Okanagancook

They don't take very long to make either. Luckily I would have to go all the way down stairs for a potato should I feel a need to test my recipe again.😎

They are indeed and so are my knock-offs.....a potato's worth of them just disappeared.

We had some of these the other night with friends for our cocktail snack. Had not had them in years. Delicious. So, made them in my air fryer. Thinly slice a potato. Rinse in three changes of water and dry. Cut into match sticks. Toss in a little oil or duck fat and drop them in the air fryer until crispy.

As long as you are comfortable with what you are doing. Just raising the issue for general food safety discussion as with my question up thread regarding sous vide safety.

Well Jo I would want to know what temperature my rice is held at. I do not know what that temp needs to be. And yes I am serious in a helping kinda way. Cheers.

This post and reposnse to it have been moved here from "Dinner 2018 (Part 1)." Safety Police here again!😇 i was brought up to speed about how cooked rice is not as benign as one thinks by the good folks here on Egullet.....y Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. The spores can survive when rice is cooked. If rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea.

It's toxins produced by C. perfringens that are dangerous and the bacteria don't have to get to the centre of the meat to do this. The reference to the temperature of the centre of the meat is just a means of demonstrating when it's safe. https://www.sciencedirect.com/science/article/pii/S1878450X11000035#s0100

There are cases where people get booted out by fellow condo owners over food smells.😧

Well, that's a terrific idea for your situation. Bravo.

We, of course, had the same problem with puck movement. I read somewhere that one needs to get steel wool to the surface of the plate so they don't get hung up...worked for us. I feel a switch of topics by the moderator coming :-))

I wish I had bought a wok with a handle...good choice. Mine has two little useless hoops at either side and are a 'bit...h' to hold on to and shake the wok. Not buying a new one at this point in life...but jealous none the less. ps love gas cookery...and in these parts a very cheap source of energy....$16 a month for my stove and BBQ.

Well, that's a sweet little unit! We have an electric Bradley which is the Canadian built version of the one they have on the Masterbilt website. Ours is also easy to use. Digital and you can set the temperature and time. Various kinds of wood pucks are available. Actually we are on our second one...the first one wore out and the new one has automatic controls. I was looking at some of the reviews on that website and comments about cleaning baffle me.....one doesn't 'clean' a smoker.....mission impossible. :-)) Smoke on.....

This post and reposnse to it have been moved here from "Dinner 2018 (Part 1)." Just curious and please take this the right way: 8 hours at 121F seems a little on the edge of safety. Douglas Baldwin recommends that the centre of the food should reach 130F within 6 hours to prevent the toxin producing pathogen C. perfringens from multiplying to dangerous levels. I know you don't want your steak at 130F. Others here have done tri tip at 125F for two hours and been happy with it. cheers

@kaybwhat is your ‘little smoker’?

Would some parchment paper under the pizza work for you? We use the steel plate method in our oven and put the dough on parchment then dress the top and pop it in the oven. If it gets really brown looking we just slip it out from underneath the pizza and let it keep cooking... no sticking at this point in the cook.

@Shelby It is from the Six Seasons thread that @blue_dolphin is posting on. Her's looks better than mine. I found the recipe on line: https://www.thebacklabel.com/recipe/roasted-string-beans-and-scallions-with-pine-nuts-and-vinaigrette/#.W2XFKBoTGhA

Rack of lamb, pasta with zucchini, roasted green bean salad with pine nut dressing, tomato and cucumber.

Let us know and I will add a comment on The Chart. I made a note about the ice for ease of peeling.

I just remembered I have a bottle on the door of the pantry refrigerator......dang, 'best before 2012' Probably should toss it. Like @ElsieD I can't remember ever using it so I likely won't replace it.

From my experience bad things come in threes so we on awares!😆

@Ann_TIf you do not get any feed back, try dehydrating some sliced Onions..if they don’t work out no real loss. I have done a whole Excalibur dehydrator full of onions....makes amazing onion powder....I threw my commercial onion powder out after making my own.

Note. His steak was from frozen.

Well I was way off. Don’t cook sirloin that often and thought it would be like flank steak which I cook for 24 h at 130 f.

That looks like BLT or grilled cheese sandwich bread. Well done.

Could you tell me the parameters of your sous vide cook on that sirloin steak. Please. My brother and I were trying to decide how he should cook his sirloin steak last night and we went with 130 for 6 hours. He said the result was falling apart medium rare.