gfweb

I agree with @C. sapidus and @Senior Sea Kayaker. Peppers without heat are Bell peppers, sweet grapefruit are just big oranges and kale that's not bitter is a weed

No reason to think an plant with a gene added or removed would cause cancer in someone who ate it. We aren't afraid to eat hybrid corn etc etc. But we haven't got this cleared up with GMO in the public mind so ...

How about injecting cheese, breading/battering, then freezing. When you fry the outside will cook and seal like a mozzarella stick or a popper

A while back I posted a gratin with cheese that was melted but retained its shape. It was pregrated extra sharp cheddar from Wegmans. I had wondered if the starch they coat it with interfered with melting and flowing. Turns out there was a lot of starch, it turned the washing water milky. Below is washed cheese on the left and unwashed on the right after broiling. Washed melted much better.

The chamber is smallish. 3" deep X roughly 1 ft square. That 3" seems limiting. I'm not sure a roast would fit etc. Anybody have one?

That would annoy me. I've had several orders, always without skin, so I can't address that. Never any bones. Really no complaints. Its not sushi grade salmon but better than supermarket by an order of magnitude. I'm happy with their cod, halibut, scallops. Tuna was ok not great.

Steam oven Wild Fork salmon, cranberry risotto(carnaroli), salad.

There are cheeses made for inclusion in sausages that don't melt. They are chunky, though , and wouldn't inject. How about cheese powder?

Broccoli was meant to be roasted and charred a little (after blanching of course)!

@liamsaunt which golf course was it?

LOL.

NY Strip, broccoli rabe, cauliflower gratin (with a new brand of grated cheese that melted but retained its shape...I blame the starch it was coated with. Anybody ever try washing it off?)

Italian sausage/peppers/tomatoes

Yup. Evaporated milk. Thanks @kayb

@C. sapidus I braise red cabbage in apple juice with diced onions, a shot of cider vinegar and allspice (not too much)

Kenji Lopez has several M&C recipes. One uses condensed milk, comes together quickly and stays creamy/smooth. When M&C is requested, its the one I make

Old American Italians of my acquaintance call any type of pasta macaroni, as @weinoosays. I'm not a fan of Mac and Cheese in general. The Blue Box stuff is vile. Most home versions have a sauce that gets granular or breaks. Some are served as a brick of noodles in ossified cheese. All are yuck. But occasionally there is one with a well-constructed cheese sauce that doesn't seize up as it cools and actually tastes good. Re additions...lobster and cheese is a big no....jalapeno or hot sauce or sun dried (or roasted) tomatoes are nice

Some time ago I made a mac and cheese "arrancini". I think I posted in on here a decade or so ago but I cannot find it. Tasty it was

Another piece of simple-minded "feel good" legislation.

@weinoo but what about the ice cream?

@weinoo Pickled onions on a potato? Don't they have ice cream in ME?

Mag stirrers lack the temp control of a SV. You could wire in a PID controller like some of us did in the early days of sous vide. But why not just get a immersion circulator?

There's no local horse this year other than Angel of Empire who was bred in Schuylkill County...a couple counties northwest of us. We got spoiled by Smarty Jones and Barbaro who were hyper local. No party planned, but who knows what can develop. I've thought that a mini hot brown might be an interesting canape. Two or three would be a good dosage...more than that I'd plotz.

Airfryers do well with wings @TicTacbut not much else, certainly not breaded food. Its really just a convection oven. I've actually done lots of airfried stuff but have returned to oil in a pan. I find t he small electric fryers all have an unavoidable temp drop due to low oil volume if you put a big mass of food in. Korean fried food uses starch rather than flour and has a two stage fry that results in crispy stuff. You can also add a proportion of Evercrisp or Trisol to the starch or flour and get crunchy crust.

Ditto the risks of LN2 in a sealed chamber. But N2 in a vacuum sealed bag would be gone with all the air after sealing. Could you put a little LN2 in a bottle filled with food...just enough to fill the headspace? I suppose, but the cap must be air-tight. Assuming the food in the bottle wasn't made at canning temperatures, you would run the risk of botulism in that anaerobic environment.