bonkboo

Anyone know how these differ? It seems that they are both capable of similar things. My neighbor got a BGE that I've coveted. Then I've seen the China Box on Bobby Flay and other things and it seems intriguing as an alternative. Thoughts?

Thanks, folks. I'm going to check these out. I hope to report back on some good stuff.

I feel bad for taking so long. My sodastream and SideKIC both went bad not too long ago. I feared that I'd be out from Sodastream and hoped for better from the SideKIC folks. I want to give both due props for really exceeding my expectations with quick replacements. Made me quite happy. I only recently got back into the workforce so not having to double up on some rather core items was a big thing.

Hi all, I'm looking for new pressure cooker recipes/ideas. I've done some of the MCAH and the Carrot Soup recipe. I've also done stocks. Often I've used it to speed short ribs and the such when time constrained. The other day, I was listening to the first lecture in the 2012 Harvard Cooking and Science series with Harold McGee and Dave Arnold. Dave was talking about doing a mustard seed thing, and how the pressure cooker treats garlic smelling souls differently. And I realized that while I enjoy hippressurecooking.com when I have basic questions, I'm looking for ideas on taking it to the next level. Any ideas?

Considering making a cranberry ice for Thanksgiving (stole the idea from the Thanksgiving thread.) Recipe calls for using a food mill. Can I use a food processor instead? Some other device? Thanks.

I would vote for Michael Ruhlman's on The Making, The Soul and The Reach of a Chef. Tremendous journalism on the craft, for me, that captivated me and taught me while I was beginning to learn to cook.

I was thinking of deviled eggs for Thanksgiving. I was wondering if I could use my ISI Whipper to foam the filling for the eggs. Would this be possible? Seems like I might need to add some liquid to the yoke mixture.

I used this recipe quite successfully last year and wanted to do so again this year. I also got an injector recently. How might I use the injector on the turkey to improve this recipe?

Okay, Hurricane is over and during this N'oreaster we've been cleaning the fridge. For a variety of reasons, we ended up with 3 dozen uncooked eggs and a dozen hardboiled eggs that were kept in the fridge with minimal openings for the 6 days without power. I suggested to my wife they would be okay, based on nothing more than something I seem to remember about carbonara sauce being the product of long-lived produce, including eggs. My wife, with a very strong sense of smell, says they shouldn't be eaten. But they don't smell. We've lost a bunch of food, so would love to minimize losses as possible. Thoughts?

I have reached out to them but wanted to see if anyone here had similar experience and could enlighten me.

My maker died, I believe, after a year plus of heavy usage. That doesn't seem right to me. Anyone else with similar experience? Any recourse with the maker?

Had some issues with my cooker today. Plugged it in and set it for desired power level and time. 10 minutes later is was off. Tried again. Same problem. Switched outlets, same issue. Sometimes it doesn't turn on at all. Has anyone else experienced this with this model? Or any other? Is there an easy fix or should I just chuck it? And replace? With? This is the second slow cooker that we've had die on us. I'm currently borrowing my neighbors that she has had for longer than she can remember.

Hi, I can't seem to find the NYT Modernist at home article that I thought I read here. Any help?

Hi all, I'm wondering where I can find basic info on cooking fish. I've followed some recipes and adapted to make some decent dishes. But I want to know more about the WHY of cooking fish. By that I mean the equivalent of salting meat before cooking. I have the River Cottage Meat book and wonder if the fish book would be as good. Thanks

Thanks for the heads up. I went PC about a week ago and have no regrets. Love it.

Got the PC. Did chicken stock that night. Last night I did a version of the caramelized carrot soup. (Centerfuge is at the repair shop;)) Awesome results. Looking for something else to do today. Looking for paleo ideas, as my wife is trying that diet. Thoughts?

Only cursory review, but piqued by initially reading vibrating table just before Valentine's Day made me think...not cooking thoughts. But as I looked it made me think, if you can find one, buy an old electric football game from a garage sale if they are available. You plug it in and turn it on and the thing just gently vibrate. It's aluminum, IIRC, so easy to clean if you care. I've never made chocolate so I don't know if that works, but thought I'd throw it out there.

Just ordered the 10 qt Fagor. Can't wait. when I get it I'm gonna ask about that carrot soup recipe. Any other (beginner) suggestions?

I will check again, but I thought the Fagor models they were flogging had good reviews there and elsewhere. If I've gone wrong on that reading, the Boos is always a nice item.

Yes, I understand it's different. Thanks to all with your ideas/input. I'd had this notion that a GREAT cutting board would be the be all and end all. But deep inside I knew it wasn't. As for the pressure cooker: I'd seen things on this site and other places that led me to believe I should try again. Okay, really for the first time. The only other time I used a pressure cooker was at my grandparents one night assuming I could make a vegetarian chili I had no idea how to produce. But I'd seen my grandmother deftly handle the pressure cooker for, well, food. Figured it couldn't be too hard. Long story short, it produced the only time my grandparents heard me swell loudly and in volume. I'm going to assume I can do better this time. Thanks again e-gullet'ers,

I've got a WS gift card from Xmas and I've been debating how to use it. Initially, I thought a Boos board. But now I've started to think about a pressure cooker. My wife and I cook quite a bit and both work. Our cutting boards are nothing special but seem to be sufficient. We have a slow cooker, and I've rigged up one sous vide meal. Leave sous vide out for this consideration. Should I prioritize the board or the pressure cooker? Thanks.

My original post blew up. but my synopsis is that kids' activities along with a food industry that wants everything to appear as hard, complicate, impossible are the most responsible. Who wants to get home after 19 practices, obligations and have to WORK at getting dinner? But there are few outlets that say: take the time of a sitcom to plan some meals; watch another sitcom and prep; when you get home from work/school/obligations do what you need to round out things. My wife and I both work and like to cook. We virtually every night have something prepare. Yes, sometimes we have a kids' choice meal and always an option. But we are trying to cook stuff we like while exposing our kids. Our oldest daughter, 11, loves to bake. Too many people view Mcdonald's as a viable option. I would be very encouraged by seeing more peers willing to do boneless breast of chicken with cream of whatever. I wouldn't want that for this house, but we do more. But I also think that someone who is willing to do that is willing to be taught to do more.

I just bought a iSi half pint easy whip from bed bath. They are no longer carrying them. I can't imagine I'll have trouble locating proper cartridge replacements. I'm assuming they are just standard. But a different one on the WS website says NOT to use hot liquids. Can I use this to make lots of different types of foams? Or do I need something different?

It's a bit north of the down town. it's in a strip mall on the left if you are headed north out of town on Rt. 5.

wow, who knew? well okay those who responded did. this also happened to a beef stock and I chucked it, ugh. But now I can tackle the turkey bones I've got. Thanks!