rotuts

I love Leeks I buy them from the Farmers Market in my town's Common [ed.: An Eastern Blue State thing ! Long Live the Blues ! ] then forget about them. what an Idiot I Am !

thank you. Nice reference

@Anna N interesting. just this AM I pulled out some older HB videos I have and will look them over I have most of them. " How to Cook like Heston " is in the Cards for now. Im not a big fan of adding milk to eggs. how do you imagine SV w just butter and salt ? i use a very low temp on a T-Fal non-stick pan.

@weinoo I sued to use the micro a lot of the time. but it was dependent on amount and varied tremendously I like pressure-steaming as almost all of the flavor states in the Veg , as the iPot has a different button for ' Soup '

curious to ring out what tandoor model you have and Welcome Aboard !

Pressure-steaming is my way to go w Veg. wire basket over 1 cup of water. once you note the times that suit your vegetables and your palate all you do is push a button and do something else in the meantime. its just very simple and fool-proof.

@gfweb " Its so damn cold that all there is to do this weekend is eat " Cr[a]p its much more efficient to just drink ! - 8 here this AM the only thing good about that is it takes less than a Jiffy to get a Jug of MR going. while I sample Jug1 , Jug2 is setting up outside ! Free of Charge !

Ive used aluminum semi-disposable pans for 9 x 13 baking in the BV-XL I line them with parchment paper so they don't get dirty and re-use them over and over esp for a standard Rx of boxed brownies ( Betty C's) I just bend the edge a little and it fits right in.

I don't see boiling as as an isssue unless the vigor of the bubbles clouds your contents. boiling is just water at 212 w extra energy to change phase. i agree that many Rx's over state the time. Ive found this much more common w meat than hard veg. I don't use my iP much for meat and I usually only pressure steam veg. unlerss I want some veg flavor in the New Stock.

there are a lot of vids using the Unox on YouTube : like Figaro ? ↵ Use original player UNOX CHEFTOP MIND.Maps™ "The Kitchen Factotum" By UNOX YouTube 720p 360p ← Replay X i the beef is a over done here : ↵ Use original player How to roast beef, pork and turkey in a CHEFTOP MIND.Maps™ Plus combi oven By UNOX YouTube 720p 360p ← Replay X i SV looks interesting here : ↵ Use original player How to cook sous vide in a CHEFTOP MIND.Maps™ Plus combi oven with MULTI.TIME technology By UNOX YouTube 720p 360p ← Replay X i etc granted these are Ads

@weinoo you can change those plus if you are good w wire-cutters , wire snippers and a screw driver ive done that before but don't need to w the CSB unlikely you will fine the exact plug at HDepo but easily at an electrical supply outlet. make sure the new plug does exactly what you want it to do first

Dial 1 - 800 - 489-8669 tell them you are from eG. ask about the XAVC-06FS-GPR its 100 kg and need a 50 A line. https://usa.unox.com/en/cheftop_gn_2-1_1205pe the 1/2 sheet pan models are 20 A. I asked about eventually having a model w a reservoir and a drain pan. for cooking the reservoir would work, but for cleaning , which uses a lot of water , a drain would be essential. I could put it over the dual deep sinks in the basement !

move it over to the L side of the wood slab when not in use. done.

consider : sorry , I don't know how to post the Unox thread URL that I started. proceed with caution.

