Return from California and Colorado
 

After an extended trip to California and Colorado, suffice to say, I'm
glad to be home. Highlights of the trip were visits to many terrific
restaurants including Bottega (my favorite) Bouchon, Farmstead, Bistro
Jeanty, John Ash Co, Zin, Poggio, Waterbar, Michael Mina, finishing in
Denver at Beatrice and Woodsley and Fruition. Phew! I was with
Cardonnay drinkers and to be honest, nothing stood out as far a
Chardonnay wines. We did visit Ramey and taste his astounding line-up
of single vineyard reds and chardonnays and I found a tasty unoaked
chardonnay from Roche Vineyards in Carneros for about $14. We had a
nice visit with the folks at Cliff Lede and found the 2009 Sauvignon
Blanc to be delightful and refreshing.

Return from California and Colorado
 

On May 24, 2:59�pm, "Bi!!" > wrote:
> After an extended trip to California and Colorado, suffice to say, I'm
> glad to be home. �Highlights of the trip were visits to many terrific
> restaurants including Bottega (my favorite) Bouchon, Farmstead, Bistro
> Jeanty, John Ash Co, Zin, Poggio, Waterbar, Michael Mina, finishing in
> Denver at Beatrice and Woodsley and Fruition. �Phew! �I was with
> Cardonnay drinkers and to be honest, nothing stood out as far a
> Chardonnay wines. �We did visit Ramey and taste his astounding line-up
> of single vineyard reds and chardonnays and I found a tasty unoaked
> chardonnay from Roche Vineyards in Carneros for about $14. �We had a
> nice visit with the folks at Cliff Lede and found the 2009 Sauvignon
> Blanc to be delightful and refreshing.

welcome back, ready to go back to being jealous of your posts! :)

Return from California and Colorado
 

On May 24, 4:30�pm, DaleW > wrote:
> On May 24, 2:59 pm, "Bi!!" > wrote:
>
> > After an extended trip to California and Colorado, suffice to say, I'm
> > glad to be home. Highlights of the trip were visits to many terrific
> > restaurants including Bottega (my favorite) Bouchon, Farmstead, Bistro
> > Jeanty, John Ash Co, Zin, Poggio, Waterbar, Michael Mina, finishing in
> > Denver at Beatrice and Woodsley and Fruition. Phew! I was with
> > Cardonnay drinkers and to be honest, nothing stood out as far a
> > Chardonnay wines. We did visit Ramey and taste his astounding line-up
> > of single vineyard reds and chardonnays and I found a tasty unoaked
> > chardonnay from Roche Vineyards in Carneros for about $14. We had a
> > nice visit with the folks at Cliff Lede and found the 2009 Sauvignon
> > Blanc to be delightful and refreshing.
>
> welcome back, ready to go back to being jealous of your posts! :)

Thanks Dale. It was a long trip and I'm glad to be home.

Return from California and Colorado
 

On May 24, 12:59*pm, "Bi!!" > wrote:
> After an extended trip to California and Colorado, suffice to say, I'm
> glad to be home. *Highlights of the trip were visits to many terrific
> restaurants including Bottega (my favorite) Bouchon, Farmstead, Bistro
> Jeanty, John Ash Co, Zin, Poggio, Waterbar, Michael Mina, finishing in
> Denver at Beatrice and Woodsley and Fruition. *Phew! *I was with
> Cardonnay drinkers and to be honest, nothing stood out as far a
> Chardonnay wines. *We did visit Ramey and taste his astounding line-up
> of single vineyard reds and chardonnays and I found a tasty unoaked
> chardonnay from Roche Vineyards in Carneros for about $14. *We had a
> nice visit with the folks at Cliff Lede and found the 2009 Sauvignon
> Blanc to be delightful and refreshing.

Bi!!, did the noise and crowding at Bouchon bother you. It put me off
a bit. We usually eat one meal at Redd while in Yountville. Their
tasting menu is incredible.

