To fuck or to cook?

[Fugee]

This one from Bon Appetit has some spices. Not sure about the tea flavor.

[Fugee]

Given that I think of rugelach as a typically Jewish treat, this seems a bit blasphemous. And not as tasty as the raspberry version in the same blog post. But I'm posting it for anyone who wants more bacon sweets:

Naughty or nice rugelach.

[Sidd Finch]

Mrs. Finch got this book for me for XMas -- less of a cookbook, more of a "holy shit, people do this?" sort of experience.

Has anyone ever cooked anything sous vide? Is it worth it?

[Fugee]

Originally Posted by Sidd Finch

Mrs. Finch got this book for me for XMas -- less of a cookbook, more of a "holy shit, people do this?" sort of experience.

Has anyone ever cooked anything sous vide? Is it worth it?

I've heard it is possible to do without buying the special machine, but haven't tried it.

ETA: I'd have thought Sidd would have been one to have already tried sous vide. Other likely candidates are Wonk and Muggs.

[taxwonk]

Originally Posted by Sidd Finch

Mrs. Finch got this book for me for XMas -- less of a cookbook, more of a "holy shit, people do this?" sort of experience.

Has anyone ever cooked anything sous vide? Is it worth it?

If you like your meat grey and tasteless, then go for it.

In the time before Food Network, Ron Popeil used to market a vacuum sealer for food, the "Seal-a-Meal." It, too, produced little packets that could be heated in simmering water.

Think of that next time someone tells you they are big fans of sous vide.

[Hank Chinaski]

Originally Posted by taxwonk

If you like your meat grey and tasteless, then go for it.

In the time before Food Network, Ron Popeil used to market a vacuum sealer for food, the "Seal-a-Meal." It, too, produced little packets that could be heated in simmering water.

Think of that next time someone tells you they are big fans of sous vide.

Ron popeil markets the world's biggest selling pasta maker, so we shouldn't make pasta at home? I'd give you my mom's phone number so you can tell her, but I know you'd claim to already have it.

[taxwonk]

Originally Posted by Hank Chinaski

Ron popeil markets the world's biggest selling pasta maker, so we shouldn't make pasta at home? I'd give you my mom's phone number so you can tell her, but I know you'd claim to already have it.

My point was more of a commentary on the faddishness of foodies than the quality of Popeil's products. I spent many a happy hour in my youth with my pocket fisherman.

[Fugee]

Originally Posted by taxwonk

If you like your meat grey and tasteless, then go for it.

In the time before Food Network, Ron Popeil used to market a vacuum sealer for food, the "Seal-a-Meal." It, too, produced little packets that could be heated in simmering water.

Think of that next time someone tells you they are big fans of sous vide.

So much for my guess that Wonk would be a sous vide fan.

If I understand the concept correctly, you don't heat the meat until it is gray and tasteless. You heat it until it is tender but still red or pink on the inside and then you grill/broil it so you get the nice seared outside.

I have never tasted meat that has been prepared that way but it must work, at least with the commercial machines, because there are chefs doing it to great acclaim.

[Sidd Finch]

Originally Posted by Fugee

So much for my guess that Wonk would be a sous vide fan.

If I understand the concept correctly, you don't heat the meat until it is gray and tasteless. You heat it until it is tender but still red or pink on the inside and then you grill/broil it so you get the nice seared outside.

I have never tasted meat that has been prepared that way but it must work, at least with the commercial machines, because there are chefs doing it to great acclaim.

Well, that's the thing -- it is good when done by chefs. I've had sous vide food a numbe of times, including one truly memorable dish. It's not gray and tasteless when done right. The question is, does it translate to home cooking?

(BTW, no offense, but Wonk was a terrible guess for this. He's more of an old school chef. Try his brisket, it rocks.)

[taxwonk]

Originally Posted by Fugee

If I understand the concept correctly, you don't heat the meat until it is gray and tasteless. You heat it until it is tender but still red or pink on the inside and then you grill/broil it so you get the nice seared outside.

I have never tasted meat that has been prepared that way but it must work, at least with the commercial machines, because there are chefs doing it to great acclaim.

Oh, it's delightful. I can't think of a better way to waste $2500 on equipment that is going to get me the same texture and effect that braising does.

[Fugee]

Can anyone give me a good reason not to sign up for a crop share of $38 for 1 pound of morels?**

And if you can't, do you have any great recipes involving morels?

**Sadly, the Fugee Family Farm, though it has a bunch of woodland area in the back pasture, appears to have no trees that support the growth of morel mushrooms. Sad.

[Flinty_McFlint]

Originally Posted by Fugee

Can anyone give me a good reason not to sign up for a crop share of $38 for 1 pound of morels?**

And if you can't, do you have any great recipes involving morels?

**Sadly, the Fugee Family Farm, though it has a bunch of woodland area in the back pasture, appears to have no trees that support the growth of morel mushrooms. Sad.

Uh, $38.

[Fugee]

Originally Posted by Flinty_McFlint

Uh, $38.

Have you ever had morel mushrooms?

[Flinty_McFlint]

Originally Posted by Fugee

Have you ever had morel mushrooms?

No. I eat fast food all day.

[Sidd Finch]

Originally Posted by Fugee

Have you ever had morel mushrooms?

a pound is a whole lot.