rotuts

@Paul Bacino what's that black object in your last pic ? in the past , FryBaby , FryDaddy and now FryGramps never got hot enough , and dint hold the temp. they might be better these days but $ 34.95 doesn't get you much quality these days even for China. I gave up frying some time ago and go out for it , at a quality place. I know the doesn't answer the topic question but solves the frying dilemma.7 at least for me.

similar ideas have probably already been mentioned : Pineapple chutney ( curry ) : get a pineapple that's tart . add a curry paste from a jar , to your liking and heat // spice level . easy peasy

@Duvel what does ' preferably solid at RT ' mean ? @AlaMoi I think Duvel is correct in terms of volume of oil and temp drops w adding room temp items to fry. you would have to rig a system of your own , as no doubt you have already tried and count on a thick walled container to cover the temp drop and try small batches each time.

I guess just barely being able to count in German isn't that helpful here.

thank you again for taking us along. and thank you fpr the menus .

@Shelby thank you again, I enjoyed all th scenery and pictures of the good eats.

for me Rao's products are simply very over priced.. ' Rao ' simply a historical name that has been leveraged for a premium price. that being said the jared sauce starts out w crushed tomatoes vs tomato paste , which gives the product a different taste . at least the jar I had some time ago. this premium price is very frequently discounted to try to capture sales. ive found s distinct taste difference between jared tomato sauce that has tomato paste as its primary ingredient vs crushed tomatoes. Campbell's purchased the brand to try to leverage its business into a more expensive strata . the WSJ buzz is that Campbells significantly over paid. so good luck to them . the majority pays for the label and Rao's is a tastier jared sauce than tomato paste brands. but still vastly over priced. and once you doctor the jared sauce to your liking vs plain out of the jar doent seem to be worth the premium.

@Paul Bacino wow. those look terrific would you share the Rx ? im sure the fish is not over cooked and the coating is crunchy not an easy accomplishment , id bet

@TdeV the only thing I can thick of at the moment : precipitation Open SV ( which is what Ill call the Anova SV settings ) might have less precipitation on the item cooking ( uncovered ) than steam cooking . but that remains to be testes as I have not done open SV in the CSO there is precipitation , on the sides of the oven ( notice the drip pan ) if not the item being cooked. I wonder is Open SV is a bit of a gimmick name not necessarily completely so over steam cooking at < 212 F

@TdeV in your opinion , what might be the difference between ' SV @ 200F ' in an open oven ( not quite the same SV in a vac'd sealed pouch ) and Steam baking @ 200 F ?

@liamsaunt wow what a treat taking us along.

@weinoo Chinese food has a rep. to being healthy but its packed w fat , the cheaper the better and massive amour of sodium. over time , quite lethal

$7.25 ?? wow. im so out of date.

@RWood your cakes are always quite stunning. Im not sure what gum pastes poppies are. are they the items in the paternities on the side of the cake ? or , the poppy on the top ? if the top ? its edible ? and hand crafted ?

@JoNorvelleWalker hopefully on sale. and lets not forget Auguste Gusteau, author of ' Anyone can Cook ' : albeit posthumously.

@blue_dolphin that looks delicious. what is the to-layer ? is that the cheese ?

Great Looking forward to this . dusting off the Filson.

@Ann_T very interested in your taste test results re : saltiness.

im personally very skeptical of their health claims . other claims , that you get the same saltiness w their product and half the sodium content may or may not be true, one would have to try it ' double blind '

I didn't realize briquets were ' wet ' all the ones Ive used were very dry .

correct. it only becomes visible when it condenses

when I mentioned the nuance issue w ATK//CC they prefer to offer simple results. : Temp //Time // Cost // Waste ie product purchased , but u unusable. and what surprised me : Taste. the transfer of volatile chemicals , associated health risks of either product is not something Im guessing is up their ally to analyze or comment on . but those issues are well worth bringing up . Wood that is not turned into carbon has a lot of volatiles transferred when ignited. and hardwood is very different than softwood . I was surprised to learn briquettes manufacturers in different areas use components that are readily available , thus cheaper than imports : softwood in briquettes would be a concern . think creosote in your chimney or on your burger. from using Pine .

@paulraphael excellent point re : adding fuel mid cook. if I were doing this sort of thing now : briquets are : cheaper , burn longer ( possibly hotter ) easier to use possibly less waste . and no decreeable taste difference if the B's are used at the ash stage . a lump or two of real wood ( dried ) added for smoke and flavor. burning wood ( dried or dried-soaked ) give you white smoke . the particles in the white smoke might not be the healthiest when ingested.

the 3 qt iPot has been very helpful for making my 8 x 8 CSO'd dishes potato // egg : 32 oz cut up bliss potatoes , and 4 eggs just fit in the iPot. one bag of Fz generic mixed veg , thawed in cold water , drained : iPot'd low pressure . it takes 14 - 15 min for the pressure valve to pop up and another 2 minutes or so for the count-down to start. I turn the iPot off when the count down starts and do a rapid release . chill the veg in cold water , the into a 1 qt container and refrigerate for future use. the veg cooked this way are fine , w a little resistance left in the green beans. not iPot related , but the TJ's sausage i sometimes use for the completed dish : in a utility pan for torching . thus no plates are cracked from the torch etc torched ., ready for an 8 x 8 ' dish ' , as noted in previous posts . the iPot gets the major ingredients done very easily .

@weinoo were the Uni cooked ? if so , how do you compare cooked Uni w raw ? Uni , and sashimi grade tuna , are so outstanding raw ( at least for tuna , which Ive has both raw and just the edge gilled , ) cooking does not for me enhance the tuna. does it enhance the Uni ?