Return from California and Colorado
 

On May 27, 2:27�pm, Lawrence Leichtman >
wrote:
> On May 24, 12:59�pm, "Bi!!" > wrote:
>
> > After an extended trip to California and Colorado, suffice to say, I'm
> > glad to be home. �Highlights of the trip were visits to many terrific
> > restaurants including Bottega (my favorite) Bouchon, Farmstead, Bistro
> > Jeanty, John Ash Co, Zin, Poggio, Waterbar, Michael Mina, finishing in
> > Denver at Beatrice and Woodsley and Fruition. �Phew! �I was with
> > Cardonnay drinkers and to be honest, nothing stood out as far a
> > Chardonnay wines. �We did visit Ramey and taste his astounding line-up
> > of single vineyard reds and chardonnays and I found a tasty unoaked
> > chardonnay from Roche Vineyards in Carneros for about $14. �We had a
> > nice visit with the folks at Cliff Lede and found the 2009 Sauvignon
> > Blanc to be delightful and refreshing.
>
> Bi!!, did the noise and crowding at Bouchon bother you. It put me off
> a bit. We usually eat one meal at Redd while in Yountville. Their
> tasting menu is incredible.

You and I have similar tastes in more than wine Larry. Yes, it was
quite loud (on a Sunday evening no less) and very close quarters...we
were seated in the small bistro tables that are across from the bar so
my back was basically at the bar. Our tablemates were fun and we all
took it in stride much like one would at a Paris bistro but it did
take away from my enjoyment of the meal......Oysters and cold cracked
lobster (how does Thomas Keller do lobsters that are so tender?)
followed by trout with almonds and haricots vert...cheese for
dessert. FYI, they served the best baguette I've ever tasted. All
well done.

Return from California and Colorado
 

On May 27, 3:23*pm, "Bi!!" > wrote:
> On May 27, 2:27 pm, Lawrence Leichtman >
> wrote:
>
>
>
> > On May 24, 12:59 pm, "Bi!!" > wrote:
>
> > > After an extended trip to California and Colorado, suffice to say, I'm
> > > glad to be home. Highlights of the trip were visits to many terrific
> > > restaurants including Bottega (my favorite) Bouchon, Farmstead, Bistro
> > > Jeanty, John Ash Co, Zin, Poggio, Waterbar, Michael Mina, finishing in
> > > Denver at Beatrice and Woodsley and Fruition. Phew! I was with
> > > Cardonnay drinkers and to be honest, nothing stood out as far a
> > > Chardonnay wines. We did visit Ramey and taste his astounding line-up
> > > of single vineyard reds and chardonnays and I found a tasty unoaked
> > > chardonnay from Roche Vineyards in Carneros for about $14. We had a
> > > nice visit with the folks at Cliff Lede and found the 2009 Sauvignon
> > > Blanc to be delightful and refreshing.
>
> > Bi!!, did the noise and crowding at Bouchon bother you. It put me off
> > a bit. We usually eat one meal at Redd while in Yountville. Their
> > tasting menu is incredible.
>
> You and I have similar tastes in more than wine Larry. *Yes, it was
> quite loud (on a Sunday evening no less) and very close quarters...we
> were seated in the small bistro tables that are across from the bar so
> my back was basically at the bar. *Our tablemates were fun and we all
> took it in stride much like one would at a Paris bistro but it did
> take away from my enjoyment of the meal......Oysters and cold cracked
> lobster (how does Thomas Keller do lobsters that are so tender?)
> followed by trout with almonds and haricots vert...cheese for
> dessert. *FYI, they served the best baguette I've ever tasted. All
> well done.

Their bakery is a first of the morning stop for me.

