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That’s it. I’ve cracked. Order put through today! really looking forward to putting this through its paces.

Interesting… very interesting Am I alone in thinking 1.6KW seems a bit on the low side for getting properly hot??

What type of wood are you using in the smoking tube? Interesting that the cheese is rested for a couple of weeks, what does that do to it?

Looks great @btbyrd Ive done a quick search for methocel and found this it doesn’t mention the f50 part, is it the right thing?

We do some medical work for a German plastics company over here in the UK. They really look after their employees well… not quite this well though! Great looking meal @Duvel

Looking good @Duvel, looking good. What was the tipple?

Tomahawk steak with stuffed peppers, roasted tomatoes and mushrooms for dinner last night.

This exactly. I’ve spent quite a bit of time messing with chat GPT since it came out. It’s far from perfect but the way it parses really complex requests and can cope with follow up questions is hugely impressive. As an example, without any prior Swift knowledge I used it to help me write an iOS app that calculates the perfect martini based on the article linked in this thread I doubt there’s any chance I’d have been able to do that just using google or bing. Well, I could have but it would have taken me a lot longer than my flighty nature would have allowed.

That was absolutely perfect! they look utterly amazing… and here I was thinking I had *enough knives! This feels like a rabbit hole I need to go down. That video is great - the bread and meat parts really show how sharp they must be.

That bottom one is absolutely beautiful... the menacing utility of it. Care to share some details, @btbyrd?

Ive not been to Munich for a few years now - I really need to go back

Tonight we had butter chicken. This is a big family favourite when we go out for Indian, eldest kitchen porter often asks to order two. I’ve tried a lot of different home recipes, lots have been nice but ultimately none really tasted quite like the ones at our favourite restaurants. Until now that is… I decided to have a go at the serious eats pressure cooked version tonight. It’s a lot simpler than most recipes I’ve made so wasn’t sure how it would turn out. The answer is that it’s bloody perfect! Has a really nice tang to it and that great balance of creamy richness with spice and a little heat. 100% I’ll do this again. Chicken thighs done under the broiler then charred a touch with the blowtorch to give a bit of tandoori flavour. The finished article - even passed the “kitchen porter test”, both boys loving it and going back for seconds.

Perfect! I’ll give that a go soon. Sounds delicious.

This looks great @KennethT do you have a recipe for the curry?

Yeah I get that, but have you read the recipe? The hot pot is simply lamb dusted with flour, softened onions and sliced potatoes. It’s the very epitome of a traditional hot pot!

why do you say that? The presentation is a bit fancy but the hot pot part of the dish is very normal.

I might have mentioned this on here before but we love hot pot so much we had it for the main course of our wedding meal at Northcote. It was spectacular. This is the recipe which nigel howarth took the final banquet of great British menu: https://www.greatbritishchefs.com/recipes/lancashire-hotpot-recipe-lamb-cabbage-roast-loin

Nothing better than a hot pot when the weather turns nasty. Looks a great example @Dejah

Finished articles were great, the chicken sauce could possibly do with a bit more liquid so I’d add a bit of stock after cooking next time. The Prawn dish was perfect though, will definitely be making that again.

Chicken and almonds: marinading in yoghurt, almonds and garlic/ginger onions and spice nearly finished dish - gorgeous, rich sauce with a nice hit from five green chillies

Prawn progress: frying the onion and garlic starting cooking the tomatoes and spice spicy tomato gravy cooked down and ready for the prawns

Next up, browning the onions and spices for the brown rice: The trick with this is to take them to a very, very dark point. More than you’d probably want to eat on their own as it gives the finished dish a lovely deep flavour. spice mix is cumin, cardamom, caraway, cassia, cloves and star anise with a grating of jaggery goor to take the caramelisation even further.

On the trip back up north from my parents over Christmas the author of this book was on the radio talking about how he’d come to write it. Was a really interesting history lesson about a topic I’d previously known very little of. His enthusiasm for food is infectious. Before he’d even finished the interview I’d summoned a copy from Amazon. It’s a beautiful book, well written and a combination of history and recipes that I really enjoy. I’ve made a couple of dishes from it which were very nice. Today we have a couple of friends coming over so I’m doing the following: chicken in an almond gravy prawns in a spicy tomato sauce parsi brown rice Starting off with a really slowly darkened masala spice mix - the kitchen smells amazing, I’ve really enjoyed watching the transformation of onions, garlic and ginger into a deep, spicy paste.

Loving it, @rotuts seeing those chickens on the grill really gives an idea of the scale of it - what a beast! Looking forward to hearing about the salmon - I still have a cold smoked side on my list of things to try. What are the overall impressions now the society has had some time to get to know the monster?

Indeed. And I’d add cheeks to that too - they really hold their structure and moisture well despite the lack of bone.