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@donk79 I partially disagree that you need 90 C to break down connective tissue. you can do this at much lower temps via SV , and thus keeping the muscle tissue from contracting so much that the the meat itself end up being dry by its self and you can do it w low and slow cooking at lower temps , but it takes much longer to get the CT broken down. but I under stand your pont. ive gotten extremely tender pork shoulder by SV 130 F x 48 hr then GE-IDS for 4 hours , 1 hour 200F ( from refrigerated temp of 36 F ) then 3 hours 180 F to a final internal temp of 140 F. see above , and https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/#comment-2453570

Been a while. Rained a ton last month and kinda stunted the garden. I think we got like 16" in a little over 2 weeks. Didn't stunt the weeds, though sigh lol. Still trying hard to eat keto-sh friendly. Nice to have our garden squash--the stuff from the grocery store just isn't the same. Pizza boats and salad Wings, broccoli salad and @Jaymessquash Big salad night Tuna melts and salad Some excellent choice steaks, asparagus salad and squash Larb with drunken noodles and edamame Ronnie got some lovely chicken gizzards from the Asian Market--so clean and nice. Fried and pressure cooked with ...wait for it...a salad Misfits had Cornish game hens. They are GOOD. Nice and juicy. R Rubbed a mix of butter, garlic, salt, pepper and Italian herbs under the skin. Roasted with cukes and tomatoes from the garden and the last of the asparagus. Also made a little gravy using Xanthan gum.

now the topic is called this : https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker-whatd-you-make/page/2/#comment-2453568

To clarify further, for bbq (typical smoking treatment for pork butter, you want a final temp around 90c. You are not getting close to hot enough to break down that connective tissue.

Pizza Night by Alexandra Stafford: Roasted Butternut Squash Pizza with Gruyère and Rosemary p 106 made with the Neopolitanish dough p 22; served with the Market Salad with Greens, Radicchio, Fennel, and Hazelnuts p 220 dressed with the Mimosa Vinaigrette p 40 This pizza, on its own, is nice though not particularly more-ish for me but it did a great job turning a big bowl of salad into a meal. For the pizza, I used whole grain bread flour from Cairnspring Mills, honeynut squash instead of butternut and Jarlsberg cheese instead of Gruyère. The crust has a nice chew, the cheese is nutty, the squash is soft and sweet and the rosemary/chile/garlic infused olive oil is a nice touch but it needs some tang and crunch. That’s where the salad comes to the rescue. This isn’t the salad partner given in the book, but I had everything on hand and the fennel and hazelnuts offered the crunch I wanted so I stole this salad from another pizza 🙃 I followed Naomi Pomeroy's recommendation from Taste & Technique to give the radicchio an ice water bath for crispness and to reduce bitterness. I thought this was a perfect pairing. When it came around to leftovers, I went ahead with Classic Kale Salad with Pepper Flakes, Parmesan and Lemon Vinaigrette p 108 that is the official partner for the pizza, Kale salads always make me feel like I’m eating out in the pasture 🙃 and this one did, too. The lemon vinaigrette is bright and fresh and the lemon zest, Parm and chile flakes add flavor and contrast nicely with the pizza but the texture of the salad is too one-note to hold my interest through a big bowl. After a few bites, I tossed in a few figs and a handful of toasted hazelnuts and happily chewed away on my bale of kale!

@JoNorvelleWalker In my experience, a pork shoulder wants several more hours of cooking. I smoke low and slow, but anything under 6 hours, I would consider pushing luck.

Pizza Night by Alexandra Stafford: Blistered Shishito Pizza with Onions and Monterey Jack p 72 made with the Neopolitanish dough p 22 paired with the Equites Inspired Street Corn Salad p 74 Both pizza and salad are pretty simple so it’s very easy to make the salad and prep the toppings while the dough is warming up and the oven is heating for the pizza. I used mascarpone instead of sour cream and a mix of mozz and manchego instead of Monterey Jack based on my fridge contents. The dough preferred to be more oval than round so I let it be the boss. I added a sprinkle of Parm when reheating leftovers and it was an excellent addition that I’ll remember for next time. I cheated on the salad with Trader Joe’s fire roasted frozen corn instead of cutting it off the cob. No complaints from me on that time-saving switch. I used a sprinkle of Rancho Gordo’s Stardust chile dipping powder (like Tajin) in place of the salt, chile powder and final squeeze of lime juice. This is an excellent salad. I’m tempted to add black beans and call it a meal!