Return from California and Colorado
 

On May 28, 8:58�am, Lawrence Leichtman >
wrote:
> On May 27, 3:23�pm, "Bi!!" > wrote:
>
>
>
>
>
> > On May 27, 2:27 pm, Lawrence Leichtman >
> > wrote:
>
> > > On May 24, 12:59 pm, "Bi!!" > wrote:
>
> > > > After an extended trip to California and Colorado, suffice to say, I'm
> > > > glad to be home. Highlights of the trip were visits to many terrific
> > > > restaurants including Bottega (my favorite) Bouchon, Farmstead, Bistro
> > > > Jeanty, John Ash Co, Zin, Poggio, Waterbar, Michael Mina, finishing in
> > > > Denver at Beatrice and Woodsley and Fruition. Phew! I was with
> > > > Cardonnay drinkers and to be honest, nothing stood out as far a
> > > > Chardonnay wines. We did visit Ramey and taste his astounding line-up
> > > > of single vineyard reds and chardonnays and I found a tasty unoaked
> > > > chardonnay from Roche Vineyards in Carneros for about $14. We had a
> > > > nice visit with the folks at Cliff Lede and found the 2009 Sauvignon
> > > > Blanc to be delightful and refreshing.
>
> > > Bi!!, did the noise and crowding at Bouchon bother you. It put me off
> > > a bit. We usually eat one meal at Redd while in Yountville. Their
> > > tasting menu is incredible.
>
> > You and I have similar tastes in more than wine Larry. �Yes, it was
> > quite loud (on a Sunday evening no less) and very close quarters...we
> > were seated in the small bistro tables that are across from the bar so
> > my back was basically at the bar. �Our tablemates were fun and we all
> > took it in stride much like one would at a Paris bistro but it did
> > take away from my enjoyment of the meal......Oysters and cold cracked
> > lobster (how does Thomas Keller do lobsters that are so tender?)
> > followed by trout with almonds and haricots vert...cheese for
> > dessert. �FYI, they served the best baguette I've ever tasted. All
> > well done.
>
> Their bakery is a first of the morning stop for me.- Hide quoted text -
>
> - Show quoted text -

....and a stop for a couple hundred other people. There is a line out
of the door all day long at the bakery.

Return from California and Colorado
 

On Thu, 27 May 2010 14:23:42 -0700 (PDT), "Bi!!" >
wrote:

> (how does Thomas Keller do lobsters that are so tender?)

Cooking sous vide. I've been reading up and starting to experiment
myself with the technique. I did read a little about this, and
apparently he makes a highly concentrated lobster butter which he uses
to slather the lobster tails. He then vac packs the tails and cooks
them in a water bath for quite a while. I've never eaten better
lobster than at the French Laundry, done that way. According to
Baldwin, shellfish is best cooked between 49C and 60C. I think you
might get some good information in Keller's book "sous-vide". I'm
afraid I couldn't find times on a quick look.

As I write I'm doing "sous vide" lamb best ends for tonight. 8-9 hours
a pan of water at 58-59°C (136 to 138°F). I will finish off with a
mustard and herb crust blasted under the grill for a few minutes.
All the best
Fatty in Forges
http://www.souvigne.com

Return from California and Colorado
 

Hi again Bi!!

On Thu, 27 May 2010 14:23:42 -0700 (PDT), "Bi!!" >
>lobster (how does Thomas Keller do lobsters that are so tender?)

As a follow up to my last, this URL might be interesting to you.

http://www.sousvidecooking.org/sous-...ng-41-minutes/
All the best
Fatty in Forges
http://www.souvigne.com

Return from California and Colorado
 

Ian wrote on Mon, 31 May 2010 16:13:40 +0200:

>> (how does Thomas Keller do lobsters that are so tender?)

> Cooking sous vide. I've been reading up and starting to
> experiment myself with the technique. I did read a little
> about this, and apparently he makes a highly concentrated
> lobster butter which he uses to slather the lobster tails. He
> then vac packs the tails and cooks them in a water bath for
> quite a while. I've never eaten better lobster than at the
> French Laundry, done that way. According to Baldwin,
> shellfish is best cooked between 49C and 60C. I think you
> might get some good information in Keller's book "sous-vide".
> I'm afraid I couldn't find times on a quick look.

>As I write I'm doing "sous vide" lamb best ends for tonight. 8-9 hours
>a pan of water at 58-59°C (136 to 138°F). I will finish off with a
>mustard and herb crust blasted under the grill for a few minutes.


