ElsieD

Who's buying one of these? From NYT Wirecutter: Simple, (almost) instant smoking Photo: GE GE Profile Smart Indoor Smoker, available now, $1,000 At CES I saw more grills, smokers, and meat thermometers than in my local Home Depot, but the standout was the countertop GE Profile Smart Indoor Smoker. Smoking adds distinct flavor to all kinds of foods, but it’s typically done over lower temperatures for long hours, requiring the cook to camp out in the backyard by a hot black metal bin to feed the fire and actively manage the smoke and the temperature. To do it well, in other words, you need passion, time, and skill. If the GE Profile Smart Indoor Smoker works as billed—the company says you can set it to specific recipes and let it do the work, or you can independently control the heat or smoke level—it can effectively turn smoking into a readily accessible cooking technique for anyone who wants it, just like air frying or sous vide. Imagine popping a few eggplants into a microwave-sized appliance to make killer homemade baba ghanouj on a weeknight, or smoking your own spice blends or chiles whenever the mood strikes. I got a sneak peek at this cooker late last year on a research trip to the GE Appliances manufacturing plant in Louisville, Kentucky, where I got to sample some perfectly prepared wings hot out of the box—tender, smoky, sweet, and moist. A few more important details: The smoker uses the same pellets as traditional pellet smokers do. It fits 40 wings, a brisket cut in half, or a whole chicken, and it has the same technology to keep the smoke safely inside the appliance and out of your home as the hearth oven made by Monogram, GE Appliances’s luxury brand. —Rachel Wharton, senior staff writerm

You're right! It's not that I could never be a fan -I like mysteries but I have never read any of her books.

@Pete Fred. I printed the recipe and the ingredient list has one adding 1/4 nutmeg, freshly grated. I have no problem grating nutmeg, but 1/4 of one seems much. I'm assuming this should be 1/4 teaspoon?

@Pete Fred I had never heard of Rock cakes. I love scones and wouldn't mind giving there a try. Are you able to link to the recipe you used?

This is the one I have which is on the kitchen sink. I have had it for some years now, although I can't recall how many, (7 maybe?) And it's great. https://www.oxo.com/catalog/product/view/id/2416/s/soap-dispenser-charcoal/

The Mutti canned tomatoes are also very good.

Beautifully put.

I bought something from HammerSchlemmer last year that had to be returned. It took them 2 months to issue a refund and that was after repeated follow-ups. I've crossed them off my shopping list.

Been there done that. Awful mess.

That's sad. I thought they were better than that.

Have you contacted the manufacturer?

Did you ever get your paddles to release?

@rotuts he is a very different sort of cat. @weinoo we liked the mini naans. I had cooked up 2 thin ones as that is what the recipe said to do, but then I decided to make a couple of minis and left them a bit thicker. We preferred them to the thin ones but we are no experts when it comes to naan. But they were good - especially warm from the pizza oven.

Tonight I made chowder minus the potatoes (I live with someone who dislikes plain spuds) and used one of the swordfish steaks which I cut up into cubes about 3/4". They went into the soup after the cream was added and so were in there long enough to cook them. To be sure, I cut one in half. Served up with some mini naans which I baked in my new pizza oven at 800F. We discovered we don't care for swordfish so no swordfish piccata for us. I will make it at some point with a different fish as the recipe looks good. Even the cat, who loves fish, scallops and shrimp turned his nose up at the swordfish.

Thank you. Since my steaks are only 1/2" thick, I presume I would just cut back on the cooking time? Maybe 2 minutes per side?

@rotuts. Thank you. I watched the video (but not the lobster part) so I'm thinking chowder. I'm in a condo, and grilling outside is verboten. How fishy smelling is swordfish?

I have some swordfish steaks that are about 1/2 inch think. I have never cooked nor eaten swordfish. What is the best way to cook this? Sous vide? Pan fry? Bake? Chowder? Any recipe suggestions?

@Pete Fred I was curious about the pastry cream using egg whites so i looked it up in her Bravetart book. She says "it owes its unusual silkiness to egg whites, for a creamy pudding that's not too thick - like the softly set vanilla Jell-O my grandmother used to make".

Tried calzones tonight. I need to roll my dough thinner as they got singed a bit on top. They sure were good though. They were filled with pizza sauce, ricotta, mozzarella and pepperoni. The tops were brushed with oil and sprinkled with parmesan. Baked for 4 minutes @600F.

Good question. I just wrote to them and asked them. I'll let you know what they say. I suppose one could replace it with a custom cut baking steel.

One thing for sure is that if it called for butter, we didn't use it. I'm pretty sure we would have used margarine, the kind with the yellow dye blob cut out. (Blue Bonnet?)

My first pizza attempt using the pizza oven. My takeaways: I need to practice my shaping skills, I used too much cheese, follow the baking instructions as opposed to "winging it" don't use so much cornmeal under the crust. Other that that, we were really happy with the crunchy, nicely baked crust.

I just read the article and printed the recipe. Years ago, it was my job to bake cookies on Saturday mornings. Invariably I made oatmeal coconut cookies that were thin and crispy. Once I left home, the recipe was lost to me and I have never been able to duplicate them. This recipe looks like it might do the trick. Thank you for posting this.

Cookies look really good.

That size doesn't show in your link. Did you get yours from Amazon?