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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 cheese 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.

Thanks.

Let's revive this topic about culinary growth and learning! @Duvel's recent adventures in Austria, and specifically Tyrol (or Tirol, to him), reminds me of a "my first" treat. My best friend and I backpacked around Europe in the summer of 1980, and made friends with a woman about our age during a stay at a youth hostel. She invited us to her family's inn for a few days. Schlickeralm, well up into the Alps, was at that time of year a green and pastoral delight. I don't remember where-all Angelika took us during our stay; I don't even remember much about what we ate. Except breakfast. They had their own cows, which produced their own milk and no doubt cheese. I had never had fresh, unpasteurized, unseparated milk before. What a revelation! I'm not usually a milk-drinker, but this stuff was delicious. Creamy. Warm. Flavorful. Wonderful on müsli. Wonderful on its own. Whenever I think of fresh milk, I think of those green, green meadows, lovely mountains, and that rich sunshine and even richer milk. What a happy memory. 🙂

Looks similar to this convection oven: https://www.amazon.com/-/zh_TW/FSE-COH-3100WPRO-單甲板電動對流烤箱-烤盤容量-半尺寸/dp/B0BRTFY71Q

check out Thrift Boks.

Tom Kerridge is a fine chef , and has several cooking series. his latest , now starting season 2 features his GastroPub , The Coach https://tomkerridge.com/restaurants/ https://tomkerridge.com/restaurants/the-coach-marlow/ he has several M.Stars. if you get the chance to see this series , or he previous series , give them a look-see. Ive learned a lot from them all. Id like to know what ovens he uses in the back kitchen , which is his ' experimental ' kitchen : they are two , stacked. these pics give you an idea of their size. Im guessing , but am not sure , that they are not Cobi ovens any ideas ?

That is exactly the one I'm thinking of. Where did you find it? I looked on their website and tried googling for it and couldn't find it.

No, that's my full Sunset collection. Is this the one you're thinking of?

over here : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 Over here is the first stage of a Pork trial in the GE-IDS I put the food in the GE-IDS cold , and it takes 20 min to pre-heat, then you have to tap start to begin the smoking. I decided 225 F for thirty minutes of smoking , turning down the temp to 180 f for the first total 1.5 H of smoking: note the post-it the top roll is of course from the top rack , then , to replace the rolls in opposite racks : front to back , and top to bottom : I rotate the try and thus get the rotation correctly placed in the GE-IDS. Patent-Pending for this technique. I noted the bottom vs the top in appearance . the GE-IDS does have significant temp differenced , which you need to manage. I rotated again at 1.5 H ( 3 hr mark ) , and kept cooking for another 1.5 hours . 4 .5 H smoking , 5 H counting the pre-heating the top temp was 150 F , mid 147 F bottom 140 F. Pan jus : note no burning saved this easily let cool a bit , then sliced into the three whil warm and made a simple wrap it was very tasty , but the slices were two thick , as its difficult to slice the logs thinly when warm . and yes my knives are very sharp I decided the result was ' good ' . the meat was tender , but at the above thickness had a bit of chew. I wondered if I let the meat stay in the GE-IDS too long , i.e. : 150 F the next day , from cold I sliced a few more pieces , thinner : again , sometimes my iPhone doesn't focus hat well . these slices came from the log that was visibly fatter initially. after seasoning , these were much better than the warm versions. so over all , this was very good , and worthy of a repeat should I see similar pork @ MarketBasket . the meat you see here will make a very nice ' carnitas ' with a very quick hot browning , on one side. the fat was delicious . nest time I might do the SV to 48 hours or some time thats convenient between 30 H and 48 H so over all a success. the port needed no trimming , and the turkey does. wrapping w bacon , the same for each . the SV was easy to do and required no attention. the Turkey was very moist and tender the pork was moist , and not as tender as the turkey both version will be welcome in the summer months for wraps and etc. all ave vac'd and Fz. I enjoyed making each version . and was rewarded w excellent results. the turnkey has a wonderful , subtle smokiness that lingers and you cant buy that anywhere. the pork has similar smokiness , and Im looking forward to a ' carnitas ' style wrap from the fattier versions , when it cools down a bit here . Hot Hot Hot for several days. BTW : the GE-IDS has a fan that actively circulates the smoke , and sends a smokeless exhaust out the bottom while cooking this would not be a good unit to use in your kitchen on a hot and humid day , if you dont have A/C .

