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I haven't seen any pricing yet, but the manufacturer claims it's cheaper to run.

So, it turned out to be better than I thought from looking at this: Once it cooled:

They drive me bonkers too! I really don’t understand it because there’s always a focus on sustainable practice, reusing stuff, no plastic bags etc., but then…the little sauce cups. They have them everywhere on St. John too. There’s recycling here, but I think those sauce portion cups are too small to recycle, aren’t they? I am sure there’s a reason for using them but I don’t know what it is. We did get out yesterday despite the wind. I brought the sweater, jacket and hat I wore on the plane here, and we headed over to the Bight to do a beach walk. It was cold and windy, but beautiful. There’s a snorkeling area here, for when the weather is calmer. It was much too dangerous for anyone to swim today. The kitesurfers were out in force. We found this big US Coast Guard buoy washed up More kitesurfers. There was a guy offering lessons on the beach to anyone interested. That would NOT be me! We walked for a few miles, until the wind got to be too much, and then decided to go find some lunch. We had heard good things about Mr. Grouper so headed over. They were setting up for a big party that had bought out the restaurant for the night when we arrived, but they said we could sit because we were just two. Husband had a margarita of some kind. We shared a conch salad. this was very tasty. Anemic tomato was discarded. I ordered a blackened grouper sandwich, and husband ordered a blackened grouper wrap. They were so small! I think my sandwich had 2 ounces of fish in it. It was hard to even see the fish in my husband’s wrap. Plus, the fish was fried, not blackened. Pretty disappointing, but we ate it anyway. The wrap: The sandwich. It was literally four bites haha. I guess you were supposed to fill up on fries, but we left those uneaten. After lunch we headed back towards the house to explore the closest beach to us, Taylor Bay. This was a very pretty spot. It’s shallow for a long ways out, so good for kids. I am not sure if you can see the people walking away out there The right side of the beach had some really interesting limestone formations to explore, and the shoreline was filled with little shells and coral rubble. We will be coming back here for sure. I prefer to only eat one meal a day, but husband was still hungry after his mini wrap, so we popped back over to Las Brisas, where husband had lobster and shrimp spaghetti And I ordered blackened grouper. Actual blackened grouper haha! We are waiting out some weather this morning before heading out to explore another part of the island.

It would be interesting to know how economical this is. As you probably know, there is a war on now against Natural Gas in the United States and so many restaurants rely on it. The quick response of a gas flame is essential for line cooks. This could be a great replacement for natural gas but only if it is economically feasible.

Perhaps a better screenshot showing the burners on high and lower settings.

i don't get what's so "tiresome" about roasting spices. I do it almost every day. Pepper (black and white). Sichuan peppercorns, coriander seeds, fennel seeds, cumin seeds, mustard seeds. It takes seconds. I do them in a wok or small cast iron pan, if the wok is otherwise busy. They do lose flavour and scent rapidly. How are you roasting yours?

I don't even know where to post this. These videos are just precious and they even have recipes! I could watch them all day, but the electrician is going to be here in a while, so better not. Moolala and Pip Feed The Forest

Bought this yesterday and had it for dinner last night. Awful. Sauce was watery and flavorless, chicken had a nice texture though.

Just like with other spices, the flavors and aromas are enhanced and increased. Like you, for some reason I overlooked this technique with peppercorns.

That's good information and an excellent place from which to start further investigation. Thanks, Yvonne!

According to a discussion that I just read on Reddit, which you can take for what it's worth, peppercorns should be used within six to eight hours after they have been toasted. The purpose of toasting is to bring the oils to the surface. After that time they will start to evaporate and leave them with less flavor than they had to begin with.

Hi, Big NH Apizza fan here... I have to say, I think both Pepes and Sallys ovens are not as hot as 700... I think closer to 600... I can't say for sure with Pepes, but having been a regular at Sallys for 10 years in the 80s (had my own table for Thursday nights 8 years running!) Sallys is 8-9 pie. Now I try to create the same flavor pies as my memory serves.... As I find both Pepes (have one in town where I live) and Sallys are lacking in the dough flavor department these days... I use a 67% sourdough poolish at 550 and it's an 11 minute bake on a steel, but it does come out great. I use broiler to finish the top. So if you need to use bread flour from supermarket, get gold medal as it's closer to what the new haven pies use... Remember it's not a big fluffy dough... when I watch t he cold ferment I'm amazed at how little it puffs up... but when it's finished it's just enough. This is where I am at right now... not perfected but still better. I make three SMediums.... I use Varassanos dough recipe guide... but I use a lot more poolish and no ady https://pizzadoughcalculator.vercel.app/calculator?a=doughWeight&tf=0&dw=35.25&b=3&shp=round&s=0&w=0&l=0&h=67&yt=none&y=0&st=kosherDiamondCrystal&slt=3.82&br=2&p=tf&pa=18.1818182&pwa=50&pya=0&pfa=0&pst=0&dh=0&ph=0&stf=0&dd=0&ss=0&sa=0&pwt=0&plt=0&c_g=1&c_kg=1&c_ml=1&c_o=1&c_p=1&c_t=1&c_tb=1&c_c=1&c_d=1&c_n=0&c_pr=3&c_ns=4&um=0&t=&flrid=2&wtrid=2&flrs=[{"id"%3A0%2C"name"%3A"Flour"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Afalse}%2C{"id"%3A1%2C"name"%3A"Flour"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Atrue}]&wtrs=[{"id"%3A0%2C"name"%3A"Water"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Afalse}%2C{"id"%3A1%2C"name"%3A"Water"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Atrue}]&n=

Chicken with lemon butter caper sauce and roasted veg (carrots, mushrooms, onion, red bell pepper). Ladled more sauce over the veg after the pic. So good! A few nights ago, a very mismatched meal of air fryer zucchini fries and a cup of chicken and sausage gumbo. Each element was good! The zucchini needed using and it did not die in vain. Dinner salad.

