yup
After months without the oven because it was broken, the stove is now out of commission because recently the burners flared up and hissed, so until the repairman comes to have a look, gas is shut off. I had been looking into portable burners before this happened, and now I’ve acquired one that will hopefully arrive in no more than a week’s time.
I grilled chicken and sweet potatoes yesterday while today I decided to play with sous vide potato salad.
I discarded any recipes below 194° because I can’t imagine they’d produce anything satisfactory.
Most recipes bag and cook as is, but I think those people must enjoy overly firm potatoes far more than I do. Chef Steps has the right idea with potatoes cooked at 203° and some water added to the bag. I eventually went ahead and added water to get potatoes I was satisfied with and lunch is potato salad with leftover barbecue chicken.
Just thought I’d share in case anyone ever wants to play around with sous vide potatoes.
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Thanks, good to know! Let’s hope the electricity stays on!
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Did you order ‘extra basil’?
Someone in one of my cooking groups was waxing poetic about baby kale sautéed in OO with garlic, so I thought “hey that would be a nice change from the baby spinach I usually make with my fried egg.” Eggs & kale were seasoned with aleppo pepper and Tony Chacheres.
Eh. I love kale when it’s had TPS cooked out of it, bc it stands up much better to long braises than spinach, but for a quick sauté I much prefer spinach. #cuerainbow
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Agreed, Kale, Collards, Turnip, Mustard and Kohlrabi Greens are better when long cooked (with Smoked Pork especially 
).
Spinach, Chard, Lamb Quarters, Amaranth and Nettles good for a quick sauté.
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I like a raw shredded kale salad. And I love raw mustard greens!
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OK. I still don’t.
I’ll take a properly SPA treated kale salad over chewy, unpleasant sautéed kale.
Most definitely. It’s kind of like the squid rule: 30 seconds or 30 minutes.
If kale only requires a 30 second massage I might make my own kale salad from now on.
That’s really all I give it. Shred, oil, squish, serve.
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We went for our team Christmas luncheon yesterday so we went for lunch at Sansotei Ramen (the Ottawa location). We ordered two types of wings to start - zangi at the request of a coworker and slow cooked wings which are my favourite. I ordered the tomato ramen but the broth was a little on the sweet side for me. Pictured is my ramen and one of each wimg.
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“Creamy McChicken sauce?” 
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Be still my heart.
Yeah I actually prefer kale raw in salads over cooked. I love cooked greens, but kale I just don’t care much for.
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