Happy Independence Day!!! I didn't want to start a new thread (again) and I know it's late--since today's the day. But, anyone making something special? I don't know what we're having yet. Fried chicken? Ronnie got some niiiiice choice filets.....BBQ beef?

Pizza Night by Alexandra Stafford: Sautéed Radicchio Pizza with Fig Jam and Gorgonzola p 151 made with the Thin-Crust dough p 26 Baby Kale Salad with Ribbony Carrots, Dates and Sunflower Seeds dressed with the Apple Cider Vinaigrette p 37 The pizza isn’t a looker with the browned, purplish radicchio and bluish melted Gorgonzola atop a smear of crème fraîche and brown fig jam, topped with a brown balsamic drizzle but it’s delicious and another one of the thin-crust pizzas that are well suited to the appetizer category. For those who like to try multiple toppings, I can say that splitting the thin-crust dough balls in half (~120g instead of 245g), rolling out 9” pizzas (instead of 13”, I did the geometry 101 calculation 🙃) and using half portions of the toppings works quite well. I really enjoyed the salad as well. It calls for a fat carrot and they can be less than tender so I gave the carrot ribbons and radish slices a nice soak in ice water to crisp them up and recommend that if you have time. Loved the sweet date pieces, tangy goat cheese and nutty sunflower seeds.

Sure, c'mon over!

I don't want another cookbook. Can I just come taste-test what you make??? Your pix in the other thread are to die for!!

Somewhat deeper and more complex flavor, a little fruitier, a bit more intensity but yet subtle. It doesn't hit you in the face. That said, once I discovered and compared the d'Ville pepper, I never went back to the Espelettes. That was several years ago. It should also be noted that I was never sure how fresh the Espelettes were, whereas I always knew when the Boonville peppers were harvested and processed. The Espelettes may have been older and past their prime. I had a fruit salad on June 24th at a local French-influenced restaurant, and they put some Espelette pepper on the fruit. I found it lacking - duller - compared to what I had at home.

I reached out to Krissy at the Booneville collective and asked about fresh and whole dried peppers. I'll probably hear from her after the weekend. I tasted a fresh one once at the ranch of an apple grower in Philo. If you want fresh peppers, you'll have to wait until harvest, around October-November.

There was grower at the Berkeley Farmers' for several years that sold fresh Piment d'Esptete peppers. They were delicious. I haven't been to the BFM in several years so I have no idea if those people are still there.

To respond "like" means the sun has not stated to set. That's just lovely.

Rare duck is stomach-cringy. But so is any rare poultry, as far as I'm concerned. I love that hanging Chinese BBQ duck. We used to make Bahn Mi with it. And also duck noodle soup. Now long gone, there was a great restaurant in Oakland Chinatown that served Duck Leg Pho. So good.

We had gone into Victoria this morning and had planned to have lunch when we had finished shopping. I couldn't think of anything that I actually wanted or a restaurant I actually wanted to go to. So decided to just come home and make an early dinner to eat while watching our Blue Jay's play the Yankees. Tonight's dinner. Chicken Cacciatore Roman Style (no tomatoes). With addition of Cremini Mushrooms. Love this recipe that @JoNorvelleWalker shared. Served with new potatoes and spinach sauteed with garlic and lemon.

I made something similar for our monthy "ladie's lunch" yesterday. 4-6 of us get together about once a month for lunch. In the warm months, we go to a local winery. They have picnic tables overlooking their vineyards and bringing your own food is fine, so we usually all get a flight or a glass and bring finger food. I was going to make stacked feta and watermelon bites but my feta was a bit too crumbly to slice into neat sqaures so I pivoted and cubed the watermelon and feta into small dice and layered them into 250ml mason jars. I added mint, a bit of maldon salt and aleppo pepper. They were well received.

