gfweb

But be sure that there is no added papain. The SV temp is at the enzyme's temp peak and will turn a brisket into mush

Turkey breast really shows off what SV can do. I have great respect for those who can roast it in an oven and get great results; which isn't me. At this point, SV is the only way for me; when not overcooked, the white meat shines. Please share your future adventures.

I wish I could get goose at a sane price. Maybe I should put a contract out on a few with @Shelby's husband

Reflecting on all the hotel icemakers I've dealt with. There seems to be two types, the ones where ice drops into an insulated bin and the ones where ice comes out of a spout from an upper chamber where the ice is made. I imagine that latter one has t he ice kept frozen by the presence of mechanism that made it. I've seen nothing like that available for the home.

I did that to a nice old style ScanPan. Ebay can get you a nice all clad Master Chef (the original, not the MC2 or what ever). Calpahlon is a nice upgrade from Revere. https://smile.amazon.com/Calphalon-Classic-Stainless-Cookware-2-quart/dp/B00JK960X8/ref=sr_1_12?crid=224CJJZC2ZSP0&keywords=calphalon+3+qt&qid=1669260397&sprefix=calphalon+3+qt%2Caps%2C534&sr=8-12

I find mastodon confusing. Twitter works well for me.

All the negative reviews are similar... watery ice and/or stopping working after a few months. And if you put t he wet ice in a freezer it turns into a block. The semi-respectable Wirecutter feature of the NY Times makes no mention of the wet ice. ...but does mention that most of the different brands are made by one company. So they must all equally suck. I can imagine that the price point for a refrigerated ice bin is higher than what Walmart wants.

I'm looking for a small countertop icemaker for occasional use. Reading this thread and reviews on Amazon it seems like all the countertop units have no refrigeration in the ice storage and make ice that begins melting immediately. Are any of the non-food -service units any good?

Nope. Henry got it and seemed satisfied 😉

I recently got a couple. Roasted them. They weren't very sweet at all

I've only baked potatoes at 400F. 250 would work since they are cooked at about 190-195. Time would be the variable

to be held where? Are you cooking?

Must've been the Morimoto in New York

A few recent meals Fried chicken Lasagna Strip steak, glazed carrots, cauliflower gratin (very nice)

agree could go higher, but i like 140

You can do it discretely...no flash and no fuss.

Agreed.

And sassenachs lurking at the border

I can say nothing positive or affirming about Jello.

He is at a great age to travel with and seems a great companion. Savor these moments.

We'd call that a sauger in PA. Walleye if there's a black spot at the back of the dorsal fin. Pickerel look like mini pike with a chain pattern on their sides.

To me, camping is a hotel without 24 hour room service.

Ahem Camp cooking usually means using a wood fire. Not a gas burner like a waiter doing steak Diane or bananas Foster tableside. But carry-on. I appreciate the effort. 😉

One analysis approach might be to amortize the extra cost of the $36" over the number of years you plan to be in the house. If you'll be there a while then perhaps recovery of cost in a home sale is not so important.

I have a BS 36" x about 6 years. I couldn't be happier with it.