rotuts

@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 ?

When back to CaF to try the lunch CaF, spicy chicken on @blue_dolphin advice i got two ' sauce [sic] containers the CaF sauce : mayo + sugar + dry of matchup ? and hot and sweet : siracha + sugar ? I brought it home . 10 min. this affected the bun . the chicken was crunchy , not greasy moist and tender. it had much higher spiciness than one might expect for pst food. two thin pickles cut the richness of the fried food. Id say if you like spicy chicken , its worth a try but eat it there . Ive had Wendy's spicy chicken several years ago. it had lettuce tomato , and they addd extra tomato if asked. I did like that rendition can't remember enough about it to compare to CaF. a P.S.: this might be age related : this stuff has real staying power but Id guess all FastFood does in relation to ones age.

@PetarG as suggested by @JeanneCake Rose Levy Beranbaum's books are excellent. Im not much of a baker , so all I can do is suggest some good books. another book is Bakewise , by Shirley O. Corriher BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Kindle Edition (eG-friendly Amazon.com link) the book emphasizes the effect of variations on the results she also has Cookwise CookWise: The Secrets of Cooking Revealed Paperback (eG-friendly Amazon.com link) KitchenWise KitchenWise: Essential Food Science for Home Cooks (eG-friendly Amazon.com link) all excellent.

@Elle Bee thanks for that ref. Id rather be safe than sorry.

I was just curious what sort of props they were using on this set. thanks

this is a pic from a current GB TV show Criminal Record nest I could capture more on ether side and below these what does one make of them ?

@C. sapidus good to know . but you put Bananas in everything Ok 1/4 of everything ? or was that when the port of Baltimore was actually busy ? and what does a French Chef , even one of Escoffier's renown really know about Baltimore ? but I distinctively thought maryland chicken referred to a cut. leg and thigh OK maybe only in France. P.S.: https://en.wikipedia.org/wiki/Chicken_Maryland guess the leg/thigh cut is Australisn who knew ?

I called GE the person I spoke to found no information about placement ie 3 to 4 inches under cabinets all the pictures they had were the unit free standing on a counter w no over hanging caboinets rats , sort of but just saved $ 700 + tax !

@Elle Bee looks like you have several life time's worth of pellets can't hurt should you get the chance , will you take a pic of the inside chamber so I can get an idea of its size , maybe w a measured reference ? if you cut the back off a regular sized whole chicken , then cut the roast in 1/2 would you be able to cook the halves on two racks , one over the other w the water drip pan then below it ? any idea what a 300 f w smoke chicken tastes like ? Im trying to get the sense of the vote of the cooking space w the water on the lowest rack . also , the heat characteristics : can this be places on a counter w 1/3d of the unit under counters ? if the heat comes out the back , maybe that's a no no . drooling I am

I also recall Maryland chicken dishes involved the leg w the attached thigh usually w some sort of creamy sauce first time Ive seen an RxMaryland w bananas. bacon in a Rx is always helpful as a tie-in.

@Elle Bee Pleased to see you have the unit and are enjoying it. Im very tempted. maybe the sale will end and I can move on ? would you add more details on your Rx for those ribs ? times , eps and of course , my favorite some pics ? interested in your brisket pan : time and temps. Im pleased you are enjoying it , and that it seems well made and living up to its expectations. please keep us informed of your cooks. P.S.: @Elle Bee get your pellets in a large bag , at a BBQ store a 20 lb bag or for instance MacLean's Authentic Apple Wood Smoking Pellets, 5 Pound Bag (eG-friendly Amazon.com link) etc