rotuts

@CookBot I have three. one after the other , on deep sale , of course the CSO opened up all sorts of new ways of cooking which I was aware of in commercial restaurant and hotel kitchens . Steam Baking. and it made spectacular toast . I felt a reliable set of back ups was well worth it , no matter what.

a few have on eG. some spares have spares. but that's rare.

i love Mexican chorizo. I always added the oil/fat w the cooked chorizo to where ever it was su[pposed to go . oddly , TJ;s has a vegetarian chorizo https://vegnews.com/products/trader-joes-vegan-chorizo-hall-of-fame its quite good when crisped up. not oily which may or may not be gpod. that oil is very tasty and its dependably available @ TJ's mexican pork chorizo in my area is very hard to find if not impossible.

@Smithy '' We do need something that will do gas, both with a grill and a side burner. '' so , maybe a new Weber ? https://www.weber.com/US/en/gas/genesis/36800001.html Ceramic + butane portable burner ? https://www.amazon.com/Butane-Burners/s?k=Butane+Burners I have done low cooks on my 3 burner Weber , one burner on , at it lowest w a pellet cylinder for smoke but not overnight etc.

I recently began working w these : https://www.traderjoesreviews.com/product/trader-joes-chicken-chile-verde-burritos/ Ive had them before , and forgot about them chicken ( some dark meat ) in a thick green cilli ' sauce ' flour wrap . I like them I micro ( covered ) and let sit so the steam effects the wrap then chese , this bing TJ's Jack : micro'd cheese to melting , then carefully torched. wanted Tj's PicoDG but they only had mild so tried its a chunky cooked salsa : and Campari tomato's , which added nothing . this was an OK dish , but the salsa is no Pico del Gallo thinking about it , this would be interesting on some linguini if you like red sauce , chunky w some heat. then , the MasterPiece : same burrito // cheese // torching. but it wanted some sauce : the two you see I had and enjoy on shrubbery : refrigerated Ranch and refrigerated creamy cilantro . the cilantro is muted , its tart and of course creamy. this rendition is very much a winner for me. Its what's for dinner tonight , and I may add some minced red onion.

@Smithy one last idea. Im sure you have thought about this : what item is on the top of your cook list that you want your purchase to do perfectly , w no over-fussing ? what's the second item ? if your choice does these two items memorably all the other items will fall into pace.

to be fair , the Milk Street TV show is more interesting that the ATK's , as it has some international ideas. but you do have to put up w CK Pontificating on his travels , when he really has nothing to contribute

@Smithy you certainly have done your homework. good for you thus will be happy w your purchase the previous posts have excellent seasoned advice. Yoder's are a cut above anything else on the market and that's reflected w the price and the potential longevity. Id say you get a kettle of some sort , either metal ( Weber ) or Ceramic GreenEgg or Kamado and add a PID controller for when you want to do low and slow. the PID controller does not have to stay outside , you attache it when you want to control the air flow for low and slow. the ceramic style retains more heat than the Weber , thus a longer cook for the amount of initial fuel. it might be difficult to add additional fuel to these mid-cook. they are heavy and more expensive. than Webers. for adding smoke flavor for high heat : use a pellet tube , light w a blowtorch and you get smoke. you will not need a lot of pellets. but will need a closed space for a bit. so : Weber kettle or ceramic kettle is a very good choice for you along w a separate PID controller , that lives inside unless in use. https://www.youtube.com/@RumandCook/videos has decent reviews of kettles and yoder etc. you will learn a lot from them. he has become a little commercial but all Tubes get there eventually. I personally have never had a ceramic kettle my friend @ WHPS had or still have one , not very large GreenEgg and did some very fine pizza's on an insert designed for that. and has an independent PID controller . I don't know how long the PID cooks last w an initial fuel allotment. good luck . im sure you will enjoy your purchase. try not to buy ' cheaper ' but invest in ' better ' and for size : get something that can hold , comfortably a full sized brisket. you may never do a brisket , but that's a good size to consider. looking forward to you enjoying your purchase , for a long long time.

@Duvel top notch stuff. I have had pineapple and ham , and it was quite decent your bacon and pineapple looks 10 times better.

are the two halibuts noticeably different ? caught at the same size , from high quality areas expertly iced and handled to your pan ? I have the feeling , although it might have no bearing on these fishes the ' fishing ' on the coasts might be quit3e different.

@Darienne I don't think nk you are missing much I tried them some time ago , as there were in the large chines supermarket i go to some times. they are distinctive looking but to me , almost if not quite flavorless

@Duvel nice .esp that ham however : a mortadella like loaf , w paws , etc of what ? and they call it :

the device seems to need 5 " I have that , w minimal fuss. but I got the cheaper one . Clear Ice Cube Silicone Mold - 2 Inch Ice Cube Maker Tray，Crystal Clear Ice Cube for Whiskey and Cocktail (eG-friendly Amazon.com link) being cheap my last day of free Prime. that's what did it .

@weinoo wow . can you measure the practical height ? hopefully the opening available in my freezer just now won't be tall enough .

@lindag I could not figure out wbat the electric opener was from the pics I scrolled down and found out on the video.

@mgaretz nice . covering up that spinach w the cheese.

@weinoo correct . you've found your Personal Roast . that's all that counts . you do , of course , clean your grinder , from time to time ?

and by saying the above , I dod not mean to be snobby in any way. once you get to your personal roast level you then work on your personal blend buy trying all sorts of green coffee maybe then selecting g two , no more than three for a Personal Blend. more than three in the blend might give you an uneven grind that's what they say . ( OK Tom @ SweetMarias ) and when you taste that cup for the first time All Clouds Part . a true story , of course if something if off a bit on that first cup it might be that ExLarge pepperoni you had at midnight.

if it were not for the smoke ( coffee-house aromas are fine ) people who really appreciate their Cup would be roasting

home roasting is very easy once you ventilate the smoke .

I had lived in Europe , and when I was 10 or so , had espresso in Spain. often , w my parents . fast forward while in college , I visited NYC , and walked up from streets w very low numbers to the Metropolitan . on a street w a very low number , there was a sign having out " The Perfect Cup ' a cup w a saucer . intrigued I went in . there were large burlap sacks of green coffee beans. I got their book . read it over and over. Im fortunate to now roast my own , starting w a Melita roaster that was worthless : it only roasted to light brown. step by step from one burnt out roaster to another until I have the one I have now. my cup is now almost completely up to me. SweetMaria is responsible for the the green beans.

@C. sapidus that looks delicious. do you use refried beans ?

@&roid yes , certain cuts of generic pork and chickens can be had very reasonably if you wait for sales. Stop & Shop is a large N.Eastern chain its ownership is , oddly , Dutch. that's where I got corned beef , os good quality before St.P's day for years. they had St Louis cut and vac'd pork ribs not that long ago on sale for$ 1.77 //lbs WHPS got at least 4 for they Yoder but results that were said to be outstanding were poorly documented. Im working on that.

@&roid hope to get more info as mentioned as there were two pork hunks , it was decided to wrap one , over an aluminum pan , to preserve the juices when done , then shredded over those juices vs just straight up to the pre-determend temp point. the wrapped then rested in the Yehti im sure it was kept warm for some time . rest : TBD I hope.

over the weekend , the WHPS did two pork ' picnic shoulders ' as they were on sale : these were done evening === > overnight one was wrapped ,in an aluminum pan , the other not . rested in the Yeti . w a Ridge Zin. more info later I hope