mgaretz

Before getting my smoker and sous vide supreme, I used to use a crockpot to do my ribs. I'd rub them with some liquid smoke and yes, the house did smell a little smoky. But I also added BBQ sauce and that made the smell more "integrated". I've also done ribs slow baked in the oven. It's a gas oven and I think that burns off most of the smoke odor. You might try either of those methods. In sous vide I added liquid smoke to the bag. The smoke smell did leach out and you could smell it, but I wouldn't describe it as stinking up the house. (The SVS has a lid, could be why.). Now, of course, I don't use either and just use my smoker.

That wouldn't strictly take a chamber vac as long as your clamp type can use canisters.

Great! After my salmon was cooking I thought about doing what you did, putting panko on the tops, but I thought it may have been to late to do that. Next time, for sure. And in the "What If" department, it would be nice to see what breads and muffins can be baked in the little oven. I have made rye bread (corn rye style with caraway) and challah in it quite succesfully.

Shel, I just made crab cakes in the Breville. Didn't do any adjustments to my normal pan-fried recipe. Made 6 piles of crab and baked for 30 minutes at 425f. The recipe is 1lb of jumbo lump crab, 1 egg, 2 tsp Old Bay, about 1/3 cup mayo, 1 tsp mustard and panko to bind it (I'm guessing it ends up being 3/4 cup or so. For the baked version I dusted the tops with some extra panko. They reheat well in the Breville as well. Reheat setting at 375f with convection for 15 minutes.

Costco has a Tramontina brand tri-ply 8 qt. stock pot that includes both a steamer insert and a pasta insert (which is nice and deep) for just $49.95. Beautiful looking and seems to be about the same weight and thickness as my AllClad pieces. I checked the web and the same pot is going for $130 and up without the steamer insert. It's in a box packed especially for Coscto, so I assume it's in pretty wide distribution. The package does not state it's induction compatible, but some websites say it is. The package claims it uses 18/10 stainless, which would normally not be induction friendly. But I did a quick test with a magnet and it adhered nicely to the pot. So either there's also a layer of steel in there or most likely the outer layer is 18/0 which is induction friendly. I don't have an induction burner to try it with though. So for $49.95 I thought this was a great deal and I snapped one up.

To test if the flakes are scale as lordratner suggested, see if they dissolve in some vinegar.

Never seen the flakes and I have used those FoodSaver bags for years. If it is the bag material from the outside, there's very little chance it will be on the inside as the inside is a different material. (These bags are laminated from several layers of plastics: Mylar/polypropylene on the outside which forms a decent barrier and polyethylene on the inside to make them seal easy.) I will echo what others have said about certain molecules being able to penetrate the plastic. It's the main reason why helium balloons don't last. The fancy ones are basically the same type of laminated construction as the vacuum bags with an extra layer of aluminum for more barrier resistance. (Retort bags are the same but thicker.) Still, even those balloons will eventually go flat.

I also have the Rosle and I like it, but I really don't use it for anything except mashed potatoes. It tried using it once with tomatoes and either I did something wrong or it didn't work very well.

My 5 qt was way out of adjustment when I got it (beater was way too high) but that one I was able to dial right in and it's been fine since. This new one could not be adjusted so that it worked.

I was tempted by the 7 qt, but I noticed Costco has a special version of the 6 qt that uses a similar DC motor (1hp vs. 1.3) and drive as the 7 qt but is quite a bit less expensive. $349 with a $50 rebate that expires today. So I bit the bullet and bought one... The first thing you do with a new KA is to adjust the beater height. Major fail. The beater was hitting the bowl big time and there was no more room left to adjust it. So it went back. I also did not care for the bowl lift, so I'll just be keeping my tilt-head 5 qt for now.

Not to worry. In normal use that pan has flame on it directly (albeit on the bottom). If the pan can't stand some heat then it's not much of a pan, is it? Edited to add that I looked at pan specs at the link you provided. It's oven-safe to 450F. If it can be in a 450 degree oven, it can be in the drawer below.

Yes I do the dough in the KA. I use a 50/50 mix of whole wheat durum (golden temple brand from the Indian grocery) and regular flour (100 grams total, so 50 of each) and one extra large egg. Mix with the standard beater on low until there are no more crumbs in the bottom of the bowl. The dough will be very dry. Roll into a log and cut in four sections and then roll out with the pasta roller attachment. You don't need to dust it while rolling or cutting, but I will dust it as I stack up the cut noodles. Edited to add that I flatten each section into a disk and feed through the rollers on 1. Fold it once (end to end) and put though again. Keep repeating until the width grows to about the width of the rollers. Then feed once through at each higher number until you get the thickness you want. I usually stop after 5.

I don't use a recipe when making my own thousand island - I just eyeball it. Mayo, ketchup and sweet pickle relish. For something extra, sometimes I'll add a dash of cumin or celery seeds.

I actually like the Martha Stewarts Cooking School book. Good pictures and pretty solid, easy recipes. For the iPad (and print) there's Bittman's How To Cook Everything.

We use Grocery Gadget.

All the barley I find in the bulk bins (whole foods and sprouts mainly) is pearled though it's not labeled as such.

Sad indeed

I second this. And while you're at it, pick up a package of roti paratha. It's made the same way you reheat/fry the naan, but it's lighter and flaky. Yum.

Celery root?

Time frame is unclear. If we do thanksgiving on Thursday then we will only have a few hours from the time we arrive until dinner. If we do it Friday, then we have the whole day. Dad doesn't even like turkey, so he won't care about the bird or carving. It's primarily for my kids who want the traditional meal.

We are driving down to SoCal (about 8 hours) to have Thanksgiving with my 87-year-old dad, who says he doesn't want to cook. I was thinking about smoking a small turkey the day before, refrigerating it, then packing it in a cooler with dry ice for the trip down. What is the best way to reheat it? Can it be done as a whole bird or would I be better off to separate the various parts?

Get the EdgePro!

Do you have good grill/BBQ? One of my favorite new things (that I resisted buying for myself so my sweetie got it for my birthday) was a Traeger pellet grill/smoker. I love it and we cook all kinds of things on it: ribs, chicken, hot smoked salmon, wood fired pizza, pulled pork, homemade pastrami, smoked pork chops, smoked pork tenderloin, roasted veggies, potatoes and more.

I typically use glass for pot lucks, specifically the Pyrex ones with lids that come in a set of four for between $15-19. I have two sets. While I hear you on the breakage issue, not everything I bring to pot lucks is cold, at least not intended to be served cold. That being said, when pot lucks are at our temple and scheduled to start at say 6:00, often the Rabbi will talk until 7:00 as the food gets cold. Having glass allows it to be popped in the microwave to reheat. Stainless eliminates that option.

Trader Joes