stony Posted June 11, 2016 Share Posted June 11, 2016 At this rate we might need a fresh cooking thread over in off the wall Yeah, this has been my favorite thread in some time. Link to comment Share on other sites More sharing options...
Augie Posted June 11, 2016 Share Posted June 11, 2016 At this rate we might need a fresh cooking thread over in off the wall And I'll need it! This is a whole new world, and there's a lot to learn. Looking forward to it. Link to comment Share on other sites More sharing options...
Kirby Jackson Posted June 11, 2016 Share Posted June 11, 2016 Yeah, this has been my favorite thread in some time. Agreed Link to comment Share on other sites More sharing options...
chris heff Posted June 11, 2016 Share Posted June 11, 2016 (edited) ive been using ziplock without issue - i held out because i didnt want to get a vacuum sealer too, but havent had issues. and have done some things (creme brule for instance) using small canning jars. Ok, I was GM of one of the most famous restaurants in the world and owned another one that I sold to Bobby Flay. What the hell are you guys talking about? Edited June 11, 2016 by chris heff Link to comment Share on other sites More sharing options...
Buffalo Barbarian Posted June 12, 2016 Share Posted June 12, 2016 Ok, I was GM of one of the most famous restaurants in the world and owned another one that I sold to Bobby Flay. What the hell are you guys talking about? http://www.sousvidesupreme.com/default.aspx So, where do you recommend for a good steak? Link to comment Share on other sites More sharing options...
eball Posted June 12, 2016 Share Posted June 12, 2016 Just ordered an Anova, and an Oliso vacuum sealer. I'm such a lemming. But I'm looking forward to some perfectly cooked meat and eggs. Link to comment Share on other sites More sharing options...
thebandit27 Posted June 12, 2016 Share Posted June 12, 2016 Just ordered an Anova, and an Oliso vacuum sealer. I'm such a lemming. But I'm looking forward to some perfectly cooked meat and eggs. You are NOT a lemming--I learned about sous vide from a 5-star chef who told me that anyone who loves great food is selling themselves short if they don't have one in their home. Link to comment Share on other sites More sharing options...
BarleyNY Posted June 12, 2016 Share Posted June 12, 2016 Just ordered an Anova, and an Oliso vacuum sealer. I'm such a lemming. But I'm looking forward to some perfectly cooked meat and eggs. Good on you, eball. Enjoy! And don't hesitate to ask questions in either a thread or PM. Link to comment Share on other sites More sharing options...
Augie Posted June 12, 2016 Share Posted June 12, 2016 Good on you, eball. Enjoy! And don't hesitate to ask questions in either a thread or PM. I'll go first: what do you recommend for a vacuum sealer? Link to comment Share on other sites More sharing options...
Augie Posted June 12, 2016 Share Posted June 12, 2016 I went with the Anova immersion style, as it seemed the most flexible. You said you'd do the complete deal, why? I thought the ability to do various sizes was appealing. (It was also cheaper!) Link to comment Share on other sites More sharing options...
chris heff Posted June 12, 2016 Share Posted June 12, 2016 http://www.sousvidesupreme.com/default.aspx So, where do you recommend for a good steak? I haven't lived in Buffalo in a long time and I'll admit to not being a big steakhouse fan, but I like Peter Luger's in Brooklyn. The aging is really important and hard to replicate in different locations. The steaks at the Peter Luger's in Great Neck are not as good. As to the sous vide, it's looks interesting. I think I saw something about some chef using this method for cooking something. Maybe I'll give it a try. Link to comment Share on other sites More sharing options...
