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Buried under all this vegetation is a couple of strips of bacon I cooked in the oven a few days ago, for ease of making a favorite sandwich later: Bacon, lettuce, tomato, pickle on toasted sourdough bread. I'm not sure the oven-baking method cooks bacon as satisfactorily, for my tastes, as cooking it atop the stove. Granted, it's less messy. Granted, the bacon is ready to go when I want it, with just a quick reheating if necessary in the microwave. But the bacon out of the oven isn't as crisp as out of the skillet, and the flavor isn't as good. It might be my technique. It might be the brand of bacon. But it might be the method. Time and experimentation will tell. I think I drew different conclusions in earlier tests in the Princessmobile, so it might even be the oven!

Try this (should be an unlocked gift article now): Chris French's Eastern Shore Crab Cakes

@weinoo your pasta setup is not really that different than mine . your top Pot is my Fasta. your bottom Pot , is my final plate , where the mixing is done . tasty results all around. however , for the Bronzo penne , they seem to take more time than the recommended times in the Fasta Time-table. so , un til those get dialed in , Ill use the two pan method you have championed.

Orzo with kale and Parmesan, topped with some sautéed chicken marinated in lemon and garlic.

Tesco has the peas , but they are calling them British these days.

@TdeV I take it the gross look comes from something organic ? if so , something like EasyOff might work. https://www.easyoff.us/ you do have to e a bit careful with it. for organic issues , not rust. then after cleaning , re-season.

Haven’t been shopping, right ?

Scotch-Brite makes a gray pad similar to their green ones but it is much stronger. That is what I use on the outside of my skillets and it keeps them looking new. Maybe it would work for yours. As a matter of coincidence, I had been sitting here for 15 minutes trying to think of something that I knew I needed to add to my grocery list and it was Bartender's Friend. Thank you.

Paywall.

Orange Cardamom Breakfast Rolls.

Hope this is the right place to ask: I've just left the heat on under the carbon steel pan which cooked my eggs. So the eggs were fine, but I didn't notice the gas was still on under the pan. After rinse/wash/steel wool, the pan still looks gross. What now? Barkeeper's Friend? Cleaned how well? Reseason how? TIA

I had planned on grilling these steaks for dinner last night, but neither of us felt like a big dinner. Moe had a steak for breakfast. Grill steak, butter basted local farm fresh eggs, fried potatoes and mushrooms and toasted homemade bread.

@Smithy sorry for not being clear . I used the AirFryer. just needed a bit higher temp than the recommended 350 F , and longer than 20 min from frozen Ill probably try the second Puck tonight, and see.

Thanks, that Best model seems ideal but unfortunately no longer made in 42", just 36-48-60. That also brings up a point, that hood is listed as an outdoor hood, can be set up for indoors?

Looks like what we'd call a NY strip steak. Lovely

In the dinner post where you described this, you commented that it needed more time to cook and that it wasn't as crisp as you'd have liked. I encourage you to try the air fryer, or else convection mode. I don't have an air fryer, but I found that cooking it in my CSO on convection (425F, 30 - 40 minutes, flip after about 20 minutes) did the trick. I like your overall presentation, by the way. Much more elegant than mine. 😀

Pasta setup: Linguini (250 g) in about 2.5 L water. Sauce components are olive oil, butter, onion, garlic, white wine, clam juice and clams (canned from Basque country). Linguini with clam sauce. Added lemon zest, parsley and a splash of lemon juice. Note how much sauce the Setaro pasta absorbed, along with over 1/2 cup of starchy pasta water. Brussels sprouts with bacon alongside.

How about this one, @rotuts? Chris French's Eastern Shore Crab Cakes

I only ever do Thai style crab cakes. Mayo? Get out of here!

The ones I do are only crab, home made mayo & parsley

But they aren’t really crab cakes, with half of them by weight being shrimp. They could just as easily be called shrimp cakes. i think you’ve only had bad and/or faux Maryland crab cakes if that’s your take on them. I use very little “ filler” and prefer to call it a binder (saltines or panko). 2 T of mayo. no veg except parsley, and a proper amount of Old Bay, which isn’t too much.

