gfweb

In spite of the 1970's yellow/brown motif, I have just amazoned this thing. Thank goodness it isn't avocado. Much rather it was red or black. I'm certain it would work even better in those colors.

pretty much what I said, no?

My interest is speed and convenience. Saving energy is an afterthought. If I already have a range, and who doesn’t, what would this add?

Hmmm. It would be great in a dorm or a boat or tiny house. Not sure it solves a problem that many have. I use the heck out of the BSO but still need a real range. I think the success of a unit like this would require a rethinking of how a kitchen works and is designed.

There are various dictionary definition of the word, all centering around the preparation, study and enjoyment of food. The definitions vary a lot, suggesting that gastronomy is an imprecise term that in one way or another is food-related. Gastronomy is, after all, astronomy with a G. Astronomy derives ultimately from Greek and means “star law” , so I guess at least in its derivation, gastronomy involves the rules and principles of cooking. Maybe not.

Breville Smart Oven or Cuisineart Steam Oven and a hot plate. Way cheaper than the control freak. If you need an oven the CF won’t do.

I agree with @TicTac ,my gravlax is not so opaque. I start with the back end of a filet typically, after I've portioned out dinner-sized filets. Coat it with salt and sugar until it can hold no more...some dill...then into a ziploc and compress with another plate and a big can of Cento San Marzano tomatoes. Must be Cento. Two or three days later its gravlax. Looks like the nova you get at the deli.

"The outhouse - and worse, the pot under the bed" The thunder Mug always seemed to me to be a better choice (in theory) than the outhouse on a cold night. - @chromedome

I think my more “primitive” upstate PA grandparents had more enjoyment of life than the first gen Irish on the other side had. Neither were prosperous, if anything the Philly Irish side did better, but all in all , mid PA in a small town was a sweet life.

My grandfather made grape juice from some ancient vine he had. It was an electric purple/green....looked radioactive, but tasted great. I was told it was handed down from his family in central PA coal regions. My mother , the city girl , wouldn’t taste it.

Re grits in the North. My grandparents called it “mush” , but it was grits. Sometimes fried and served with syrup.

About right, I think. Includes the Piedmont, so I’m in Appalachia...or nearly so.

If you store spices in an evacuated jar, the volatile flavors will end up in the “headspace”. Better to store in a vac sealed bag. Its like what would happen to soda if you put it in a vacuum jar. All the carbonation will turn into gas and go out of the liquid.

hmmmm . A deflated souffle?

I have this one. Useful. https://www.amazon.com/Pearpeach-Combination-Grippers-Stubborn-Arthritic/dp/B07LF7W7YG/ref=sr_1_14?ie=UTF8&qid=1548559163&sr=8-14&keywords=combination+can+opener

One hears the statements to the effect that " cast iron holds on to heat well and is highly conductive" .

almost apropos... the worst poptops were the original Coors cans. They were two perforated circles that you'd push in. Not cutting your thumb had a learning curve

As I understand it, browning (Maillard Rxn)is a function of temp of the vegetable surface. If true, that would mean they'd brown quicker in a CSO than a regular oven. Still probably wouldn't top a frying pan though

Not the stuff I buy. Cento is liquidy. You must get the good stuff

Or reduce the balsamic to a light syrup first. Great on sprouts and cheeses

pop top opener

Pop top opener?

I’ll experiment with my next batch and report back.

I've wondered about smoked paprika

Hard to imagine they make money with this set up.