rotuts

@Shelby I have a mid-lever gas GE ' range ' the igniter for the oven stopped working quite some time ago at that time , the replacement part was $ 14.95 , minimal shipping. I found a place near buy that would fix it , I gave them all the part numbers etc total bill $ 195. nope. I wasn't going to do that. I have minor back issues , but back in the day I would have easily fixed it w the part OK , some MR hydration might have been necessary , maybe a lot I see this now as a mistake of sorts. Id love to have a high quality electric range w and induction top and an oven that was a Combi of course , with reservoirs and not plumbed in P.I is a pain in the Darry Air Miele has a very high end induction top and electric oven , you can plumb it in for its auto bread Fx but its not a complete Combi. I can afford it , and it would be a Sl pain for getting an electrician to add more amps to the kitchen and the Miele why have I not done this ? the Nano-Second the project get completed I gar-rout-teeee M will have a complete Combi version. is you do not want to move to Induction and your range is not that old get it fixed. maybe you know someone that can fix the igniter ?

@blue_dolphin congratulations ! i also have a CSO back up a long time ago I posted a pic on top of the one I use I got the original CSO for 179 , free shipping from WS. ! then I noticed a sale somewhere for # 2 ( the newer model ) for 205 delivered I snapped it up. I have not run both at the same time. but if CSO #1 kicks the bucket , Im in good shape. fingers crossed !

I got the javelin today in the US Mail ordered thurs afternoon I like it. it has a button you push and it lights up my therapen is an older on and does not tested both is ice water that had equilibrated : thermapen 32.1 JavelinPro 32.3 thermapen is a bit faster to equilibrate , but not a significant difference for me

how much ' jus ' do you get in the lower pan ? I have a black pan that is the same size but deeper than the pan that came with it. Ill try to remember to use that one and line w parchment paper and I have to get more PC soon.

guess Im going to have to try one once the next sale chimes in what would be a good size Ck for the CSO ? and what times / temps have people found to be successful ?

I also don't buy rotisserie chicken. the place I might get one only have them sitting under heating lights and that can't be good. Im not a costco member , although I might be one for a brief time re getting a new cat. however , the time and cost of going to Costco would allow me to buy a FnacyPants chicken , not on sale then I might try that in the CSO. Im fond of Vertical chicken on the weber w added smoke from a pellet smoker

drain off the fat give the pan a like wash w soapy water to remove a little more fat and put it back in the CSO and Steam Clean it ! works like a charm

Well , good ! https://www.commercialappeal.com/story/money/business/development/2018/01/25/trader-joes-named-germantown-building-permit-application/1064848001/ https://www.bizjournals.com/memphis/news/2018/01/25/building-permit-filed-for-trader-joes.html

@IowaDee just to rub it in a little bit : it is Soooooo Good almost perfect in might need a day in the cabinet to be more perfect but well we do have are standards and they are hopefully High ! just to review for you: Sooooo Goooood cheers your way !

here is the cheese that came w the above label you can't really see the bulge-eyness w/o the wrapper delicious it is

Im a fan of TJ's cheese they don't have everything but what they have is at least 1/3'd less then elsewhere in my area and its the same stuff I love triple fat etc ' aged ' cheese this one sometimes gets 5 out of 5 stars : always select the trance that bulges the most. I carefully inwrap and put on a plate in the cabinet above the counter. I couldn't stand it and forgot to take a pic pre-unwrap. no mater how carefully I dissect the wrapper off , there are Good Lick'ns on the plastic that do not get wasted ! I carefully scrape them off. this one was at close to its peak. TJ's has 3 - 4 other Brie's a couple are made in such a way that they do not age and bulge. avoid those like you might The Plague. they are flavorless. there is another one that is quite good on flavor and bulge but this one Take the Cheese when its in the state it was when I purchased it.

@MetsFan5 9 - 5 your time zone ?

@paulraphael I have the Smoke. I like it. the display is large , its very easy to configure ( My chefTemps or what ever its called was difficult to use and see the display ) I got a free needle probe when it was on sale. get on their email list w a gmail account or so they go on sale from time to time. Im not a fan of the rounded bottom on the remote. Id like it to stand up on a desk Ill make a support for it some tme. Ive not used it a lot so I can't say anything about its longevity

then there is this :

@kayb nice I got a red-dish one as a spare " Chipotle " of course i mangled my email address so i have no idea when it will come and I can't fix it

@Shelby nice a big bad getting green See ? is yours early salmon ?

@weedy good points in my case I did an over night cook with out sufficient protection for evaporation. Ill correct that in the future. the inters in question were not sufficient to use my Big Rig up stairs w the SousVideMagic

well , that very much looks like a country ham this is their web pic : that looks like a ' ham ' are you sure your was cooked ? I think their may be lots for you to do w the E's ham but if you can't decide in a few days call them an suggest with them other options the ham you have to me does look like prosciutto that's an uncooked ham , of delicious proportions the ham on their web site looks like a cooked ham Im sure if you talk to E's they will make it right. and BTW congratulations for trying this stuff when it suits one , its the best , on its own rules. Ive got some Benton's bacon Huffing and Puffing in my iPot just now , making Turkey Ragu ! to die for in the end.

would you be willing to post a few pics of your ham ? Im very curious to see the difference. you got this one ? https://www.edwardsvaham.com/product/petite-country-ham/country-hams no matter what , Im sure Edwards will make it right

@MetsFan5 Im with @Kim Shook on this. if your ham does not look like her's Id call them an politely explain the problem based on KS's info. hope you like the bacon.

Oops : gravy shot.

Turkey Dinner : CSO'd new potatoes this is one tranche of the turkey br. Ive SV'd over on the Sv thread : 142.6 x 6 h , then cold smoked for 1 hr or so. delicious. I saved the jus from all the bags as I rebated them after the smoke and fz I fz the jus and used some of it for the gravy i made : light torching an assist on the gravy from Minors low salt page : http://www.soupbase.com/Low-Reduced-Sodium-Bases-Gels/products/6/ its the RC lowsalt turkey base which I keep in the fz. a few add-ins : Bells seasoning , a few drops of RB40 , thickened Generic mixed veg from Fz. nothing fancy , but very tasty turkey.

I use fake crab. always buy frozen. the ' chunk ' stuff is better than the rolled-up finger I think they might have several varieties of BokC. my asian store does. try the small ones that have white stems and very dark leaves. Ive never seen the dark rise paper. Ill have to remember to look. is it thin like the white rice paper , that you moisten then use for roll up ? nice haul. I wish my store had Duck Eggs. quail eggs are too much work for me

@MetsFan5 consider slicing the ham you might want for a sandwich. Im assuming your PH has already been cooked. soak it for a bit in ice water , yes ice water. depending on the thickness of the cuts , just a few minutes to a little longer pat dry and make your sandwich. you will have less salt and then can think just of the flavor of the country ham. CH is like beer : an acquired taste. good luck

If I see the espresso and the Mint I might try them ! I remember Coca Cripies The Cereal I could eat a whole box at once then enjoy the SugarBomb Chocolate Milk at the Bottom ! Time change though .....................