Shel_B

Not looking for such precision. What about recipes that are not delivered with the app? How does one set the device for those? Will the cooking still "come out great?" Where can one find the recipes that come with the app? Are they specific recipes, or just general descriptions? Seems like a smart phone is required for this product, yes? If so, how does one use the product without a smart phone?

Would you be kind enough to address the points I made in my earlier post? I'll quote here so you needn't search for it: Does it work on an electric range? Since the probe remains stationary, and there's no water circulation, it's quite possible that the probe will measure a hot or cool spot. Having taken the temp of many meals with the Thermapen, I know that the temp of the food being cooked varies in different areas of the pot. This seems to be more prevalent in lesser quality cookware (Martha Stewart vs All-Clad D5, same size and shape pot, for example) and on electric ranges, but it holds true even with high end cookware and the gas ranges I've measured.

Does it work on an electric range? Since the probe remains stationary, and there's no water circulation, it's quite possible that the probe will measure a hot or cool spot. Having taken the temp of many meals with the Thermapen, I know that the temp of the food being cooked varies in different areas of the pot. This seems to be more prevalent in lesser quality cookware (Martha Stewart vs All-Clad D5, same size and shape pot, for example) and on electric ranges, but it holds true even with high end cookware and the gas ranges I've measured.

Grandma Bessie’s Chicken-Matzo Ball Soup This is not a typical Matzoh Ball recipe. Rather, this is a recipe that has been used mostly for holidays and special occasions as it contains ground chicken breasts. In Eastern Europe, Italy and the Mid-East, where Grandma Bessie's recipes have their origin, it was an expensive luxury to make such a soup. Ingredients 1 chicken breast fillet, 2 halves, skinned and trimmed of fat 8 cups home made chicken stock 3 eggs lightly beaten 3 Tbs schmaltz*, unsalted butter or vegetable oil 1¼ tsp Diamond Crystal salt ⅛ tsp fresh ground nutmeg ⅛ tsp fresh ground white pepper ¾ cup matzo meal ** Some vegetables like celery and carrot, maybe some onion or leeks Directions Grind or finely chop the chicken breast, or use a food processor but don't make the breasts like paste - leave a little texture. Combine eggs, ¼-cup broth, schmaltz, salt, pepper, nutmeg, matzo meal and ground chicken breasts and mix well using your hands. Set aside in the refrigerator for at least an hour. Bring the broth to a boil and add the vegetables, if using. Let them cook at a good simmer for a few minutes. Meanwhile, shape the chicken mixture into about 12 balls, bring broth to a boil, and drop them directly into the boiling stock. When the stock comes to the boil again, reduce the heat and simmer, covered, for about 20-30 minutes, until the balls float. (Check for doneness by cutting open one matzo ball) Serve right away, nice and hot!. *Schmaltz is rendered chicken fat, and can be purchased at many butchers, or, of course, rendered at home One may use unsalted butter or vegetable oil as well, but the results won't taste quite the same and will not be authentic. ** Feel free to ad some more matzoh meal if the mixture seems too loose, add a little more broth if too firm. Experiment a little. It wouldn’t hurt.

Very Good!

Most of us add lemon juice to many dishes, and here's a way to kick up the lemon juice: caramelize it.I've never seen this mentioned here, although I'm sure others must know about it. I was watching an old cooking show with Jamie Oliver, and saw him do this. I had to try it, and I liked the results. Take your lemons and cut in half along the equator. Heat up a little oil in a skillet, get it nice and hot. Put the lemons cut side down in the hot oil and cook until the lemons develop a nice brown, caramelized coating. Then squeeze the juice into whatever you are preparing ... the juice will be darker than usual. Have fun experimenting .... it would be interesting to know how you've used this.

Trader Joe's Pork Gyoza Pot Stickers Serious Eats did a taste test on frozen pork dumplings, and the TJ's brand fared quite well: http://www.seriouseats.com/2015/03/best-frozen-pork-dumplings-taste-test.html

Some years ago, in a rare fit of decadence, I made a foie gras mousse using a lovely Pommeau - a blend of 2/3 heirloom apple cider and 1/3 apple brandy - that I found. Maye that will give you some ideas.

Check out Realbeanz. Maybe this one will work for you. And then there's this one: It’s cold coffee like you’ve never had before. It’s not watered down or stripped of any flavor. There are three to choose from, Menemsha Mud Regular, Decaf, & Espresso. Add your sugar and cream etc., or drink it black Scroll down on the page to Cold Brew Coffee.