a few week ends ago , my local PBS had " A Chefs life " day on Sat. all the shows on season 5 i cap these and keep them. having little to do that afternoon I watched some I had not seen it seems Chef Vivian has a New ( to me ) large Unox combi oven. consider watching the group show , 508 its a very dangerous show to watch. re the ovens consider : https://usa.unox.com/en/5-gn1-1-plus and https://usa.unox.com/en/cheftop_gn_1-1_305e I could stand it no longer. I called them. either that or go outside and freeze my finger and toes off w the blizzard Interesting enough , they were very friendly and helpful. these are sold from a local agent and the prices are less than ist-ish the 0513-EPR is 7,000 K USD and the 0511-EPR is 6,200 USD. the R refers to the handle on the right. and its cheaper than getting a handle on the L as most are made this way. each holds 5 1/2 sheet pans. they do need to be plumbed in , as the automatic wash takes a lot of water. they also would need a drain [ed.: a large bucket ? ] now please consider sitting down and have a Personal Beverage redly available : a large one would be nice ! they come in three phase or single phase power . they can sit on a counter top. weigh about 150 lbs. one model has rubber feet and won't slide around. the other does not. I mentioned that I saw these ovens on A Chef's Life, and the person I spoke to actually went and installed the oven if Chef Vivian Howard's restaurant. Although it would be very strange to do ..... I could easily put one in the basement which has 240V and a double standard old very large sink(s) of the washer/dryer type seen in older homes. for dressage and the water pipes are right there Yikes !

still plenty of time for a Re-Do. BTW these two would also be nice : https://www.chriscoffee.com/Vesuvius-Dual-Boiler-with-Pressure-Profiling-p/vesuvius-sst.htm along with https://www.chriscoffee.com/Compak-E6-EOD-Grinder-p/e6.htm maybe start roast ring your Own ? https://www.sweetmarias.com/product/aillio-bullet-r1-roaster watch the videos at the bottom of the page done.

@weinoo "" the CSO (aka steam girl) doesn't really fit into our new kitchen design "" rip the whole thing out and start again from scratch pay attention this time and include one of these : https://usa.unox.com/en/5-gn1-1-plus or these : https://usa.unox.com/en/professional-combi-oven-cheftop any of them would work. PS I learned of these Combi Ovens as I saw one on A Chef's Life. It seems Chef Vivian as a large model in her restaurant " The Chef and the farmer " consider episo0de 508 on Trout a screen shot for review purposes only : watch the show. however , I don't advise it because you won't be able to get these Combi ovens out of your mind.

@blue_dolphin nice ! if I ever get shovels out Ill look for these do you think they might work in the FastaPasta ? I hope so !

@mgaretz outstanding find and outstanding work. and not too much fat ! as a curiosity what do the MeatPalers do w the Cap ? take it home and SV it Id hope !

@chefmd inspiring ! do you think you might have gotten more color at a higher temp for less time or trying that might have squeezed out too much MeatBallGoodness /

@robirdstx pleased you did not ' French' those bones.

@liamsaunt Ive always enjoyed your post if y9u can manage it Id like the Rx on those biscuits I see on the chicken stew of course how did you make the Chicken stew ? thajks

https://www.aol.com/article/news/2017/12/30/40000-pounds-of-avocados-spill-onto-highway-from-burning-big-rig/23320322/ some are pre-cooked !

@Anna N i don't quite understand the amazon gif card : did it come in a box ?

this thread puts a bit of a Tear in my Eye. I grew up in the BayArea, on the peninusla in MenloPark there was Cook's Seafood the freshest fish ive ever seen , as they had a restaurant that cooked the fish at its correct time. I went back to see my parents 4 times a year for a week or so I cooked fish from Cook's after my mother moved on , more fish and the fresher salmon ive ever had and nicely priced. if I was there in the Crab Season id get a couple which they cooked on the spot the lay newspaper on the kitchen table and pick the crabs over Im not a fan of Working w your Food on you dinner table ... I like to do the work in the Kitchen etc so we had D-Crab in light wine flavored white sauce w crab flavored bread crumb on top all shell made the stock Cooks also gave me very fresh shells so I made a lot of stock. best crab cakes Ive ever made were from these crabs the Rx from the NYTimes CraigClaiborne and PierreFranny ( sp ? sorry ) good time not really that long ago Last Century for sure and Id say if your D-Crab is wiggling then properly cooked mighty time flavor I would have loved to try fresh D-Crabs w Freshly cooked Stone Crab Claws but good luck with that ! as wonderful as stone crabs claws are I thing fresh D-Crabs would win out