I'm sure the lamb will taste good but, despite Keller, is it safe? A
temperature of 145F is called for by US Federal regulations for
pasteurization of milk and cream but I don't know of any experiments at
the slightly lower temperature you intend. I don't believe The French
Laiundry has had any food poisoning problems but look what happened to
"The Fat Duck".

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Return from California and Colorado
 

On May 31, 10:21�am, Ian Hoare > wrote:
> Hi again Bi!!
>
> On Thu, 27 May 2010 14:23:42 -0700 (PDT), "Bi!!" >
>
> >lobster (how does Thomas Keller do lobsters that are so tender?)
>
> As a follow up to my last, this URL might be interesting to you.
>
> http://www.sousvidecooking.org/sous-...r-tail-20-mm-t...
> All the best
> Fatty in Forgeshttp://www.souvigne.com

Thanks for the link. I'm goign to attempt it next weekend. The
lobster at the Keller restaurants is outstandingly tender without
being mushy and it has a deep sweet lobster flavor. I am usually not
a lobster fan, I find the tail meat to be tough and stringy if not
cooked perfectly and the tails and claws cook at different rates when
steamed or boiled.

Return from California and Colorado
 

On Mon, 31 May 2010 10:51:05 -0400, "James Silverton"
> wrote:

>I'm sure the lamb will taste good but, despite Keller, is it safe?

Yes. I think you might like to refer to the work of Douglas Baldwin
here http://amath.colorado.edu/~baldwind/sous-vide.html

I am not conversant with the US regulations, but with respect, we
aren't talking about pasteurisation of dairy products. That said,
while the rate at which mesophilic bacteria are killed is higher at
the temperatures you mention, I think you'll find that 8-9 hours at
only 5C° or so below is perfectly effective.

> but look what happened to "The Fat Duck".
The problems there were traced to a norovirus infection, I think
you'll find. It hit the papers because it was the Fat Duck and so many
of the customers who went down with it, were pretty influental and
wealthy. With the greatest respect, that has nothing to do with sous
vide cooking.

Sous vide may be new to me, but it has been carried out in top
restaurants for quite a number of years now. I fully accept that the
line between target temperatures and failing to kill bacteria is quite
a fine one in this cooking method, but with modern electronic probe
thermometers and care, one can certainly maintain a water bath at 59
+- 2C° for 9 hours. I know, because that's what I succeeded in doing.
However, sloppy hygiene has no place in a kitchen serving the public
and is absolutely beyond the pale when cooking at these low
temperatures.

If anyone is interested, I've put up some pictures here
http://www.wildfood.info/viewtopic.p...p=12520#p12517

All the best
Fatty in Forges
http://www.souvigne.com

Return from California and Colorado
 

Hi again Bill,
On Mon, 31 May 2010 12:26:45 -0700 (PDT), "Bi!!" >
wrote:

>On May 31, 10:21?am, Ian Hoare > wrote:

>Thanks for the link. I'm going to attempt it next weekend.

Do let us know how you get on. However, I BEG you, make quite sure
that you have the kit to maintain the target temperature with at most
+-2°C precision. +-1C° is better. At least with the lobbo you're not
trying to hold that accuracy for 8-9 hours as for my lamb, or up to 48
hours for some pork cooking.

>The lobster at the Keller restaurants is outstandingly tender without
>being mushy and it has a deep sweet lobster flavor.

100% agree.The lobster I had at the French Laundry was a total
revelation to me. Actually, so were the poularde and the lamb. Knowing
what I now know about the technique, I'm prepared to bet he used
sous-vide techniques for both of those as well.

At the time, I said - and I stand by what I said - that four dishes
there made me rethink what I thought I know about them.

> I am usually not >a lobster fan, I find the tail meat to be tough and stringy if not
>cooked perfectly and the tails and claws cook at different rates when
>steamed or boiled.

Agree again entirely. Now I understand how he did it, I have to say
the only thikng preventing me from trying it is the unbelievable price
they cost here.

