Medellitin

Seamlessweb Foibles: Lucky For Whom?

2012-11-05T22:43:00.000-05:00

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Polyscience Sous Vide Professional Creative Series

2012-07-25T08:46:00.000-04:00

Polyscience is one of the most trusted sous vide brands in the professional kitchen, but they generally price themselves out of the range of the home market. When they released the Sous Vide Professional they managed to bring the price point down to 799.95$, which was still several hundred dollars away from the consumer appliance range. Today, Polyscience is consolidating the brand names of their circulators by renaming the 7306 aka the Sous Vide Thermal Circulator to the Sous Vide...

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Nomiku Update/Thoughts

2012-07-10T00:36:00.001-04:00

For those not paying attention, the Nomiku is a kickstartered approach to launching an immersion circulator company. The exciting news is that the Nomiku team has exceeded its $200,000 goal. And by exceeded, I mean, they blew the doors off. They still have over a week left and they have raised a total of $309,073. Most of the money raised has been through 829 people effectively pre-ordering the Nomiku at 299$. While I think the fact that geek new...

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Nomiku: Sous Vide Immersion Circulator

2012-06-19T21:49:00.000-04:00

I had been quietly stalking following Q and Abe from the first time I heard they were working with haxlr8r to prototype a new sous vide cooker. Yesterday, to much fanfare, they kickstarted Nomiku, an immersion circulator targeting home/amateur cooks. They are off to a fantastic start, having already raised 16% of their $200,000 goal. But less about their successes and more about the product and what I think it means. As we know, I am of the mindset that the...

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SousVide Supreme Chef

2012-05-21T20:42:00.002-04:00

Eades Appliance Technology LLC, the folks who brought you the SousVide Supreme and the SousVide Supreme Demi, just launched their third appliance: the SousVide Supreme Chef. Along with this commercial version of the original SousVide Supreme, they have launched a new website to go along with it. The price of the SVS Chef is 750$ USD, which I believe is telegraphing where they think they can win against other, more established players in the commercial sous vide market:...

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SideKIC: Sous Vide Review (Accuracy/Stability)

2012-02-23T21:42:00.001-05:00

Welcome to the third part of my ongoing review of the SideKIC. The first piece covered SideKIC esthetics, the second part covered SideKIC usage and now we are going to talk about the initial heat up times, the temperature accuracy and temperature stabilization (what happens when we introduce cold product to the water bath). Initial Heatup The first thing I wanted to understand was how long it would take for the SideKIC to bring a water bath up to temperature. I am less...

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Sous Vide Supreme On America's Test Kitchen

2012-02-22T20:03:00.002-05:00

America's Test Kitchen Video America's Test Kitchen talks sous vide and uses the Sous Vide Supreme as the basis of the conversation. I have a lot of opinions about sous vide, as a trend, as a technique and as a market. At the end of the day though, I am really just enthusiastic about it all. Which is why, whenever it gets any mainstream coverage, I approve. I do have a couple of issues with the video: They give SousVide Supreme all of the credit for the increased...

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SideKIC Immersion Circulator Review: Basic Usage

2012-02-21T01:03:00.001-05:00

I spent some more time testing the SideKIC over the weekend. I am really enjoying this sous vide cooker because of the sweet, sweet combination of its compact size, its ability to circulate water, and its overall aesthetic. While enjoying those factors, I think there is another element that should work really well with folks who want to cook sous vide. The oft-overlooked UI. The basic operations of the SideKIC are really simple. You configure the SideKIC using...

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Why Josh Ozersky Should Boycott Chik-fil-A.

2012-02-15T21:30:00.000-05:00

Been awhile since I wrote a food politics post, but Josh Ozersky got the juices flowing with his latest article "Why I Wont Be Boycotting Chik-Fil-A". In the article, Josh talks about something that probably won't surprise you. Chik-fil-A is one of the few companies that identifies as Christian and has a charitable arm that donates money to organizations that promote Christian values. In some number of cases, these organizations actively oppose same sex marriage. While...

