crimfan's blog

Yesterday I experimented with sous vide using only ordinary kitchen tools. In this case I used: Electric water boiler Large pot 3 ceramic salad plates (heat sinks and weights) Thermometer Stove I started with some prepackaged Korean style chuck steak, which came sealed in a heavy plastic. This was cut into stew sized pieces and had been marinaded in sesame oil, soy sauce, ginger, and some rice vinegar (usual stuff).

Don't store other cheese with bleu cheese.

So I was trolling through the opinion page of the WaPo while drinking my coffee and I stumbled on this:

http://www.washingtonpost.com/wp-dyn/content/article/2010/08/13/AR201008...

It's a Travel Channel show. I don't have cable so I have only seen some episodes on Netflix streaming. This show is amazing. The host, Andrew Zimmern, is enthusiastic and likes to go where the people live. He's not at all afraid of going nearly anywhere and has had shows in safe locales like Paris but also in Uganda, where he went fishing for lungfish in a swamp by sticking his hand in a ditch of water. My favorite was the trip to Sicily, where he goes to a fishing village and has lunch with a family.

I don't have a waffle iron or sandwich press and don't really intend to get either anytime soon. I used to have a Foreman grill, which presses reasonably well, but I never liked it for anything else and lack the counter space. However I decided to make an approximate Cuban sandwich (with a bottle of beer) for dinner, which requires approximating a sandwich press. Here's my attempt. This might be totally obvious to others, I don't know, but it had never occurred to me.