gfweb

It toasts OK. I'm not the connoisseur that @rotutsis. He does have a point about the inner moisture. But, I'm a clod...as likely to throw a slice of bread in a hot pan to toast it as to use a toaster.

Rice has the particular risk of Bacillus cerius food poisoning. Its my understanding that t he Zoj keeps rice above the risky temps when it is holding rice.

what's not working?

That is exactly what I'm saying. My share of what the yearly fee would be for the web archiving is far far lower than what they are charging, which if I recall correctly is more than a magazine subscription. So something is wrong about this

Maybe, but I'd be surprised if that met code.

Looks like the other kind to me. Perhaps it will be revealed...

Following with interest. Thinking about an outside vented hood?

Especially when I already bought it in print form. Grrr.

for what its worth https://www.mashed.com/188574/the-best-buffalo-wild-wings-copycat-recipe/

But Epicurious isn't new content. Its the recipes from bonap and gourmet. I bought them once already.

I discovered this a few weeks ago. Outrageous. I subscribed to BA and Gourmet for 30 yrs and helped finance the content on the site behind that paywall. Screw them.

Consider wild fork for your family?

Chicken-fried steak with collards

Some things are good as they are. I wouldn't re-invent the corn flake for example.

I'm very happy with my BSOA. It cooks great. I would have no need for preprogrammed stuff, and am suspicious of too much technology in a unit that gets HOT.

Is this a series of polls you are running? Are you a blogger or something?

Ditto re taking lots of pictures (over the 6 weeks it will take)

Thats a yinzer move.

Analogous to making coke from coal.

I think charcoal gets hotter esp with a bellows. Colonial iron smelters went to great lengths to make charcoal

350 f Steam for 20 min or so. Probably could do half that but no risk in going over on a potato

There's books that teach principles like Beards theory and practice or Colicchios Think Like a Chef. I love both. Then the big compendiums like Joy of C or Bittman. I love neither. And the gigantic CIA text which does both pretty well. ETA...I forgot Pepin's stuff and the old NYT cookbook and both of Bourdain's cookbooks Of all of them, I think I learn the most from Think Like a Chef.

I've made charcoal on a small scale by wrapping sticks in foil and cooking them on a hot plate to generate smoke for smoking meats. Could be scaled-up, but will never be as cool as the paint can flame deal

I usually SV my CB with about a cup and a half of water in the bag. It de-salts nicely. And its available to simmer cabbage and potatoes in.

re wing size...Bell and Evans markets nice little wings