tony b

Nice job, ckreef! Looks pretty damned tasty from here!

Great cook, Wilbur. You know that I'm a big fan of your duck cooks! How did using the injector work for puffing up the skin? I tried the turkey baster with the injector needle before and it didn't work so hot. I read a post online about using a foot pump for inflatable toys to blow up the duck. Might be worth the coin to give it a try. http://www.amazon.com/AIRHEAD-AHP-F1-Bellow-Foot-Pump/dp/B000FE9CGE/ref=sr_1_3?ie=UTF8&qid=1446650912&sr=8-3&keywords=foot+pump+for+inflatables

Unfortunately for this experiment, I have other dinner plans for the rest of the week and won't get to try again until at least Sunday. So, looks like you're carrying the water for us for a while, MacKenzie! (pun intended!)

Nice Job, Poochie! Want to see some mudbugs in there next time! What ckreef said! While I grew up at the other end of the state, I've had the pleasure of many a low country boil down around Beaufort, Edisto, and Bluffton!

If you think THAT'S a mess, don't come near my kitchen when I'm making pizza dough or pasta!

Hear, hear, Poochie!

Cold, MacKenzie, just cold!

Excellent plan, MacKenzie. It reminded me that I didn't soak the potatoes before putting them in the SV bath, a step that I would normally do if doing them traditional style. Let's keep experimenting and sharing notes, as I know that between the two of us, we'll get it figured out! I love ghee, but have a local Indian market where I can buy it, so I haven't made any for a long time. Simple to do, but grabbing a jar off the shelf is soooo much easier! Once we get this figured out, I'll up my game and fry them in duck fat. I have a tub in the freezer that's been calling me! I think I'm down to my last duck leg confit, so time to do some more confit, too. I can get a 3# tub from my local butcher for $25. Can't beat that with a stick!

Yeah, but I couldn't resist the throwdown from bryan!

This reminds me, I need to contact Dennis about a gasket problem. I have the old single gasket design and have a leak. Need to fix that before the snow flies!

Thanks, Suzy! It had a kick to it for sure - yah mon!

Good to hear, Bosco! My book doesn't account for varying thickness in the cuts. Does it make that much of a difference in the cooking times? Just curious.

Well, I changed my dinner plans last night and did try this. I'm with you, MacKenzie, need a lot more practice and experimentation to catch up to Syz. I did 2 styles - wedges and frites. Potatoes in the SV @ 183F for 30 minutes. Then shocked them under running cold water in the sink (still in the bags). To bryan's point, I did dust the wedges in cornstarch and seasoning before frying in my deep fryer @ 360F. First batch cooked for 4 minutes, not crispy at all, despite having a light brown color. Second batch for 6 minutes, still not very crispy, and just a tad darker. Don't think that longer was going to significantly improve the results. Next time, I'll use my bigger fryer, which gets to 375F, and see if it improves the results. The classic cut frites were fried without coating, again @ 360F, for about 4 1/2 minutes. Decent, but I've done much better using traditional methods. Did another batch for 5 minutes. Again, only marginal improvement in crispiness. Still thinking the temp needs to be higher (370F - 375F). But, to Syz's point, the interior texture was spot on. So, just gotta keep playing with the second frying - temp and times, to see if I can replicate my classic double fried frites!

That WOULD have been a fattie, Poochie! But, alas, it was just a plastic cigar!

Dude, that was just sic!

Killing me with that roti chicken, Reefs! I'm the opposite - bought the motor during the last sale, but haven't pulled the trigger yet to order the basket from Dennis. Don't think I'll be able to hold out too much longer! Just about got the credit cards down to a manageable level again - early Christmas shopping spike!

Just Righteous! And, the doggies got some, too!! You are a fine human being!

Having been the recipient recently of challenges to the authenticity of my cooks, due to lack of photographic evidence, I can say that if you can't stand the heat, don't stand next to the KK without a camera!!

When you've experienced 2+ weeks of subzero temperatures in February, having a day at 20F is balmy!

Nice looking pie there, tinyfish!

Serious! I know that it tastes awesome, too!!

HI, Ken. Glad to see you posting again. Hopefully it means your life is calming down a bit. We call that "balmy" here in Iowa!

May give it a try on Monday. Plans for dinner tomorrow don't include fries.

Will be interested in the feedback from you on that book, Bosco. If you follow the guidelines, you shouldn't have too much to worry about food safety wise, as the minimum times for a given temperature are to ensure the food is safe. However, don't discount the upper end of the range, as it is generally about not overcooking the food - not in the traditional "doneness" way we're all accustomed to, but you begin to effect the texture in a negative way - the food will start to get "mushy."