rotuts

@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

@vyas Welcome what sorts of things do you cook ? what sorts of places do you go out to to eat ? looking forward to hearing about your personal experiences.

Not to worry , one last time : new Mise : this is the last set for now , finishing up the beef stock , and the last of the Tort's note the Penzey's Singapoe seasoning. no added salt . I love all things Singapore. a yellow curry mixture w citrus rotes. Singapore Rice Noodles is one of my favorite dishes. blooming the seasoning mix in EVOO and the final dish : this dish has never been ' a looker ' it might look better w the tomato's diced finer , but haven't gotten to that. this was astonishing good. used a heaping Tbs of the curry mixture. plenty of Singapore flavor , w nice glow. big time keeper for me. possibly w finer dice on the Tomat's next time. Im calling this : Singapore Tort's just pretend the tomato was diced to the proper Chef-ie size.

@liamsaunt do I love Something ( chicken , scallops , fish beef , etc ) with a gravy + veg and the biscuit ( dumplings , pot pie crust etc ) your rendition looks perfect !

as yoke done the searchnprobbly already : didyoget this ref ? https://www.bestreviews.guide/hand-mixer-with-slow-speed?&origin=google&google_params[matchtype]=&google_params[network]=g&google_params[device]=c&google_params[creative]=670422538521&google_params[keyword]=&google_params[adposition]=&google_params[adgroupid]=91184587571&google_params[campaignid]=8344271505&bs=&google_params[feeditemid]=&google_params[targetid]=dsa-19959388920&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001874&google_params[devicemodel]=&google_params[target]=&dest=0&sys_id=0|254&gclsrc=aw.ds&&origin=google&google_params[matchtype]=&google_params[network]=g&google_params[device]=c&google_params[creative]=670422538521&google_params[keyword]=&google_params[adposition]=&google_params[adgroupid]=91184587571&google_params[campaignid]=8344271505&bs=&google_params[feeditemid]=&google_params[targetid]=dsa-19959388920&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001874&google_params[devicemodel]=&google_params[target]=&new_api=true&dest=0&sys_id=0|254&gad_source=1&gclid=CjwKCAiAk9itBhASEiwA1my_6_NOEEnOBJhSGfAs0Itjmi8xD-bTpV78luLGZGiuyzxsJvNSx_29bRoCC-QQAvD_BwE or https://www.amazon.com/review/R3LFOVVLWA4WEE/ref=cm_cr_srp_d_rdp_perm

I made a very similar dinner today as I did yesterday : there were a few changes : i added one more Campari , one more green onion , and at least twice as much EVOO .but the bigger change was i usb the no added salt CollegeInn beef stock. I was not impressed with it very little roast beef aroma when opened , and not much beef flavor. it did have a secondary flavor of tomato paste. indeed , its the second ingredient. im not sure why tomato paste is fixed at the hip w beef ( stock , stew etc ) of course the Profession Pundits @ ATK point to when they add it to beef stew , mushroom stew , etc they add it " For the Umami " , adside from their pontification , for me tomato paste has a very distinct taste not a bad taste , but its a pronounced taste . very different from fresh tomato , or canned crushed. and for me , its very different from Mushrooms ( ' for the umami ' ) , beef ( ' for the umami ' ) those tastes , w my palate have very little in common. I think tomato paste is added to many dishes , because it always has been. well before the advent of Umami . any way . I added a little bit of low salt turkey base I have in the freezer which improved the taste of the stock. in the future Ill pass on no added salt beef base , but Ill check to see if the other brand has a no salt beef stock. and BTW I do have a container for Minors low salt beef base paste in the freezer . but you guessed it : serious flavors of tomato paste . Ive go nothing against tomato paste , but its flavor ends up being prominent. I leafed that the extra Campari added significant fresh tomato flavor , unsure about the extra green onion , but it did not detract and extra EVOO rarely hurt anything. Im pleased all the items are readily available , and the dish is so easy to make .

CR*P ! its almost free now : https://www.wsj.com/buyside/home/ge-profile-smart-indoor-smoker-review-f06b5243?mod=wsj_hp_buyside_pos2 ''''''' I’m someone who loves spending hours at a time on cooking projects, but as an apartment dweller, my options are limited to what I can do inside my four walls. That means low-and-slow barbecuing has always been out of the picture. That’s why I was so intrigued when GE Profile introduced its Smart Indoor Smoker, promising the benefits of a smoker in a box that fits on my countertop, and pleasantly surprised by its performance. And while the $1,000 price tag isn’t for everyone, the $300 Super Bowl-timed discount makes it a more intriguing purchase. ''' https://www.amazon.com/GE-Filtration-Precision-Connected-Countertop/dp/B0CGXY9N5F?&linkCode=ll1&tag=wsj09-20&linkId=459b6645aa751a9ca558ba06e3016554&language=en_US&ref_=as_li_ss_tl&asc_refurl=https://www.wsj.com/buyside/home/ge-profile-smart-indoor-smoker-review-f06b5243 not many takers @ $ 1,000 ?

