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Everything posted by tazerowe

  1. 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.
  2. 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?
  3. 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.
  4. 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.
  5. tazerowe

    Lunch 2019

    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.
  6. 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.
  7. 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 mortad
  8. 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.
  9. Most Chinese grocers in the US stock country hams as a replacement for Yunnan ham, which is not imported.
  10. 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 mak
  11. 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.
  12. 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?
  13. Made this last weekend and it was really good. The recipe worked perfectly.
  14. 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.
  15. 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 cila
  16. tazerowe

    Chili Oil -- Green?

    There was a Lanzhou noodle shop in NYC's Chinatown (Great Eastern was the name, maybe, on Forsythe) that used to serve a chile oil that had what appeared to be chopped fresh Thai bird chiles, mostly green but with a few turning red. It was out of this world, with that very distinct green chile flavor of the bird chile. Sadly, they changed hands and now serve red oil.
  17. We saw a little smoking inside, but not much. Very pleasant suprise.
  18. I guess it is up to you. You certainly don't need (or want) a car in San Sebastian or any of the other towns. We just used it to get from place to place. That did give us flexibility in Asturias or other spots to have a look about. Any the driving was fairly easy, with good roads and signage (except in Santiago, where the road to the Parador was closed and you had to know you were to pass through all the do not enter signs to get there via the alternative route!) I haven't tried buses or trains.
  19. It is certainly not for everyone, and was at times bit like a frat party, but if my description alone didn't send you running, than I highly recommend it. Lots of fun and great food, and certainly more of a part of local culture than a spectacle for tourists. Edit: I should mention that the main season is about January - early April, and I understand a number of these places close after. There are some open, but I can't say the experience is exactly the same as in season. You might want to do some research.
  20. Probably more than you want to know, but: We sort of fell into it by process of elimination and some random guesses. We had the time (and energy) for a Europe trip with my son, but we obvioulsy needed someplace kid friendly. To me, that suggested Italy or Spain. Looked at available flights using miles, which pushed us to Spain. We had done Barcelona to Rioja to San Sebastain before and also Madrid to Seville, so we eliminated Madrid and Barca, but I LOVED San Sebastian and really wanted to go back (I still do and would go again today...or move there). So, San Sebastian became anchor, an
  21. I’ve just returned from a 10-day trip through northern Spain and wanted to add a few notes here. I am going from memory and apologize for various spelling and other mistakes. We spent 2 nights in each of Segovia, Leon, and Santiago, followed by a stop-over in Asturias and 3 nights in San Sebastian, with a rental car until we arrived at the last stop. We gambled a bit that the pace would be too fast, and I think we could have filled a bit more time along the way, but we wanted to see what we could see without taking the opposite risk that we ended up overstaying in one spot. Both strategies
  22. OK, I actually stopped by here last night for drinks and snacks. The wine list is small but reasonable in choice and price. My wife's Sancerre was perhaps more international in style than I like, but was tasty, and the Jura rose sparkler was interesting. The brandade was rich and creamy, like Balthazar's rather than the gratin style at Ten Bells. The potted shrimp were nice, with a flavorful sauce to soak the bread. Nothing earth-shattering, but a useful add to the area.
  23. What time and what day of the week? Otto is the first thing that comes to mind. You get points for a celebrity chef plus very decent but safe food, all within a block of the park. It gets busy later, and can be loud, but is very kid-friendly.
  24. Barney Greengrass is a great call. I would also throw in Shopsin's.
  25. From looking on a map, it appears you could walk from the Ferry to some of the places recommended on the blog. Does that work?
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