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If you've been playing with the limoncello thread you might be interested in trying this recipe with some of your home brew limoncellor or "othercello". My SIL made this for us awhile back, I forget the occaision. Great reviews and I made sure the leftovers went into my freezer after the event...

Finished 'cello has been sitting in the cool spot for several weeks now. Will probably give some of the dessert a try this week or next. Once I dig out the recipe I'll notify here but post it in the recipe section.

Made this again yesterday - Thanks Kevin for a great recipe. I made some minor changes this time around. Left out the green bell and doubled the red. Added a little more celery as I like that more than green bell for flavor. The wine soak is key. Half absorbed overnight this time so used...

Back at this recipe again with a 6lb bone in loin end roast. Can't wait, know it will be great. It's been in the the brine now for a few hours. Thinking of a twist this time and hoping someone familiar with Sous Vide cooking will see and chime in. The plan is to cook the roast sous vide to 139...

Nice work Jim

So Mr. Jim - you took the skin off then for the smoke? I did on my first. Funny I thought you had done the bacon thing before. Can't wait to do another Need to pick up some more belly.

Definitely give one a try. I don't compete but I do like the "bite through" idea. When I made this style thighs (prep) the first time I was in the process of picking one of my knives that I thought would work best to do the scraping. The bowl scraping happened to be lying on the counter. It made...

When I experimented with scraping the skin I had really good success with a flat, flexible plastic scraper (4 inches wide or so) designed for bowl scraping. It frankly made it surprisingly easy...

Nice work!

Yeah I think the max of 21L will work fine. Received the unit yesterday along with the Poly Cambro food containers. Tested it out just heating water. The food containers are sized really nice. Based on that size it should work nicely. And right - can do two batches. Seems to be solid unit. I...

Hi Geir - hmm that could work. I figure a separate home built for larger tanks would be the way to go. I'll be awhile though playing with 20L capacity for awhile though I suppose. That will give me time to think about what to do about larger size/capacity should I need it. Not sure how much SV...

Thanks Martin

I like that it's single compact unit. If I need to work with more than 20L I can do a build of one of the systems folks have shared on other boards.

Anyone here get to play with any of the two lower end Polyscience immersion heaters for Sous Vide? Creative Series or Chef Series - Wondering how they hold up. Thinking of giving a Creative model a go. http://www.cuisinetechnology.com/

Don't know how the prices compare but this place includes shipping on everything (no minimum order). I've ordered just 1lb of pink salt (curing salt) even and got it the next day. Although they are in NYC so not that far from me...

How would you make the conversion from TQ to pink salt? I guess I can just look up a recipe, but figured I'd ask anyway. Like the simplicity here. I made my first batch of maple cure a month or so ago. About 3lbs. I used just kosher salt with that one. Dang it went fast! Everybody loved it. And...

Hey, those handles are nice. I think the new ones are wood now.

That's a realy nice reference. Back to the margarine - pretty sure that's typical probably because of concerns about butter browning or burning. Clarified butter will take temps to 400 degrees. I use clarified butter (ghee) for deep frying paneer when making various Indian paneer recipes. I...

Yeah, I think it's typical to use margarine for some reasion - that's what I've seen from comp posters on the topic over the years. Always wondered why.

I would try boneless, might be able to hit the uniformity better. Although I don't compete (or wish to) so don't know if boneless breaks any rules. Ok so now I remember margarine in the pan is a typical competition thing with these. If it were me I would use clarified butter. Not a huge fan of...