rob1234

I quite like this book http://www.amazon.com/Bread-Book-definitive-making-machine/dp/0600629953/ref=sr_1_1?ie=UTF8&qid=1433514513&sr=8-1 It does come across as more of a beginners book but there is a variety of recipes and it has everything in weights which I found hard to find for bread machine recipes.

I've made curry pastes in mine. It also comes with a regular lid so you can use it as a smaller blender jar for small quantities of whatever that might not blend well in the big jar.

Some information here http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

Looks like these are available in Canada. Free shipping and easy return to Costco for anyone wanting to try one. http://www.costco.ca/commercial-ranges.html

I'm also interested in how you would measure the bath temp accuracy. Specifically where in the bath you would measure (in the middle of the bath or near where the circulator is spitting the water out) and what volume of water you should use (if that matters)? I have a polyscience professional and use it in the cambro container polyscience sells. I checked the accuracy in the middle of the bath using a thermapen, a manual mercury lab thermometer, and a digital lab thermometer that was recently calibrated to be accurate to within 0.1 at 35C and 0.6 at 95C. All 3 thermometers showed the bath temp to be off by about 1C compared to set temp. I sent it back to polyscience for calibration and they said it was accurate as is when checking with their much more expensive and accurate thermometers. So either all 3 of my thermometers are out by a degree or I'm measuring wrong.

I'm planning to make some tonka ice cream using the recipe from Bentley. It uses 3 beans for 600ml milk/cream which seems high. Maybe it's supposed to be strong flavoured when mixed with the other dessert components. Googling recipes, almost all of them use 1 bean and with more liquid and a couple using 1.5 or 2 beans. Maybe I'll start with just 1 bean.

It's from one of his tv shows (might be in a book too) http://www.channel4.com/programmes/how-to-cook-like-heston/articles/all/exploding-chocolate-gateau-recipe

Thanks. We're from Edmonton and usually like to try a new place when we go through Calgary and we really like tasting menus. We've been to both Rouge and River Cafe although it's been years so maybe we should revisit. Our usual place when we can't find anything new we want is Chef's Table at the kensington inn which has always been great.

Any opinions on Q Haute Cuisine. Seems really expensive (Almost $300 for 12 course menu with no drink pairing). Might go next week but not sure it's worth the price.

Yes, I had the same issue. All the candy popped before we could eat it.

Is it used? My vp215 came with a jug of oil good for maybe 4 changes.

Pre-pealed garlic. So much cleaner and easier and they seem fresher than the whole bulbs I can buy here. The bulbs I get always have green sprouts and are already drying out. Prewashed lettuce. Lots of times I won't make a salad purely because I don't want to wash the lettuce. Jarred minced ginger.

Just a wet dish cloth 99% of the time and some lysol wipes from costco if I'm cleaning up after raw meat. The rust stain took some scrubbing to come off but it was 4 years ago and I can't remember if I used any cleaning products. My counters aren't pure white more of a light grey cream color.

That's what I thought. I've never had a stain on our white quartz and I've left coffee spills for days. My mom even washed my cast iron pan and left it overnight wet on the counter which left a huge rust stain. It wiped off fairly easily.

I don't have many details so this probably won't help but Saison in San Francisco serves dry aged pigeon aged maybe 30-70 days. You can find pics on google.

There's this book that I was given as a gift but haven't done more then skim through it. http://www.amazon.com/Taste-Buds-Molecules-Science-Flavor/dp/1118141849/ref=sr_1_1?ie=UTF8&qid=1372035858&sr=8-1&keywords=molecule+food 3. Roast Chicken + Corn + Parsley Is corn a traditional european item? I thought it was north american.

I'm actually making NY sausage pizza tonight using the recipe from the same site. It was extremely easy. http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html and http://www.seriouseats.com/recipes/2011/09/juicy-sweet-or-hot-italian-sausage.html I prefer his neapolitan dough more though http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html and for the sausage next time I would increase the fennel seeds and decrease the garlic.

Kenji over at Slice did exactly this, but I can't seem to find the comparison right now. Here is the comparison on steel vs. stone: http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html Maybe someone else can dig up the 1/4 inch vs 1/2 inch comparison.... I think he found it was slightly faster cooking with the 1/2 but not worth the extra weight (didn't reread the article). Maybe 3/8" modernist one is the best size/weight? http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html

Thanks, I'll be contacting Bradley on Monday for service. Right now it's staying around 146 degrees (set to max temp) with the beans in it.

Thanks Dave, the smoker seems to be working in spurts now as it's back up to 150 degrees but it's dropping again. I'll keep the beans in and simmer them before service tomorrow.

Thanks Dave, after posting I googled cold smoking ribs and seems some people do it but others say you shouldn't cold smoke uncured meat over 40 degrees. Anyway, I just removed them from the smoker, bagged them, dunked them in boiling water (just in case) for 20 seconds and put them in the water bath. I'm using 80 degrees for a shorter time as I'm serving it to some people that might not like the rarer version in the modernist cuisine recipe. 80 degrees gives them more of a traditional texture from my one or two tests. Followup question, I was also smoking some baked beans but I had just put them in the smoker and they've only been in for ~15 minutes. Using this recipe http://www.smokingmeatforums.com/a/dutchs-wicked-baked-beans Would these be safe to continue smoking at 120 for 2-3 more hours since there is no raw meat in them?

I'm making the modernist cuisine brisket and pork ribs. Started smoking both at 149 this morning but about 3-4 hours in my bradley original smoker seems to have broke so only the smoke generator is providing any heat and is only keeping it around 125 degrees. Is it safe to continue smoking at 125 for the remaining 2.5 hours or should I take it out now? I'm not sure when it broke exactly but it may have been already at 125-130 for over an hour. It's currently around 119 as it dropped even more when I opened the door to change the water bowl. I'll be sous vide ing the meat for 24 and 12hr at 80c after smoking.

If any Canadians are following this thread baking steel is apparently working on cheaper shipping to Canada in the next week or so. Any thoughts on this oven? http://uuni.in/new-photos-and-a-video-of-uuni/2013/04/

I had the same issue. Was wondering if my brand of soy sauce (Kikkoman I think) is saltier than others. We use Higashimaru-brand soy sauce. Hope that helps! Sam Thanks. According to the nutritional info for Higashimaru (from amazon uk product pictures) it has even more sodium than kikkoman per serving.

I had the same issue. Was wondering if my brand of soy sauce (Kikkoman I think) is saltier than others.