rotuts

@haresfur that certainly is an impressive looking rib eye.

Im not sure if you are asking for old fashioned Pyrex style glass units have you looked over Oxo stuff ? https://www.amazon.com/OXO-Grips-3-Piece-Angled-Measuring/dp/B0B7JCR68R/ref=pd_ci_mcx_pspc_dp_d_2_t_2?pd_rd_w=BAml0&content-id=amzn1.sym.568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_p=568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_r=VS8G3XX7152K36TKN88D&pd_rd_wg=KPUj6&pd_rd_r=b65b49b0-8571-4dd5-87fc-11d310f2fc2b&pd_rd_i=B0B7JCR68R https://www.amazon.com/OXO-7-Piece-Nesting-Measuring-Multicolored/dp/B00LE6FO4Q/ref=sr_1_9?crid=1G2EBAGI37F9X&keywords=oxo%2Bmeasuring%2Bcups&qid=1707437777&sprefix=oxo%2Bmeasuring%2Bcups%2Caps%2C161&sr=8-9&th=1 glass , probably not etched on : https://www.amazon.com/Anchor-Hocking-3-Piece-Glass-Measuring/dp/B09RLSZG53/ref=pd_ci_mcx_pspc_dp_d_2_t_1?pd_rd_w=fpful&content-id=amzn1.sym.568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_p=568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_r=0E18SS78QN23Q7SSWJ44&pd_rd_wg=8a8jJ&pd_rd_r=242b7a7b-a6ae-4d17-9984-68b5a93b2d89&pd_rd_i=B09RLSZG53 https://www.amazon.com/Mueller-International-Clear-Measuring-Shutter-proof/dp/B0B8Q4CQRD/ref=m_crc_dp_lf_d_t1_d_sccl_4_5/131-5570512-5638352?pd_rd_w=Zotxp&content-id=amzn1.sym.76a0b561-a7b4-41dc-9467-a85a2fa27c1c&pf_rd_p=76a0b561-a7b4-41dc-9467-a85a2fa27c1c&pf_rd_r=BNSHRAP9RVC9TGDSBQAM&pd_rd_wg=thYfV&pd_rd_r=ad449392-5a2d-4f7c-9dd0-a02fe4d5daec&pd_rd_i=B0B8Q4CQRD&psc=1

@liamsaunt very nice looking dish how did you prepare your rice noodles for the stir fry ? hot water soak ? boiling water briefly , then drain ? thanks.

got an email from modernist MB#H is being released. (eG-friendly Amazon.com link) $$ 140 , no discount March 5th I'm in no hurry if anyone spots a discount , please mention it on eG

@BonVivant thank you for sharing another wonderful trip .

I did a little searching , but didn't get to far . has anyone here , using their own method Rx done Char Sui in your air fryer ? granted , there are various ways to make Char Sui at home. lets call one method the dry method : maybe a packet of Char Sui mix on the sliced pork then oven finished . and the wet method , various wet ingredients , covering the port slices and possible kept for hours or over night in the refige then oven finished . CSO would be the one Id use but my question is : at the point you cook your personal CS: have you done it ion an air fryer ? why ? ATK had a recent episode , where they used an sir fryer , for parmesan rosemary fries and a chicken cutlet coated and air fried a la Fast Food Fried Chicken Pary. they sued an iPot Air Fryer : https://www.amazon.com/Instant-Vortex-Plus-Air-Fryer/dp/B07VHFMZHJ/ref=sr_1_3?crid=17A0B17TE8UGI&keywords=instant%2Bpot%2Bair%2Bfryers&qid=1707074924&sprefix=instant%2Bpot%2Bair%2Bfryers%2Caps%2C97&sr=8-3&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&th=1 my question is not about air fryers , pe se I don't have one . Id rather not study the problem as this one , as demoed by ATK seems fine . irritated it's not on sale , bo I might really wait . if someone here does their car sui in one of these , and really likes the results Im keenly interested in hearing it . and Id not mind opening the basket , applying a little glaze and punching in some numbers so I get a little char w that glaze. many thanks P.S.: I looked over some internet Rx's for sir-Fryer CS. so I bought the above , a some parchment papers that are said to fit . Ive had my eye on some Pork Butt @ market basket . 3 - 5 lbs . not a whole shoulder looked reasonable to work with , as its right in front of me. yes , Im a bit late to Air-Fryer Cuisine Char Sui just stated talking to me after seeing the FF's and fried chicken patty . and I have a space for it on the counter .

