qrn

With my oven set at 550deg, and the 1/4" plate on the bottom rack,its 1/1/2"above the heating element. in the 30 minutes it takes to get the element to heat and to cycle off at 550,at that time,I check the temp of the plate and its at730deg.using an infra red thermometer, Plenty hot, to get the crust a nice brown crunchy finish in very short order.. Bud

I think thats because mine is broken down into individual pieces,so there is more surface area for the salt to get into... Bud

My Swiss-Tyrol Grandmothers Canederli With salt cod in a white cream sauce. This was back in the 1940'sI have tried to re-create it many times to no avail(close but not quite) Bud

With that said, I think a fine grit ceramic rod would be an improvement over any grooved steel and they aren't that expensive. I do have one rod that I sometimes use with my harder steel Japanese knives, which is made out of borosilicate/glass. It is finer and less aggressive yet than the ceramic rod. I used to employ it more often, but I love my strops so much now that I don't use it as much. I agree about the ceramic, I use the rods from the Spyderco device, fast, and works well...The steel is to easy to get carried away with(for me at least). Bud..

No its just right at 20 or 25 minutes before rinsing/drying.if its not enoughfor you,you can leave it longer(be careful,its easy to over do it) Bud...

I used the same routine,long before the convection oven,(don't remember the temps,)and it worked just as well Bud

I agree on the dry brine, I break down a 5 lb. or so chicken,throwing away the back, and put all the pieces in a big bowl, and pour a cup of Morton canning and pickling salt over it and stir it up,with your hand,to get it evenly distributed, let it sit for 20 minutes and then rinse it all off, and dry it off, then put all the pieces in a 12inch teflon fry pan and bake on convection at 375deg until the color is good really easy and good... Bud

I found, in My unused darkroom two plastic measures one is 1200ML(abt 40 oz)and 150ml,abt6 oz. they are calibrated in OZ., ML., and english OZ. real handy Items, as the Ml.measurment in water translates to grams and makes baking measurements much easier... Bud

for 4 or 5 dollars you can get an AC adapter that plugs in to it.thats what I did on mine.no more batteries...

I have the My weigh I 5000 5000g=11 lbs. use it for baking ,etc but only work in metric. its much easier to scale things, especially water.It has count functions,but I never use em, Bud

Well, today was 55. but the last frost here has a May 15 date, so long ways to go. we make a trip to a local nursery about that time and get 3 or 4 varieties of tomato, and Genovese basil plants, the rest of the herbs are in the garden already..since it was-12 a couple weeks ago, don'want to rush anything...have a bunch of annual flower seeds ready to start inside, (not from Burpee!!,,seeds we got last year got 2,not very good plants, out of 100 seeds).. Bud

I mentioned it upthread - I'm glad I'm not alone in feeling this! Some of the photographs are quite beautiful, but a few of them are nearly frightening (there's a trout dish in particular that makes me think "horror movie" rather than "delicious" everytime I flick past it). The Beef Stroganoff recipe is really excellent, and very simple. I have both ,including the "everyday"you mentioned, got me started well, back in the "olden days" Bud

with the price of propane,and possibilities of it getting much higher, I would not change... Bud

Henri paul pellaprat, Modern French Culinary art,First cookbook back in the 60's still look at it from time to time, great stuff... Bud

may be in the way we are saying it...mine is 3to 1 ,3 being the oil,,, think some #'s are the other way around... Bud

This works great if one has room to store it and in conditions to keep it from being invaded by nasties. I simply don't have that kind of storage space nor could I handle moving flour in huge amounts. I solved the storage by using 2, 22quart plastic buckets, from the rest. equip place, I can get 50 pounds in each, by pouring the flour into the bucket to the top, and then picking it up by the handle, and bouncing it on the floor,and then adding more, and then doing it again until I get the whole bag in...It compresses and has an air tight top so it lasts a long time... Bud

I use the usual 1 to 3 for vinegar/light OO,plus a touch of sugar, salt and white pepper,juiceof garlic and onion,or shallot and for emulsification, some lecithin that I powder with a mortar and pestal, Bud

RE. the Flour thing. best to buy in bulk from a commericial rest, supply I buy 100 pounds, (50 of high gluten and 50 of a lighter variety, for $35and it lasts a few months.. Bud

Its called double chocolate cheesecake, but It probably does not count here, Just made a couple of individual ones for desert last night...chocolate fix,,,, Bud

Co. around here started packing "Jumbo" size They seem much,much bigger than large, we buy em all the time, especially when on Macroon duty... Bud

I also use a stone freehand, and tidy up with a spyderco rod freehand in lieu of a steel I do have all the stuff to build an Edgepro copy but have not gotten around to it... Bud

Tnx for the lead, on this. called and ordered one, and it came the other day, now all I have to do is find something to use it for, I also have to adjust the level of the bowl on the mixer because it hits it.. Bud

I just finished a batch of Butternut squash soup using my Sears Kenmore blender that is 48 years old... Still works well,,Amazing...(something about"they don't make em like that any more") Bud

My 21,600 BTU Char Glo, Gas grill that is on the island,in the kitchen,under a 1000cfm hood,(they are like thethingsin restaurants I have not seen anything like it for many ,many years, I put it in when I built the new kitchen the first time in 1977. makes a great steak,/burger etc. Bud