tazerowe

Sadly, I've tried several chargers and the app doesn't recognize the device either. FirstBuild's warranty claim email and website seem to be dead ends. We'll see about social media.

And now, with just a handful of uses, my probe won't charge. The low battery light just stays on, and it doesn't work plugged into the charger. No response from FirstBuild on warranty. Any one else have this and get anything working?

The only caveat to that is that even some of the non-pork sounding dishes use pork fat. I did the chicken galantine recently and that has pork fatback. The venison terrine does as well. You might see if there is instead a book focused on kosher charcuterie.

I'll say the Paragon worked very well when doing a long-cook, temperature controlled ramen broth. Way easier than trying to hold 190F on the stove for 10 hours, and yet it could handle higher temperatures that I don't get on my old PID-controlled crock pot for the brief boil in the middle of the recipe.

Also, what type of grits did you use? There is a huge range - instant to quick cooking to normal to stone-ground, that could seriously change the cooking or at least hydration time.

One more idea: eggplant roasted for babaganoush gets the super-smokey flavor I've not gotten on a grill or in an oven. I had to cut the eggplant in half and put in cut side down on a quarter sheet pan, but it cooked nicely. Similar to the cast iron skillet above, the quarter sheet pan took a beating and warped severely. I actually got concerned at one point during the cook and Googled the melting point of an aluminum pan. I need to figure out what to use in the box.

A couple of things I've tried: Mortadella Salad: slice mortadella into batons, maybe 1/2 inch by 1 1/2 inches. Preheat a cast iron skillet in the Roccbox. When hot, toss in the mortadella and give a stir. Return to the oven and stir occasionally until there is some char on the sides and edges - just a minute or two. Remove from the pan and toss in a bowl with thinly sliced red onion, cherry tomatoes and basil. Drizzle with a little balsamic. This is stolen from Motorino in NYC. I tried to make it pre-Roccbox days but at reasonable oven temperatures, the mortadella just renders and doesn't brown. This was a fairly professional upgrade. Socca: I'm still working on this one. Mix chickpea flour and water with a little oil, salt and pepper (I googled a David Lebovitz recipe for proportions) and let it hydrate. Preheat a cast iron skillet. Once hot, pour in batter and swirl to cover the pan. Return to heat until it sets / puffs and starts to brown. Remove from the Roccbox and scrape the socca onto a platter. Serve with olive oil and lots of black pepper. This needs some work on the amount of batter, but it tastes better and has a better texture than an oven version. I do note the heat of the Roccbox seems to be hard on the surface of my cast iron. The non-handle side is now very different from the handle side that stays at the mouth of the oven. I have also partially melted a pair of welding gloves on the pan, so be careful!

My Frigidaire ice maker has died twice and the cooling system exploded once. That in less than two years. To be fair, they have replaced the unit and refreshed the warranty twice, but it is concerning.

Most Chinese grocers in the US stock country hams as a replacement for Yunnan ham, which is not imported.

With respect to the Edward's Wigwam, this is a country ham that has been fully cooked. Cooking further would be detrimental at this stage. The best use of this would be to slice it thin on biscuits. If you must cook it, you could slice it and pan fry for a minute or two to caramelize it, but I wouldn't. Also, true Smithfield hams are country hams. Smithfield, Va was the first place in the states to have a major ham industry, mainly for export to the Caribbean where meat was harder to raise, and the hams became renowned. Smithfield Foods, the large pork processor, might also make other types of ham, but most are not true Smithfield hams and not marketed as such. In fact, last I read there was nobody producing hams that can be called Smithfield hams at this stage, as they are no longer cured in the right jurisdiction, although I believe there is some plan to change that. The Edwards ham would have been produced a few miles away across the James River in Surrey, and thus is not a Smithfield.

For what it's worth, I think I solved my problem with a food grade bubbler kit intended for home brewers to oxygenate wort. I bought a $20 kit from Amazon, despite poor reviews, and it seems to work fine. I think it can handle a quart of vinegar but I could see it struggling in 5 gallons of think wort. Anyway, butternut vinegar is half done. Will report back.

I'm surprised there hasn't been more on Noma Fermentation here. So far, I've stuck to the lacto-ferments (blueberries worked exactly as poorly as I would have guessed from the recipe, but the plums were nice), so I can't really help answer your question. That said, one thing has held me back on the vinegar, so I'll ask you: how did you select / get comfortable with your bubbler? I see cheap ones, in the price range that would be worth a shot, but I worry they aren't food grade and that I'll end up with lead poisoning or worse from my $10 Amazon bubbler made who knows where. Thoughts?

Made this last weekend and it was really good. The recipe worked perfectly.

You can also use something strong to offset the bitterness. An all-time favorite quick dinner is a thick slice of country bread with BR, blanched and then sauteed with some garlic, chile flakes and olive oil. Put some very sharp cheddar cheese on top and then bake to melt. Eat it all with a knife and fork. The salty cheese cuts the BR and the bread serves as ballast.

Best dish I know for eggplant is Moroccan eggplant salad. Essentially, take an eggplant and remove some or all of the peel (to taste), then cube. Put in a steamer with a few peeled garlic cloves and steam for 30 minutes or so, until both eggplant and garlic are very soft. Separately, cook some chopped tomatoes (I often use canned, but fresh work as well if peeled), cumin and olive oil until you have a somewhat thick sauce. Once the eggplant is cooked, roughly mash it and the garlic cloves in a bowl and mix in the tomato sauce, some lemon juice, more olive oil to taste and some chopped cilantro.