@KennethT I agree re home made. for me , the KB is right there and O can work with it. home made is always best . I have some 4 x turkey stock in Fz bricks Im use some of that up. but right off the self , no added salt w that regard , its working for me.

@Smithy look for the no salt . they may have other versions. very pleased w it.

Early dinner // late lunch : I looked into offerings @ MarketBasket this AM , for filled pasta. I haven't made this sort of item in a while . I used to enjoy the filled pasta Chicken w prosciutto no longer available. so ... those are window to Table green onions , TJ's Capari's , TJ's parmesan-ish and two no added salt chicken stock Ive had for a while and th0ught Id finally ty them filled pasta as you see above. I was very surprised w the two units of CkSt : when I opened the packs , aroma of roosted CkStock was ver noticeable taste very good , bland , ie no salt. the aroma was so good MC who was on his Auto-Heat , awake and just looking around and enjoying his day came right into the kitchen , w Great Expectations .. this for me is a keeper. mise : that's two beaten eggs , I add at the end off the het w the green onions and tomato result : the green blob is refrigerated EVOO , melting also from TJ's this was excellent. the TJ's pam-ish had been resting comfortably in the refrigerator for ' a bit ' thus the initial slices which were diced were ' rind like ' but very tasty . fortunately I added them to the stock w the tort's for the five minute cooking. next time I dice them smaller . I might add a few more Campari's the next time , and another Window green onion. that would work. I might also get some fresh swiss chard or mature fresh spinach which would be nice. added w the green onions and tomato off the heat now I have to see twhat the TJ's Tot's offering are ( lots of veg related ones I recall ) and see what Aldi has . of course I might get s0ome proscuitto and add that thing diced for that flavor I like this is so easy to make , it's back on the Menu. very pleased w the no salt stock. iso Ill be stocking up. I like this size , as if there is a no0-salt ' box ' you know what I mean , then I hsv to use up the whole box.

@paulraphael I completely agree. years ago I had an electric low speed Makita wet stone system circular stones , went to 1000 grit ( a white wet stone ) https://www.amazon.com/Makita-98202-Horizontal-Wheel-Sharpener/dp/B0000223JC/ref=asc_df_B0000223JC/?tag=hyprod-20&linkCode=df0&hvadid=309763890402&hvpos=&hvnetw=g&hvrand=7310887201011870101&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001873&hvtargid=pla-569811470328&psc=1&mcid=0b2312b4997b3ee5a7850904be11012a&gclid=CjwKCAiA8NKtBhBtEiwAq5aX2E9cFiRCzm7M1Bx3pQ3kImVMd9ym_JQFeiWdKl52pNswzPQPbgb97hoCtqsQAvD_BwE for fun I made a circular disc and glued on a circular piece pf leather and used the green grit polishing paste on that the system wa designs for wood shop tools and the like chisels , lathe tools gave my chisels a stunning edge. w EdgePeo past 600 - 800 isn't really going to help you much in the kitchen unless you have knives similar to Watanabe's , which are thin and can hold a 1000 grit edge. when you cut yourself w a 1000 grit Watanabe edge you hardly notice , except for the blood everywhere but then all you have to do ,is tape up the wounds edges , the cut is so clean and mop up the blood.

@C. sapidus how did you make that ground turkey dish ? looks terrific .

140 F seems fine for keeping something warm you've smoked for some time. keeping humidity in mind those small smokers w the tube as mentioned work fine for a final smoking bu the plastic tube and the connection to it is narrow nd will vlog up w are at some point and are not that easy to clean per several reviews PS those tube smokers can be cleaned , get the same size tubing at home depot cut your chosen length , then toss out when clogged. try but a yard or two , right and its cheap at Home Depot pipe cleaners also helpful

@ElsieD thanks for those nu embers aside from the true low and slow grill // pellet grill which might be very real , much longer times than in the vid what you won't be able to do , is roast a chicken, at the temps for a crispy skin but Ive never done one on 300 F , for several hours . 3 or more ? might be fantastic , smokey , tender , moist ?

was out and avou doing a few errands CAF was one blok away , so I tried it. breakfast menu time spicy chicken biscuit the chicken was hot ( temp ) crispy with good spice and heat. 'tender , moist mot greasy the biscuit was tender and fluffy , but here was no ' sauce ' on it , nor pickle so mouth feel ws a bit dry took it home added dollop os mayo , which helped. the chicken was very nice so if you are near a CAF and like chicken , its worth a try

@Shelby if the bag jus is tasty , and not too salty might be a fine candidate for the J.P. instant mashed potato method.

@Shelby thank you. did you torch it for some browning ? did you use the bag jus for a sauce ?