rotuts

@Dr. Teeth you have a second propane jug , standing by , now ?

No question , Pecan is Best. they do use too much icing , but that can be dealt with. Did they have a pumpkin , around Halloween ? or has the heat boiled my brain ? Pecan . Period ..

quite hot here , and will be for the next several days . 94 F now , indoors 78 f and humid so , a salad. mine starts w Tj spinach , Campari tomatoes , sauerkraut , Kimchi ( marketbasket ) . added GE-IDS turkey ( initial version , no bacon wrap ) then a little EVOO , and a little of the saved pork drippings from the GE-IDS : melted in the Micro added dried cherries , dried cranberries , and dry roasted pecans ( no salt ) and the Bottom-of-the-Bag generic mini shredded wheat. dont toss this out , its very tasty , but you have to add it at the last minute to keep the crunch mixed delicious. tomorrow 1/2 as much , and 1/4 as much pork drippings. very tasty , smoky , but a little goes a very long way.

@&roid Wow indeed ! those look like doubles ! their aroma comes right off the screen !

@weinoo Next trip . Ill look for them. thanks

@&roid beautiful surface. you will not regret your work.

@blue_dolphin fine article . indeed , ripe , [ ' tree ripened ' ] means you have a tree , or someone else does , nearby.

https://www.apricotking.com/dried-blenheim-apricots-fancy-blend/ Wonder what tree type was dominant in CA where I grew up in the 50's they were just apricots back then but so tasty dried. fresh crop was about 10 days , and did not keep. just rotted, thus picked and dried during those 10 days.

@weinoo Thanks ! Ill look into remortgaging my home. might be worth it .

@Dr. Teeth I am with you , and see the immediate delight that sort of spatula delivers on the appropriate acreage . you cant do that in a pan ! even a very big pan . its the same delight one gets with all sorts of kitchen tools : those selected carefully , and taken care of . 1 ) do you ' bang ' the spatula on the grill , a few times , cleating the spatula and getting it ready for its next move ? nice I remember seeing very skilled short oder cooks growing up .

Blackstone Griddle :: Live the Life of a Short-Order Cook ! with Personally Adjusted Hours ! Wrangle that Long Paddle Spatula , just like the Pros ! I can see it !

Nice ! what ever the square meat items my sister had growing up they were thinly sliced meat , stacked , like mille-feuille, but meat , not ground meat. pressed together as single units. I expect my mother always added a light dusting of onion and garlic powder to the Meats. the eggs were over cooked , but saved by the butter on the toast , and the leftover butter swimming in the egg compartments. the pan ? aluminum , inexpensive , aluminum lid : this sort of thing , but less fancy . and the eggs containters were trianges \ if you get the jist : round at the rim , then straight to the middle.

My mother firmly believed in Breakfast . growing up , my sister and I had two ( over ) poached eggs , on toast ( there was a pan , you put water in the bottom , and then 4 eggs , each in its semi-triangleular holder , and cooked , Well done w a pat of butter ) also there was a ' minute ground meat product ' , Fz , oval shaped , w a pat of butt on it . cooked in a pan and flipped over . it was delicious , maybe a hint of ground garlic and oinion added ? but , for a brief time , there were square , thinly sliced meat , in a stack , also w a butter pat , Fz that was subbed for the oval . they were delicious . maybe they were very early Steak-Ums ? this would have been late '50's ? pleased you are having so much fun w your grill. thanks for the pics.

my mother also had the metal version . in re thinking the one I used , I probably did not use it correctly . I probably put too much downward pressure on the knob , missing the point that the work was done in the horizontal plane , not the vertical. it was superseded by an early Cuisinart , which was a gift.

@ElsieD no. vac'd kernels w any jus , + a pat of butter. I then just warm from fz , and eat. tasted pretty much the same as fresh. your last line in your post : you didnt freeze , and then it was tough ?

@weinoo I ' had ' one of those . ' Had ' i.e. no idea where it is now. Fine design , but needed a bit more weight to it. an , of course would be very nice w upgraded blades from Microplane.

@Steve Irby Fantastic ! I love fresh corn , kernels that have been Vac'd and Fz in the winter . Sooooo good then .

@AAQuesada Tj's slab apricots haven't made it East in for a long long time. there are some ' turkish style , but those are not the same .

