Comments for SVKitchen

Comment on Stuffed Cabbage Rolls by Nancy

Nancy — Wed, 27 Mar 2013 12:04:26 +0000

Just to let you know, your stunning photo was posted on a facebook page without attribution. The owner of the page has repeatedly been asked to please credit the authors of the recipes she is posting and the photographers for the photos she is using, but she refuses to acknowledge anyone and has deleted all comments. The only recourse is to report these violations to facebook under theft of intellectual property.

https://www.facebook.com/photo.php?fbid=165685003585615&set=pb.130807550406694.-2207520000.1364384944&type=3&theater

Please help us protect our copyrighted work! Thank you!

Comment on Confit of Rabbit Daube with a Pastry Crust by suzette

suzette — Mon, 25 Feb 2013 01:49:17 +0000

Thanks so much, Vernon. We are always amazed at the variety of recipes that are adaptable to the sous vide technique. Enjoy your exploration!

Comment on Confit of Rabbit Daube with a Pastry Crust by Vernonp

Vernonp — Sun, 24 Feb 2013 23:51:08 +0000

I recently acquired a SV machine and found your marvelous website. I have tried several of the recipes with great success. I’m looking forward to trying this one!

Comment on Chicken “Cordon Bleu” by On the Grill: A Modern Version of Chicken Cordon Bleu

On the Grill: A Modern Version of Chicken Cordon Bleu — Thu, 21 Feb 2013 14:26:37 +0000

[...] to improve on what was already a favorite dish, with the help of a modern method. The folks at svkitchen.com gave me a great idea on how to get [...]

Comment on About by suzette

suzette — Sun, 16 Dec 2012 18:16:00 +0000

We’re always interested in ideas and suggestions! Happy holidays to you, too.

Comment on About by Craig G

Craig G — Fri, 14 Dec 2012 20:34:53 +0000

Glad to hear it is just a break! Maybe it is worth putting an announcement on the front page, the shock of not having a new SVKitchen recipe on a Monday morning for a couple of weeks running was not a good start to those weeks
Are you taking suggestions/requests for now recipe ideas for next year?
I hope you all have a wonderful Christmas and New Year.

Comment on About by suzette

suzette — Tue, 11 Dec 2012 22:28:06 +0000

We’re taking a break until after the first of the year. You probably know, we’ve published a new recipe every Monday since we debuted SV Kitchen back in April 2010 (138 in all so far!). If you haven’t been following us since the beginning, dive into the alphabetical Recipes list for ideas. Some of my early favorites include the Fennel-Scented Cornish Game Hens, Rainy Day Ribeye Steaks, and Swordfish with Avocado Salsa. Thanks for checking in.

Comment on About by Grinling

Grinling — Tue, 11 Dec 2012 15:39:22 +0000

Hi,

I am using firefox and seem to have lost all your recipes since November, have you published any more ?

Thanks

Comment on Cherry-Chocolate Chunk Ice Cream by suzette

suzette — Fri, 07 Dec 2012 22:23:19 +0000

Haven’t tried what you suggest, Brian, but there’s no reason you couldn’t sub evaporated for whole milk. A quick web search suggests diluting it: half cup water and half cup evaporated milk for one cup of whole milk. Let us know how it comes out if you decide to experiment.

Comment on Cherry-Chocolate Chunk Ice Cream by Brian

Brian — Fri, 07 Dec 2012 06:28:24 +0000

In your post on Matt’s Malted Milkshake Ice Cream you made three versions: one with whole milk, one with Cremodan stabilizer and one with evaporated milk instead of whole. You indicated that taste testers were split between the one made with Cremodan and the one made with evaporated milk. Two questions: Have you considered replacing all the whole milk in your ice cream’s with evaporated milk? And, would there be a problem using all evaporated milk and a small amount of stabilizer–could it negatively effect the texture?