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SideKIC Sous Vide Review: Initial Thoughts

2012-02-12T20:01:00.002-05:00

SideKIC Immersion Circulator Earlier this week, I received a SideKIC sous vide controller. This 170$ entry into the sous vide consumer market looks like it is going to offer a lot of value. The SideKIC is an immersion circulator. This means that there is a heating element that can be put into a bowl or pot and it will simultaneously heat and then circulate (pump) the water. Many people consider water circulation critical to maintaining temperature stability....

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Kyocera Knife FAQ Funny

2011-11-19T17:44:00.001-05:00

Kyocera makes ceramic knives. The advantages of ceramic knives are that they remain sharp for a lot longer than their metallic counterparts. They are also significantly lighter (which some people prefer, but I prefer heavier knives), and they are a little more delicate (meaning, you don't want to use them on product that could potentially damage the knife (meaning frozen foods, or anything with bones). I say all of this, only because I was recently reminded of this knife, and...

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Bataligate: Twempest In A Tweet Cup

2011-11-13T11:12:00.000-05:00

A quick disclaimer: I don't much care about the morality of sound judgement of comparing bankers/customers/anyone to Hitler or Stalin. A bunch of online outlets are linkbaiting the crap out of this Bataligate bullshit. It's lazy, layup blog-o-journalism, taking advantage of the current political climate along with riling up the primary readership of financial trades. Let's dissect Eater's coverage: Despite having apologized for comments comparing bankers to Stalin and...

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French Reuben Soup

2011-10-24T10:54:00.000-04:00

I don't really share recipes on this blog. It just isn't what I do. But, today is different. Just like the last time I posted a recipe. But this time, I blame a providence of Michaels. I read Michael Ruhlman's post on french onion soup, and Michael Nagrant tweeted about reuben soup. The trick with doing a dish like this is honoring the souls of these iconic dishes without being constricted by them. So... What is french onion soup? How...

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More Fish Confusion: Great Globe Article

2011-10-23T15:05:00.000-04:00

First of all, great article in the Boston Globe on the pervasive mislabeling of fish. My one criticism with the piece is the following sentence: The Globe found escolar being sold as white tuna, super-white tuna, or albacore at merchants such as FuGaKyu in Brookline, Kowloon in Saugus, H Mart supermarket in Burlington, and Oishii Sushi Bar in Chestnut Hill. While it is true that the FDA's Seafood List says that you can't sell escolar as white tuna, it is unfair to single out out...

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My 7 Links

2011-10-01T09:30:00.000-04:00

The noble frodnesor tagged me in to the link-baity "My Seven Links" internet cage meme. And while the speed of the internet is light-speed, the speed of a Pablo post is still all USPS baby. So while I am pretty sure this meme is dead, I am a sucker for the lay-up blog post. Of course, this took two hours to write. Why? Because I just reread a lot of my posts. Which I think is why this meme worked. It was really nice to stumble down memory lane, I...

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On The Value Of The $200 Fennel Braiser

2011-09-11T22:31:00.001-04:00

This is probably indicative of my state of mind, but I got super furious when I saw the following ad on epicurious: A $200 fennel braiser. Questions like: Who the fuck would spend 200$ just for the task of a fennel braiser? What unique qualities of fennel could be coaxed with a special braising device? Why would anyone think they could get away with this scam? Where did epicurious get the gall to sell such a ridiculous item? I had to research this further....

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Coffee tawk.

2011-09-05T13:36:00.000-04:00

Coffee has been top of mind lately. With the rising price of coffee in NYC (I think I pay $4 for a thimbleful of iced americano), being able to make an excellent cup of coffee at home is becoming a priority. I haven't made coffee at home without the guidance of Mr. Coffee himself, so this is going to be a learning process. To further complicate things, I really only like iced coffee. Oh sure, I'll tolerate the hot stuff when it is freezing out, but give me iced...

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NYPL: What's On The Menu?

