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[wombat]

http://www.achewood.com/index.php?date=12152008

It is my understanding that sous-vide cooking is safe these days, but I'm willing to make an exception for Ray.

[CortJstr]

OK Ray, that's enough with the "hundo." It doesn't really work when you're not discussing currency.

[Cap'n Squeakers]

Ray's plan fails, but succeeds.  That is his way.

Tomorrow: chicken

[littlefallsmets]

The contents of the guest room sound like a Nine Inch Nails video for Boca retirees.

[Bobby Isosceles]

Ray's plan fails, but succeeds.  That is his way.

Tomorrow: chicken

Sous-vide chicken, no less?

You know, you can avoid the whole botulinum issue with sous-vide by acidifying the water bath, thus inhibiting the growth of botulinum spores. I wish there were a name for this method of cooking. Oh wait, there is: pickling.

[Bimmicus]

*gliggle*

[pmcd9]

Ohh la la!?!

I'm prepared not to like this broad from that.

I'm pretty sure she was being sarcastic.  Plus she's tall, so she should be just your type.

[oball]

I thought all the women you've had relationships with have been fictional!




ziing!

[dejavroom]

re: the strip: Weak sauce.

[Death Ray]

Corny is sure harshing on Ray a lot these past few strips. And haven't we established that Ray is actually a fine chef?

[Turbo Ninja]

Sous-vide chicken, no less?

You know, you can avoid the whole botulinum issue with sous-vide by acidifying the water bath, thus inhibiting the growth of botulinum spores. I wish there were a name for this method of cooking. Oh wait, there is: pickling.

Maybe I misundertand sous-vide, or I have a fundamental misunderstanding of potential food poisoning issues.  I thought sous-vide foodstuffs were cryovac'd in food-grade plastic.  If the meat (or whatever) is sealed in plastic, what difference would it make what is (or is not) in the water bath?  I thought the only thing that had any culinary effect on the protien was the liquid's temperature, not any additives to the liquid. 

I can see how an acidic water bath would inhibit growth OUTSIDE the vac bag, but inside too?

[herofix]

Ohh la la!?!

I'm prepared not to like this broad from that.

Maybe it's because you consciously or unconsciously have begun to fear that this broad is a post gender swap operation Nolan From The Internet.

[Bobby Isosceles]

Maybe I misundertand sous-vide, or I have a fundamental misunderstanding of potential food poisoning issues.  I thought sous-vide foodstuffs were cryovac'd in food-grade plastic.  If the meat (or whatever) is sealed in plastic, what difference would it make what is (or is not) in the water bath?  I thought the only thing that had any culinary effect on the protien was the liquid's temperature, not any additives to the liquid. 

I can see how an acidic water bath would inhibit growth OUTSIDE the vac bag, but inside too?

Presumably there is some sort of liquid in the bag as well. The water you are sous-viding in is irrelevant. It's the liquid in the bag, even miniscule amounts, that has to be either completely sterile or with a low enough pH to avoid botulism spores.

Sous-viding without the bag is just poaching.

[colmore]

A lot of psychological research seems to indicate that there's a roughly 6 month period of time after having sex with someone where your normal people-evaluating machinery turns off and they just seem perfect.  Personal experience backs this up.  It's why one should hold off on dropping the l-bomb.  And why rushed proposals are terrible ideas.

Anyway, I think when the clouds part, she's going to realize that she's sleeping with a dang ol' grandpa.

[Turbo Ninja]

Presumably there is some sort of liquid in the bag as well. The water you are sous-viding in is irrelevant. It's the liquid in the bag, even miniscule amounts, that has to be either completely sterile or with a low enough pH to avoid botulism spores.

Sous-viding without the bag is just poaching.

Ah.  I wasn't considering the liquid in the bag.

But then, I never do.