored liqueur) 1/3 cup sliced almonds 2 teaspoons sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1 pound large shrimp peeled deveined tails left on In a large skillet: Melt butter over medium heat. Add amaretto, almonds, sugar, cinnamon, and cayenne pepper and stir until sugar dissolves. Add shrimp and cook 3-5 minutes, just until pink. Serve immediately. Notes: We like to serve this over wild rice so that we can savor every last bit of the amaretto sauce. Mmm mmm! http://svkitchen.com/?p=4268 Potted Shrimp Spread: MakesYield 1 pound raw large (about 20–23) shrimp, peeled and deveined, tails removed 2 cloves garlic confit, smashed, or 1 clove fresh garlic, minced 1 large piece preserved lemon, rinsed and pith removed, minced, or 1 teaspoon grated lemon zest 1 tablespoon minced fresh parsley 1 teaspoon pimentón 1teaspoon piment d’Espelette 2 tablespooons cold butter, cut into small pieces 1 teaspoon Meyer lemon juice, or regular lemon juice 1 tablespoon garlic oil from garlic confit, optional 8 tablespoons unsalted butter, softened and cut into small pieces Reserved cooking juices from the shrimp Sea salt and freshly ground pepper Preheat the water bath to 140°F (60°C). Pat the shrimp dry and place in a medium bowl. Add the garlic, lemon, parsley, pimentón, piment d’Espelette, 2 tablespoons of cold butter, lemon juice, and garlic oil, if using. Mix together thoroughly and transfer to a large zip-lock bag. Seal using the water displacement method, or simply press out as much air from the bag as possible before sealing. Cook for 20 minutes. Transfer the cooked shrimp to the bowl of a food processor, reserving all of the liquid. Allow the shrimp to cool for about 15 minutes. Add the remaining 8 tablespoons of butter to the shrimp. Begin to pulse and roughly chop the mixture, making sure that you are not puréeing the ingredients, until everything is simply well combined and incorporated. Taste the spread. Add the reserved shrimp liquid 1 or 2 teaspoons at a time, tasting after each addition. I used the all of the liquid. Taste and adjust the seasoning with a further sprinkling of sea salt, if necessary, and a good grind or two of fresh pepper. Transfer the mixture to a serving bowl or several small ramekins. Cover with plastic wrap and refrigerate at least 1 hour. The spread will keep in the refrigerator for up to 2 days, or freeze for several months. Bring to room temperature before serving with crackers or grilled bread.