2011-07-08T17:38:00.000-04:00

I think it is safe to say that my niche is turning out to be foodnerdery. Which is why I am ashamed that I missed the New York Public Library's initial announcement about the friggin' awesome What's On The Menu? project. What's on the Menu? is a crowdsourcing project chartered to take their incredible menu collection and transcribe it. Before you think that no one would contribute to this, allow me to say that you are a cynical jerkward, aaaaannnnd... as of July 8th, 2011,...

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The Sous Vide Vacuum Conundrum

2011-07-07T09:22:00.000-04:00

SVS Zip Pouch My posts on SousVide Supreme Chamber Vacuum and on the Combi Oven nicely lead up to the subject of the value of the vacuum, and its role in low temperature cooking. For most home cooks exploring low temperature cooking, there are two primary reasons why you use vacuum sealed bags: heat transfer and eliminating buoyancy. Even though sous vide literally means under vacuum, you don't need to vacuum seal to achieve most of the desired affects of low temperature cooking....

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"Loaded" "Risotto"

2011-07-04T18:02:00.001-04:00

When your dish has a word or phrase in quotes, you are probably being a heretic. This act can be forgivable when performed artfully. When the name of your dish has more quotes that words, you are being sacrilegious. Fortunately for me, I don't work in a kitchen, and like ten people read my blog. For those ten that do, I bring you a special treat. An actual recipe. Not just a recipe but a photo of some food I actually made. I usually veer away from...

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The Modernist Beat Volume 3

2011-04-19T19:11:00.000-04:00

I have been sitting on this one for a little while. Mostly trying to cover science-y/food convergence type things. If you have links to suggest for the next one, just pop a comment up in this bitch. Without further adieu: From the 'how do you get to be a test subject for this study' dept. Scientists have improved on the perfect hangover cure: The Bloody Mary. Where Math And Sausage Infinitely Converge. I give you... the Mandelbratwurst. Locannivorism In the...

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Espuma Matata (Culinary Foam Worries)

2011-04-13T23:27:00.000-04:00

I have been working on a list of modern cooking technique debates I hate witnessing and the "Do Foams Suck?" debate is filled with jackassery from both sides. I am a proponent of all culinary techniques regardless of trendiness. They just have to be well executed and service the dish. That being said, I think us pro-foamers do need to check ourselves when we attempt to engage the enemy. Say you are minding your own business when some foam hating douche walks up to you and...

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The Shark Fin Controversy (One Hot Mess)

2011-03-13T20:38:00.000-04:00

The blogs are all a-twitter about California's (and other states) recent push to ban the possession and sale of shark fin. This is legislation designed to protect sharks against a practice called shark finning. Shark finning is the process of harvesting the fin of the shark and discarding the still live shark back into the ocean, where it will either drown, starve or be consumed by other predators. You might think that killing all sharks is a good thing. Much like one...

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SousVide Supreme Chamber Vacuum Thoughts

2011-03-05T17:11:00.001-05:00

Earlier this week, SousVide Supreme announced their entrance into the chamber vacuum space. An OEM'd VacMaster VP112, this tabletop chamber vacuum sold out within hours of the announcement. Assuming that this isn't the result of EAT, LLC doing an incredibly small first run of chamber vac's, I am surprised that their customers would rush to buy an $800 chamber vacuum to assist with a $400 water bath. You'd think that people that had the budget for the chamber vac would have...

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The SousVide Supreme Chamber Vacuum (Vacmaster VP112)

2011-03-02T14:30:00.000-05:00

The folks at SousVide Supreme just introduced a chamber vacuum to their product lineup. Given the name of the chamber vac is the SousVide Supreme VacMaster® VP112 chamber vacuum sealer , it appears to be a SousVide Supreme branded version of the VacMaster VP112 (possibly the dumbest sentence I have written this month). The price point is $799 (Which is list price for the VP112), but a quick Google Search reveals prices as low as $650, for the non branded VP112. ps: Will...

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