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By "pull temperature" I mean the core temperature as read by the Combustion probe. I then let the breast equilibrate outside the smoker but I did not take a final reading.

Baked halibut with curry sauce: The recipe described this as what happens when Brits ask Indian cooks to make a bland white sauce. Halibut turned out nicely, but the sauce was too salty (I had picked up some Jamaican curry powder that seems to be mostly salt and turmeric). 😞 Braised spinach with onion, ginger, garlic, cumin, coriander, garam masala, and Mrs. C's chicken stock.

Interesting stuff. Thanks, all. I don't think I can get past the sweet taste after as little as 4 hours treatment. Does your stuff make the meat sweet @Duvel?

That sounds heaveny!

Another quick pasta lunch TJ's lemon pasta, yellow summer squash, sugar snaps, red bell pepper and little tomatoes tossed with TJ’s lemon pesto. Salmon roe for a salty punch instead of feta or Parm.

Ill take back the idea that the fungus does have to grow on the substrate in question, to get the benefit generally sought out thus , one uses this sort of rice , where the fungus was previously growing , but might ( for any number of reasons ) not be growing now , because the effect you are looking for comes form are the various enzymes the fungus has left behind on the rice. that might indeed indicate that at least 24 hrs for enzymatic activity woild be a starting point. do these packets have live fungus ? maybe , maybe not ? or are they pasteurized so you only get enzymes , which have hopefully been carefully preserved ? Would growing the fungus on the substrate itself have a more or different effect on the result ? @Duvel do you grow the fungus , on rice or substrate ? or just use the Fungus ' se//ex//cretions ? have you tried the RB40 2 -3 day ' cure ? Rats , enablers ! Il have to hunt down some decent ( supermarket ) beef and do a cure . ! in thinking a bit more about it , you would want the fungus growing on your substrate as just the enzymes in the rice are not going to penetrate the meat w like those hungry mycelia are ? Im not suggesting that just the functioning are not going to do something significant . An example of a similar process : a ( several ) fungus is inoculated into a block of cheese / time marches on , resulting in a very different cheese . or coating the new cheese w just the various enzymes from the fungus , who is long gone ( for any reason )

This could probably be a little helpful as well...https://www.uonuma-jozo.co.jp/en/koji/index.html

Straight forward shio koji … Cunning linguist trained in the sino-centric kanji universe often have difficulties recognizing and translating kokuji kanji, that were created in Japan rather than straight imported from the middle kingdom. In any case (and the hiragana transliteration confirms this as well), this is shio koji. The sweet flavor comes from the residual starches present in the shio koji (those „chunky bits“) being broken down during the marination process. That being said, @gfweb, I think a marination period of 24h+ should give you a far better result. I make my shio koji myself, and It is more potent than the ready made stuff, and yet I consider 24h the minimum to impart its specific goodness and flavor profile …

Yeah, I used google translate, via the camera on my iPhone.

@JoNorvelleWalker nice work. when you say pull temp , that would be the probe temp in an approximate center of the item but not the equilibrium temp when taken out of the IDS and rested ? I have not tried these higher temps just yet. Next time Im in possession of a CkBr or TrBr I might try it , going for an equilibrium temp of `145 F , and then using the meat w think slices for a sandwich or what not . good work.

maybe Google translates text on picture. guessing @Duvel did not see the picture as he does Japanese , Down in the Man-Cave. the question Ill ask @gfweb : after an application on the meat did anything grow ? my sense of this technique is that the effect is when the fungus grows on the substrate. maybe what you bought is something that's not a live culture of that particular fungus ?

@weinoo what did you just do?

Resupply...

I found one that might even be more within everyone's price range... I don't think it was for sale, however.

Setaro Maccheroncini Rigati with broccoli, feta, olives, parmesan, and parsley. Broccoli is cooked down till an almost sauce-like consistency. Quite good, no complaints.

I'm pleased to report a modest success. Last night I smoked a chicken breast in the GE. For wood I used a sweetwood blend. For a rub I used an Oaxacan Ancho Coffee Rub from The Spice House, being careful not to overdo it. Smoking temperature was 135C. Pull temperature was 71C. Time was about an hour and ten minutes. The meat was lovingly tender, and I could slice it remarkably thin. I could even chew it. For someone who finds chicken breasts impossible to cook I was impressed and pleased. It would be interesting to cook a chicken breast in the Anova at the same temperatures but with steam.

