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the maintenance manual is here https://tomric.com/wp-content/uploads/2022/01/RS200-ENG-Ed-20190201.pdf but it does not specify how often / conditions under which the filter should be changed. which . . . obviously depends on hours of use, general cleanliness of 'environment' / etc. from the pix, if that's two years(+) - I start with replace&check every year....

tonight was the "famous" Senate Bean Soup - we're in the temp F teens . . . it's a very simple recipe - Navy beans, smoke ham hock, onion . . . S&P but it is a 4-5 hour cooking time dish.

Hello everyone! I was looking for assistance or resources on replacing the air filter on my Selmi Chocolate Conveyor Belt the RS200 (well, not mine, my works' machine, but I am its unlucky caretaker) My Kitchen Manager was asking when this part had been cleaned or replaced and in the two years I have been here, it has not been replaced. I was curious on if anyone know how often it must be replaced or how to replace the filter? I've found where to purchase a replacement but I couldn't find any information in the owners manual on replacement. Any information would be extremely appreciated! Picture of the current air filter included so you can see how bad it is.

Another trip to Portland, even though part of our trip (to Montreal leading to Portland) had to get cancelled. We ended up driving up to Portland, instead of down to Portland, from Montreal. We padded the Portland portion with an extra night, and stayed at the Portland Harbor Hotel - a pretty nice property for the price. Then again, it's off season, so all the hotels were very reasonable. We did some damage to oysters, mostly within the same restaurant group since I didn't want to take any chances, and they do the best job...in my opinion. We'd never eaten at Street & Co., so on our first night we ate here - like a 2-minute walk from our hotel. The six on top are Pemaquids, from the Damariscotta River. The bottom six - Wolfe Necks, from Yarmouth. (no complaints). A really nice linguini with clam sauce couldn't be passed up. Night Two - it had to be Scales, at the bar. An excellent local halibut ceviché. Significant Eater was all in... While I opted for something a little different... A whole fluke, which could've fed 3 people. We did stop at a new bar, located right around the corner from our AirBnB, for a nightcap... Lovely little place. We did veer off-course, to check out Leeward, on our 3rd night in Portland... No pix, but excellent pastas, all made in-house. Night four, back to our old fave, Fore Street... Clockwise from top: Wet Smacks, Bombazines, Cora Cressy (4 each). We followed up dinner with... And dessert. I still contend that Portland, ME is the best city in the country for devouring excellent oysters and other seafood!

I wonder if they ever catch on fire…

Fettuccine with bacon, shallots, charred grape tomatoes in a white wine reduction. I am making more pastas now that I boil a big bag of it very al dente then freeze in meal sized portions. I thaw ziplock in cold water then add to sauce to heat thru. Saves time and an extra pot to wash.

The battery in the unit according to the manual is a Rechargeable Lithium Ion Battery Subtype: Lithium Iron Phosphate Rating: 208VDC, 25.8Ah (5366.4Wh) Operating temperature: 5C° to 50C° Storage temperature: 5C° to 50C° Internal cells: LiFePO4, 26700 size Cell configuration: 65S6P Weight: 59.5 kg Size: 586 x 550 x 132 mm Model: ZE23182. The battery according to an email I got from the manufacturer will last 10 to 15 years the independent price estimate google gave me for the battery was US$2500-US$3500. Given what other kitchen appliances cost to maintain I don’t really think this is that bad. GM Cadillacs cost more money to keep running than a GM Trax. A better comparison might be a Tesla with the big battery but not sure how to estimate that

Pistachios are back on the Canadian food recall list again today. Is there no end to the contaminated pistachios? Why don't they just haul them all away? I don't understand.

There are probably better places for this post, but I do find it bitterly funny.

Another classic joint. I also like https://pinosprimemeat.com/

Go over to ottomanelli’s on bleecker street. Their whole operation would fall apart without little pieces of white paper. Check out that spike full of them in the background

Sunday we had a NY Times cooking recipe for roasted carrots with whipped tahini. I roasted some yogurt and lemon marinated chicken thighs with the carrots, and added garlicky spinach. I also made some cilantro-garlic flatbread. Yesterday I made another NYTimes cooking recipe: winter vegetable curry with apple raita. The original recipe had potatoes and chickpeas but I eliminated both since I thought it would be too filling with the rice. The apple raita was a little strange on its own but tasted good mixed into the curry. I added pomegranate arils just because I had them in the fridge.

Their apple pie is terrific.

I had no idea he was at Chez Panisse. And your testament means a lot. Definitely buying some. BTW, I went to Berkeley. One of my fondest things was to stop off at Café Fanny for morning cafe au lait in a bowl, and some morning pastry. If I recall correctly Alice Waters had named it after her daughter, which also gave it special meaning. Bit of Parisian civilization which set the day right. Ah, wistfulness.... Edit: whoops, forgot - we have his Drinking French!

His recipes both sweet and savory have been so well tested and really work. Love how he's evolved as well from Chez Panisse to having lived in France for years. I've been thinking about his new book as well even though I have the first one! Pretty sure there is plenty new but still lol

Thank you! I really have to pick up a couple of his books. Been on my cart a long time.

Me Too! https://www.davidlebovitz.com/quince-tarte-tatin/

When I made a St Louis gooey butter cake a couple of years ago I was not particularly taken with it. Of the two broad types, I went with the bready kind over the cream cheese version. (I should've followed up on @Kim Shook's comment at the time. Oops.) So when one appeared in Cake Zine I thought it was worth a punt... OK, now I'm on board. Welcome to St. Louis. These were good, and certainly delivered on the gooeyness. My homemade tulip liners were a touch too small for the quantity of batter, so maybe next time I'll make larger liners or slightly smaller cakes. Or maybe not. I quite like the visual of exploded gooeyness.

I ordered one apple pie and one SOMA panettone. As @ElsieD said, they’ll ship after Dec 15.

Went for a little shop at one of my favorite places yesterday. Mortadella from Italy - so large it has to be cut in half to fit on the slicer. Above it is a pork sausage, mildly cured, from Emilia; sadly, I forgot what it is called. But it's cured for a minimal amount of time, so it's a bit softer than a long cured salami, as well as mildly spiced. And there probably is no place left that still adds up your purchases (and gives you a taste of everything) manually. Indeed - Di Palo Fine Foods.

Well, she was unsure if the Tourtière would survive shipping, so the order was changed to ONE "Three Chocolates" and TWO "Apple Pie" Panettone. Money sent this morning.

Man, I love quince, beautiful. Did this come from one of his books?

Those sound amazing.

From a bakery in Taiwan, according to the alt-text on the original post. Check out that six-pack!

Not exactly salad weather, but I have gifted salads, so added some pulled pork (also gifted) and blue cheese for a heartier supper. I don't think I posted it, but I made a pot of potato soup the other day at my sister's request. Bacon, cheese and Herbes de Provence.