All the best
Fatty in Forges
http://www.souvigne.com

Return from California and Colorado
 

James Silverton wrote:
> Ian wrote on Mon, 31 May 2010 16:13:40 +0200:
>
>>> (how does Thomas Keller do lobsters that are so tender?)
>
>> Cooking sous vide. I've been reading up and starting to
>> experiment myself with the technique. I did read a little
>> about this, and apparently he makes a highly concentrated
>> lobster butter which he uses to slather the lobster tails. He
>> then vac packs the tails and cooks them in a water bath for
>> quite a while. I've never eaten better lobster than at the
>> French Laundry, done that way. According to Baldwin,
>> shellfish is best cooked between 49C and 60C. I think you
>> might get some good information in Keller's book "sous-vide".
>> I'm afraid I couldn't find times on a quick look.
>
>> As I write I'm doing "sous vide" lamb best ends for tonight. 8-9 hours
>> a pan of water at 58-59°C (136 to 138°F). I will finish off with a
>> mustard and herb crust blasted under the grill for a few minutes.
>
>
> I'm sure the lamb will taste good but, despite Keller, is it safe? A
> temperature of 145F is called for by US Federal regulations for
> pasteurization of milk and cream but I don't know of any experiments at
> the slightly lower temperature you intend. I don't believe The French
> Laiundry has had any food poisoning problems but look what happened to
> "The Fat Duck".

What happened? This?

http://www.kossan.se/roliga-bilder/p...surprise_1.jpg

:) :)

--
You'd be crazy to e-mail me with the crazy. But leave the div alone.
--
Whoever bans a book, shall be banished. Whoever burns a book, shall burn.

Return from California and Colorado
 

On May 31, 7:38�pm, Ian Hoare > wrote:
> Hi again Bill,
> On Mon, 31 May 2010 12:26:45 -0700 (PDT), "Bi!!" >
> wrote:
>
> >On May 31, 10:21?am, Ian Hoare > wrote:
> >Thanks for the link. �I'm going to attempt it next weekend. �
>
> Do let us know how you get on. However, I BEG you, make quite sure
> that you have the kit to maintain the target temperature with at most
> +-2�C precision. +-1C� is better. At least with the lobbo you're not
> trying to hold that accuracy for 8-9 hours as for my lamb, or up to 48
> hours for some pork cooking.
>
> >The lobster at the Keller restaurants is outstandingly tender without
> >being mushy and it has a deep sweet lobster flavor.
>
> 100% agree.The lobster I had at the French Laundry was a total
> revelation to me. Actually, so were the poularde and the lamb. Knowing
> what I now know about the technique, I'm prepared to bet he used
> sous-vide techniques for both of those as well.
>
> At the time, I said - and �I stand by what I said - that four dishes
> there made me rethink what I thought I know about them.
>
> > I am usually not >a lobster fan, I find the tail meat to be tough and stringy if not
> >cooked perfectly and the tails and claws cook at different rates when
> >steamed or boiled.
>
> Agree again entirely. Now I understand how he did it, I have to say
> the only thikng preventing me from trying it is the unbelievable price
> they cost here.
>
> All the best
> Fatty in Forgeshttp://www.souvigne.com

I'm borrowing a sous vide immersion bath machine from a chef friend of
mine. The time and temp are automatically regulated. He paid about
$600 for the machine for home use and it's the size of a home
countertop fryer.

Return from California and Colorado
 

Ian wrote on Tue, 01 Jun 2010 01:38:10 +0200:

>> On May 31, 10:21?am, Ian Hoare > wrote:

>> Thanks for the link. I'm going to attempt it next weekend.

> Do let us know how you get on. However, I BEG you, make quite
> sure that you have the kit to maintain the target temperature
> with at most +-2°C precision. +-1C° is better. At least with
> the lobbo you're not trying to hold that accuracy for 8-9
> hours as for my lamb, or up to 48 hours for some pork cooking.

>> The lobster at the Keller restaurants is outstandingly tender
>> without being mushy and it has a deep sweet lobster flavor.

