adey73
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Posts posted by adey73
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Remember the heady days when the UK forum was abuzz with us allegedly bad of tooth and poor of food Brits being abusive to one another....
which we regard as traditional wit... but moderators regarded as offensive and deleted and so everyone left?
well let's all come back together not to dog-pile onto this man on social media but just to wallow in these fine words starting at 5.13 of this video, let me quote...
"In England people don't even eat Fish & Chips that much, it's not a common part of your diet in the UK" Ed Szymanski
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On 12/20/2021 at 12:27 AM, Teppy said:
The liquid stays fairly cool unless I run it for many minutes at a high power setting. I've even tried placing ice cubes in the liquid, but that doesn't help.
Have you tried pulse mode?
what tip are you using?
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On 11/27/2021 at 5:06 PM, Teppy said:
Any ideas?
what temp is your liquid? The Q700 has a built in thermometer port for a K type probe.
if you look at the flow cells that Qsonica and others have they always have refrigerated circulators pumping around the beaker.
are you using a programmed pulse ?
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On 1/17/2019 at 11:29 AM, raptorsfan said:
Thanks for the replies @kayb and @jmolinari.
3. Roasted Chicken Wing Garum
original - 1.6kg chicken stock, 2kg roasted chicken wings, 450g fresh barley koji, 480g salt
modified - 1.6kg chicken stock, 2kg roasted chicken wings, 225g dried barley koji, 459g salt
Does this sound right? I'll be preparing the ferments tomorrow.
Thanks again!
did you make this and did it work? -
Anyone think it would work for the techniques and temps in book 2 of Mod Cuisine… like the cheese powders?
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Brewdog has struck again!
their promotion of 10 winnable Willy Wonka style gold cans are actually plated brass 🤪
https://www.bbc.co.uk/news/business-57650685
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On 6/13/2021 at 5:08 PM, Kerala said:
They make the best no/minimal alcohol beers I've tasted. Politically it's always dodgy when millionaires speak out for the little people, but then again it's better than standing up for the super-wealthy. I'm sad to see the original letter.If it sparks change, that would be wonderful.
yeah the beer is pretty good. And they are so sharp on the marketing, shame what was apparently happening behind the scenes.
They have installed a new chairperson.... but the gesturing against the giants of the brewing industry is at best unsustainable when you have your very own,
"Managing Director of Brewdog Shareholder TSG Consumer Partners".
Maybe it's time for an honest rebranding of their best selling IPA from "Punk" to the more accurate name "Tory".
https://dailybusinessgroup.co.uk/2021/06/brewdog-installs-chairman-to-quell-fear-furore/
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I've read a few allegations and disputes in the American craft brewing news about macho "bro" culture, in recent months.
Now the Scottish brewery whose PR quickly capitalised on Boris Johnson's senior advisor Dominic Cummings travelling from London to Barnard Castle for a claimed eye test, (while everyone else was in lockdown and the elderly were dying in care homes) swiftly launched a beer to celebrate such hypocrisy called 'Barnard Castle Eye test' https://www.brewdog.com/uk/barnard-castle-eye-test
This week however former and current employees signed an open letter highlighting the companies array of low quality manoeuvres all in the name of their Espirt de Corps "Beer, People and Planet....
But in response 'The Tsar didn't know'
https://www.instagram.com/p/CP-2JyiJtvb/?utm_source=ig_web_copy_link
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2 hours ago, MikeMac said:
for example breakfast I can do the bacon eggs pancakes
fry-up and PANCAKES!!
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1 hour ago, MikeMac said:
Rational Is the full meal deal they make a series of “carts” that not only puts the unit at the correct height for safe use but also hold the necessary pans. And allows you to move it around pretty easily for cleaning etc
can you set each rack in the oven at a different temp for holding? (... or did I dream that capability)
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On 5/22/2021 at 5:33 PM, Kerry Beal said:
Kerry did you know they had one of your machines?
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1 hour ago, Sargun said:
I've noticed that chamber vacs are starting to become more and more available. I've looked into the Avid Armor ones - which are $600, and not much more than a "normal" unit. I'm not buying one because they're heavy and loud. It seems like there are units that have much shorter vacuum pulls, so the loudness might be less bad, but I'm not sure I want to put an 80 lb appliance on my table.
Welcome Sargun.
I've got a large 'real' vac chamber and as Paul says I can use it for more than just sous vide bag sealing, that I bought mine for all those years ago (13 I think).
but when it goes, I will buy a small countertop model like you say, just for freezing as much as anything.
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the Singularity sent me this...
Excellent conversation covers not just Combustion inc, but the beginning of Modernist Cuisine.
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is it possible yet to see a video of the temperature on the timer as the probe gets stuck into something?
(yes, that's as exciting as my life gets, even without Covid)
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2 minutes ago, chromedome said:
Kind of a cool place for a small city, if I do say so. There's a fair-to-middling Russian expat community there, too, should that matter.
,, thanks it's defo on the list. will hit the lobsters first, though!
and I am afraid I'm not that exotic fella, especially for your parts.
My lot are old Scotia, I just happen to be in the Motherland at the moment.
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the, err, "money shot" of that sauce in the photo does not look appetising!
but if you say so fella, I am planning a trip there one day!
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58 minutes ago, chromedome said:
Halifax-style "donair" as well. Yes, I know it's just another of the infinite variations on doner kebab...but dammit, it's *our* variation!)
what the funk, is that?!!
am hoping its some kind of Frank Zappa to something else's Rick Astley!
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Will attempt this weekend, they look like a luminous Millionaires shortcake.
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2 hours ago, Anna N said:
An instagram posting has raised the ire of some Canadians ........
never heard of a Nanaimo bar are they traditional or new ?
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welcome aboard @ChefChrisYoung
You've said elsewhere that each timer could take at least 8 probes, presumably we can name or colour code each probe, but will the app, when's it's finished be a data logger and be able display each probe's temp concurrently rather than skip through them like some of the bbq controllers do? (e.g. whilst using the app on a larger iPad/tablet screen).
And can you speak to how the probe is powered, somebody asked about battery, if it's not commercially sensitive how do you power a small wifi probe for 24hrs: any nasties in the battery that could seep out?
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15 hours ago, dcarch said:
"how close to bones."
To me, It seems poking around with a thermometer yourself can give a better idea.
dcarch
if Chris does turn up here, I'd like to know how the Wunderprobe and algorithm deals with, the, err, ahem, bone-in problem, say in a leg of lamb or rib roast.
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11 hours ago, jimb0 said:
from what he's just said on instagram I think he's waiting to be allowed to post on here.
in response to my induction question, also from Instagram....
"I’ve used mine on my GE induction cooktop and had no issues with RF interference or goofy readings that can sometimes happen with thermocouple systems on induction (we don’t use thermocouples)."
So that's thumbs up from me.
Whether he can speak to the per charge battery life of the probe or it's range if it's in preproduction I don't know.
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if this is their first product, I can easily see a wireless fan/billows like thermoworks and others have for BBQ.
and that leads to the battery life per charge of the probes, as people do overnight cooks.
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Joule Sous Vide from ChefSteps
in Kitchen Consumer
Posted
if you could Brandon would you swap your Joule for the newer induction powered Polyscience breville/sage hydroplus with the smartphone looking display rather than the chefsteps app? (am not buying!)