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@Shelby AJ Madison has better reviews of NXR. Maybe they cleaned up their act.

The new Breville air is a bit bigger and has nice features. Not cheap but worth a look, perhaps

Re NXR ranges.We looked at them a couple years ago...bad reviews, lots of breakdowns. Apparently this is still going-on according to the Costco site.

@Shelby Blue Star is at the low end of high end. I forget the name of their budget line, but its at their website. And there is zero electrical stuff except the fan in the oven and the igniters.

I've found that Zakarian's recipes are reliable

Roast pork with Apple/sage/mustard jus..braised red cabbage...broccoli rabe if I can find it...cornbread (mandatory for our son) ...mashed potatoes...dev eggs...fruit tart.

I'm not fond of the fluffiness of riced MPs. Also i don't like the creamy stickiness of food processed MPs. I hand-mash boiled Yukon golds with a bunch of cream and then violently stir with a big paddle.

I typically smoke preSV and am very happy with it, but I will give pre and post a try. I tend to smoke fairly delicate nonfatty meats...pork tenderloin...turkey breast...salmon. Could double smoke be overdoing it?

Nary a kumquat in sight around here

Why can't TJ call the cheese by a varietal name? Is it cheddar? How would I know I want to buy it if all they tell me is that it's cave-aged? A shoe could be cave-aged.

Where do you get kumquats to skin?

Cabbage was 420F for about 20 minutes on a well- oiled sheet pan. Turned over at 10 minutes. Outer leaf was removed due to desiccation after cooking. Dressing was the fat from 2 pieces of bacon...two maybe three tbsp cider vinegar...1 tbsp light brown sugar..salt. Cooked a bit till thickened a little, then spooned over the cabbage. The bacon was chopped fine and put on top

@Okanagancook Thanks! I cooked the cabbage dry on a sheet pan with some oil. Then the slightly sweet bacon vinaigrette just before serving. I had forgotten how good it is. Been years. But it now its in the memory banks.

Sirloin with chili/coffee sauce, roasted red cabbage wedge with bacon vinaigrette, mashed pots The cabbage was the star. I wanted a bigger wedge.

The stuff I had in Louisiana was horrible. Tasted like mud and lizard

Short fries are an abomination.

I miss the juices and braised caramelized veg that you get from the traditional method. The reason I eat short ribs is taken away by high temp SV. The meat itself is fine by either method. And you can't let the braised meat sit with the veg overnight and grow flavor if you didn't braise it.

@ShelbyI do turkey breast at 140 f for 2.5 to 3.5 hrs. It's tender , juicy and faintly faintly pink

At what point does a smoked CB be classified as pastrami? Is it a matter of prior intent....or a function of location? Montreal Smoked Meat is for all intents and purposes pastrami...

That's pretty hot. Texture OK? And, as I've noted before, food cooked in Fahrenheit always tastes better than in Celcius.

Yes indeed. Just tell the dealer that's what you want. LP and not natural gas. Great stove. Really throws out the heat. Makes our old Vulcan look weak.

Solving a problem I didn't know I had.

@rotuts I thought as much. There really was nowhere in the city where I'd eat today, except maybe the red gravy places and the Chinese places. Of course, at the time, I had no money to eat out with.

Frog was a groundbreaking restaurant in Phila. Good food, carefully prepared, novel recipes...unheard-of in the city in the 70s. I think it preceded Georges Perrier and was really the vanguard of reforming the mediocre Philly food that was served at places like Bookbinder's. Their carrot cake was a local wonder.

Of interest. https://www.quora.com/What-is-the-risk-of-a-propane-tank-exploding-particularly-at-a-warehouse-that-deals-with-storing-and-transporting-compressed-propane-tank-cylinders I recall a flood a few years ago that swept away dozens of LP tanks. They bounced and bobbed for a few miles and were recovered battered but intact.