Oh I appreciate the thought, but you guys really shouldn't have waited for me.
Crikey, I think the Julia/Julliette idea sounds like great fun!
In my household, hubby works out of the house and I'm away at work five to six days a week. So he does the majority of the cooking. Which is good since he really enjoys it and has a real talent in the kitchen. I cook occassionaly to give him a break once in awhile, but I'm a pretty basic cook. Not bad, just nothing fancy and more old school. Too be honest, I have so little down time that the last thing I want to do is spend all night in the kitchen. Hubby on the other hand is very creative and loves to experiment and try new things. I know I'm lucky and try not to take him for granted. I enjoy watching thedifferent food shows late at night, maybe one of these days I'll have more time to try out my creative side. I think I could really enjoy the process if I wasn't always so pressed for time.
Well!! I was really surprised that Frances B went home last night. I thought it was kind of a shame since I think he has more talent than a few of the others that are still there. His(and Christians)dish really was uninspired though and showed no creativity whatsoever. I could see why they were put up. I thought for sure that it was going to be Cutter going home though. I think even he was surprised! lol He had a look on his face that was a little dumbfounded, like he couldn't believe it wasn't him headed out the door.
Courtneys smug little smile was more than a little irritating. Although I grudgingly admit she has skills, she thinks too highly of herself. It makes it really hard to like her.
I did like how Ahran and Leslie worked so well together and came to an understanding. I thought that was cool. Ahran is kind of a little brat, but she's a really good cook and I think she's just young and immature. It was kind of nice to see that she was able to put aside her differences with Leslie and move on from it.
lol,yes,a boil-in-bag here would be the same thing as a rip and dump.
sous-vide is great for things like poaching chicken or fish,and maintaining all the juices and aroma while keeping it tender and white.
also it's really great for things that many people steam,like asparagus or broccoli. it maintains the color,cooks it through,but still leaves a crispness to the texture. it's also excellent for scrambled eggs to go on a buffet,they can stay in the cooker for hours and remain soft without going "green",or getting tough.
and rice,especially long grain,or delicate pastas like angelhair,or couscous,sous-vide cooking ROCKS for those!
here's a pic of a classic boil in bag,banquet chipped beef and gravy-
