Shel_B

I always thought the Morita was a Jalapeño that was processed differently than the Meco, which is also a Jalapeño. and both of which are Chipotles.

@blue_dolphin ...Thanks for the mention of pasilla de Oaxaca. That's new to me, and coincidentally, I've been looking for an alternative to Chipotle. I found a couple of places online that sell the wgole, dried pods, and ordered some. There's a couple of dishes coming up where they'll be used. I looked for Centeno's mix and came up with this: https://www.texasmonthly.com/recipe/carne-guisada-josef-centeno/ That's only seven ... is there a different mix that you're referencing? And a pet peeve: when a recipe calls for chili powder and doesn't mention the ingredient(s) 2 ancho chiles 1 serrano chile, stemmed, seeded, and finely chopped 1 tablespoon dried Mexican oregano, preferably Oregano Indio 1½ teaspoons cumin seeds 1 teaspoon chili powder 1 fresh bay leaf, or 2 dried Fresh black pepper

I'd heard of the Wayback Machine, so this is a nice compliment to that. Already sent a link to my sister in NYC. She's a retired Public School librarian ...

Thanks! I signed on. I hadn't heard of this Internet Archive until now. Looks like a good resource. I appreciate the link ...

@Dante ... Where can I find Heston Blumenthal's In Search of Perfection Chili recipe? I did some searching but didn't come up with anything that seemed to fit. Have you a link, or a copy that you can send or post? Thanks!

Some years ago I was in Vancouver and discovered a place called Pirate Joe's which sold many Trader Joe's branded items. I may be mistaken, but I think their entire inventory was TJ's products.

Host's note: this was originally a post titled "Have You Tried These Costco Products?" If you have, what's your opinion on their quality, value, taste and flavor?

Please define what you mean by uneven. Items in the tray cooked to different degrees? Individual batches cooked differently under similar conditions? Or ... ?

Hi ...in what way did the toast function disappoint you? The toast made in my BSO is acceptable to me. Perhaps we have different standards? Can the toast in the two ovens be very different?

It's the cutoff point for several modes when used at low temperature.

I found the manual online. https://www.breville.com/content/dam/breville/us/assets/miscellaneous/instruction-manual/ovens/BOV900-instruction-manual.pdf also here ... one may be better for some than the other. https://assets.breville.com/Instruction-Booklets/USCM/BOV900_USCM_IB_K21_LR.pdf On page 10, if I'm reading it correctly, it shows the maximum time before the oven turns off automatically to be between 1 and 72 hours depending on the mode and temperature. I was surprised at how long the oven can remain on ... Slow Cook mode on low can run as many as 72 hours. If need be, and since you mentioned it, I'd use foil as I already have more than a 2-year supply.

Another question just crossed my mind: how long can the oven remain on before shutting off automatically?

I've had the Breville BOV845 (eG-friendly Amazon.com link) for quite a few years, maybe eight or so, and it's starting to behave badly. It's still quite useable, but I sense that it's getting close to retirement. That said, I'm thinking about the larger BOV900 (eG-friendly Amazon.com link) as its replacement. If I've read this thread correctly, @ElsieD and @mgaretz have, or have had, this oven, maybe @gfweb as well. Has anyone else owned this puppy? How has this worked out for you over the years? Now that you've had this oven for some time, has your opinion of it changed? What have you learned over several years of ownership? What do you consider it best/worst features or attributes? Can I really get the 5.5 quart Le Creuset Dutch oven into the thing, perhaps with the lid and knob on? I wouldn't mind removing the knob or using a silicone or other lid, but would like to know what to expect. Have you tried Chris Young's air fryer fries with the Breville? https://www.youtube.com/watch?v=yw--NLjZBNk Thanks for any advice on this ...

I've been thinking about making a pesto from the leaves, maybe the stems as well.

I love these hash brown patties. The price is great, only $2.79 for a package of ten. Safeway has an almost identical item - curiously called TJ Farms - for $4.79. These are WAY better than the MacDonald's patties. I cook mine in the Breville Smart Oven. They're very popular at the local TJ's. Last week I saw a woman with a dozen packages in her cart.

They are magnetic shelves. I have two styles as I wanted two different sizes. There are plenty of choices on Amazon. This is one of my sets: (eG-friendly Amazon.com link) Perhaps I should mention that the shelves are very firmly attached to the fridge.

@mgaretz, I called them this morning and got an answering machine. I left a brief and direct message describing my interest. Now we wait. If I don't hear back from them by mid-week, I'll try again through their online contact form.

Just above the link that you clicked on to get to the site, I wrote: At this point I don't even know if such a visit would be acceptable to the growers but that should be easy to find out.

Yummy ...

Let's not get too ahead of ourselves ...

@FrogPrincesse, A drive to Half Moon Bay is pleasant and filled with nice scenery and enjoyable side trips. I could even make an overnight trip out of it and stay at one or another nice B&Bs. Plus, I can enjoy the company of one or another companions for a drive to HMB, not so easily accomplished for a run into San Francisco to a grocery store. A trip to San Francisco is not so enjoyable. The traffic is often annoying and unpleasant, parking is difficult or expensive, and the scenery offers little that is uplifting to the senses. To avoid the unpleasantness of taking a car into SF, more than likely I'd take public transit, a less than stellar experience and one for which finding a companion would be unlikely.

I'm just starting my investigation into how wasabi is grown here in the US and Canada. Thus far, and in part with suggestions here, I've found five US and Canadian growers, one of which is a short drive south of me. It's an easy day trip and the farm is located in a scenic area with some nice restaurants and other amenities. I'm starting to read some articles and blog posts to get a better understanding of how wasabi is cultivated and what to look for and consider when buying and using wasabi, including, perhaps, uses and recipes beyond just as an accompaniment to raw fish. After reading these articles, I'd like to drive down to purchase some rhizomes, leaves, and stems, and start experimenting a bit. At this point I don't even know if such a visit would be acceptable to the growers but that should be easy to find out. https://californiagrown.org/blog/learn-how-real-wasabi-is-grown/

What are the dimensions of your grater? I have big hands and want a grater that's comfortable to hold and use. Any advice?

To experiment with and explore new-to-me flavors, textures, and techniques. Thinking about tradition and how it's changed over time, and to use traditional flavors and techniques in my cooking. To offer my guests something they've not tried before.