rotuts

I feel a bit bad : the dinner @ Le B above was 2 k for 4 people . Ive made changes . eventually , I hope we all get to the age where we write certain things down. legibly .

@scamhi wow . congratulations . two of my very favorite items. bet the combo was delicious .

@paulraphael as @gfweb has suggested using pellets in a PID controlled setting w the hardware being accurate and well made is more or less effortless . esp for very long cooks , at low temps. it is important to get quality food grade pellets and have a convenient source. the WHPS 20 lbs bags cost ~ $ 15 a bag. and are top quality . eventually WHPS will restock by the 1/2 , or possibly full pallet 20 bags for the 1/2 pallet. getting pellets should not be an issue if you choose to go the Pellet Way. as mentioned before https://www.youtube.com/@RumandCook/videos gives one a fair assessment pf the Yoder. although as time goes on , sites like this do have a commercial interest in the number of views. the WHPS is not disappointed w its hardware.

Im hoping this is the proper thread : a friend of mine ( WHPS CEO ) was down in NYC w his wife visiting daughter #1 who will graduate , in a month or two from a local trade school , P&S. however his BIL//Sil invited them to dinner here : they had : ''' Amuse bouche, tuna tartare, scallop with caviar, lobster, Dover sole in brown butter, halibut, pistachio ice cream thingy with gold and silver leaf, chocolate birthday cake, sorbet thingy. 2 bottles wine,poiligny Montrachet, Santany ''' it was also his wife's birthday , thus the chocolate cake , w a candle ( one unit only ) the staff did not sing that birthday song. Im told the bill was a little north of 2 K. 4 people I did not ask what that P.M burgundy went for. I love the very large plates , w the small sink hole , making 1 Tbs of food a bit more impressive. the meal was said to be spectacular . they dined on the earlier side , and the restaurant was full.

nothing really new from the WHPS chicken , from tim to time as previously posted. always said to be outstanding. coming soon : semi boneless leg of lam , properly trimmed out and tied might be low and slow , or more standard temp seasoning determined locally. Im betting as the weather warms up , it will be used more often. all in all , I think an outstanding purchase.

@lemniscate excellent. I did not know those ' tube ' sausages were called chubs. I personally prefer Jones chubs to others ive tried in the past , when the J.C's were on sale I purchased a few . the J.C.'s were the sausage I used in my turkey stuffing ... so Id put one hub in a SV bag, Id cut off the metal rimper and SV the several , @ 130.1 , until pasturize the freeze. Id slice off a tranche then , just get color soon easy side and have breakfast sausage ! ie I didn't have to pay much attention to it, in a pan on low heat. so its an idea that's worth thinking about.

@Duvel excellent. do you have one of those shave dried tuna thing-ies ? back when I could see one for myself.

@Duvel looks very tasty excellent passing work on to the consumers themselves how did you use this: a favorite of mine in the darker shades.

re : your refrigerator : TV in your refrigerator's door ? Ha ha ha Ice maker , w cold water tap ? this seems standard at a sort of level then your refrigerator has to be plumbed in and you might want to check how much space the ice maker takes away from your freezer I still remember how to make ice , and I have a bottle of cold tap water inside , on the door area , next to the Whine !

P.S.: Ive seen kitchens where the stove was in a corner but at 45 degrees again , counter top both L and R of the stove were at 45 degrees to the stove , and not in line have no idea is the stove had to be at that place for other reasons . 45 degree stuff at the corners is very nice , and doesn't take up that much additional floor space. also , ' pull ' your counters aways from the wall rather than standard , this gives you much more counter space and get a splash guard all round your counter 3 " is very nice, and oddly costing more than you think but well worth it . my counters are corian , so the splash guards are integral to the countertop ie made in one piece if marble , the splash guard is glued to the countertop.

@Kahrs consider your kitchens corners. years ago I went to Home depot and got the ' medium ' grade kitchen cabinets . they are fine. also w sliding ' trays ' in most lower cabinets. I have a window very near a wall , and that was over the sink. HD suggested that corner have a sink ( that's where the pipes are ) but the sink was turned 45 degrees. ie it faces the corner , but right by the window it gave me elbow room both L and R of the sink , and to the L where there would have been nothing if parallel to the window and bit of counter space ( not that much , but useful doing the dishes ) and a narrow cabinet below that holds cutting boards and wire cooling racks this made a big difference . hope you get the idea . best of luck !

of course eG would have a thread or two they are ' chicks ' and when fresh , one, possibly no more than two are tasty and seasonal .

@ElsieD Id do them just a you have . maybe add a 'peep ' and a raspberry sauce. for flavor and color

@Duvel excellent . as your current effort , as I understand it came from Fz Squid if you froze the squid from an ultra-fresh purchase vs from a reputable Fz product all freezer seals being ' tight ' would you notice any difference ' on the plate ? '

@Duvel one of the several food items Ive never used regularly is squid , which I love. you've done an outstanding job , using something i should have . ' Stuffed Shells ( calamari shells ) ' when you bake squid , how long do you allow the squid to bake to go through the ' Tough Phase ' ?

Tots come out well in a CSO

@Elkyfr very interesting. it looks delicious to me and at a slower pace of the video very useful

looking forward to your results.

forgot all about that scraper. Ill dig mine out.

P.S. : how old is the board ? when did the staining start ?

@weinoo that is odd . As I read your post , the schmutts comes from the darker ( ie stained ) area does anything come off lighter , non-stained periphery ? how do you sanitize ? dishwasher ? ( having pretty hot water ) dilute bleach ? fascinating to see what the schummts looks like under a microscope the Bacti- report , and the augur cultures would also be interesting I imply no Health issues by being interested in the above . after all , you and S.E. haven't keeled over just yet .

' Insect Burgers ' much cheaper ( S.E.Asian price model ) than fake burgers and ' real 'l meat burgers : beef , turkey , lamb, firm tofu . let me know when they show up at all the ' burger chains ' as II look forward to your reviews.

@curls excellent i grew up with a fairly flat charcoal grill pre weber but my parents added a 1/2 diameter hood w a rotisserie attachment. I remember that sat and sunday 2 chickens, the sound of the motor ... I added one to my 3 burner weber ( gas ) specifically for the rotisserie and those memoirs. I take it , w your Kamado there is an ' insert' for the rotisserie that allows you to close the Kamado I know you are going to enjoy it. pls post if you can your future results. and possibly you can add a second set of ' folks ' for two chickens next time no joke same amount of work extra chicken for seconds or something interesting tomorrow.

WOW AI well very expensive and a bit , or a very bit , Noisy.

and you add to the extra soup an it improves every time !