rotuts

@blue_dolphin if you have any leftovers of that steak there is a Steak Sandwich waiting to talk to you .

@weinoo which Wolf is that one ?

interesting idea tasting the flour on a finished loaf. maybe im a SuperBreadTaster Ive always thought the bread tasted better w the flour brushed off. Id never thought of tasting it after the DustOff. always learn something here on eG.

@cdh very interesting thanks !

@JoNorvelleWalker interesting that you bring up Raymond Calvel two points : what does MBr say about flour on the finished bread ? and those tiny cracking bubbles on the crust ? RC had strong opinions on both subjects I recall. and Im not in any way bering critical of the above two loaves or or less first come scrolling up on this thread nor those who baked them Id gladly enjoy each loaf right now my copy is said to be out for delivery.

APRN is simply a new sort of business that's interesting to follow neither a good one nor a bad. Im only aware of it due to its massive advertising delivery of a meal you put together somehow is for sure a growth industry in areas where there is interest and can be afforded. its just the beginning and there is a lot of sorting out to do. ARPN 's model seems to be one that is failing. I don't even think Amazon is interested in purchasing it. Amazon will muscle its way into this market via WF's

APRN for the last month : of note : 4 cents is 1.30 %

good pick up ! it seems to have a battery you recharge via USB I can't imagine that sort of set=up lasting very long pumping out 500 degrees F but then what do I know ?

as some know Im a fan of SousVideEverything https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos they have been doing a series of experiments re: best way to sear a Steak after SV here is the final Vid : ↵ Use original player The VERDICT! By Sous Vide Everything YouTube 720p 360p ← Replay X i you can see the equipment they used under the vid personally I can't see why this : https://abcbarbecue.com/?afmc=1l is much different than a chimney starter other than it had a larger surface area. I am pleased that over time they have dropped the temp for their steaks down to 129 they must like a bit of chew as i think 2 hours is not optical esp w a good sear. I go with 4 I think enjoy I won't reveal their winner but they show you all the items they used in order at the end. and they do comment on the ' charcoal ' flavor you may or may not get w their winner.

@HungryChris fantastic looking stuffed shells do you use a meat sauce ? what do you stuff the shells with ? have you ever tried soaking the dried shells in hot water first to avoid the boiling step ? I havent gotten around to trying that yet boiling / drying / stuffing is a bit of a pain.

their response , very prompt : "" I apologize for not having an exact shipping date at this moment, but know that orders will begin shipping before the end of the month. You will receive an email with the tracking details once your order ships. Please don't hesitate to reach back out if you have any additional questions or concerns. We're always happy to help! Regards, Adam The Tasty Team ""

@Kim Shook WoW. indeed a lot of work ! your Church is lucky to have you .

on Amazon : Air : 1.0 cubic-foot, 16” x 13.5” x 7” cooking cavity. Large Capacity – Roast a 14lb turkey, 12 cup muffin tray, toast 9 slices, accommodate 5.5qt Dutch Oven and 13”x9” quarter sheet pan " XL Interior Dimensions: (W) 13¼ x (D) 11¼ x (H) 5¼ Pro is the same size it seems as the XL

@Paul Bacino delicious looking gravy a agree re bread for dipping.

I used to keep it in the frig. I brought it out to use some and feed for 24 H or so it technically came from a ' SanFrancisco Sour dough starter ' and was not native to NE ! or so they say ....

Ive done a sourdough starter for years.

do they mention an ideal temp or a temp rage for the levain ?

Ivew been wondering this myself. excellent timing. I sent them an email will report

@ElsieD do you think you can put a small pan of very hot water under the bread for a few minutes in this oven for the ' boost ' or the metal might not tolerate this ?

@@ElsieD another thing : how hot does it get on average ? i.e.: would I be safe w this unit under a cabinet as my BV-Xl is now ?

@ElsieD many thanks for that. would you tell us a little more on the proofing Function ? is there enough moisture in the oven so the top of the dough does not dry out and remains ' springy ? ' how is he clean up on the basket etc when you ' sir fry ?' er :cookies : is the fan on while you bake so you get convection currents ? have you baked bread in this after you've proof'd it ? many thanks

thats a good question and its hard to say. certainly the BV-A has accessories trays that allow more air circulation i.e. baskets looking forward to @ElsieD 's review

in thinking a bit more on the BV-A and the Cuisi-A Im wondering what the clean up is like ?

their are a few review here : google breville air fryer reviews they are a bit mixed , leaning toward good.

no you spray the oil on the item in question Im guessing the idea is that the oil heats up past 212 F and give you a ' fry effect ' in terms of heat content at the surface of the item. in the Cuisinart demo they didn't use oil on the fries .