rotuts

@Anna N and you Bake it How ?

BTW I forgot to mention : the Hobart of my Dreams was actually at a restaurant store that had used equipment from Restaurants that had folded. it was a sort of green color with " HOBART " prominently displayed and nothing else 1985 so maybe the 40 qt ? I have firm views that Restaurants Come an Go we know this so the various Commercial High End Combi Ovens move on down the Line Ive seen double door Combi's and I can't remember the brand in many out of the way places moving down etc just not My Place rats

@shain nice ! Id suggest : 1 ) get out more , but not too often 2 ) pics of that food are very interesting to many of us 3) so take them , possibly w discrete surroundings cheers

i like the blowtorch method use it all the time for SV key : take your time and dont get it too close just because you are starving !

how were those Lay's chips?

there was , and maybe sill is , a restaurant supply store in the NorthEnd of BOS way back before gentrification , when there was a double elevated express way in your way .. I friend and i went there for some Italian and an espresso in the RSS they has a floor mounted Hobart mixer maybe this size : https://www.webstaurantstore.com/hobart-legacy-hl400-1-40-qt-commercial-planetary-floor-mixer-with-standard-accessories-240v-3-phase-1-1-2-hp/425HL4001STD.html but 2 phase maybe this one , pre-digital : https://www.webstaurantstore.com/hobart-legacy-hl300-30-qt-commercial-planetary-floor-mixer-with-accessories-120v-3-4-hp/425HL3003STD.html it was just a few 100 dollars , maybe less than 200. it could beat one egg I really wanted it my friend dragged me a way idiot !

I also have a box of these im hoping to use them possibly for stock , but maybe more as an addition for a pan deglaze MC , not interested at all. I do completely agree w @btbyrd ill use these as a de-glaze and Minors , w less salt versions for stock , and Gravy and gravy is not a pan reduction Id say.

didn't @Paul Bacino hisself make this a zillion years ago or was it @Porthos ? here it is : https://forums.egullet.org/topic/145302-my-new-pizza-oven-design/?tab=comments#comment-1924222 just put coals on the top and a pan or two on the sides. and wait.

@weinoo a lot of ladles you like ladles ? just saying. not prying.

stack some ' fire ' bricks on each side of a little oven you make on the grill it has a ceramic bottom , fire bricks for the sides , and another ceramic ' roof ' its not expensive to do its been mentioned here a long time ago w pics. use gas for most of the heat , and charcoal on the sides in a sea proof contianer will take some time for the little oven to really get hot though.

yes blimp balloons would have put the booth over the top.

Id also note that the base is small. you would have to be careful if you use gas for heating. its made of brass, and might have a steel or aluminum outer covering. can't say if its induction capable. HB.com wil get one eventually and review it

@TdeV "" I had the best cup of coffee I've ever had "" Ive had this twice that's what started me off to roasting after my father moved on I no longer went to visit him a few times a year abd brought home coffee form : http://www.connoisseurcoffeeco.com an article in the WSJ , friday , before there was a saturday had informations for the Swells : Best cashmere sweater etc. grinders should match your extraction method and do one-pass-thr0ugh and not heat up the beans buy re grinding. for drip : id say any one pass through burr grinder if who'll be easy to clean , unplugged of course 1 residue , oils and what not oxidize and are not what you might want. w that roaster , a large investment you can roast de-caff from Sweet maria and regular for you. your preferred extraction method will determine your grinder to match then out of the blue : roasting your own coffee at home. yes the Coffee experts said ! so I started : the first is no longer made , nor the second : iRoast but I learned gradually then moved to espresso as I initially did not think espresso could be made in this country . remember : I lived growing up 2 years in France and 2 Years in Spain way back before now. but you can.

@TdeV your grinder is as important as you Espresso maker it should ' match ' for the Cup you hope to make. its very complex , but a grinder the does not give you uniform bits w/o heating them up will not help you w what ever espresso machine a real espresso machine you get. it takes time some experience over the years start out w something work it over , and then decide to keep it or move up. I can't over emphasize how easy it is to Roast Your Own as an initial starting point : green beans > Roasted Beans > grinding those beans > extracting the coffee you like drip if fine really good drip do not think that espresso is better than drip its different , and that all there is to it.

Id doubt Wolf would ever get into Combi's its not their focus.

if not , an Object du Art for the Pedestal some indirect lighting , of course.

@weinoo very nice " work area " esp for NYC. a city I did enjoy visiting a zillion years ago in college , visiting Friends in NJ. BTW I used to walk from lower GV , lets say in the 10's to way past the Metropolitan. and the first " green coffee beans ' Id ever seen were in a small place in GV called The Perfect Cup. but NYC isn't for me these days but that's about me , but some about NYC. BTW Im not envious at all on your WorkArea i might be if that Wolf were a Combi w an Induction top. but no matter it looks like it suits you which is all that counts.

if you are going to get interested in roasing Id seriously consider this : https://www.roastmasters.com/behmor.html I had this roaster in the earli9er version , and used it for ' Drip " that I roasted , Vac'd and sent to my sister. I have a larger roaster for espresso , but that's a different story. the above place give you 8 lba green coffee sample and has free shipping Im very loyal to SweetMaria , the the obove is a better deal. you can do a fine job on 1/3 d of a lbs w this drum roaster and the initial investment will pay off in no time , and you will have better fresher coffee that you can taylor to your own taste-profile. an issue for the espresso ' single shot ' is that its a single shot and you can't make any adjustments. if carefully designed you might not need to. having several shots at the same time ? might be an issue , cool down etc. but its impressive for sure Id wait until someone at HomeBarista.com puts it through its paces if I were you. did I mention how important a very good grinder is for Espresso ? looking forward to HB.com 's reviews

it looks very interesting. if , and its a big if , it works and produced high grade espresso, $ 383 is a bargain price. these are high-entry level machines : https://www.amazon.com/Rancilio-Espresso-Machine-Stainless-13-4-Inch/dp/B00H1OUSD2 and not that easy to use.

I do too. try a blend of vinegar and rubbing alcohol after a soak in hot water. and a non-scratch scrubbing pad. good luck

Sill hopeful for a RiceTable I did note that the Onion as Red . just saying. too bad TheCat Ginger was not friendly.

nice more about the Cat possibly the dog please.

OK what exactly is this : something is ground at the top ?

looks like I'm going to have to get out more.

I think @JoNorvelleWalker pointed these pans out a while go I have the 3.25" deep pan , and the 1.7" pan. they also have a 3" deep pan. better check ' around ' @Shelby or your Amazon history ! but two would be nice. a nano-watt bulb deep inside me went off and I checked first . what a tasty remember from @Ann_T that there is no excuse , except Sloth , to making Lasagna in the CSO.