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I wonder what the difference is between air fryer and turbo roast?

Yesterday, Eating History posted this on Facebook from 1920's “The calendar of sandwiches & beverages: 365 delicious, savory, and sweet sandwiches and beverages.” I'm completely unprepared for today’s lamb sandwiches so I mashed up yesterday's and tomorrow’s sandwiches and had a broiled frankfurter and fried egg sandwich for breakfast.

I'd guess they were mostly motivated by adding the air fryer function as that appliance seems so popular. Although the original price is quite out of air fryer range.

@blue_dolphin you are of course correct. odd their marketing dept didn't see the advantage of an additional inch or two getting to a standard 1/4 sheet pan and a smidgin. and sell in USA et al

The differences I see are: Smaller footprint achieved by moving controls to the top. The addition of an air fryer function that uses a higher fan speed (or maybe 2 fans?) which is also used for the turbo roast function. Addition of a steam-assist function that adds steam just at the beginning of the bake. No more steam broil function. My CSO is still chugging along but I always keep an eye out for replacement options for when the time comes. This sounded like a good one.

@YvetteMT That blend looks yummy. I would keep some in the freezer to add to some stock to make an instant soup!

Just wait til you try one, you may change your mind. I did.

Must be BLT season - this one with Sriracha mayo

Cuisi seems to have moved the ' control ' area previously on the R side to the top . the inner ( usable ) height increased slightly . and this version is at least available in some markets the older : not.

The only possible problem is the height of the new one - it may not fit under all cupboards.

in comparing these inner dimensions to the CSO I there is not a significant difference . am I missing something ? OK , it has a porous ' air fryer ' tray .

Oh yes, appalling. Horrific. umm, where’d you happen to buy that?

I bloody love Hawksmoor, my favourite steakhouse(s) and it's not even close.

If you choose to treat FS as tender , then you slice it very thinly if you treat at tough , and cook it accordingly to tender , then you can slice thicker. very rare , sliced thinly , is a revelation .

@JeanneCake, thanks for those very useful ideas. I have in the past parbaked the shell for this pie, and it was a definite improvement, but the sides did slide down a bit. Since then I have discovered RLB's parchment + beans method for parbaking, so I might try that next Thanksgiving. Foil and beans is a definitely bad idea, since (as RLB warns) the foil makes the crust like cardboard. Some may wonder why I am asking about pumpkin pie in July. For the simple reason that I discovered a can of pumpkin left over from last year's pumpkin bonbons and wanted to use it up soon.. My explanation to the July 4 guests was that I was celebrating the native Americans who reportedly gave us pumpkin.

This is what I do too. Not much help to someone without an outdoor cooking setup. I always grill it. A hot sear followed by a Searzall touch up would be my advise for indoor. It’ll be hard to get even contact with the pan after SV, so use a lot of fat and a grill press if you have one. I think I usually did 133 for 4 to 6 hours. Modernist Cuisine says you can treat flank as either tender or tough, so holding it for 24 hours isn’t out of the question.

TJ's used to have then 4 packs Frozen Damm good they were.

Forgive me if this has been covered elsewhere, but I haven't found a dedicated thread after searching the site. As I've mentioned from time to time, I'm a freelance writer, and one of the clients I write for currently has an assignment that's mine if I want it. It's looking for 6-10 good sources for "baking supplies on a budget," and of course it's for a US audience while I'm here in Canada. So I thought I'd canvass the collective eG wisdom, and see what suggestions everyone has. Either general responses (ie "check if your local mill will sell directly") or specific vendors would be helpful; and I'm also open to either full-spectrum (everything you need) or single-niche (ie, chocolate, flour) sellers. This isn't life-or-death, so no immediate timeline (I have other work to do right now, and one of the other eligible writers may choose to have a go at it in the interim), but it doesn't hurt to ask.

I've just discovered that my local farmer's market has a vendor who makes them. Gotta get back there soon and try one; I've never actually seen them "in the wild" and frankly can't see myself going down this particular rabbit hole given all the other demands on my time.

Picking a pint a day now. Eating out of hand but when we get tired of that, I'll freeze the bounty.

Halibut, yellow rice, and a frozen mix of corn, black beans, onion, poblano and red peppers. (Mix had decent flavor but the beans were not soft. Decent enough that I'd buy again to add to a dish and hope to get the beans softer)

Dublin...I asked at a few places in our trip to Moor.. We Tried to get in FX Buckley, but ended up at Hawksmor steak houses. They had champ though

Rockville, MD Trader Joe’s yesterday. Bought them on your recommendation. Have not tried yet. Also, keep this on the down low. Maybe just let Blue Dolphin know, but I bought two almond Kringles too. Don’t want to post on the Trader Joe’s thread due to the prominent Anti-Kringalist forces there.

Love it. A trusted ally in introducing the boys to new vegetables