rotuts

I think the first loaf is more focaccia like . the second might be a regular loaf , that's more moist than ' bread ' w a focaccia like top. if the second toasts up to something nice that's a win . but might need to spend time in the refrigerator ( The Horror ! ) between toastings.

NYTimes WireCutter nails it again I at least learned that ' creamy ' is also a scent . but it beets me to what that scent smells like.

@Senior Sea Kayaker your bagel creations always look delicious . do you cut the top half bagel before you slice into the rest of the creation ? so as not to smoosh the result ? don't suppose you have a video of ' how they eat ' in terms of Live smooshishness ?

if you have the space , consider a Weber(-like) that's the smallest model that stands on the ground , rather than the smaller that's on a table : table : Stand alone : granted there is a significant price difference , but the 18 " won't move around , and is significantly more stable its fine to get the 14 " . make sure ashes won't damage the table , and secure it before you light up. it will move around while your fiddling w your Stuff , that's now stuck to the grill . which is not recommended .

If one gets , or uses, a small Weber(ish) grill possibly on a table. secure the grill somehow as moving the food around on the hot grill can move the whole assembly , which might not be a good idea.

Id bake as instructed , then let cool and use after that

I must be missing something : N Times , today ! as previously mentioned , The Wirecutter better stick to wires .

Back in the Day , the Bonus the day after was Stuffing cornbread//sausage//apples//pecans//dried cranberries//butter w a poached egg on top.

Good News ! The Smart In Door Smoker @ 600 USD no longer shows up @ amazon but this : https://www.amazon.com/GE-Filtration-Precision-Connected-Countertop/dp/B0CGXY9N5F/ref=sr_1_3?crid=28F47I4ML84LN&dib=eyJ2IjoiMSJ9.HM5igqHqAasI8ayLaKheGpeg2VFV4GQwknYuEmiylkKxWg0-4c5oZGuxEkG841PGgw928AXOR2lD6GcVQ8b8PeG4kMVtCiOo00uZDSpRW9Pi2GfrabfRw3lXm91TCW7bSeGQvzXV1t5Y1tTiSowb7ymprBWstGnTNdMekP3mx65NzJtmUPNUSW5geXd2SWToTa9fd2ohhzlGk99K81wlaJRTvM_5NFuFz1YYKApcrHg.UnV0BSZDTFdpFgOo2Z7Xa50OGAj9PcN-Z426dRVSF28&dib_tag=se&keywords=smart+indoor+smoker&qid=1732909849&sprefix=smart+indoor+smoker%2Caps%2C138&sr=8-3&ufe=INHOUSE_INSTALLMENTS%3AUS_IHI_5M_HARDLINES saved by 97 USD's which means , Ill be patient . certain electrical issues , re the 200 Amp box in the basement are being easily worked out . thus , more Amps on the counter space itching a bit , @ 600 USD's saved by the price increase

@C. sapidus I have not had halibut cheeks , they look delicious. I have had carrot cake , and love it when done right. That C.C. looks perfect . and C.C. has to have C.C.Icing.

@Rickbern good idea . take some pics , please.

from the WSJ you spent $ 105 to save $ 45 ? on a coffe mug ? I'll suggest some thing pharmacological , or a long walk . Cheaper . Better . Leftovers for later .

I actually knew a Griswold , way back when . and indeed he was Very Stuffed. but not w bread.

I also keep the 1 lbs units of yeast in the freezer. I use a repurposed mayonnaise jar. I fold over clean produce plastic bags over the jar , to create an air tight lid. works fine.

I had the cheapest BM available , for years and years . about 60 USD. worked fine . the issues w them are 1 ) the paddles sticking , either in the loaf , or eventually in the pan. a drop of oil in the paddle helped a lot. thus Id recumbent a single paddle unit . but Ive never tried the two paddle versions. a tall loaf tastes the same as a traditional loaf Id guess . 2 ) if you are not careful w that pan , i.e. the non-stick coating , you eventually need a new pan. but the bread that comes out , using flours of your choice , and a combo of flours makes vary tasty bread. Zo has a single paddle unit , that is tall , thus taking up less counter space.

still a bit pricy . maybe the next version will heat more evenly . who wants to rotate hunks of hot meat ?

as ive said , Ive never had mangosteen. after this FD'd sample Id bet Id like MS a lot the above is puffy , and crunchy and w patience melts into you mouth flavors of raspberries and strawberries very nice stuff. not sweet.

@Captain yes indeed meatloaf pays you back in BitCoins the next and several days [F.D.: used to be Spades , now BitCoin }

Well OK here are the three varieties in the above pack. TJ's over many years has chocolate ganache style deliciousness for some time. form varies seasonally/ . , but delicious always I was very pleasantly surprised : I expected the mostly cho9colate etc first : these P4's have the right amount of icing . key a lot. the R was chocolate , and perfect middle was Maple , and was this Sooooooo good . lots pf maple and frosting the L was Lemon. did not have as high hopes for this vs chocolat but was surprised again : lemony , and plenty of frosting. hope there are some left on Friday !

Ive never had mangosteen. hope these are close enough :

when I got interested in SV, I realized this technique would become an important one for me . I purchased good quality items that were available then a SousVide Magic system , and a Weston system . I realized the FoodSaver system wwasnt for me. The Weston did not have a oil pump eventually it needed to get sent bak for repair , and they changed the sealing gaskets for no reason what so ever , and it never sealed easily again . I knew then from experience , that SV was a key way for me to cook . I hesitated a bit on the price , but got the Vacmaster , w the oil pump. love it, and well worth the price , short term , or very long term , in my case. it comes w some oil but as @Shelby states : for home use , you don't have to change it frequently so after you use the extra oil they include , if they still do 1 qt :: 30 USD :: approximately 10 oil changes .

over here : https://forums.egullet.org/topic/102831-petits-fours/#comment-1411765 there is a discussion of P4's . I had to get some . 2 - 3 , w a 4th just in case . TJ's had these : these are clearly not authentic P4's. and we at eG love authentic . authentic would have to have pastel frosting , and some sort of jam in the middle layer. well , these are going to have to do , and are no doubt better.

@flyhigh you can't put the Jus back in the meat . however , traditional braises are said to be better the nest day as some of the Jus might redistribute into the meat , not analyzed as far as I can tell. and BTW: the above PC Rx : browning , approx 11 - 12 minutes , then pressure steamed 3 min + . wonder what internal temp the meat actually get to . as the pics look rare , the 3 min + probably get the meat to 135 or less. thus its not really PC'd , just heated through . and internal fibers probably do not contract that much . thus make sure you get a tender , fatty cut to start out with . and yes , for a very thinly sliced French Dip : might be fine.

@weinoo quite an interesting thread . it does have an appealing look . eye of the round ? a tough , fairly tasteless cut of beef . '''' For Round of Eye Roast: you will want to slice it as thin as you can (deli style roast beef). '' because its going to be tough as shoe leather . at least they were honest there. if one really wants to try this , at least give it a chance w top sirloin roast . looking forward to pics and details , for some-one else to try it w TSR.

@flyhigh Welcome . plenty of experience here w pressure cooking . look into the InstantPot threads . the iPot. your meat is dry because , at PC temps, the proteins , the muscle fibers , contract and all the Jus and fat are squeezed out of the meat . thus the meat itself is dry . makes nice stock. a rich gravy , and the like. you might get more flavor w a fatty cut , as there will be some fat left in the hunks of meat to add flavor and mouth feel when you eat the meat. the long and short sort : PC of meat might not be the best way to go for tender , juicy meat. good luck !