> 100% agree.The lobster I had at the French Laundry was a total
> revelation to me. Actually, so were the poularde and the lamb.
> Knowing what I now know about the technique, I'm prepared to
> bet he used sous-vide techniques for both of those as well.

> At the time, I said - and I stand by what I said - that four
> dishes there made me rethink what I thought I know about them.

>> I am usually not >a lobster fan, I find the tail meat to be
>> tough and stringy if not cooked perfectly and the tails and
>> claws cook at different rates when steamed or boiled.

> Agree again entirely. Now I understand how he did it, I have
> to say the only thikng preventing me from trying it is the
> unbelievable price they cost here.

It's not the same thing I suppose, but I also very much like broiled
lobster. The texture is a lot firmer, especially if we are talking about
"lobster tails" (rock lobster etc.) Unfortunately, lobster tails are
distinctly expensive, especially if you regard a serving as more than
one :-)

Off this topic I suppose, but what would you suggest for drinking with
broiled lobster? A dry white like Sancerre occurs to me.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Return from California and Colorado
 

On Jun 1, 8:57�am, "James Silverton" >
wrote:
> �Ian �wrote �on Tue, 01 Jun 2010 01:38:10 +0200:
>
>
>
>
>
> >> On May 31, 10:21?am, Ian Hoare > wrote:
> >> Thanks for the link. �I'm going to attempt it next weekend.
> > Do let us know how you get on. However, I BEG you, make quite
> > sure that you have the kit to maintain the target temperature
> > with at most +-2�C precision. +-1C� is better. At least with
> > the lobbo you're not trying to hold that accuracy for 8-9
> > hours as for my lamb, or up to 48 hours for some pork cooking.
> >> The lobster at the Keller restaurants is outstandingly tender
> >> without being mushy and it has a deep sweet lobster flavor.
> > 100% agree.The lobster I had at the French Laundry was a total
> > revelation to me. Actually, so were the poularde and the lamb.
> > Knowing what I now know about the technique, I'm prepared to
> > bet he used sous-vide techniques for both of those as well.
> > At the time, I said - and �I stand by what I said - that four
> > dishes there made me rethink what I thought I know about them.
> >> I am usually not >a lobster fan, I find the tail meat to be
> >> tough and stringy if not cooked perfectly and the tails and
> >> claws cook at different rates when steamed or boiled.
> > Agree again entirely. Now I understand how he did it, I have
> > to say the only thikng preventing me from trying it is the
> > unbelievable price they cost here.
>
> It's not the same thing I suppose, but I also very much like broiled
> lobster. The texture is a lot firmer, especially if we are talking about
> "lobster tails" (rock lobster etc.) Unfortunately, lobster tails are
> distinctly expensive, especially if you regard a serving as more than
> one :-)
>
> Off this topic I suppose, but what would you suggest for drinking with
> broiled lobster? �A dry white like Sancerre occurs to me.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not- Hide quoted text -
>
> - Show quoted text -

I like Batard Montrachet with broiled lobster. To me there is a
smoky, earthy quality to Batard that goes well with the slightly
grilled flavor of broiled fish/shellfish. I also think that the
intense citrus and butter flavors of Batard match well with lobster.

Return from California and Colorado
 

Hi Jim,

On Tue, 1 Jun 2010 08:57:35 -0400, "James Silverton"

>Off this topic I suppose, but what would you suggest for drinking with
>broiled lobster? A dry white like Sancerre occurs to me.

I certainly agree that a dry white is perfect, but I find that with
the sweetness of the lobster, and the butter without which a grilled
lobster just isn't worth it (IMO natch) I prefer a rather "fatter"
wine. I don't know if you ever tasted it, but Tom Shudic's Chardonnay
would be perfect, or a good white Burgundy. I don't have Bi!!'s
cellar, but I'd be very happy with a Meursault Genevrières, whose
hazelnut flavours would go very well too, Mind you, I'd not spit on
either a decent Puligny or Chassagne 1st growth.

