MSRadell

Actually, 5 20% off coupons is the most able take for anyone transaction no matter how many you have.

Our GE wall oven has died, something that I'm not overly upset about. We want to replace it with a Convection wall oven. The one problem we have is that it's 27" wide and without major remodeling a new one will have to be the same. We are not looking for an extremely high end oven but want one that's reasonably priced but performs well. So far we've looked at GE, Whirlpool, Jenn Air, Maytag, KitchenAid, etc. My wife really likes the KitchenAid, the shelves themselves are heavier duty, it has a roller mounted full extension rack, automatic conversion of recipes to convection from conventional and several other features. What's anybody else's experience with ovens of this type? The one she likes retails for about $2200 by the local dealer we are working with sells it for about $1900.

To me Tomato Sauce is just plain cooked down tomatoes with no added seasonings. It's something you use as an ingredient when making other tomato-based sauces such as Pasta Sauce, Pizza Sauce, etc. Very seldom do you use it plain. Purée is just ground-up tomatoes (usually done with a blender) and if you strain it it would be tomato juice, it's normally not cooked as you buy. Tomato Paste is basically thickened tomato sauce, again with no added seasonings.

I certainly agree! There are a few products that change over time and the dates make sense but for the majority of items it seems that the dates are just there so you buy more!

I've never had cheese in cornbread but it just doesn't sound appetizing to me. I like it with kernels of corn in it as well as with bacon bits in it however. Of course that's why there are so many different recipes because everybody likes something different!

Speaking of cornmeal, why is it so difficult to find yellow cornmeal these days? It seems like all that is stocked at most places is the white. I know they taste the same but cornbread just looks better when it's made with the yellow.

I was thinking along the lines of smoking them also. That will give them a unique flavor unlike normal shrimp cocktail. You could also apply barbecue sauce if you were smoking them .

Not really sure how they do it but it's not that bad considering. Here's some information about: http://en.wikipedia.org/wiki/Turkey_bacon

I've never heard of it so I have no idea what part of the cow it comes out of. Have you tried turkey bacon? Several different manufacturers make it and some of it is actually quite good.

We just got a new Lucky's Market here in town and I must say I've become addicted to their bacon! It's just the right amount of lean/fat and they actually smoke it in store. They have several different flavors available to suit what you're looking for I normally buy the plain but the orange honey is quite interesting and nice for a change. The other great advantage is that it's reasonably priced, $5.99 per pound and being local I can go buy it when I need it.

I have this one: http://www.amazon.com/AIRBRUSH-COMPRESSOR--Airbrush-Published-Exclusively/dp/B001738DXU/ref=sr_1_5?s=arts-crafts&ie=UTF8&qid=1402531264&sr=1-5&keywords=airbrush+compressor although I don't use it for pastry it should work very well for that. It produces a large amount of air with 0 pulsation and is quite quiet.

Also interesting that there are more than 10 available although when I just looked 8 had been sold.

I'm quite sure that the bag actually had quite a bit of air in it when you started. Since the brisket was rolled and not vacuum packed flat there is quite a bit of space between the layers and in the middle where the are really can't be evacuated completely. That amount of air combined with the temperatures you cooked at and any possible bacteria on the meat combined during the cooking process to create what you found when you opened the bag. It's actually hard to say what kind of bacteria created the problem.

My wife and I have cooked bacon many different ways, microwave, oven, stovetop frypan, electric frypan, etc. each way has its own advantages and disadvantages but most of them are messy in one way or the other. Yesterday, we bought some bacon from a new local supermarket, Lucky's they just opened here in Louisville. I had smoked a Boston Butt overnight last night and when it was coming out I thought to myself, "I wonder how bacon would work in a smoker"? I really didn't need nor want to add any additional smoke flavor but thought maybe the temperature would work very well to cook the bacon without shrinking it. We put the bacon on a fiberglass cooking mat and cooked the bacon for 2 hours at 200°, we didn't add any chips (it's an electric smoker) so it was just heat. The bacon came out quite well with very low shrinkage, it was what I would call cooked medium, not crispy but also not limp. I think the next time I may try 225° to see if it comes out a little crispier! How does everybody else cook their bacon?

I kind of have the same feelings. Even after reading the article provided I really don't see that much difference. Most meals involving eggs, especially for breakfast, I fairly quick and simple meal that can be ready-to-eat in a relatively short period of time. Of course there are certain dishes that use eggs such as soufflés had to take a good bit of time to prepare but what I'm talking about here is just a basic egg dish like most of us prefer for breakfast. I really don't see any advantage to cooking the eggs slowly at a set temperature at home for meals, and a restaurant situation it may be something completely different. Like you, I'm not criticizing the people who do it nor their reasoning, I just don't see it something happening in our home. SV deftly has its place in home cooking but not for eggs in my opinion.

Thanks for the quick answer! That's considerably faster than our Cuisinart!

Somebody that has the XL please give me an estimate of about how long it takes to use up to 350°. We have a Cuisinart "Brick Oven" and it takes forever to heat up to this temperature, other than that we love it. Before we take the plunge and by the Breville I want to know if it solves that problem. Thanks for your help!

it looks like the only problem would be the supply of peppers. it doesn't seem like that would be an insurmountable problem, even if they couldn't find a suitable local supplier, shipping peppers from the presence of prior in California would be a huge problem.

I've never tried it but it sounds interesting, with we could find it locally!

Why not something completely different and get a Fresh Ham from your butcher? We've done it several times and it was certainly a change that everyone liked.

Like the other posters are mentioned we've never seen any lubrication getting into the meat using a KA grinding attachment. Nothing is lubricated and everything comes completely apart for cleaning. I'm not sure where you read the reviews that talked about that problem but I think they were really off-base.

Wow, wake up to the smell of bacon and then you realize the disappointment of the fact that there really isn't any! Not a great way to start your day with disappointment like that.

Not quite a cooking issue as such but certainly a consequence of cooking techniques. This article: http://opencitymag.com/the-roast-duck-bureaucracy/ talks about problems with restaurant ratings due to how Peking Ducks are hung after cooking. It also discusses how other cooking techniques, mostly ethnic, caused problems with the inspection rules. It briefly touches on the fact that Sous Vide cooking costs issues with some of the inspection rules because the temperatures involved. One of the biggest points it raises is that ethnic restaurants overall have a much lower average score on health inspections.

It sure looks great and I'm sure it tasted as good as it looks!

For that price would be better off getting something like this: http://www.amazon.com/H3r-Fire-Extinguishers-Hg250r-Halotron/dp/B003TPOU2W/ref=zg_bs_13400621_98 it's just as effective as CO2 but avoids the thermal shock! Of course you can't use it as an alternative source for cooling beer!