New cooking methods ... sous vide

[HMc]

Originally Posted by Just Passin' By

Well, the first sous vide machines for the home chefs didn't come out until just a couple of years ago. I would speculate that very few boards would have many posters well versed in the methodology.

Lol. Have you read the thread? There's been one poster who claimed to know anything at that was Phobia who was trolling anyway.

[Just Passin' By]

Originally Posted by HMc

Lol. Have you read the thread? There's been one poster who claimed to know anything at that was Phobia who was trolling anyway.

Yes, I've read the thread. I knew a (very) little about Sous Vide from cooking shows and a trip to Europe, but I don't know anything about the home version, which is what Fire Me Boy! is talking about. I was saying that I suspect that's about par for the course on any board that's not specifically oriented to cooking, since it's something that's new to the home.

[HMc]

Originally Posted by Just Passin' By

Yes, I've read the thread. I knew a (very) little about Sous Vide from cooking shows and a trip to Europe, but I don't know anything about the home version, which is what Fire Me Boy! is talking about. I was saying that I suspect that's about par for the course on any board that's not specifically oriented to cooking, since it's something that's new to the home.

And what point do you suppose I was making?

[Just Passin' By]

Originally Posted by HMc

And what point do you suppose I was making?

You were relating the number of people who'd know to the CCW, slick. My point is that your correlation there is a poor one, given how relatively few people in the U.S., on any thread, are going to no about this stuff.

I'd speculate that, on this board, you could find people who have knowledge about many of world's cuisines. Not everyone here is going to be confined to possum and squirrel.

[HMc]

Originally Posted by Just Passin' By

You were relating the number of people who'd know to the CCW, slick. My point is that your correlation there is a poor one, given how relatively few people in the U.S., on any thread, are going to no about this stuff.

I'd speculate that, on this board, you could find people who have knowledge about many of world's cuisines. Not everyone here is going to be confined to possum and squirrel.

I don't think you know what "correlation" actually means.

[Just Passin' By]

Originally Posted by HMc

I don't think you know what "correlation" actually means.

I'm sure that I do. However, since you seem intent on just trolling, I'll bid you good luck and good night.

[HMc]

Originally Posted by Just Passin' By

I'm sure that I do.

Seems odd that you'd use it in completely the wrong context, then.

[cdcox]

Originally Posted by HMc

correlation

time domain

[HMc]

Originally Posted by cdcox

time domain

If I'm to pass off my knowledge of statistics as appreciably greater than it actually is, I'd prefer if you kept quiet, thanks.

[Just Passin' By]

FMB, I don't know if this will give you anything new, but I Googled "sous vide tips" and this site came up:

http://www.cookingsousvide.com/info/...ips-and-tricks

[Baby Lee]

Originally Posted by cdcox

time domain

Darlington Pair