rotuts

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 ?

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.