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Quote: you can shove anything up to a 3 inch diameter into it
OH, the HUMANITY!
You've sparked off another Phil musing:Quote: V-8 powered cheese grater, crossed with a centrifuge
I'm getting a picture of liquid cheese ...
Could this be how they make Cheez Wiz?
... don't be silly, I don't think cheese has ever been in the same vicinity as Cheez Wiz during production.
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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That looks more like something that would be found in a research lab or some other place like that!
What do you get when you cross a joke with a rhetorical question?
---
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
---
Do questions with multiple question marks annoy you???
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In theory it's domestic cookery equipment.
In practice, I suspect it's designed for disposing of the bodies...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Talking with my wife about sous vide on the way home last night, she reminded me when we had the shops in Bristol and we had a ham cooker (for the deli). This cooker was about the size of a washing machine. It was basically a large thermostatically controlled water heater. It took 2 whole gammons. We would drop the gammons in a "casing", a sort of extra large roasting bag and put the cooker on overnight. In the morning we'd switch it off, allow to cool, then cart the hams off to the walk-in fridge to completely set. They'd stay there in the sealed casing until they were needed, when we'd remove the "jelly" and skin and take them out to the deli counter to be sliced on demand.
We used the same cooker to cook whole beef sirloins too. Delicious.
I'm sure the temperature control was not as fine as a sous vide, but the principle was the same. I don't think the temperature could be adjusted, but it was a heck of a time ago (early to mid 90s).
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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Quote: I don't have a sous vide, but I'm intrigued by the concept. They seem to be coming down in price?
If the comments of Giles Coren, restaurant critic of The Times, regarding sous vide have reached a wider audience - a spattering of rude words to the effect that sous vide is an abomination to God and man and should be assigned a very special place in Hell - then I imagine they are!
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Sounds like a food snob to me! 
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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Well of course, I'm a man of habit.
No, no, no, no.
However, at the weekends I eat a lot of garlic-stuffed olives, various cheese and biscuits and pasta salads. Which I definitely don't make myself.
During the week (after work) as a rule just rollmops and tea, although I had a London Pride last night. I used to be a beer snob until I realised some were just beers I like, not necessarily 'better'.
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1) Only 2 kinds of salt, coarse (for cooking) and fine grain. But I have 3-4 kinds of pepper.
2) I have a LARGE selection of wines and several kinds of beers, but for special occasions. And a large selection of liquors.
3) Truffle oil and Porcini oil, also some dried procini. Some recipes are rpetty good (as risotto with shrimps and porcini). Fresh are better but last obviously less.
4) Cheeses of any kind. Not only I'm a northern Italian, but especially fond of cheese as well. So Gorgonzola, Brie, Emmenthal, Grana Padano, Certosino and Mozzarelle are never missing from my fridge.
Geek code v 3.12
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- r++>+++ y+++*
Weapons extension: ma- k++ F+2 X
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I'm a mood snob.
French restaurant hide the cheese platter when I come, and still, nothing beats a good meatloaf.
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No, No, No, No so No
New version: WinHeist Version 2.1.0
There's a fine line between crazy and free spirited and it's usually a prescription.
I'm currently unsupervised, I know it freaks me out too but the possibilities are endless.
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I have no those things, but I do care a lot about what I'm eating...
I cook for myself (and family of course) and if I have guest for dinner I do the best I can to please them...
If to be snob is to show of with money - I'm not...But show of with what you can do - I'm!!!
Skipper: We'll fix it.
Alex: Fix it? How you gonna fix this?
Skipper: Grit, spit and a whole lotta duct tape.
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Let's see...no truffles in anything.
There is a block of Stilton in the fridge.
We have several salts, but nothing high end like a true snob would have: standard commercial/home measure-from-the-box-for-cooking iodized salt, shake-from-the-container sea salt, Kosher, coarser sea salt in a grinder, and the stuff I throw on the driveway & sidewalk when it's icy  .
...and there are two different bottles of bitters, but those are the staid old commercial brands: Peychaud's and Angostura. Been stocking those for decades. Great way to freshen up a bottle of carbonated water. Started that back when Perrier was all the rage.
The pots, pans, and knives are where the true snobbery starts in our house...
cat fud heer
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I didn't think I was a food snob to be honest - just enjoy tasty food!
We've currently got a selection of about 5 cheeses - bog-standard cheddar for the toasties, a couple of (intentionally!) blues, a goats cheese and some brie.
Salt - rock salt for daily use (in a grinder), sea salt for finishing and a cheap table salt that I use for brining onions for pickling.
Several flavoured oils - olive and rapeseed - but not truffle oil. We do our own garlic oil, rosemary oil (from the garden) and occasionally lemon oil.
Got the makings for several cocktails always on hand but you're more likely to get a choice of wines (some of them half-decent)
Don't forget the pepper ... black peppercorns in a grinder, white pepper out of a shaker and mixed peppercorns that I have to use the mortar & pestle for. Oh and whole nutmegs with their own little grater...
Ok ... I'm a food snob
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Yes, I'm from the North and possess olive oil.
#CulturalRelativismLOLZ
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Could be worse: "I'm from Scotland and possess lettuce". 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Yes, in the sense that I almost always like my cooking better than anyone else's or a restaurant. The exception are things that I don't do, like sushi. That said, I do have a large selection of herbs and spices.
Marc
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Sometimes I go in local restaurants to eat some typical local cuisine, because I'm not used to it - I still have to taste a lot of the local recipes. I often find some crazy clever ideas, like tomini with jam ("tomino" is a kind of typical goat cheese, a bit acid and with very little salt).
Also, I'm not used to cook some recipes and many of them are based upon repetition and trial/errors, often requiring training to be made right, so I try them at restaurants.
Geek code v 3.12
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- r++>+++ y+++*
Weapons extension: ma- k++ F+2 X
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den2k88 wrote: I often find some crazy clever ideas, like tomini with jam
Funny you mention that. We were at a really good Japanese restaurant yesterday for lunch, they had this interesting appetizer: goat cheese with plum sauce on garlic bread. A bit multicultural, but it was quite excellent.
Marc
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I have a fine selection of Kraft Cheese Singles. Does that count?
/ravi
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Ravi Bhavnani wrote: Does that count?
Absolutely! 
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What, no big ol' block of Veleeta? for shame, for shame!
"the debugger doesn't tell me anything because this code compiles just fine" - random QA comment
"Facebook is where you tell lies to your friends. Twitter is where you tell the truth to strangers." - chriselst
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"I was eating a block of cheese the size of a car battery, Jerry!!".
George Costanza
/ravi
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