rotuts

Im not sure Id want to feel like a Felon . but maybe seems popular these days.

@mm84321 very jealous I am do I love sausage or what ! hopefully you will run into a Weisswurst or three the Queen of Sausage Id say. not a misprint. they are of course Kings of Sausage too. please don't post a pic unless you figure out where i can get some locally there used to be The SmokeHouse here , started by a kid who decided not to go to Harvard but to Germany and become a sausage apprentice. fully documented . for several eyars outstanding sausage they had then people decided sausage would kill them and the places shrank and shrank they was one place left a long time ago but it was quite a treck to get their now I can't find any trace. sad.

@liuzhou is it used for its flavor or more for its supposed medicinal properties ?

if its in water : the water will never get above 212 F if its above water , the sky is the limit indeed browning is temp depended , not moisture dependent too me a while to realize this : steam is not liquid water duh best browned skin Ive ever had was with Chicken thighs in the CSO : bubbly crisp Im sure brown bones in a commercial combi-oven come out spectacularly on steam-bake and are done quicker due to thermal transfer Id even suggest Char Siu in a combi-oven on steam-back would be better than a dry oven , and better than over water : all the browning you want , and the meat would stay moist.

@shain looks like you are having a wonderful trip thank you for taking the time to share w us.

Dry roast. I use brown parchment paper. its said to be ' organic paper ' vs white. the brown is more non stick fat burning is an issue at higher temps

@Anna N for a minute I thought that was Eel eel is one of my favorites at the Sushi Bar said to be endangered so its hard to find. if you like it , find it , Eat Up !

make your won SPAM lower-sodium for some reason its tastier than SPAM's lower salt version. go figure Ice water for the Bath keeps the delicious Fat Firm.

BTW looking forward to the first DARTO II pics. just a reminder

did you de-salt slightly first ? or go for the Full Sodium Bombe ?

bet that would be good with a thin slice of pineapple.

Royal Warrants for anything Id say

poached egg + Scrapple [ properly cooked ] decent toast Heaven Itself.

@HeideM am I correct that T is offering thou $2,200 to install a new one ? or 2,200 to " go away and not bitter them Id take the 2.2 and a new top if worked for 5 years , and may work longer this time as they have been making it for a while I lust i am interested in a high quality 30 " induction oven and am dumb enough to wait for a combi-oven to go with it.

perhaps I try to look at it this way ; when they get to Me they have worked out most of not all of the kinks with those others just saying

wondering for no reason if they are sending these things out by alphabetical order just saying

I got a reply from DARTO my order is coming the end of Nov. it will probably be snowing then etc. no matter , I don't really need them , but perhaps they send out emails to those who might be getting theirs sooner ?

@FeChef Im not a fan of LKK, in general Ive tasted many of their items but frequently to me there is better : Koon Chun that being said Panda does well here is a picture of three I have on hand. the one on the L was in the refrigerator , the other two in my Pantry that's way over full. I haven't used OS in a while noted that the LKK is " Special " ??? anyway all three on the back start with Oyster Extract , not Oyster Flavor Id go to you local , large is possible , and look at the ingredient list on the OS. get those that start w oyster extract and taste them none of he above cost more than $ 2.50 a bottle I can't imagine OS is worth a premium price if you have to use the Internet to get a bottle when thou have a Chinese or Oriental market near you or worth a visit.

a bit of help : Ive forgotten which ' paella-ish ' pan fits in the CSO ? Ive forgotten and its M.R. time !

Im also wondering if they sent that notification to those who will be getting early shipments who knows Ill report my reply from them

wow it seems they now round the edges ! thanks. Ive email them.

are people still getting emails about their pans possibly being shipped in NocV ? I have not gotten any what email id DARTO using ? I get the via another server and gmail won't let me replay to those emails thanks

@Kim Shook that sandwich is talking to me !

Im sure many know this : when purchasing Oyster Sauce read the label carefully Oyster should be listed first if possible. most brands list " Oyster flavored " is not what you want. https://www.chowhound.com/post/oyster-sauce-brand-matter-718610

there will be a new cookbook from Vivian Howard " Deep Run Roots " https://www.syracuse.com/food/index.ssf/2018/10/chef_vivian_howard_on_new_cookbook_new_tv_show_and_why_shes_stuck_with_pbs.html looking forward to it ! she also mentions hurricane Florence in this article https://www.southernliving.com/news/vivian-howard-instagram-hurricane-florence https://www.citizen-times.com/story/news/2018/09/13/poverty-lies-path-hurricane-florence-eastern-nc/1286835002/