&roid

Mine landed on Friday just in time for the pork butt I was planning on doing yesterday. So far I’m REALLY impressed with this device. Range is great - happily transmitted from inside my kamado to the display in my kitchen (about 20ft through a wall). Battery life is astounding - 11 hour cook and another 12-13h on my kitchen worktop, it was still going strong this morning Accuracy is absolutely spot on. Within half a degree of my wired thermapen probes. Very happy with my purchase so far

We did a family trip to New Jersey a few years ago. I was super excited to get to a white castle (something Harold and Kumar related I think…). Don’t think I’ve ever been as disappointed in my life! I’d definitely try again with steamed burgers but that was grim

I needed some for a serious eats recipe a while ago. They are just not a thing at all over this side of the pond. So I just got some regular whole peeled canned tomatoes, drained them of their juice and gave them a good going over with a blowtorch. Just enough to get some darker spots on them. I have absolutely no idea how well the recreated the taste of the pre roasted ones, but the butter chicken I made with them was one of my favourite cooks so far this year.

@rotuts, I've been digging a bit more into pellet smokers this morning. Went for dinner at a friend's house last night and had some steaks off their Traeger timberline - was very pleased with the results they served us so my credit card is itching... Any updates on the Yoder? Is the society still enjoying it? Any more drool-inducing pics to share?

Looking good, @Kerala . I love a nice carbonara. if you’re hunting for decent guanciale then I can heartily recommend these guys: https://www.gandofoodsonline.co.uk/shop/meat/ They were a restaurant supplier local to me who pivoted to home delivery during covid. They now do nationwide delivery and have some great products (ichnusa beer 😋). They also helped a lot when I got my pizza oven a couple of years ago - Caputo flour, proper fior di latte, decent San marzanos…

Tonight was hake with braised lettuce, peas and bacon lardons. I tried out the technique of cooking the fish on parchment for the first time today and really liked it - so easy and none of the normal worry about it sticking.

Excellent! Thank you. I’ve ordered a copy - it’s substantially cheaper for me to get it shipped from the US than buying on Amazon.co.uk ($28 vs £48!), so will await its arrival eagerly

Nice! Care to share some details of this recipe? It looks lovely

Can confirm that you’re absolutely right - I have never heard a single person in this country call it “Worcestershire” sauce. It’s always after the name of the town, not the county. We go through gallons of the stuff in our house - I have about equal parts vodka and WS in my Bloody Marys. And I’m absolutely intrigued by the idea of “white wine Worcester sauce” - have never in my life come across this before today. I need a bottle just to try it…

Great combo - I love a very similar dish of baked potato skins with roe and sour cream.

Thanks! The ramps idea is a good one, that would work well I cooked the bacon in the pan first with a little rapeseed oil, then seared the scallops in the fat which rendered out from it. I did my usual method of a hard sear on one side, added a little butter just before that was done then flipped to the non-presentation side to finish the last 20% of cooking, basting with the foaming butter.

Cheese and pig in a croissant is one of my favourite things

We’ve been celebrating Mrs Droid’s birthday this weekend. Last night I did a recipe I’d seen on Raymond Blanc’s Netflix series - whole flatfish steamed over champagne, served with kohlrabi and a buerre blanc made with the cooking liquid. We started with some lovely scallops served with bacon and nduja. Could have done with adding something pickled to this dish… The main event was cooked over a ton of herbs (parsley, thyme, tarragon), some lemon slices, hard spices (coriander, star anise, caraway, fennel) and a bottle of sparkling wine. I went for a cremant here as actual champagne gets drunk far too quickly to be used in cooking!

Yep indeed. If it works as well as their other devices it could be great - lots of places/reasons people might need electric instead of gas. Love the idea of being able to set top and bottom independently. Price, as you say, is a concern so will be interesting how it holds up in reviews.

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