How would you compare the flavor of Piment d'Ville with Piment d'Espelette? A farm near me also makes a version of this from their peppers but it sells out in a flash when they offer it each fall and I’ve never managed to snag any.

Watermelon Salad with Piment d'Ville and Feta I was expecting a delivery of Boonville Barn's Piment d'Ville, and I knew what I wanted to try it with first, so all the ingredients were on hand and at the ready. Diced up a pretty good, but not great, watermelon, sprinkled it with with a dash of local, fruity EVOO, some lime juice and just a hint of salt and added the spicy version of the pepper. Then I added some coriander leaves, and dried and crumbled TJ's brined feta. Being a mild feta, it was a perfect adjunct to the other ingredients, with the spicy Piment d'Ville highlighting the dish. The pepper shone through like the star I hoped it would be.

Nice ! It does sound like a classic winning combo. I could imagine some leek oil in there, too. With the cracker-like crust it sounds a bit like an (unleavened) Flammkuchen, and potato & leek fits right into this. For white pizza’s I fell a more sturdy, sourdough bread type base is better suited, especially with potatoes. But then the appetizer idea is gone, of course …

Pizza Night by Alexandra Stafford: Breakfast Pizza with Sausage, Eggs and Pickled Banana Peppers p 223 made with the Neopolitanish Dough p 223 Raw Snap Pea Salad with Radishes and Mint p 196 dressed with the Lemon Vinaigrette p 37 With a hot Italian sausage, pickled peppers and plenty of cheese, (all of which the header notes encourage adapting to taste) I wouldn’t restrict this to breakfast alone. The egg layer is pretty thin but melds everything together nicely. On its own, I’d find it on the heavy side but accompanied by a big salad, it was just the ticket. The book pairs this pizza with a raw asparagus salad but I knew I wanted something bright and crunchy and had everything on hand for this one, including the lemon vinaigrette - it’s called for in at least 8 salads in the book - and I was not disappointed. What a great, simple salad! Not sure I’ve eaten a salad with this much mint but it really worked.

Caramelized Leek and Potato Pizza with Chive Cream p 113 made with the Thin-Crust dough p 26 Shaved Fennel Salad with Parmesan and Pomegranate p 182 made with the Lemon Vinaigrette p 37 I’m calling this chip & dip pizza. It’s really a great combo of textures and flavors. With the cracker-thin crust, this one would fit right in to an appetizer spread for wine o’clock. The crisp and simple salad, dressed with the lemon vinaigrette was a good partner with bonus points for being pretty! As the header notes suggest, this is a perfect pizza-palate cleanser! I don’t usually comment on portion sizes and don’t expect a cookbook author to know who’s eating at my house and how hungry or picky they might be but two and a half pounds of fennel is a LOT for 4 servings. Use your best judgment!

Broccoli Rabe and Smoked Mozzarella Pizza p 135 made with the Neopolitanish dough p 22 and Roasted Tomato “Butter” p 36 served with the Farm Share Harvest Slaw 136 made with Apple Cider Vinaigrette p 136 I’ve never used smoked mozzarella but happened to spot some at Sprouts the other day so I decided to try this pizza. I thought it was OK, not great. I liked the sweet, roasted cherry tomato sauce with the bitter greens but I didn’t really love the flavor of the smoked mozzarella. Maybe half smoked, half regular mozz would have been more to my taste? One recipe oddity is that it calls for 8 oz of broccoli rabe and it’s not until it’s cooked and you’re topping the pizza that you’re told to put half of the cooked greens on the pizza and put the rest in the fridge or freezer. Why not just call for 4 oz? Whatever. In my review of the book, I said it encouraged me to have a big salad and small piece of pizza. Here's an example: The slaw has radishes, turnips, carrots, cabbage and scallions and is the official partner for the broccoli rabe & smoked mozzarella pizza. It’s a good pairing. On its own, it’s not amazingly interesting, but there’s plenty of crunch and color so it it’s a good no-mayo side or sandwich filler.

Not yet... but it looks very tempting! Thanks for the review, and I look forward to what you produce from it!