“ I think I would give all my cookware, knives and junk to see them graduate together.”
I stand with you.
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There’s a Shun Bob Kramer knife? I am aware of the Zwilling.
Yeah. Early on. Bob Kramer actually partnered with Shun first. It was only later Bob stopped working with Shun and started working with Zwilling.
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My first attempt at a sous vide steak was lamentable. I’m too accustomed to cooking in a pan and finishing in the oven. Or just simply cooking in a pan, cast iron on high or tinned copper on medium.
Nevertheless I did pre order the next generation searz all to see what the hype is all about.
I went to UCB too, entered out of high school in 1994.
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That’s a pretty knife!
No, I used my Instant pot. Yeah, I’d rather do it on the stove top all afternoon, but I just don’t have the time during the week. I use my IP regularly for soups, stews, and braised. It’s also the bomb for beans. I used my stove top PC before I bought the IP. The rest of the world uses pressure cookers all the time…for good reason.
Tried SV. Yuck.
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I sous vide pork shoulder then finish on the Egg using a rotisserie for the bark. Simple never fail pulled pork.
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What I like about SV is that the meat can go directly from the freezer into the pot. I start it when I give the dog his daily snack (5PM), and after 2.5 hours it’s ready. I haven’t had a problem giving it a reasonable crust on a super-hot cast-iron pan afterwards.
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It sounds like many are disappointed with with SV for beef, but are folks also disappointed with SV for things like seafood, vegetables, a dozen boiled eggs, custards, yougurt, tempering chocolate, etc? During holidays I used it to rheat slices of a baked ham.
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Reheating of frozen leftovers or pre-prepared meals is a good use. Hard- or soft-boiled eggs? Not so much.
The only SV prep I prefer over non- is carrots, probablty because of the scant added moisture involved.
I agree about the reheat part & the frozen prepared meals part (even better if your frozen prepared food is a sous-video product. They’ve don’t the vacuum pouch for you). I haven’t tried the carrots - I can do that in a stock pot - o need to dump the kibble out of the cambro.
Bob Kramer and Ken Onion were the creative inspiration for the Shun concept that Kai Japan allowed them to develop as a fusion of American and Japanese cultural ideas.
Bob already had developed his own models, had his own shop, and had a relationship with Sur La Table. Some knife concepts that were clearly his were produced in larger quantity by Shun for the first time. Others were given Shun brand names.
See:
Ken Onion had his reputation in folding knives, and developed a much more radical line: the Kaji.
The redesigned Kaji, when Ken Onion left, is the one I own.
I agree that sous vide beef is generally disappointing (with a couple of exceptions). I use mine for duck confit, which it does brilliantly (and requires much less fat than the traditional method), pork belly, poached chicken/turkey breast, and thick things that I want to stay rare/medium rare, such as a flank steak or pork tenderloin roulade, or a rolled/tied leg of lamb, etc. I don’t use it daily (or even monthly), but enough that I wouldn’t consider getting rid of it. The slow cooker, on the other hand…
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That looks tasty. I tried sous vide for lobster and failed. 
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Every summer I buy a whole 12-lb salmon and freeze its steaks. While tasty, it loses texture in the freezer. But I’ve discovered that with SV, the texture comes very close to fresh. 116F for just 45 minutes, a very brief saute in a nonstick after seasoning it.
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Ray, are you now on a first-name basis with Bob Kramer?
BTW, there’s nothing in the old New Yorker article that you cite and link to about cultural fusion.
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" For my ally is the Fusion, and a powerful ally it is. Life creates it, makes it grow. Its energy surrounds us and binds us. Luminous beings are we, not this crude matter. You must feel the Fusion around you; here, between you, me, the tree, the rock, everywhere, yes. Even between the land and the ship."
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I am so with you. My Corningware casseroles are dear to me. Real corningware is sans pareil.
I love SV for yogurt. Pretty much the only thing I use it for anymore. Scald the milk on the stove top, cool, mix in the culture and into quart mason jars. Fill the water line to above the yogurt mixture and cook away. I like 112.5F for 22 hours. I make 3 or 4 quarts at a time cause we eat a lot of yogurt around here
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