@TdeV Id toss out yhr buttermilk why risk it ? use some yogurt for your marinade instead. id you don't have yogurt , put a little lemon joke in some milk and use that instead. or milk and any acid.

for review purposes , here are a few tables from Cookwiaw https://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298/ref=sr_1_1?crid=BG4W8AHHOA5S&keywords=cookwise&qid=1707006585&sprefix=cookwise%2Caps%2C117&sr=8-1 the book has far more detail and explanation that support the above summary there are very few cookbooks like Corriher's .

@PetarG I hope you were able to fine the Bakewise book ( Corriher referenced in another baking thread. her charts of change and effect are similar to what you are trying to learn to do

@Neely your presentation looks very inviting. .

@Neely what is the advantage to using shrimp strips over whole shrimp ? or did you cut the strips yourself out of whole shrimp ?

@ElsieD thanks got it. missed the ref. thank you

sorry , is there a book w the Rx or a website ? tha nks

@Pete Fred I enjoy all your baking effort . the patisserie in the country. are their any more details that you can share re that chocolate cake ? thank you

@Katie Meadow love to see that Rx. I do subscribe to the NYT but don't get email tips. Craig Claiborne had a crab cake Rx , in th NYTimes magazine about 1980 +/- that used fresh cornflakes . maybe not Bol-more but love it , and lost it.

I would think Cuisinart would know what blades would fit. they might even know what the ' -1 ' means true , its just a guess

I have the 11 cup ' 11 prep + ' it has a removable shaft for the discs at that time , the 14 cup model , ' 14 prep + ' used the same discs at the 11 cup. there was a sims that sold all the blades for most of the Cuisinats but I can't find its 800 number . im sure it's still around. if you find the discs that fit your model , I recumbent the thin slicer and the matchstick disk. it turns veg into , well matchstick and they make a nice salad.

@Ann_T your beef always looks outstanding. but the pizza looks outstanding what's on it ?

@gfweb never saw a banana on The Wire https://www.imdb.com/title/tt0306414/?ref_=fn_al_tt_1 and Ive seen the fantastic show more then once. Crab maybe . no bananas.

something Ive noted after viewing the RB vid above : did they really need to reverse sear the RB for 10 minutes ? it looked fine before and the cooking was uneven: one end was medium rare and the other was well. in the turkey video https://www.youtube.com/watch?v=W53rsHKSVw8&list=PLSb0TS3jSjEYTfniGFkPPDtmqnQ3Pk7Jx&index=1 it was mentioned that one end ( back ? ) of the unit is hotter than the other ( front ? ) so for something expensive like RB turn the roast 1/2 way through ?

if anyone likes Beef , Roast Beef better not watch this : https://www.youtube.com/watch?v=KAk3Pjg7fDo&list=PLSb0TS3jSjEYTfniGFkPPDtmqnQ3Pk7Jx&index=3 just saying

@Duvel love those crispy edges on the egg. and the herring looks deliciously plump.

id say banana wrapped w bacon needs further study. Id say an under , but not too under ripe banana decent bacon , nor over artisanal might be quite interesting mildly sweet banana flavor , not mushy consistency ( under ripe ) might work well w salty , porky , crispy smoky texture of the final banana would be important to get right.

is this what you have ? https://www.cuisinart.com/shopping/appliances/food_processors/dfp-14bcny/ 14 cup ? call them they have been helpful in the past :

@Duvel Excellent ! bacon wrapped banana , saute'd w crispy bacon require some thought ! is that whole horseradish on the right upper ?