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Mega-kudos to you! I like the photos, but I'm just a piker. This "like" and comment, given its source? Major!

Also: Beverage photography is hard, y’all. All the food I’ve ever photographed has been real and reasonably easy to shoot, but ask me to get 5 drinks together at the same time and get a couple different angles? That’s maybe the hardest thing I’ve done from a food photography perspective. The ice is constantly dying… the drinks are constantly dying. In unison. As an extrapolation of something Marco once said, five minutes is an eternity. Not quite as bad as cooking fish, but close.

I created and run a cocktail program for a small Italian restaurant in my hometown. Mission Pizza Napoletana serves some of the best pizza in the world (and the other food is great too). Here are some photos of drinks from the initial menu. We have an ice program, a carbonation program, and a gigantic-freaking-twist program. Negroni on a big cube. Campari, Tanqueray, Punt e Mes. Our Boulivardier recipe is Elijah Craig, Campari, and Cocchi. MPN Spritz. Organic prosecco (from one of two producers), Aperol, and San Benedetto sparkling water. I force carbonate everything so that the bubble level is off the charts. Negroni, Italian Greyhound, Spritz, Black Manhatta, Paper Plane. A photo from my home bar that helped me get/create the job. And my favorite Paper Plane photo.

I'll be right over!

Neither the shrimp nor I were getting any younger. They are in the Profile now: Temperature 110C Time maybe an hour, we'll see Smoke Level 5 Wood Kona Premium again I oiled the shrimp and tossed with garlic, smoked paprika, salt. Made coleslaw. Totally exhausted. Enjoying a Stone IPA while waiting for the shrimp. One observation: the cost of accessories for the Profile sure add up.

strawberry tart Pastry base, almond frangipane, vanilla pastry cream, strawberries, and whipped cream. Definitely out of practice with plating / presentation.

Still building up stamina after my 4-week stay in the hospital. But always feel great to be back in the kitchen! Chili and toast: Turkey breast stuffed with Ham and Cheese, Cavendish Sweet Tater fries and mixed veg Shrimp and Spicy Cheezy Grits Pan-seared strip loin and Sweet tater And tonight, easier wonton soup with my own char siu from the freezer.

I've heard that eternity is 2 people and ham..... More smoked elk roast and Mexican leaning quinoa. the highlight was individual berry crisps in Cornflower Corningware (since iI was making a peach crisp for a pig roast, I tossed some blackberries and strawberries together for dinner)

For anyone in any doubt, I caved. I had to relocate the ninja Creami and the Ankarsrum mixer to the bedroom, and a stack of too large jeans to the bedroom floor. Full disclosure, there was no room on the bedroom floor. I actually moved the pile of jeans to the top of another pile. But the Profile is now on the kitchen counter. Last night for my first experiment I smoked half of a ribeye steak: Temperature 100C Time 50 minutes Smoke Level 5 Wood Kona Premium Blend (the pellets that come with the Profile) After smoking I seared the steak in my Demeyere searing pan on the Paragon. Final temperature was 59-60C. The color of the meat was red and the texture was more like rare. Yet the interstitial fat had melted and Thermapens can't lie. With some difficulty I was able to masticate thin slices. Flavor was good even though the smoke taste was subtle. Not bad I thought for a first attempt. I'm recording my trials in a red quad ruled notebook, with red ink (Monteverde Fireopal). As an aside, both the Profile and the Paragon were developed in the same GE facility. Tonight I had hoped to smoke shrimp, but at the moment it is 91F and 50% relative humidity in here.

Another thing I do is sous vide chicken and beef, rapid chill and divvy it up into meal sized portions. If making, say, a stir-fry, I simply add it to the rest of the ingredients at the end to warm through. Edited to add: after dividing it up i vac pac it in those individual portions and freeze it.