When we have large meetings at City Hall or at other venues, we put out these Starbucks boxes, which offer the option of decaf. Check with your local Starbucks for availability. We just get the boxes, not the cups and other accessories. The boxes can stay in the fridge and coffee can be drawn as needed. While I recognize this isn't quite what you asked for, perhaps this can give you some ideas, like adding sugar or other amendments to the box, or maybe asking the local Starbucks if they can custom fill a box with your drink preference. I have a vague recollection of having a box of fancy coffee at one of our meetings. http://www.starbucks.com/menu/drinks/brewed-coffee/coffee-traveler

Allow me to preface my question by noting that I rarely drink alcohol, and know almost nothing about various drinks and such. Every now and then - maybe once a year or so - I'll have, what I call, a vodka martini - vodka and vermouth. Someone told me that a martini is only gin and vermouth, and the concoction I drink is not called a martini. It was never explained to me what vodka and vermouth is called. Yesterday I had lunch at a local restaurant, and their drink list had these items listed under martinis: Coconut vodka and pineapple juice; Ruby Red Vodka, grapefruit juice, lemon juice, and simple syrup; Ketel One vodka, lychee liquor, lychee juice; Belvedere vodka, Midori, pineapple juice, fresh lemon and lime juice. There were other such similar drinks, none of which seem like a martini to me, but I'm unfamiliar with all these drinks. So, what constitutes a martini? What is vodka and vermouth called? Are the drinks mentioned above considered mto be martinis?

Clickhttp://www.nytimes.com/2015/03/07/us/crooks-caper-at-san-francisco-bakery-leave-the-cash-take-the-cruffin-recipe.html?_r=0 I posted this three times and the links don't work. I'm done here ....

The lemon oil is terrific. A couple of years ago it was suggested I use it to punch up a lemon poppy seed cake I was playing around with. I've never used more than three or four drops in addition to the regular recipe. It made a big difference. As noted by cdh, a little goes a l-o-n-g way and lasts a very long time.

Interesting idea. I might, depending on circumstance and how the recipes were delivered.

Yesterday I hit the Berkeley Farmers Market and picked up a jar of Frog Hollow apricot conserves: After about a year of tasting apricot preserves, and being unsatisfied with everything I tried, this is the one. The ingredients are simple and basic: Organic apricots, organic sugar, ascorbic and citrus acids. The color is like that of fresh fruit (or as close as can be considering there's some cooking involved) and the taste is also close to that of fresh fruit. The product is not overly sweet, not overly cooked, and the pieces of fruit are large. In the sample I tried at the Frog Hollow stand at the farmers market, there was actually a piece about the size of half an apricot in the jar. This is the closest I've found to what Toots makes. I read that conserves have other ingredients in them, such as nuts or pieces of other types of fruit. I also read that conserves are made from dried fruit. This is not the case with the Frog Hollow product. This is what I would call a preserve, but nomenclature notwithstanding, this is what I would eventually like to make. It seems like there's some wiggle room with names for jams, jellies, preserves, and now, it seems, conserves.

Thank you. A friend who builds custom furniture made it for me.

I've never cooked for more than four people here, either, although I believe it can be done without too much difficulty. Still, four is very comfortable. While the space is tight, I'm adapting and learning techniques to better use the space. Before retiring and downsizing, my kitchen was about 375 sq ft with lots of counter space. When I moved in, about 15-mos ago, some friends bought me this cart as a housewarming gift. The extra space for food prep, the Breville, and storage is very helpful.

Trader Joe's Organic Valencia Peanut Butter - Salt Free Oh, my! This is bad! First, allow me to address the salt issue. I usually buy unsalted, fresh ground peanut butter from one of three sources, and I don't mind, in fact, I prefer, salt-free peanut butter. But for some reason, this p'butter was very bland and lacking in peanut flavor. Maybe this nut butter, for some reason, needs salt. The contents were oily, even after draining the oil that typically floats to the top on these natural peanut butters. When I mixed the peanut butter there was very little resistance to the spoon - very little! I've never encountered anything quite like it. Keeping the p'butter in the fridge didn't firm it up, as is usually the case. It spread almost like a thick milkshake, and, in fact, peanut butter dripped from the bread. As for crunchy, well, there was a dearth of crunchy in this jar. I could easily count the peanut pieces on the bread or in each spoonful. If you like thin, bland, and insipid peanut butter, this one's for you. I'll go back to my regular sources the next time I want peanut butter.

MetsFan5 Kitchen Remodel Pics

My small kitchen ....

Thanks, I'll take a look when I get home, after the weekend. I'm not a honey fan, as such, but I do use it and enjoy it. It might be a nice change from the more typical sugar.

That sounds perfect! Thanks! Maybe I'll pick up some Frog Hollow the next time I hit the Berkeley Farmers market. I have been very disappointed with recommendations for various jams and preserves that I received here. Everything tasted overcooked and over sugared.

This looks interesting. I'll look into it further. I don't mind extra effort .... and I will be making small batches. What do you mean by "higher quality?"

Soon it will be the season for fresh fruit, and I've promised myself that this year I'll make some preserves, especially apricot, maybe cherry, but other fruits as well. Saw some books on the subject at a bookstore this morning, but have no idea if they are any good. Any recommendations for books, literature, links that may be helpful? Maybe some details about the content would be helpful. Thanks!

I used "about 50-grams of dried mushrooms," not 10-ounces. 50 grams = 1.76-ounces. Actually, I rounded off. The exact amount was 48.5 grams, in either case less than the 2-oz you suggest. You can see the porcinis at 40-grams on the scale, and can probably interpolate to some degree the weight of the shiitakes. Read my post again. The milk didn't burn. I just went back an looked at the pot again to be sure.