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Seemed timely, in light of the recent "Culinary ennui" thread...

I've never tried the VH mango chili sauce but here's a recipe my friend gave me if you want to try making your own. Not sure how close this would be to the VH though. 😞 I made it once a while back, pretty sure I reduced the sugar/honey amounts. Mango Sweet Chili Sauce Ingredients: 1 cup fresh mango, chopped 1/4 cup vinegar 1/4 cup sugar 2 tablespoons honey (optional) 2-3 garlic cloves, minced 1-2 red chilies or 1-2 teaspoons chili flakes 1/2 teaspoon salt 1 tablespoon cornstarch + 2 tablespoons water Instructions: Purée mango until smooth. Pour into a saucepan and add remaining ingredients except slurry. Simmer for 3-5 minutes. Stir in slurry and cook until glossy and thick. Cool and store in a clean jar. Tips: Add lime juice for extra tang Use less chili for milder flavor Strain for a smoother texture

Made the Soft Peanut Brittle Recipe from the workshop. It worked great! I fully enrobed to protect from the humidity. Super happy with how it turned out.

Last night's GE Profile pork shoulder was delightful. A few end bits were difficult to chew, but the rest was tender and juicy. Lots of unctuous pork fat.

Oh no = love teh VH mango chili sauce too. I'll have to see if my grocery has any and if so I will stock up!

Crab quiche, made with jumbo lump crab meat, bourbon smoked gouda, soft feta cheese, and heavy cream. Mrs. C air-fried baby okra to go with (not pictured).

A couple of recent successes I've had using this approach: Sorrel sherbet (sorrel added Lauren Eldridge style) On its own, it could have been a touch sweeter, so I might replace 4-5 grams of the cultured milk with fructose next time. When I paired it with "sorrel sugar", seen between the almond crumble and the sorrel sherbet, it balanced quite nicely however 🙂 Modernist Cuisine Sour Rhubarb sorbet variant I had just enough DE42 powder left for this batch (57 grams), so the the DE33 conversion is just something I'll try in the future, since DE33 powder is easier to buy for me. Served with roasted pumpkin seed crumble (made with the Pacojet coupe set) and rhubarb compote. Like the sorrel sherbet, it could probably be slightly sweeter, but I'll have to compare the relative sweetness between this and the original MC recipe in Ice cream calculator to see how they match up. As you probably can tell from the picture, the texture was phenomenal though.

Thanks for highlighting this interesting technique. I'll probably try to use it for a sweet woodruff (Galium odoratum) ice cream. I haven't checked the plant I planted in my garden last fall in a while though, so if it has already flowered, the project might have to wait until next spring... I had a wonderful sweet woodruff sherbet at a restaurant in Berlin several years ago, so I hope to be able to replicate that flavor. I worry that the recommended maximum safe amount of 3,5 grams per liter won't be enough of the herb to highlight the sweet woodruff flavour however, but I'll never know until I try it. Do you (or anyone else) have any experience working with this herb?

Yesterday’s brunch was the asparagus pizza with crème fraîche and whipped ricotta from Pizza Night. The crust gets a schmear of créme fraîche and sprinkle of Parmesan before the shaved asparagus is piled on. Here it is, fresh out of the oven: The whipped ricotta is dolloped on after baking Today's breakfast was a reheated slice, topped with a poached egg: This obviously required a knife and fork but that was just as well because the strands of shaved asparagus, while very tender, tended to pull everything off the crust with the first bite.

Not new, but classic: Portlandia / Mixologist It's got egg white, egg shell, egg yellow ...

Cinnamon Roll and bacon... sandwich

Ken Hom's Rx's were always delicious.

Moe's breakfast. Ken Hom's Lemon Chicken. I'm working today and taking the same for lunch. I need to make this more often. Easy and so good.

Weekend omelets- ham,cheese, and onion one day. Next day added mushrooms.

Chocken sausages and oven tater tots more chicken sausages and much preferred shallow fried tots and smoked then SV wild turkey breast (I wasn't impressed, zero smoke. Was quite tender tho which was great. Have another breast cooked this way in addition to the rest of this one. )

About a year ago, I watched a video in which an Indian chicken dish was made on the stovetop and the dish was smoked while in the pan. A small, stainless-steel cup was placed into the center of the preparation, which was in a skillet, wood chips were placed in the dish and lit, and a lid was placed over the skillet trapping the smoke and infusing the chicken preparation with flavor. I've since disappeared the video link, and I'd like to see the video again, or another that uses the technique, to refresh my memory. OK, I found what I was looking for. It's often referred to as a coal smoke method. Here's a link to a couple of videos that'll provide an idea of the technique for anyone interested. The variation I saw used wood chips in a container that were heated with a torch. https://youtu.be/FG2y-QrpYz8 https://youtu.be/lC_U0VOLn8s?t=292

I use a Smokai smoke generator with apple pellets

@Steve Irby is the smoke flavor from just the grilling , or did you add a smoke source ?

@JoNorvelleWalker Im sorry you are having frustrating issues w the GE-IDS. I tried using the probe on the first IDS. I gave up trying to learn how to use it. after all , I use Past Experience , and recordings in the Red Engineer Lined Notebook [ RELN ] its very true the manual that explains how to use the Unit should be re-written for clarity. For my purposes ,( longer , lower temperature IDS'ing ) , Im pleased with the unit. Id never use the unit on hotter days . BTW : this topic initially was this one : https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/ No idea why it has been moved, but that's not really a problem. I use the GE-IDS for tougher meat , but these days pre-treat that meat w SV.

Another Jody Adams recipe that I haven't made in awhile - Grilled Smoked Chicken with Poppy Seeds and Pancetta. I substituted Wright's Bacon for the pancetta and dry brined the smallish 3# chicken for 24 hours. The paste applied prior to grilling includes fresh rosemary, fennel seeds, flat leaf parsley, garlic, honey, lemon zest and poppy seeds. It is a thing of beauty coming off the grill and taste great.

this topic seems to have been moved here : https://forums.egullet.org/topic/167917-smoking-tender-cuts-of-meat/#comment-2452188 I use the GE-IDS for meat that is not so tender , and pre-treat.

Both burgers smoked from refrigerator temperature -- and I assert poetic license. She was possibly asphyxiated, but I have a CO detector. Tonight's pork shoulder smoked for three hours. I pulled it when the probe reached 63C. The shoulder is now in the Anova at 62C 80% relative humidity to rest and equalize. I couldn't get the "clear smoke" function to work. I think I figured out that when smoking is finished the machine clears the smoke automatically. Apparently for the clear smoke function to work the GE has to be in smoking mode. User interface is needlessly complex. Practice should make it easier. Another gripe I have is that some combinations of the display numerals are hard to read correctly.

No. I ordered some hummus online and they incompetently accidentally sent this instead and I was too lazy to send it back. It actually wasn't very good. Watery and insipid. Little flavour, at all. I'm sure I could have made better. In fact, I have done.

I believe Toby is opening a new place in Vancouver.

Did you make the Muhammara?