Marlene

i preheat the oven to 450,and while it's heating I sear the lamb stovetop. Then I turn down the oven to 400 and stick the lamb and pan in the oven and roast for about 20 minutes, although I check it at the 15 minute mark. I have not got the books yet. I checked, and Amazon says they should be delivered by the end of this week. edited to add, Bella, if you just want to have the picture, you can use the quote button, and then delete all the text except the img line and that should just give you the picture, then you can continue replying as usual outside the quote marks.

Tracey, that looks fabulous! Simple stuff here. Oatmeal muffins for the lad's snack, and crispy pork chops (which are a riff off a nigella recipe I found and a cheese potato souffle. Yes, it's more meat. Yes, there's not vegetables, but it's my birthday tomorrow so I'm cooking to please me.

The waring pro replaced a dismal T-fal fryer. Few of the home fryers I've seen can make it to 375 which is one of the reasons the Waring was attractive to me. ← Sounds like the Waring is the thing. Thanks! Have you confirmed the temp with a candy thermometer? ← I have. And I really like the recovery time.

The waring pro replaced a dismal T-fal fryer. Few of the home fryers I've seen can make it to 375 which is one of the reasons the Waring was attractive to me.

Which consumer ones did you buy? I have the waring pro which is 1800 watts and heats to 375. I make french fries in it all the time, as well as potato chips, and fried chicken and have never had a problem with it and temp recovery is lightning fast. Yes, you have to do them in batches, but you do with a dutch oven as well.

Spit roasted chicken, hasselback potatoes and gravy. Peas and butter sauce in the side bowl, not shown.

Rack of lamb in a mustard cognac glaze, potatoes dauphinois, and green beans in mustard lemon butter.

In jackal10's excellent eGCI Potato Primer course, if you scroll way down, you'll come to a part where he demo's oven baked chips. Basically, he soaks them first to remove starch, after slicing them very thinly, then puts them in a plastic bag and tosses them with melted butter before baking.

We smoked ribs today. We served them with baked beans and baked potatoes, not pictured.

We'll be smoking ribs today using the bourbon glazed ribs recipe from the book.

Malawry, personally, I think you would like the Cuisinart. I think they are pretty reasonably priced these days.

Fried chicken, mashed and a little corn on the plate for asthetics. The rest is in my side bowl

Thanks Bruce! It just went on my list to try.

Bruce, that looks fabulous. Is there a particular recipe you used for the flank steak?

Rocky, I love that chicken. I've never used a vertical roaster. I must try it sometime! With many apologies for the messy plating, Short ribs, braised in Port, Wine and Honey and basmati rice:

I had a friend over tonight, in need of comfort food. So, braised pork chops with mustard cream sauce, mashed and green beans sauteed in chicken broth with garlic, lemon and shallots. (Thanks to David for his help with the green bean recipe) For dessert, bread and butter pudding with caramel sauce:

I'm pretty sure it will be fine. My preferred temp for this is no higher than 250 and if it's still bubbling too much take it down to 245 Good luck, and I'll look forward to hearing about the results!

That is a very cool looking fridge! And the negi looks like what we call green onions here. And as a leftie, it would be fairly easy to pick up those chopsticks and slightly reverse them to use left handed! My best wishes to your wife for a good recovery.

I'm in Canada, but I've used the Spice House quite often and have been really pleased.

Spit roasted beef tenderloin, glazed carrots, potato galatte, and bernaise sauce:

The recipe in BBA calls only for cinnamon sugar. The recipe in King Arthur's flour calls for the spreading of butter first, then cinnamon sugar. Having done it both ways now, I like the spreading of butter first. It just makes it a bit richer.

David, everything looks great, but now I have to get out Bouchon and try the green bean recipe. They look fabulous.

I'm not so sure that rapid yeast is to blame either. The recipe from BBA says you can retard the rolls in the fridge overnight, just take them out in the morning an hour before you want to bake, to proof, and it uses rapid rise yeast. I've made these and retarded as suggested, with no problems. Looking at the amount of flour you're using, I'm wondering though. The BBA calls for 3 1/2 cups of AP or Bread flour as does the recipe from King Arthur's flour. 4 - 4 1/4 cups seems a bit much to me.

We were just talking about unwrapping the smoker next weekend, maybe for some ribs. I've got a couple of butts in the freezer I could get to smoking as well soon.

We also have the book, but we haven't actually made anything out of it yet. Now that the weather is getting nicer, maybe it's time to dust off the smoker and pull the book out.