Sous Vide Chicken Cacciatore/Chausseur and the Saga of the Enterprising Woodsman
Back when people still had tails In my 20’s there was a fairly popular dish called Chicken...
Back when people still had tails In my 20’s there was a fairly popular dish called Chicken...
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
A scallopini is not a cute little mollusk I get asked a lot of questions in SVR–Sous Vide...
We all the know the story Buffalo, NY, the Anchor bar, and now there are entire chains of...
Pork, Uncategorized | 0
In the name of all that is aioli… Members of our quasi-iconic Facebook Group are all too...
This article explains how to use a self sealing plastic bag for sous vide processing. Channel and...
“Scoot over, Oscar,” or, “THAT’S NO BALONEY” Bologna is a city in...
Biscuits: Flour, 2 cups. Butter or shortening, 3 oz. Salt, 1 teaspoon. Baking POWDER, 1...
No, not the Cure, the Band… We’re not going to perform a full treatment of meat curing in...
Vegetables | 0
What a way to go… Jackson Pollock was a controversial contemporary artist of the 20th...
Pastramiwho? Pastramiwha? Most of us know what pastrami is, at least sort of. It sounds Italian,...
Different than the corn that Jimmy cracked Without corned beef, there would be no Reuben sandwich,...