Punching Bag Posted June 12, 2016 Share Posted June 12, 2016 How can you tell the difference between a Bills' message board and any other NFL team's message board? The fans aren't just fans. They're also grilling masters through years of tailgate trial and effort. Don't forget many make their own wine/beer/ale/cider etc as well. LancasterSteve used to make great ribs. Link to comment Share on other sites More sharing options...
machine gun kelly Posted June 12, 2016 Share Posted June 12, 2016 Funny thread. If you ever come to Tampa, Bern's is a must. The tour is fantastic of the wine cellar, the steaks are amazing, and the dessert room will make the wife very happy afterwards, as you travel up to the second floor for the dessert. It's pretty cool as part of the tour is through the kitchen. You see the fish in this huge tank if you choose seafood. You can pick put your own fish and they prepare to your fancy. Talk about fresh fish. It's where all of the Presidents who make visits go for dinner. Just bring your wallet as you can imagine is not economical. Link to comment Share on other sites More sharing options...
chris heff Posted June 12, 2016 Share Posted June 12, 2016 Was Scotch and Sirloin the place with the big round fireplace? Link to comment Share on other sites More sharing options...
Augie Posted June 12, 2016 Share Posted June 12, 2016 Funny thread. If you ever come to Tampa, Bern's is a must. The tour is fantastic of the wine cellar, the steaks are amazing, and the dessert room will make the wife very happy afterwards, as you travel up to the second floor for the dessert. It's pretty cool as part of the tour is through the kitchen. You see the fish in this huge tank if you choose seafood. You can pick put your own fish and they prepare to your fancy. Talk about fresh fish. It's where all of the Presidents who make visits go for dinner. Just bring your wallet as you can imagine is not economical. That's one of my big regrets: I lived in Sarasota for 18 years and never made it to Bern's. By all accounts it is worth the trip (and the cost). We just never made it happen..... Link to comment Share on other sites More sharing options...
yungmack Posted June 12, 2016 Share Posted June 12, 2016 I haven't lived in Buffalo in a long time and I'll admit to not being a big steakhouse fan, but I like Peter Luger's in Brooklyn. The aging is really important and hard to replicate in different locations. The steaks at the Peter Luger's in Great Neck are not as good. As to the sous vide, it's looks interesting. I think I saw something about some chef using this method for cooking something. Maybe I'll give it a try. Petr Luger's...mmm. Link to comment Share on other sites More sharing options...
NoSaint Posted June 12, 2016 Share Posted June 12, 2016 I went with the Anova immersion style, as it seemed the most flexible. You said you'd do the complete deal, why? I thought the ability to do various sizes was appealing. (It was also cheaper!) I think it's an excellent entry level - it's what I use too Link to comment Share on other sites More sharing options...
BarleyNY Posted June 12, 2016 Share Posted June 12, 2016 (edited) I went with the Anova immersion style, as it seemed the most flexible. You said you'd do the complete deal, why? I thought the ability to do various sizes was appealing. (It was also cheaper!)It's what I have too. I've been very happy with it. I would go with a whole unit system next time largely for convenience and because I already have the Anova for vessel flexibility. If prices were vastly different I'd just get another Anova. I'll go first: what do you recommend for a vacuum sealer?I don't have a good recommendation as I hate mine. I owned it prior to the Anova and didn't know what I needed. I'd Recommend getting one with a wet/liquids setting so it doesn't mash your more delicate foods. Mine just has one mode and it crushes delicate food so I have to use ziplocks for that stuff. Edited June 12, 2016 by BarleyNY Link to comment Share on other sites More sharing options...
3rdand12 Posted June 12, 2016 Share Posted June 12, 2016 At this rate we might need a fresh cooking thread over in off the wall Lets pace ourselves then. One of my favorite threads. Do the high end places use the sous method? There must be a trick besides due diligence to nail it night after night under the high speed life of the grill Chef. Put together a starter grill with my future son in law. Has a smoke box. He is a very good cook and he wanted to learn more about slow cooking. I feel a good summer coming up. What was the opening date for the Restaurant ? looking forward to some reports Link to comment Share on other sites More sharing options...
YoloinOhio Posted June 12, 2016 Share Posted June 12, 2016 Anyone been to a Jeff Ruby's? We are getting one here soon. Link to comment Share on other sites More sharing options...
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