Bi!!. You've all you need. Go for it.

I'm still havering how to get a cut price set up. Would an ordinary
thermostat do, or do I HAVE to have a PID? Can I use an electric water
bath jar steriliser or do I have to go for the much costlier bain
marie. Decisions, decisions.

All the best
Fatty in Forges

http://www.souvigne.com

Return from California and Colorado
 

On Jun 1, 5:03�pm, Ian Hoare > wrote:
> Hi Jim,
>
> On Tue, 1 Jun 2010 08:57:35 -0400, "James Silverton"
>
> >Off this topic I suppose, but what would you suggest for drinking with
> >broiled lobster? �A dry white like Sancerre occurs to me.
>
> I certainly agree that a dry white is perfect, but I find that with
> the sweetness of the lobster, and the butter without which a grilled
> lobster just isn't worth it (IMO natch) I prefer a rather "fatter"
> wine. I don't know if you ever tasted it, but Tom Shudic's Chardonnay
> would be perfect, or a good white Burgundy. I don't have Bi!!'s
> cellar, but I'd be very happy with a Meursault Genevri�res, whose
> hazelnut flavours would go very well too, Mind you, I'd not spit on
> either a decent Puligny or Chassagne 1st growth.
>
> Bi!!. You've all you need. Go for it.
>
> I'm still havering how to get a cut price set up. Would an ordinary
> thermostat do, or do I HAVE to have a PID? Can I use an electric water
> bath jar steriliser or do I have to go for the much costlier bain
> marie. Decisions, decisions.
>
> All the best
> Fatty in Forges
>
> http://www.souvigne.com

I'd go for a Meursault Genevrieres any day especially with steamed or
boiled lobster....especially those lovely Bleu's from France.

Return from California and Colorado
 

Ian Hoare wrote:
>
> I'm still havering how to get a cut price set up. Would an ordinary
> thermostat do, or do I HAVE to have a PID? Can I use an electric water
> bath jar steriliser or do I have to go for the much costlier bain
> marie. Decisions, decisions.

That would depend on the power of the heater. Generally, you need
PID only when the power of the heater is such, that overshoots are
likely, and you want to avoid that. If the heater is relatively weak, I
don't see why a thermostat won't do. The important thing is to assure
the accuracy and the sensitivity of the temperature sensor, and make
sure the temperature is uniform in the entire volume (active mixing?).
Then you can set the target temperature and hysteresis with good
precision (I would suggest 0.1C). I'd be happy to help you set it up, if
I was anywhere near you; as it is, I can provide only remote
encouragement. :)

--
You'd be crazy to e-mail me with the crazy. But leave the div alone.
--
Whoever bans a book, shall be banished. Whoever burns a book, shall burn.

Return from California and Colorado
 

Hi Patok,

On Tue, 01 Jun 2010 17:26:36 -0400, Patok >
wrote:

> That would depend on the power of the heater. Generally, you need
>PID only when the power of the heater is such, that overshoots are
>likely, and you want to avoid that. If the heater is relatively weak, I
>don't see why a thermostat won't do. The important thing is to assure
>the accuracy and the sensitivity of the temperature sensor, and make
>sure the temperature is uniform in the entire volume (active mixing?).
>Then you can set the target temperature and hysteresis with good
>precision (I would suggest 0.1C). I'd be happy to help you set it up, if
>I was anywhere near you; as it is, I can provide only remote
>encouragement. :)

Thaks so much for your reply, Patok, you've clarified my thinking
considerably.
All the best
Fatty in Forges

http://www.souvigne.com

Return from California and Colorado
 

On May 28, 5:58*am, Lawrence Leichtman >
wrote:
> On May 27, 3:23*pm, "Bi!!" > wrote:
> Bouchon,
>
> Their bakery is a first of the morning stop for me.

Bouchon Bakery is one of my favorite warm-weather bike rides,
it's about 72 miles round trip, including Mount George (past
the newly opened Kenzo Estate). Great munchies, outdoor
seating, and, this time of year, great people-watching.

Dana