md8232
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Posts posted by md8232
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Hi everyone. Just finished all 21 pages, thanks to all who contributed.
I ordered a Freak yesterday and it should be here in @ 2 weeks.
I’ve been using a low cost induction cooker for several years and it is
fairly loud in our quiet rural home. Can anyone comment on the noise
level of the Freak.
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5 hours ago, MelissaH said:
My parents have LP. They use it for their stove (GE Monogram) and the boiler that heats their house, as well as to power the emergency generator. For the first year, they rented tanks that were above ground. After that, they bought their own tanks and had them buried. They need enough capacity to get from about November until May, as when it snows, the tanks are not easy to access and the road in can be impassible for trucks. If the avalanche runs, it can be impassible for everyone (hence the generator, as the power lines are not buried).
They live in SW Colorado, a couple of miles up the mountain from a town with about 750 year-round residents. But even if they were in town, they'd still need LP, as there are no natural gas lines anywhere in the county. Electricity is more expensive than LP there.
I’d like to bury any tank we buy, but our good Arkansas dirt is 99% rock, with new rocks popping up every day!
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12 hours ago, JoNorvelleWalker said:
Not sure it will help but I would run far away. A tank in a home about a quarter mile from here went up some years back and it shook my brick building to the core. The road was closed off by the fire department half mile on each side.
My choices are Electric or LP. I despise Electric stoves, so only one option. My issue with a previous LP stove (GE) was changing the orifices from NatGas to LP resulted
in a wildly erratic stove. Visits from the service men & LP company never resolved the issue.
I don’t want to repeat this experience, hence my original question about anyone’s experience with current stoves.
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9 hours ago, gfweb said:
Everybody out here uses LP gas. Its great. We use it for cooking, hot water and the generator.
I've never heard of a tank exploding.
One thing. The stove needs to be configured to burn LP...different regulator.
We have a Blue Star. Love it. No electronics, so it works during power failures.
Just to be sure that I understand you, your Blue Star runs on LP?
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We live up in the hills of Arkansas, so no natural gas for us! I'm tired of using a single induction burner, but it is superior to our Electric stove.
I'd like to hear from anyone using LP as to what brand of stove you have and the benefits of said stove.
Thanks in advance.
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Minipack MVS35X Specs here: http://www.minipack.us/mvs35x.php
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It depends on your uses. I've been looking at Sammic, but have switched to Minipack because I favor a larger chamber.
I want to make Pastrami, so the MVS-45XP is my current favorite. More room than the Sammic SV310S, Less $$, & Stronger Busch pump.
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I am cooking two large corned beef briskets today in my SVS and the combined water vapor of the two overcomes the ability of the rack to hold them under the water (and they won't fully submerge if I position them vertically due to their size). But I found a new use for this BBQ weight: http://www.williams-...ill-accessories
I slid it into the top slot of the rack and it works like a charm. (Also a half-way decent tool for what it's intended, but I never would have bought it if it wasn't on 25% off sale and I had a gift certificate.)
A less expensive alternate to the BBQ weight is to vacuum seal some glass cubes. I triple bagged mine and they make a very effective weight in the SVS. You can find bags of glass cubes at craft stores.
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Melts well on eggs
Indeed and a slice on my ham sammich was good too.
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I'm going to make the mac & cheese tonight when I get home (to serve with some pulled pork sandwiches and a few other things), so I thought I'd share a tweaked version of the ratios in the book. We found that it was a bit too salty, and I wanted a stronger cheddar component. I also tweaked the techniques a bit.
Whisk & simmer
- 100g water
- 75g (wheat) beer
- 10g sodium citrate
- 4.5g salt
- 1.25g iota carrageenan
Grate and combine over low heat:
- 140g aged gouda (was 200g)
- 145g aged cheddar (was 80g)
Stir until melted/emulsified. Pour into container; bring to room temp; freeze. Just before serving, pull it from the freezer and grate/shred 160g.
Boil over high heat:
- 300g water
- 100g macaroni
- 1g salt [down from 2.4g]
Don't drain it. When pasta is al dente, add cheese and heat through until smooth and combined.
I then put it in a Le Creuset au gratin pan, topped it with seasoned breadcrumbs, and let it sit until the broiler for a couple of minutes.
Oh, and, yes, that's dried macaroni, not fresh.
Thanks for this Chris. I finally made the sauce tonight and tomorrow night is Mac & Cheese night. I used Woodchuck Cider with Fontina and a smoked Gouda. There are 2 pucks in the freezer with 2 ounces for snacking. My wife licked the spoon, pan and was eyeing the bit left over for snacking. Very tasty.
- 100g water
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....This last time, following The Modernist Cuisine recipe for house bacon, I let the bacon rest for 10 days in a 40F curing chamber after it was done curing, to allow that diffusion to take place. This bacon is, by far, the best I've ever made, and I'm convinced that the extra time spent is the reason.
Chris is the 40° F curing chamber a refrigerator? If not, what is it? Thx
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I've preordered MCAH and after working my way midpoint thru the Cooking With thread ordered MC last night.
I'd like to know if MC or MCAH include calorie counts?
New Toy: Breville/Polyscience Control Freak!
in Kitchen Consumer
Posted
Any idea what the price is with the discount? I tried looking without success.