Loquitur Posted February 10, 2014 Report Posted February 10, 2014 Tony: Your cooks sound sooo exciting - I'm just about ready to make my own purchase!! Do you think we could start a Sous Vide topic to talk about this stuff and show the pictures with the understanding that there isn't a better place to sear your SV prepared food than a KK - even if we don't avail ourselves of our KK's for searing due to extraneous conditions? Our winter here in NY's Hudson Valley is also brutal and I'm a total wimp when it comes to snow and ice and darkness - which is the normal winter condition of my patio, even without the extreme conditions this year. I've only used my KK once since Thanksgiving on a rare day where it reached 40 deg to cook a couple of rib eye steaks.
tony b Posted February 11, 2014 Report Posted February 11, 2014 I'd be up for it. I guess it's up to Dennis if he wants to create a new topic in the forum just for this?
