lemniscate

We've been using the Charbroil Big Easy at a remote site for meals when we are there. So far this season, two chickens rubbed with Old Bay, hung by the legs and roasted to perfection. Next up was ribs (Costco size), again rubbed with Old Bay (there's a commercial sized can there, so needs to be used up) and those were fantastic. I overfilled the oven with the ribs, 4 racks around the edge and 2 racks hung down the middle, all were done to 195-205F in about 2 hours. Juicy, tender, nice bark on the outside. We ate good. I'm going to get brave and try @Dejah's naan technique next. Probably will do more whole chickens to go with the naan attempt.

I can't eat eggs without a splash of Cholula green, I have the big bottle (eG-friendly Amazon.com link) in the pantry.

Migas. A sunny side up egg in a small pan smothered in salsa and handful of tortilla chips. Cover the pan to soften the chips for few minutes and flip over into a bowl. Normally drizzled with crema, but I had cottage cheese instead. It was ugly but so good on a chilly morning.

They're still available, called Grands! Flaky Layers. I loved those as a kid. I think of those as the original "Modernist" biscuit. I can get the readily via AmazonFresh. Also shows Walmart carries them, so they're out there still.

I *think* is supposed to cut down on excess crumbs while cutting the cake? Smoother slicing?

Vintage Stainless Steel Cragston Cake Slicer Server Ebay Etsy Angel food cake cutters have wires, so maybe this is a riff on that type of cake server?

Chefsteps did one on the cheap that looks like it works.

Several elk tenderloins. 135 F for 12 + hours. Precooking and then chilling and freezing is the plan.

Now this piques my interest. Can you post your bubble solution recipe ( url link or DM it to me?) I think it would be fun to make bubbles for Christmas parties. I have guar gum sitting here.

I did some more Kefir Oladi in the A4 Box today. I was out on the patio on a pleasant morning (rare rain is in the forecast). I had a breakfast beverage (German Pils for day 3 of the Beer Advent Calendar from Costco) to assist. The pancakes turned out very nice, I used the circles insert. You can see in the pics how the heat varies from middle to sides on the insert by the browning of the pancakes.

Distant Early Warning beginning 13Dec-24Dec for the Whole Foods 12 Days of Cheese sale 2022. I usually try to get 3-4 of these if time and location allows.

I would sign up for email alerts from AfourBox, I guess. That's how I saw the deal. There's a click through link that preloaded the discount code for me. I believe these will go onsale again soon, seems like they do several sales per year.

No, $249 is the normal price. $149 was the sale price, yesterday.

@Shelby Was the Keep Warm led still illuminated? I wasn't aware the Keep Warm temp could be changed but I know the Keep Warm time can be. The default Keep Warm time on my IP is 10 hours. Is it possible yours was set for minutes? BTW, I've had this exact same scenario with an inherited Crock Pot. Chicken soup on low, stupid pot was old and temp control failing. Sour soup hours later. Kept the soup warm enough for the bacteria to love it. Cooking Disaster. Warming Pressing the “Keep-Warm/Cancel” key in the standby state activates the “Keep Warm” function. You can use “+” and “-“ to change the time between 10 minutes and 99 hours and 50 minutes. When “Keep Warm” function starts, the time counts up by minutes. The "Keep Warm" function can be used with or without the lid closed. You can also use an optional glass lid for this function. When it finishes, the cooker beeps and goes to standby state.

I made a stock out of two chicken carcasses (Both roasted together in the Charbroil Big Easy Oil-less fryer, remember that appliance LOL?) and the leftover frozen ends/pieces/peelings from various veg dishes. I do 2 240 minute soup settings, the bones go soft. I strain the debris out and now I am reducing it on the saute setting. I'm aiming for a demiglace. I started out with 3 qts (I'm using a 3qt IP) and 1 30 minute saute setting has reduced it by 1/3. I'm checking it every 10 minutes or so and give it a stir, the IP is on the back patio simmering away. I've just restarted the saute function again for additional reduction.

I posted in the A4box thread also. A4box still shows a special buy ending today.

I am not trying to enable anyone but I got an email this morning about an ongoing sale for the A4box, There is white, green and blue for 120V US/Canada. I put the green one as an experiment in my cart and the discount code showed $149.00 with free shipping. It comes with the smooth and ridged plates. The additional 3 plate combo shows sold out at the moment. 40% OFF SALE ENDS TODAY Use code: COOK40 at checkout, or click the link below to automatically apply the discount to your order.

Didn't have any T-day leftovers except for raw potatoes, carrots, and celery. I had bought Saintours Clam Broth powder from Chef Rubber a couple years ago and it's been in the pantry waiting. I decided to try it and make a powder flavored only clam chowder. Wow, this really brings the clam flavor and it can be tailored to taste. It does not taste fake. I don't like my chowder thick and goopy, I like a more light cream soup texture. I cubed the potatoes (6 small) carrots (4 medium) and 4 stalks of celery and some dehydrated onions into the Instant Pot. I sauteed them a bit in some bacon fat, added ~1 cup of diced pork belly bacon. I sprinkled about 2 tsp of the clam powder over the veg and added 1/8 cup of water and pressure cooked for 4 minutes and natural release. Then added water to level desired, turned on the saute to heat and started adding clam powder again until I got to the taste I liked (+ lots of black pepper). Added a can of Nestle Crema (also sitting in pantry) and that gave me the body I liked. Now, there is no clam meat in this soup, I know, sacrilege, but it tastes as good to me as any (now without rubbery canned clams). Had it for breakfast today. I really like Manhattan style better, so that's the next experiment.

Make mondo batch of Modernist Cheese Fondue. Freeze in individual fondue portions. Enjoy classy fondue, french bread and Mai Tai's for long time into future.

@Sid Post I really enjoy my A4, I use it on the patio and for travel. I bought ALL the interchangeable plates, I primarily use the flat grill insert, the soup insert and just started using the mini-pancake insert for Oladi. The raised grill insert and octopus ball insert have gone unused so far. The A4 is pretty easy to keep clean. The pancake insert seems to be hotter in the center 2 and colder on the outer 4. I end up swapping the pancakes around to get more even browning if I care about that at the moment. Eh, not great, but not terrible either. It's expensive (normal pricing) but for me I feel like it's cut down on kitchen mess and has saved a bit of money and time when there's been no restaurant food available or desirable during roadtrips.

I did a chuck eye roast and 24 hours was fine for me.

This is probably the only way I could be enticed to eat kale.............that broth.......OMG.

The trick is to make too many bottles and then reorganize the pantry and forget where you reorganized the extra eggnog was until you reorganize again and find the stashed eggnog you thought you had already drank/gifted.

Some sketchy stuff going on for some Amazon Black Friday offerings. I regularly shop Amazon Warehouse for better deals on specific things I want. Usually on Black Friday extended weekend there's a discount on quite a few things in the Warehouse area, which makes them more of a deal. This year it's 20% off, not everything, and you have to put it in your cart to see if it's a 20% off item. I had put a long wok spatula in my cart for $7.99, I was going to let it sit to see what discount it may get on BF WH. Overnight, it went up to $9.49, then with a 20% off. When is a sale not a sale? Just a testimonial, I haven't checked many other items, but my skepticism is pretty high for some of A's BF discounts.