What did you eat last night for dinner?

[Rambo]

What is that MarBear? Looks pretty damn tasty.

 

[Manton]

M, did you get those plates from the asset sale of a bankrupt 1970s airline?

 

[Manton]

Originally Posted by iammatt

My pork jowl which is suspiciously like a pork belly.

Is that sous vide?

 

[itsstillmatt]

Originally Posted by Manton

Is that sous vide?
It is.

 

[Manton]

Originally Posted by iammatt

It is.

I am so out of it. I need one of these machines.

Since you-know-who no longer eats what I cook, I think her objections can be safely ignored.

Should I get the one that looks like a toaster or the one that looks like chem lab equipment?

 

[kwilkinson]

I'll build you one for the $75 cost of materials. I'll even autograph it for free.

To Manton with love
xoxo

KCWILKINSON

 

[Manton]

How can you do it that cheaply?

 

[itsstillmatt]

Originally Posted by Manton

I am so out of it. I need one of these machines.

Since you-know-who no longer eats what I cook, I think her objections can be safely ignored.

Should I get the one that looks like a toaster or the one that looks like chem lab equipment?
I'd go with the Wilkinson model. Otherwise, the toaster is easier, but if you want to cook for a big dinner party, say 8 people, you need the lab equipment.

 

[kwilkinson]

Originally Posted by Manton

How can you do it that cheaply?

Make Magazine made a guide for it. It's awesome. Most of the other guides I saw were basically adding a PID control to a slowcooker, and I didn't like that. This one is a full on sous-vide. Circulator, accurate temps, etc. I mean I think it'd be silly to have me make one for you, but if you follow this guide it's super easy. And I say that as the least mechanically-inclined person that I know.

 

[Manton]

Originally Posted by iammatt

I'd go with the Wilkinson model.

If this is for real, hell, I just might.

 

[SField]

Originally Posted by Manton

M, did you get those plates from the asset sale of a bankrupt 1970s airline?

OOOO my little manton is doing a me!!!!

 

[SField]

Originally Posted by Manton

Should I get the one that looks like a toaster or the one that looks like chem lab equipment?

Get the Prolab... knowing you it will just work better.

 

[Manton]

Originally Posted by SField

OOOO my little manton is doing a me!!!!

I should remind my California brother that I

him and it's all in fun.

 

[Piobaire]

I will second the thought that the SVS has capacity limits. I think you could get about six pouches, one leg each, for duck leg confit as an example. There's no doubt Matt's industrial hot tub fits more so really you'll have to decide the space vs. capacity thing for yourself. I will also say the SVS has a fitted top and that is very nice.

Had a tasting menu last night. It had some nice courses, it had some meh courses. Our guest picked the wines and they were very good, a Gruhner-Veltliner and a 93 Barolo. Both wines were very good.

Edit: Oh, wanted to mention what I thought was the best course. It was not their torchon but rather a taco of sweetbreads. Very good and would go out of my way to have a full portion.

 

[mordecai]

Originally Posted by Manton

M, did you get those plates from the asset sale of a bankrupt 1970s airline?
My lady grew up in her grandmother's restaurant. Our whole set came from it and holds sentimental value for her that no tasteful earthenware can replace. I wish we had nicer dinner plates, but :shrug:

Originally Posted by SField

OOOO my little manton is doing a me!!!!

Originally Posted by Manton

I should remind my California brother that I

him and it's all in fun.
I only get offended in CE