I'm not convinced any of their products besides ranges are particularly good. I didn't mention brands because my research is from a couple of years ago, and isn't compete. I found this problem difficult enough that I've been kicking it down the road. I'll revisit when I'm ready to actually rebuild the whole kitchen. Here are my old notes, all for a 42" wide hood, which is probably adequate for a 36" range: Prestige Pro-Line “High Capacity” 42” PLHC42300 - 42"W x 30"D x 18"H Largest containment area I've found in domestic hoods 1200CFM / 10” duct Lights at top of crown instead of front light bar May be mounted up to 42” above cooking surface Best WPD38I42SB 42” 13000CFM 27” Deep—seems ideal Internal blower INCLUDED 3” extension available to increase capture area Proline 42” PLFW 832.42 2000 cfm 25.5” deep Internal single or dual blower (1000/2000) The very best hoods are made by CaptiveAire and Accurex. These are commercial products, so it may be hard or impossible to find someone who will install it for you (but not as hard as with something dangerous like a commercial range). They also specialize in larger sizes, so finding something that fits your design can be harder. CaptivAire https://www.captiveaire.com/catalog/list.asp?cattypeid=64 Accurex https://www.captiveaire.com/catalog/list.asp?cattypeid=64 I haven't yet investigated the option I mentioned in the earlier post (getting a bare insert that fits into custom cabinetry). I assumed this would be too expensive, but now know a carpenter to ask about this.

Having spent most of my adult British life in England, I have no idea what ' English muffins' are. Nor English peas or cucumbers.

Now, see the new and improved version !!!!

This is the new and improved version of sambal kacang - Indonesian peanut sauce. It could also be called sambal pecel - pecel is a vegetable dish consisting of bland, boiled leafy vegetables served with this type of peanut sauce, similar to the more famous gado gado, but without the tempeh, tofu, etc. This is a traditional version, meaning that it's quite labor intensive and is made from all whole ingredients. Makes.... a LOT - multiple portions! This recipe is for the base, which you would thin with boiling water to the consistency you want. The reason for this is that the base is very dry and will last a long time - a couple of weeks at room temp or several months in the refrigerator. When you want some, just take a few spoonfuls and thin with boiling water until you have the quantity and consistency you're looking for. Ingredients: 200g raw peanuts (deskinned) 60g red chillies - mostly keriting (medium spicy) and a few rawit (very spicy) 125g shallots (about 8 small shallots or 3-4 Western shallots) - skin and ends removed 20g garlic (peeled, end removed, halved and germ removed if exists) 4-8 kaffir lime leaves, destemmed (size dependent) 11.4g roasted shrimp paste - 3 sachets ABC brand (3.8g each) 1C (approx.) peanut oil 60g palm sugar, grated or chopped finely 1T salt (plus more to taste) 1t MSG 1t seedless tamarind paste Instructions: 1) cook the whole chillies in a pan of boiling water until soft - about 5 minutes, drain 2) heat the oil in a wok over medium/low heat and fry the shallots until softened and slightly brown 3) remove/drain the shallots, repeat with the garlic 4) remove/drain the garlic and fry the lime leaves for a minute or so, then remove/drain 5) fry the peanuts in the oil, stirring constantly, until just less than golden brown, then remove/drain 6) In a food processor, roughly chop the chillies/shallots/garlic/lime leaves/shrimp paste, remove and set aside 7) Roughly chop the fried peanuts 8 ) Move the chilli/shallot, etc mixture to an Indonesian mortar (cobek), add the tamarind, salt, MSG and palm sugar then grind until smooth as possible 9) Add the peanuts to the mixture and continue to grind - the paste will become very stiff and dry as it cools To check seasoning, add a little bit of boiling water to a teaspoon or so of ground mixture and mix until you have the desired consistency