Fried basmati rice with chorizo, dry-fried Shiitake mushrooms, roasted chile Poblano, and an egg. Shallot, garlic, cilantro leaves and stems, bird chiles, and fish sauce for flavor, plus a dollop of crushed tomato and coconut milk that needed using up. Spicy!

I let my niece choose the menu last night, and she wanted sweet and sour cauliflower, peppers, and cashews with rice. I cut the sugar in half and it was too sweet for me still, but she was happy.

Neither an article nor a link, but you can find it easily enough.

We have a friend here for a few weeks before he heads out to Alberta, and he's helping us with some projects. A ramshackle shed on the driveway has been revamped with a new floor, vapour barrier, and insulation, and today the doors are going on. That's going to become the new year-round home of our quail, which will get them out of the chickens' enclosure where they currently live. We've also repositioned last year's chicken coop, and added a three-nest nest box to one side of it. We commissioned that from a local carpenter. We've also added a new chicken door in what used to be the back of the coop. Soon we'll be moving the chickens' enclosed run downhill by about 15 feet and turning it at right angles, so it runs away from that side of the house rather than parallel to it. The side of the run will be pressed right up against the coop, and we're going to cut a hole in the wire so they can use the chicken door (the wire will be secured to the coop, so there's no way for chickens to get out or predators to get in). The old, full-width door opening remains in place, and I'll be able to use that to clean out the coop without having to actually go in and work around the chickens underfoot. That old coop has also gotten insulation and a vapour barrier. Last year I McGyvered it by simply putting silverboard insulation (1/2-inch foam inside a protective/reflective foil coating) over the outside walls and roof, and holding it in place with screwed-down straps. Now it's properly insulated on the inside, and we've put in a simple "ceiling" consisting of a couple of wooden slats, a tarp stapled firmly to the slats and the coop's walls, and more silverboard sitting on top of that. Last year, the only heating the coop got was from the chickens' body temperature and a heated water bucket, and its interior temperature hovered around freezing even when the temperatures dipped to -20 and -25 (call it roughly 0F). This year, with the insulated ceiling and fewer gaps in the insulation, it should be even better. We've also moved/removed a few remaining pieces of the old pool deck, the pool house, and the little shed and oil furnace my father-in-law had put there for warming the pool's water. The pool house and shed were screwed together, and had been laying on their side for the past year and a half, since the pool deck had mostly been dismantled. It turns out some rats had been nesting there, attracted inevitably by the chickens' (and quails') food. The chickens had been watching us idly, in their typically gormless, pop-eyed manner, until the rats began to emerge. Then, like a switch had been flipped, they went into full "raptor" mode. Three of them darted after one of the rats and surrounded it, pecking at it viciously as it shrieked in pain and terror, until it made a desperate panic-dash (past Wembley, who'd been noisily waiting his turn) and found cover in the pile of scrap lumber left from the pool deck, where its nest-mates had already found refuge. Wembley and the chickens patrolled that pile of lumber for a solid hour afterwards, trying desperately to get at the rats, all but one of whom survived. I don't know if it was the one the chickens had drawn blood from, or perhaps another that had gotten injured in the course of us moving the structure; it's hard to say. Though it did rather forcibly remind me of a discussion we'd had here recently about whether chickens could be considered a predator.

Hi everyone! I am so excited to be a part of this forum! I joined in the hopes that I could pick your brains! I’m exploring tools that allow restaurant managers to create digital floor plans and assign servers to specific sections in a visible manner. I’d love to hear what platforms you’re using and what works best for multi-location operations. Any recommendations or lessons learned?

They are everywhere. My nearest is just across the road and there are two others nearby. They are open 7 days a week. The idea of a weekly shop is unthinkable to the Chinese mind. They demand absolute freshness.

How far is the vegetable stall? Here my family goes to the grocery store once weekly (sometimes twice) and, in summer, to the farmers' market on Saturday. So that's vegetables once weekly. All trips by car, travelling several miles.

The 2012 eG topic is here.