@Margaret Pilgrim fine story . havent seen one for 20 years.

dinner , late afternoon , was a wrap . same sort of salad , spinach // Campari tomatoes // kimchi // sauerkraut // EVOO but with a delicious twist : Carnitas style pork , that evolved from https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 SV pork ' logs ' , finished in the GE-IDS https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/#comment-2452587 sliced in 1/2 and vac'd and frozen for future use. they started out ' good ' , became ' very good ' the next day , then **** spectacular ****** as Carnitas : decent thickness slices , cooked one side only until crispy then in a wrap : make sure you remember your spatter guard ! note the crunchy side . still tender meat ( w fat ) on the other side delicious it is . a few bits of meat and hot fat , went into the salad that doesnt make it into the wrap. I love carnitas , but Id like to keep much of the Jus in the meat , not the simmering pot nor the SV bag cooking it @ 175 0r 180 SV. this is it. although this result took three steps , none of them requited much attention Ive solved my Carnitas drought , and this version is better than any Ive ever had elsewhere. it now just a question of seasonings . lucky me.

Thanks.

Tom Kerridge is a fine chef , and has several cooking series. his latest , now starting season 2 features his GastroPub , The Coach https://tomkerridge.com/restaurants/ https://tomkerridge.com/restaurants/the-coach-marlow/ he has several M.Stars. if you get the chance to see this series , or he previous series , give them a look-see. Ive learned a lot from them all. Id like to know what ovens he uses in the back kitchen , which is his ' experimental ' kitchen : they are two , stacked. these pics give you an idea of their size. Im guessing , but am not sure , that they are not Cobi ovens any ideas ?

over here : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 Over here is the first stage of a Pork trial in the GE-IDS I put the food in the GE-IDS cold , and it takes 20 min to pre-heat, then you have to tap start to begin the smoking. I decided 225 F for thirty minutes of smoking , turning down the temp to 180 f for the first total 1.5 H of smoking: note the post-it the top roll is of course from the top rack , then , to replace the rolls in opposite racks : front to back , and top to bottom : I rotate the try and thus get the rotation correctly placed in the GE-IDS. Patent-Pending for this technique. I noted the bottom vs the top in appearance . the GE-IDS does have significant temp differenced , which you need to manage. I rotated again at 1.5 H ( 3 hr mark ) , and kept cooking for another 1.5 hours . 4 .5 H smoking , 5 H counting the pre-heating the top temp was 150 F , mid 147 F bottom 140 F. Pan jus : note no burning saved this easily let cool a bit , then sliced into the three whil warm and made a simple wrap it was very tasty , but the slices were two thick , as its difficult to slice the logs thinly when warm . and yes my knives are very sharp I decided the result was ' good ' . the meat was tender , but at the above thickness had a bit of chew. I wondered if I let the meat stay in the GE-IDS too long , i.e. : 150 F the next day , from cold I sliced a few more pieces , thinner : again , sometimes my iPhone doesn't focus hat well . these slices came from the log that was visibly fatter initially. after seasoning , these were much better than the warm versions. so over all , this was very good , and worthy of a repeat should I see similar pork @ MarketBasket . the meat you see here will make a very nice ' carnitas ' with a very quick hot browning , on one side. the fat was delicious . nest time I might do the SV to 48 hours or some time thats convenient between 30 H and 48 H so over all a success. the port needed no trimming , and the turkey does. wrapping w bacon , the same for each . the SV was easy to do and required no attention. the Turkey was very moist and tender the pork was moist , and not as tender as the turkey both version will be welcome in the summer months for wraps and etc. all ave vac'd and Fz. I enjoyed making each version . and was rewarded w excellent results. the turnkey has a wonderful , subtle smokiness that lingers and you cant buy that anywhere. the pork has similar smokiness , and Im looking forward to a ' carnitas ' style wrap from the fattier versions , when it cools down a bit here . Hot Hot Hot for several days. BTW : the GE-IDS has a fan that actively circulates the smoke , and sends a smokeless exhaust out the bottom while cooking this would not be a good unit to use in your kitchen on a hot and humid day , if you dont have A/C .

So Far , Really good ! Here they are , ready to move over for the rest of the morning , to the GE-IDS thread out of the refrigerated bag , moving into , soon , the GE-IDS the Jus from the three bags : they were a bit different by color , but I combined them : 6 oz , not salty at all ( an objective ) , flavorful , gelatenous, a bit like the flavor of Ham , but w no salt . delicious , w fine potential . Fz'd, and vac'd.

Thank you for bringing up '' Sunset '' very interesting memories , as I grew up initially in Los Altos that had dirt roads , and Apricot orchards. I grew up on a 2 acre plot , of apricot trees , where there was a small back yard , then a chicken/duck/geese establishment , constructed by my father , while watched my parents were teachers , and this area , changed exponentially , many many ways over the next 70 years. my favorite ' dried apricot ' , ( not the ones massively over ripe, so they they oozed through your toes ) is more or less extinct . that area changed things , better and worse .