I’m not seeing a huge benefit of *making* mashed potatoes sous vide, given that you’re going to want to gelatinize and rice them prior to adding butter/milk. Boiling water works fine for the cooking step, and actually seems easier than fussing with a bath.

I still want chili, darn it. As the weather cools and the days shorten, all I have to look forward to every night is a nice, hot bowl of chili. If we can make the preparation of that even easier, then I am all for it.

We have the same one. Great great thing. Extremely reliable.

I’m hanging with Offal all week! Cooked a 4+lb tongue and we’re gonna be inseparable. Carnita Jiménez is also staying with us. Ah, the fun...

Be careful going to the Whole Foods

Everything but.

Tongue. Do it.

You must have made that mistake a brazilian times

For sure, beef tongue.

TONGUE.

Time for the beef tongue!

I really hope so, Faz. I really do.

tongue would be awesome but right after calamari it will turn away the squeamish

Take the skin off! You can do it by hand if you’re using canned. If you're using dried, you can boil the beans with baking soda to exfoliate the skin off once they’re cooked.

The best thing I ever did to keep my produce fresher longer was to buy a reusable air conditioner filter and trim it to fit the bottom of the crisper tray. It keeps the food elevated and allows airflow underneath it.

Then maybe you guys should stop advertising them every few days.