Random Food Questions Thread

GQgeek · May 5, 2011

Originally Posted by Rambo

Any of you guys interested in a sous-vide machine, Costco is going to be carrying them in store in the near future. Its in the back of the current Costco magazine.

Note - I am not responsible if this information causes Matt to experience any sort of negative health effects.

In same vein SVS is running a pretty decent promotion right now where you get a vacuum sealer and a SVS demi (slightly smaller capacity and smaller footprint than the full-sized SVS) for $400. That's pretty damned good.

impolyt_one · May 5, 2011

Originally Posted by foodguy

first, i think matty would differ with you.
interesting call from my brother-in-law the other day, asking about pitting on his shuns. he's not a cook so i'm not sure why he wanted them, except that they were expensive. but apparently they're shot. so bad he's gong to give them to HIS mother-in-law.

isn't your brother-in-law's mother-in-law either your mom or your wife's mom

impolyt_one · May 5, 2011

Originally Posted by Rambo

Any of you guys interested in a sous-vide machine, Costco is going to be carrying them in store in the near future. Its in the back of the current Costco magazine.

Note - I am not responsible if this information causes Matt to experience any sort of negative health effects.

who will be the first to sous vide 20 oz steaks in 128 oz of RANCH DRESSING ?

Rambo · May 5, 2011

Originally Posted by impolyt_one

who will be the first to sous vide 20 oz of chopped onions in 128 oz of hot dog condiments ?
Fixed this for your target market

Douglas · May 5, 2011

Originally Posted by Douglas

How long do y'all keep cured meat products in the refrigerator?

I have a boneless jamon serrano that is cut into two big chunks, each individually sealed in a Ziploc - it's been there since Xmas. My impression is that it ought to still be good even though it seems to be forming a nasty white mold of sorts on the outside - Though obviously I'd cut off the "rind" til I got to nice red meat underneath. But my wife thinks I'm nuts and refuses to eat it.

Along the same lines, I also have a couple of thicker slices (maybe 3/16") pancetta that I bought a while back, maybe a month or six weeks ago, just hanging out. It looks fine, though maybe it's lost a touch of color - no moldiness or anything though. It's similarly been in a ziploc.

I've been under the impression that these things age forever anyways, the jamon in particular, so is there harm in using them in cooking even though they've been around for a while?

at the risk of being a douche, bump

edinatlanta · May 5, 2011

Originally Posted by Douglas

at the risk of being a douche, bump

FWIW--I've had cured meats that have been in the fridge for a while and been fine. And I've eaten it many many times.

itsstillmatt · May 5, 2011

I'm interested in the answer, but I don't have one myself.

mordecai · May 5, 2011

Originally Posted by Douglas

at the risk of being a douche, bump

Just cut the rancid part off and enjoy it? My guess is that your wife wouldn't eat it if you presented her with a book on the subject. It's hard to change a woman's mind.

foodguy · May 5, 2011

Originally Posted by impolyt_one

isn't your brother-in-law's mother-in-law either your mom or your wife's mom

perhaps in your culture.

He's my wife's brother and the mother-in-law is his wife's mother. so i don't really care what he gives her.

SField · May 5, 2011

Cut off the rind and eat it. It will probably taste delicious and worse comes to worse, you'll **** a little bit.

People are so ******* scared. This wasn't a problem for people before this cultural neurosis kicked in. You aren't going to die. Most likely it will be fine. If something is so off that it will kill you or make you very ill, you'll be able to smell it and taste it immediately. If it smells and tastes fine, eat the **** away. I've left cooked meat on the counter for 3 days, gone on a bender, come back and eaten it. No big deal.

Manton · May 5, 2011

Originally Posted by SField

Cut off the rind and eat it. It will probably taste delicious and worse comes to worse, you'll **** a little bit.

People are so ******* scared. This wasn't a problem for people. You aren't going to die. Most likely it will be fine. If something is so off that it will kill you or make you very ill, you'll be able to smell it and taste it immediately. If it smells and tastes fine, eat the **** away. I've left cooked meat on the counter for 3 days, gone on a bender, come back and eaten it. No big deal.

foodguy · May 5, 2011

Originally Posted by SField

I've left cooked meat on the counter for 3 days, gone on a bender, come back and eaten it. No big deal.
are you sure you're the best advertisement for this safety of this technique? in other words: was it the bender? or the spoilage?

Piobaire · May 5, 2011

Originally Posted by GQgeek

In same vein SVS is running a pretty decent promotion right now where you get a vacuum sealer and a SVS demi (slightly smaller capacity and smaller footprint than the full-sized SVS) for $400. That's pretty damned good.

Do not get the demi. You will regret it as IMO the Supreme could use a little bigger bay. If you get creative with the Supreme, you can get five, maybe six duck legs in it. I think three would be hard to fit into the demi and you might only get two in it.

Btw, still

with the Supreme.

Renton · May 5, 2011

Originally Posted by GQgeek

oh ****, check this out!

Chamber vac sealer for the home cook?
http://www.sousvidesupreme.com/produ...?ProductID=54&

Thoughts?

edit: ok this seems to be a rebadged vacmaster vp112.

Good video below:
http://kodiakhealth.com/catalog/prod...oducts_id/3969

I've been looking at that for a while. Looks like I need to finally buy a chamber vac.

itsstillmatt · May 5, 2011

Originally Posted by GQgeek

oh ****, check this out! Chamber vac sealer for the home cook? http://www.sousvidesupreme.com/produ...?ProductID=54& Thoughts? edit: ok this seems to be a rebadged vacmaster vp112. Good video below: http://kodiakhealth.com/catalog/prod...oducts_id/3969
That looks like a really good solution. I think the chambers are much better than the other kind. Night and day.

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