gfweb

My regular Blue Star I think has 18K BTU burners. They are plenty hot enough for me.

@rotuts isn't up to that photo

@DiggingDogFarm You might epoxy a brace that runs the length of the side that you don't use.

A scummy Met. History of gross misbehavior.

Lenny Dykstra was your contractor?

The oven is more accurate than thermometers? I think not. But perhaps the oven's temp cycles will confound a thermometer. One can get around this by putting a ramekin of oil in the oven and taking its temp. It ought to be around the prescribed temp

Good to see that this one at least has "pressure wash"

The Joy of Cooking.

This one. Cheap, fast accurate.. CDN DTQ450X Digital ProAccurate Instant-Read Thermometer-NSF Certified

Any chance its a bad detector?

Jason Atherton or Gordon Ramsay.

@Shelby I love smoked turkey breast cooked SV. Makes a fabulous turkey salad. I keep cooked and smoked breasts in the freezer for emergencies.

I read that article. Interesting. But not cheap. By my reckoning her $137 bill had $20 markup within it and a $6 delivery charge and then a tip. So she paid at least $35 extra. If you do that twice a month ...which is conservative...that's an extra $840 per year If you are home-bound then it's a blessing , but at those prices it doesn't add up for most people I think. But amazon has market power and might well make it an affordable proposition.

Its not baloney-like, though.

Very good stuff for breakfast or perhaps lunch in a sandwich. Typically has notches cut in it to counter curling of thin slices. I just cut them thicker. ;-)

I don't see "steam"

Taylor Pork Roll and hash browns.

Me too. I tend to cook by the seat of my pants and only measure when I'm baking.

In n out is a nice burger, >>McD. But it's not life-changing as I'd been lead to believe. Im looking forward to your reports

Coffee maker, CSO/BSO, SV thing, mandoline, vac sealer.

Its like tri-tip. What used to be a nice cheap cut has been discovered. I blame those turds at Bon Appetit and The Food Network. Annoys the crap out of me. Same thing happened with Pappy Van Winkel, the food press latched on to it and blew up a nice thing.

So I compared water boiled Yukon gold to cream boiled Yukon gold. The water mashed weren't a bit lumpy. The cream mashed looked as lumpy as previous photos but on close examination the lumps were mashed well mostly but they retained the shape of the masher extruded potato. I guess the way to put it is that they were more cohesive. Odd. When i smeared out both samples there were little bits of unmashed potato...perhaps a little larger in the cream cooked batch...but still little. I think it's mostly an illusion of chunks. After about five batches,now I'm less enamoured. They are still tasty, but way too rich to put a big blob on a plate as I'm accustomed to doing. I think the restaurant sized portion would be about right. A tablespoon or two served under a piece of fish would be great. And they are fatty enough to stand up to a sauce without turning into porridge. They are kind of like mashed potatoes au gratin and need to be deployed conservatively.

High pH destabilizes pectin and is a trick I've used to soften-up potatoes. Perhaps alkalinizing the cream with some bicarb will counteract the Ca++ effect. It might help your boiling time in Paris as well. Experiments to follow....

Good thoughts. Potatoes do have pectin. I tried again last night ...cooked 20 minutes. Still a little chunky even with a more vigorous mashing. There is something going on here.

Horse mixer