Tell us what you have cooked lately (that's interesting)

The Glorious Penbladian Socialist-Authoritarian Utopia needs a bigger fridge :(

But seriously, when the last one finally gave out, the homeowners bought a new one that was like 20% smaller and everything is fucking terrible.

Or this need to present sauce, like giant droplets of sauce, as a visual selling feature… not a lot of cheese there, not from what i experienced.

Your display makes me want to try these again:

They cooked them at street fairs, and I cooked it in a restaurant… can’t imagine the batter being that hard.

I can believe it. Of course without a group of Irish around, I’m pretty sure most places in the USA just use beef and call it Shepard’s.

Ya, generally. The way I learned about the difference was an irish pub which actually served both.

Oh that would be fun. Never had a choice before. I feel like the one place I ran into the “real” thing in a larger city felt the need to warn people it was lamb. I don’t really eat lamb, but I tried goat for the first time a few months ago in an Indian Restaurant.

Lamb is better :) Unless it’s actually mutton.

Yeah, mutton takes some getting used to, as it has a much stronger smell/flavor, and lots of folks don’t like it.

The clue’s in the name. Shepherds don’t herd cows.

Yeah, okonomiyaki is delicious and it’s everywhere in Japan from what I understand. Super common.

It’s not crazy, my buds and I made some in a regular home kitchen for an anime-watching day not too far back.

Just wanted to give props to the sous vide sensation. The local Meijer here had chuck steak for $3.99/lb so I decided to sous vide some chuck. This is the real value of a sous vide. I turned a chuck steak into a cut every bit as tender and tasty as a top grade rib steak or filet. It came out a perfect rare/medium and pan seared perfectly. I have to admit, the results were far better than I expected. I will try a high quality cut someday just for comparison. Anyway, I know I could serve this steak to pretty much anyone and they would never believe it was chuck. I am totally sold on sous vide.

Oh and if you want the best broasted style potatoes, sous vide a couple of russets ( cut into roughly 1" cubes, do not skin ) with some butter in a vac bag at 190 F for an hour. Then deep fry them until a dark golden brown at high temp (400f or so). They come out really crispy on the outside and almost creamy on the inside. I love my Joule!

Pictures, dude. Pictures.

Indeed. :)

Hell yeah, great tips. I’ll be trying both!

Just got an email blast from Anova on a new product:
The Precision Cooker Nano

Currently at $89 intro price. That’s a nice price point if anyone else here is still on the fence over sous vide.

https://anovaculinary.com/nano/

I saw that over the weekend. Its lower wattage so it may have trouble keeping up with larger quantities of water but as long as you are not cooking 5 lbs of ribs at once, its probably a great unit. The regular Anova is on a father’s day sale on Amazon for $109 right now so I would probably pay the extra $20 for it but if you want to try sous vide for under $100, the nano is a great option.

if youre interested in the $109 version it can be found here: https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_2?ie=UTF8&qid=1497275762&sr=8-2&keywords=anova+culinary+bluetooth+sous+vide+precision+cooker+800+watts+black

One thing about all these different version so of the immersion cookers is that they’re kind of bullshit.

I mean, really… they used to be super expensive, and then got more reasonable because the price of the sensors and heating elements came down. That’s cool!

But then they started just adding a bunch of bullshit to them which I find totally unnecessary. WiFi and bluetooth connectivity are pointless… you’re never going to want to turn the temperature off when you aren’t there. You’re never going to want to turn it ON when you aren’t there. That’s kind of the whole freaking point of it.

They’re just over-engineering it at this point to try and compete in a crowded market, without just driving the price down.

Damn, the Nano doesn’t ship until October. That’s at least 4 months of delicious ribs and steaks you’d be missing out on. After buying my dad the “Classic” for his birthday I think I need one of my own. Good looking out on the sale!

Someone give me a good reason not to buy this (the $90 Nano) for myself today.

To head off the immediate answer I can imagine you guys giving, I almost exclusively cook for two. While being able to sous vide out a batch of beautiful steaks for a ton of friends is intriguing, it’s also a scenario that’s unlikely to ever happen. Especially when the majority of the meats this is most useful for (steak, lamb, ribs) are things my gf won’t even touch, realistically, 70% of the time, I’m gonna be cooking for one with this sucker.

Sounds like you convinced yourself. To buy it. :)

Yes, I have. I am now begging you guys to save me $90 by telling me it’s a terrible product and probably causes dick cancer or something.

You can get the Bluetooth version for the same price through Amazon Warehouse Deals (new, damaged box) and have it this week as opposed to in October?