KennethT

I know you've already made your decision, but in case anyone in the future comes across this, here's info from the CDC: https://www.cdc.gov/norovirus/about/prevention.html It basically says that norovirus is relatively heat resistant - it can survive 145degF as well as quick steaming processes like with shellfish.

Hear hear!!!

hmmm... something to consider for sure...

Me too... many years ago - I found it at a truck stop on the highway somewhere.... actually very tasty

do they make any saute pans larger than their 27? My All Clad LTD saute pan (which I'll be replacing since I'll be moving somewhere that I'll only have induction burners) is a 12" diameter... I use that size all the time.

I may have to bite the bullet and jump in....

I do it every day to heat my lunch up at work... I call it the 'improvised steamer'!

there are tools for that!!!!

One thing to keep in mind with these is that the output is an average of the moisture it sees over the entire length. For what I do with them, I don't care about the average moisture, but instead only care about the moisure at the root ball - so I bury the sensor laying horizontally exactly where I want but the flat part of the blade vertical so water won't pool on top of it and affect the readings. I have a couple of these and when I first got them, buried them side by side and found them pretty consistent.

I tried a new method for chicken thighs last night, which worked great... sorry, no pics. I've been using the steam bake at 425 for about 20-25 minutes which works well, but it doesn't get the skin as crisp as I'd like. Last night, I did steam bake for 425 for about 20 minutes on the lowest rack setting, then removed the pan, put the rack on the higher setting and put the pan back in for 5 minutes on steam-broil. Loves me some skin crackers!

Check these out: https://vegetronix.com/Products/VH400/ I don't know if they ship to Australia, but in the US, they're about US$50 each... I've found that they've have been pretty reliable so far...

Can't wait!

@Shelby I don't know if I wrote about this, but I've done this with burgers and other grilled foods many times when grilling indoors on a grill pan. The grill pan doesn't give you that same charcoal-y grilled flavor, so a little pre-smoking does the trick, if not adding more for cleanup...

I'm actually doing this now... but not using a DC motor control - just a 24V power supply with a fast switching mosfet. The arduino sends a pwm signal to my mosfet driver (basically a fast darlington pair) since the arduino output isn't strong enough to drive the mosfet. I have been using some really good, not inexpensive but not very expensive either, moisture sensors - they put out a dc output which the arduino reads through an analog input. I've used it for a year and I'm pretty happy with it... I like this so much, I'm actually going to use these lights to light the new apartment, but then I need to tweak the arduino code a bit since its default PWM speed is about 1000Hz, which is way to slow if you want to take digital photos inside (you get ribbed bars across). By tweaking the code, you can increase teh PWM frequency.

As far as I remember, a Roy Rogers is very similar to a Shirley Temple, but subbed 7Up or something for the ginger ale.