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Well, thanks. Now I'll be hungry all afternoon.

Actually I think Ragpicker would be the one to try something like this. Especially the tartare version.

I had about seven different cheeses in my fridge, but of course none of them were American

I hope they all have Green Cards (or, for cheese, Blue Cards).

ohio jones wrote:Actually I think Ragpicker would be the one to try something like this. Especially the tartare version.

For Ragpicker, might I also suggest:

• Mike Rags: Beef Brisket Sous Vide with 48 Hour Cooking Time
• Citizen Sous Vide: Pulled Pork

And I have no idea what I'm talking about here. I have never done sous vide. I have never eaten anything done with sous vide. I don't have a sous vide maker. If I tried, it would probably get me in hot water.

ohio jones wrote:

I had about seven different cheeses in my fridge, but of course none of them were American

I hope they all have Green Cards (or, for cheese, Blue Cards).

Are you bringing up the topic of refu-cheese?

Did you see that Donald Trump wants to ban pre-shredded cheese? He wants to Make America Grate Again.

Bootstrap wrote:And I have no idea what I'm talking about here.

Me neither. My introduction to sous-vide is via rail; Amtrak uses it in their dining cars for some things. All of which have been perfectly fine in my experience, though not particularly memorable.

ohio jones wrote:

Bootstrap wrote:And I have no idea what I'm talking about here.

Me neither. My introduction to sous-vide is via rail; Amtrak uses it in their dining cars for some things. All of which have been perfectly fine in my experience, though not particularly memorable.

It would make sense, as you could produce a consistent product that way. Unfortunately, in cooking, consistent is seldom memorable.

J.M.

Judas Maccabeus wrote: It would make sense, as you could produce a consistent product that way. Unfortunately, in cooking, consistent is seldom memorable.

J.M.

True! Everyone still talks about my disastrous fried turkey attempt of 17 years ago.

MaxPC wrote:

Judas Maccabeus wrote: It would make sense, as you could produce a consistent product that way. Unfortunately, in cooking, consistent is seldom memorable.

J.M.

True! Everyone still talks about my disastrous fried turkey attempt of 17 years ago.

Did you start a fire? William Shatner did, and lived to youtube about it.

J.M.

Don't know William Shatner but I did leave it in the oil too long. Dried up leather is more tender than what emerged from that mess. Not even the dogs would eat it. We decided to just bury the sad specimen and the children gave an elaborate funeral eulogy: "Here lies the turkey of great anticipation..."

As Augustine of Hippo once said:
"This is the very perfection of a man, to find out his own imperfections."

MaxPC wrote:Don't know William Shatner but I did leave it in the oil too long. Dried up leather is more tender than what emerged from that mess. Not even the dogs would eat it. We decided to just bury the sad specimen and the children gave an elaborate funeral eulogy: "Here lies the turkey of great anticipation..."

As Augustine of Hippo once said:
"This is the very perfection of a man, to find out his own imperfections."

Captain Kirk on star trek.

J.M.