江西菜 (jiāng xī cài) Jiangxi Cuisine, 赣菜 (gàn cài) Gan Cuisine Jiangxi Province lies on the south bank of the Yangtse River and borders Anhui to the north, Zhejiang north-east, Fujian to the east, Guangdong to the south, Hunan to the west and Hubei to the north-west. Despite bordering five of the eight traditional cuisines of China, it never ranked itself. This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. This may be because rather than elegant fancy dishes, Jiangxi has a reputation for a more homely style of cooking, even in its restaurants – not that that is a negative criticism. It is also the most eastern of China’s provinces with a reputation for spiciness, with chilli peppers often be using as a vegetable rather than a seasoning. They also often make heavy use of fermented black beans. Jiangxi Chopped Mixed Chillies Simmering and stir-frying are the major techniques used and cold or raw dish are very rarely featured. The abundance of freshwater (Jiangxi is landlocked) leads to plethora of fish dishes, often stewed and served at popular fish banquets. Smoked and dried meat is often cooked. Unusually, compared to most of China, most of Jiangxi’s frying employs 山茶油 (shān chá yóu), camellia oil, aka tea seed oil as its go-to. That said it is also widely used here in Guangxi and in Hunan among the ethnic minorities. Do not confuse it with tea tree oil, which is inedible. Camellia Oil Perhaps the most famous dish from this province is 宁都三杯鸡 (níng dū sān bēi jī), Ningdu Three Cup Chicken, although there is another version in Taiwan. This dish originated among the Hakka people of Jiangxi and the name refers to the sauces used in its preparation, usually soy sauce, rice wine and sesame oil. It is cooked in an earthenware pot until all the liquids have been absorbed and served dry. Sanbei Ji - Image: pic. niximg.cn Another is a unique collection of ingredients is used in a dish called 庐山三石 (lú shān sān shí), Lushan Three Stones. No. you’re not expected to be eating stones, although I've been in some restaurant where I suspected I might be. The three stones refers to: a) 庐山石鸡 (lú shān shí jī), literally stone chicken, but actually here meaning a type of frog – stone frog which lives in rocky outcrops and caves. Some regard it as tasting like chicken; I think it tastes like frog. b) 庐山石鱼 (lú shān shí yú), stone fish is a freshwater variety which lives in the waterfalls or springs around Mount Lu and builds its nest in stone crevices. c) 庐山石耳 (lú shān shí ěr), stone mushroom, a type of wild wood ear growing on steep cliffs. These all are found only in Jiangxi and are relatively expensive due to their rarity, making this a more luxurious dish than most in the area. Three Stones - Image: httpnwzimg.cn Of the smoked foods, 萍乡烟熏肉 (píng xiāng yān xūn ròu), Pingxiang salted and smoked meat is the best known meat but also 井岗烟笋 (jǐng gǎng yān sǔn), Jinggang stir-fry smoked bamboo' is a favourite. Pickled Bamboo Shoot Another common fish dish 鄱湖胖鱼头 (pó hú pán yú tóu) is a big head carp from Poyu lake Big Head Fish Image: sinaimg.cn Finally, 粉蒸肉 (fěnzhēngròu), rice steamed meat is a classic Jiangxi dish with which comes in two forms – beef or pork. It is fatty pork belly or beef mixed with spices and ground rice and then steamed until soft.

Last night was a classic example. I could not think of anything I really wanted to eat. I pulled out a gently-expired package of pre-cooked Jasmine rice and had it buttered with tomato and citrusy garlic seasoning. Photo in the Dinner thread.