Shel_B

I'd like to share my experience with you. It's two words: pancetta affumicata. Some time ago, I purchased pancetta from a local charcuterie, Fra' Mani. I did so because I had enjoyed their other products, and when I tried the pancetta, I was surprised by the lightly smoked flavor it had. I didn't know that pancetta was available as a smoked product. I've since discovered a few other brands of smoked pancetta and have tried a couple. The ones I tried were also lightly smoked ... a whisper of smoke. I don't know how you can get an answer to your question other than by trying and tasting the product, but my experience thus far with smoked pancetta is that it's far less smokey than conventional bacon. AFAIK, you'd have to experiment to get your answer and find the level of smokiness and flavor you prefer. Were it practical, I'd send you a chub of the Fra' Mani ...

New Wine From Napa Valley

Recently, I've experimented a bit with the concept being discussed. I like turkey burgers and discovered that adding a small amount of soy sauce to ground turkey greatly enhances its flavor. And just last week I added some soy sauce to a tuna salad ... wow! I was quite surprised by the increased depth of flavor. I'm talking about a small amount of soy sauce like a teaspoon to a pound of ground turkey and something similar for the tuna salad. Perhaps something to think about for this dinner ...

Why do you think you had this failure? Have you done this before with success?

Red Lentil and Vegetable Soup with carrot, leek, celery, minced serrano, garlic, dried roasted garlic, parnip, gold potato, chunky zucchini, green cabbage, Reggiano rind, fresh ground Kashmiri and chipotle peppers cooked in a homemade brown chicken stock. A little for dinner tonight (sprinkled with some parseley) and the rest stored for later in the week.

I just made a batch of carrot-orange juice using a blend of Cara cara and regular Naval oranges along with the carrots. The Cara caras had a somewhat deeper than usual red flesh and were quite sweet. A nice bonus since the regular navals were not quite at their peak.

Both are great. Some years back, I watched Li Ziqi but lost the link in a computer crash. I am very happy to be reacquainted with her channel.

Not a concern. I'd most likely place the receiver on the stove or the adjacent counter. Distance from the oven would be inches.

This one? https://www.thermoworks.com/smoke/ It looks like it's hooked to the probe with a cable and then it can send to another receiver wirelessly.

Greatly prefer wireless. Predictive? Not at all a consideration. Range? I have a very small kitchen and apartment, so, unless I'm grossly ignorant on this point, range is essentially a non-issue. I think I looked at the RFX, but I'll go back and double-check. I seem to recall a price issue. There are quite a few probes and thermometers at the ThermoWorks site.

Interesting, but I no longer buy items on eBay except from known sellers with whom I've done business before. I appreciate the link.

I know the item and have given it a quick look, but have not yet read all the details or comments. The price is doable although not desirable. Thanks for the eG link.

Hi, gang ... I'm looking for a probe that'll work well for proteins and baking. I'd like it to be wireless and have a dedicated receiver rather than relying on a phone app, although a phone app would be nice as long as it wasn't the only option. It won't be used outdoors but will be used in both a full-sized oven and a countertop oven. Sous vide is not a concern at this time. Price is not a major concern, but staying with about $100.00 as a max would be nice. Suggestion?

I appreciate your response and it gives me a starting point. I don't see the Mk. 3 on the 'Works site, and the only size reference I have is to my thermometer, which is fairly old, perhaps the first model? It's at least 11 years old, with no backlight, no rotating face, and with button batteries. Soon after purchasing my unit, I discovered that it would be nice to have the backlit and rotating face, but it made no sense to replace it so soon after purchasing. Now, many years later, and with the new model on sale, would be a good time to upgrade. I called ThermoWorks and got the information I wanted and will probably upgrade. One thing that's holding me back is that I'm also considering a wireless temperature probe.

Thanks for the great description and excellent pictures. They have helped me decide to get the SS container ... now I need to find a deal as $200 is a bit steep for something I don't need. I'll keep an eye on Amazon and Vitamix. Edited to add that Costco sells 'em for $160.00 including shipping when they're available.

Did the change in battery type affect the size of the thermometer at all?

So I've seen and been told, but since I've not used it for that, I didn't comment. Nice to get another opinion on that point. Thanks!

Do you find the container comfortable to use? How much does it weigh? Does the plastic lid fit well and not leak? I've been thinking of getting this for quite a while ...

I also recently picked up a Julienne peeler. It does a beautiful job peeling carrots, parsnips, zucchini, and similar vegetables for soup and salads. (eG-friendly Amazon.com link)

Certainly nothing fancy or expensive, but I enjoyed using it ... this is my first such peeler.

Now that is a very cool idea. I have some lemon essential oil and a new package of toothpicks on hand, so I tried your idea just a few minutes ago. Loved it, it worked well. Thank you, m'dear.

I've been mulling the idea of a Sodastream. Kitchen space is at a premium, though. Plus, now that I'm drinking a lotmore water, the machine has lesspractical value although I do enjoy carboaed water very much. Do you fill the bottles when the water is cold, directly from the fridge?

@liuzhou Thanks. You've given me some ideas.

That's it! You've made my day. There was a drink that I enjoyed a few times some years ago, and have since forgotten one of the ingredients. It was cucumber. Adding 'cukes to my shopping list. I'll try the ginger today. There's a big knob of it in the fridge right now. It might be nice with the addition of another flavor ... maybe lime.

I try to drink at least a quart of water daily, and my doctor suggests that more can be helpful. Unfortunately, I don't care much for plain water, and to help increase my intake, flavor is added to the liquid. Usually, I make a slow-steeped tea and drink it from the fridge or at room temperature. Less frequently, a bit of fresh lemon juice is added to a bottle of water. I also drink sugar-free flavored mineral water, such as Trader Joe's. Additional ideas for adding sugar-free flavor to water would be great. I'd like to stay away from the various "unsweetened" drinks that fill the market shelves ... TJ's mineral water (and another similar, local brand) is as far as I'll go in that direction.