gfweb

Given that the public is still pretty clueless re induction, perhaps a more focused market...eg safe deep frying, would be an angle for you. I like the "safe for elderly" spin somebody suggested upthread as well

What am I thinking of? There was some crazy-priced induction thing that several bought for less off ebay.

Wasn't paragon about $2000?

Cooking writers need new stuff to write about all the time. It doesn't have to be a good idea. If one wanted a leave-it-alone browning method it would require standardization experiments with one's broiler/oven. Why bother unless you made chili every day? Shall I give my opinion of sheet pan meals?

Aqua? Not for me. Stainless or black, please

Regarding color...the big appliance makers don't do color until a product has been available for a long time. They probably know a thing or two.

Price is almost too good to be true! Color is important if its on the counter. Stainless or black fits anywhere. Orange is terrible for me. Even red would be better. I wouldn't buy orange. I love the real knobs (as opposed to WiFi control) A magnetic stirrer might be interesting.

I wonder what restaurants do.

Schnitzel, salad and pureed roasted cauliflower.

@FauxPas Marriott is racing for the bottom and Hilton is right behind. Room service doesn't come in a bag with a plastic fork, damn it. I cannot imagine ordering a romantic breakfast in bed and being served take-out crap. Esp at a hotel with $700 rooms like Grand Wailea. But any honeymoon hotel doesn't expect return business, I guess.

Good for starting seeds.

I think that the box on the right has similar sized grains as the left...except for a very few large flakes

Maybe someone on eG has one and can give the details

Consider Thermomix!

Wow. Sounds like NYC pricing. I'll have to check what we'd pay. Guessing its ~$9/lb. Short ribs here are $10.49/lb in the supermarket.

I think that that is exactly right. Same thing with short ribs. Fortunately, ethnic markets in the US have prices for oxtail that aren't as crazy.

That's true.

A rubber stopper will hold a vacuum and you could seal the probe hole with parafilm

Barramundi with cooked tomato confit, charred broccoli, potatoes

Flasks can have stoppers with a hole. No reason that I see that you couldn't use an Erlenmeyer flask.

I always marvel at how the cheftestants repeat the failures of prior years. And they do it where a risky move is pointless.

Take the train to SE PA/Delaware. Prices are at least as good here at Food Loin Lion.

First episode last night. Set in Toronto. Nothing novel, but that's good. Its nice to have it back.

https://anovaculinary.com/products/anova-precision-oven A bargain!

With papain?