Zingerman's summer sale is on!

dinner , late afternoon , was a wrap . same sort of salad , spinach // Campari tomatoes // kimchi // sauerkraut // EVOO but with a delicious twist : Carnitas style pork , that evolved from https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 SV pork ' logs ' , finished in the GE-IDS https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/#comment-2452587 sliced in 1/2 and vac'd and frozen for future use. they started out ' good ' , became ' very good ' the next day , then **** spectacular ****** as Carnitas : decent thickness slices , cooked one side only until crispy then in a wrap : make sure you remember your spatter guard ! note the crunchy side . still tender meat ( w fat ) on the other side delicious it is . a few bits of meat and hot fat , went into the salad that doesnt make it into the wrap. I love carnitas , but Id like to keep much of the Jus in the meat , not the simmering pot nor the SV bag cooking it @ 175 0r 180 SV. this is it. although this result took three steps , none of them requited much attention Ive solved my Carnitas drought , and this version is better than any Ive ever had elsewhere. it now just a question of seasonings . lucky me.

Tried the Selena Gomez Oreos. Only ok. Sort of generally sweet. Maybe a bit of cinnamon. Post Malone Oreos on the other hand are superb. Not familiar with his music, but I can safely say he missed his calling as an Oreo tastemaker

yes, but they're not as common, and I'm sure the selection is limited. The only one I dan think of seeing was in a coffee shop that was using it to heat up pastries.

Does this type of oven come in 1/4 pan size?

The general term for that sort of oven is a 'half-size' oven. They're available from all sorts of suppliers, with various numbers of shelves from just two or three up to 10 or 12. The smaller 3 or 4 shelf ones are often stacked as a pair. All the ones I've seen have been convection ovens -- and a non-convection one would not work well, because there's very little room around a half sheet pan for natural circulation. They're very common in small places, either for small batch baking or reheating (or finishiing) for service. There are also combi (+steam) versions, but I have no experience.

Thanks to everybody who helped me here, THANKS

This is an interesting oven. I had to do a GGLE search to find the dimensions. They are reported to be 22 inches (H) x 31 inches (W) x 21.5 inches (D) and the interior dimensions measure 16.5 inches (H) x 21.5 inches (W) x 15.25 inches (D). 1/2 sheet pans should fit with enough room to allow good airflow. I'm starting to look for a replacement for my decade+ years old Breville, and ovens with this general configuration have piqued my interest. I wonder, though, if it might be overkill for home use.

The always popular roasted cherry tomato and feta pasta with lots of fresh basil. And a few strawberries from my plants, served with a bit of vanilla ice cream.

I recommend his blog. It's not just funny; it's also informative. But there's more right her on eG. Waaaaay back in 2003, David -- already an established writer -- contributed a short course to the eG Culinary Institute on food writing. That, and the associated Q&A are both well worth perusing.

Kerridge is such a nice bloke that I bet if you emailed The Coach or The Hand and Flowers he'd get back to you

Growing up in NY on the upper west side, a copy of Sunset would occasionally surface. It seemed like another planet.

What the French/Germans think the "American Way" of eating is still tickles me. I think they're just trolling now. Next week in Lidl...

I cut a couple of slices from that sous-vided corned beef last night, something around 3/8" thick (not that I was measuring) and wedged them between a couple of slices of bread, along with cheese and condiments, for a Reuben sandwich. I didn't bother taking a picture last night -- everyone's seen my grilled sandwiches already -- but it was pretty good. I learned a couple of things, though. 1. A proper Reuben needs thinner slices. These were single slices, laid next to each other to cover the bread. Thinner slices, piled atop each other, would have had a nicer mouth-feel. 2. Before I tried this corned beef, I tried the one I'd written about here, that had been sitting in its original package for a couple of months past its best-by date. I really don't like it. As a matter of fact, even the dog didn't like it! So...these things do have a shelf life more or less in line with the label. (I also think for my tastes the brand isn't the best, but now I know that timing matters.)

Thank you SO much. I have ordered a copy from there.