I’ve been dehydrating Meyer lemons for the past couple of weeks. I use them in my morning tea and in my water bottle. They’re also great in chicken piccata- they re-hydrate quickly. I’ve also zested lemons, juiced and frozen the juice and zest.

@Smithy Yes it was good. My way of making tabbouleh is to use equal amounts of mint and parsley… don’t think I’ve had it with cilantro but I can imagine it’s good. The dressing was not measured just a good glug of evoo and a splash of apple cider vinegar with a squeeze of lemon juice … plenty of pepper and salt. I used couscous not bulgur which was ‘soaked’ to fluffiness with a hot vegetable stock.

Sausage-Bean Stew/Soup/Chili - simple mix of hot dogs, red kidney and navy beans, onions, leeks, pancetta, passata, tomato paste, beef broth, cayenne pepper and tabasco

Wow, I never would have thought to toast whole black peppercorns. What does it add to your dishes? I'm really curious, since it must be a really good taste to use it almost daily.

I didn't die. I didn't even have any bad after-effects. But I also didn't eat the leftovers. I didn't want to press my luck.

Thank you for this posting!

Without having tried it myself, my guess is that if you toast some and store them unground, you'll be able to keep them in pretty good condition for at least a week...maybe 2 weeks? A month? From what I've read, the degradation in flavor begins when the peppercorn is broken apart, i.e. ground. A good way to test your own tolerance for flavor degradation would be to devise a flavor comparison, if you have the equipment to do it. Toast some peppercorns and store them in one grinder for, say, a week; toast another set and grind them the day of the test. See if you can tell the difference. Keep working at that until you reach the level of perfection vs. convenience that works for you.

Whole black peppercorns are used here daily. Often they are pan toasted. It's tiresome to toast a small amount almost daily. I'm thinking of toasting enough to fill, or half-fill, the pepper grinder. Will toasted peppercorns hold their flavor for a week or more? Will long-term storage of toasted peppercorns end up with reduced, or changed, flavor? In short, is there a benefit to doing this? Thanks

Throw away your induction and gas coookers! China's social media is awash with tales snd demonstrations of something revolutionary. Electric flame cookers! Quite how they work is not revealed but the manufacturer lists their advantages.

Coconut chicken soup (tomm gai kaa onn): Sequentially simmer coconut milk with 1) a paste of galangal, garlic, cilantro stems, roasted white peppercorns, lemongrass, and shallots; 2) chicken thigh chunks; and 3) bruised lemongrass stalks, lime zest (sub for lime leaves), sliced galangal, sliced Holland chiles, and fish sauce. Finish with lime juice, palm sugar, Thai basil, and cilantro leaves. I made the base soup mild for Mrs. C, and added a dollop of roasted chile paste to mine. Bean sprout salad (yam tua nork): Make a paste of grated and roasted coconut, roasted peanuts, and salt in the mortar. Mix with bean sprouts, sliced shallots, and cilantro leaves, then season with coconut cream and rice vinegar. Will make again.

That looks delicious, and I love tabbouli! You mentioned mint and parsley, but do you not include cilantro? My recipes call for equal amounts of parsley and cilantro, with a bit of mint. Not that it matters: I've been taken to task here for the relative amount of bulgur, so I'm certainly no expert. 🙂 More to the point: what sort of dressing do you put on the tabbouli? Oh, and...did you make those spring rolls, or buy them prepared?

Maybe good to set out a few things that can go wrong with sauerkraut in general, not specific to packaged products. The first and obvious one is mould. In homemade kraut this tends to be white to green spots that float on the surface of the liquid, or attach themselves to bits that are at the surface. That is why it is so important to keep everything submerged with cabbage leaves, weights, mesh or whatever. Easier said than done when dealing with things like caraway seeds that float up. Some people say a brine with 2% by weight salt is ok to eat if you skim the mould off. Others are adamant that you chuck it if it is mouldy. The second is Kahm yeast. This is a wild yeast that forms filaments or a layer on top of the ferment. It is basically harmless and can be skimmed off. Best to skim then keep the sauerkraut in the fridge. I previously mentioned my sauerkraut turning to mush. I generally prefer my kraut crispy so don't pound it to draw out the brine the way some people do. I'd rather top up with salt solution if necessary. One thing to remember is that people have been making sauerkraut for a long time using much less sophisticated crocks, jars, etc. than we have these days. That doesn't mean their techniques are safe, but I believe it means they are quite safe they won't usually harm you. You can go down a whole rabbit hole of fermentation methods and variations. My tendency is to accept some risk but ymmv. Report back if you die