scubadoo97

Thanks Franci. Good site now booked marked

I've been using my Benriner mandoline or just a good sharp knife to make vegetable "spaghetti" with zucchini and yellow squash. Tossed with a vinaigrette or pesto it makes a nice light meal or side dish.

This morning I had a pastrami, Swiss and fried egg sandwich on marbled rye The pastrami was semi homemade, gee is that a Sandra Lee phrase?[emoji87] A prepared corned beef was soaked then smoked on my smoker and steam finished

He's back in

Agreed Anna N and those look delicious.

And this is were a handheld broiler, aka the Searzal may come in handy

Having purchased copious amount of greens for the new year we had like Anna, fish over greens this evening.

Lisa you are right on target

Thanks for that information. Luckily no ill effects but will not do again given the risks. There were several recipes for SV beans on the net so figured it was safe.

And what's the big deal with using purified water in the bath? I use tap and even with 24+ hour cooks I may get a very small amount of hard water ring on the outside skirt. I usually remove the skirt after use to rinse, clean an dry the rods and coil. Everything usually looks shiny and clean except the sensors which shows some discoloration.

Sounds pretty perfect.

I have the Bamix Gastro 200. I like the extra length. When I purchased it I didn't see the 350 which is available now. Longer and more power

Used a pack of chicken thighs I cooked SV last week for dinner tonight. . Cooked in a 400 degree oven until the skin was crispy and served with a baked potato. The meat was melt in your mouth tender and juicy and the skin was crackling good.

Wow, nearly 8 yrs old and just now perfect?

I cooked black eyed peas via sous vide last night. These were frozen peas not dried. I usually cook them in water on the stove. This time I put them in a large zip bag, added a couple cups of water to 2 lbs of peas, a little olive oil, salt and dried oregano and cooked them @ 190 for about 2 1/2 hrs until just soft The beauty of SV. My wife called while I was cooking them and needed assistance as her car battery had died. Instead of having to turn off the stove I just let them go and walked out. A jump and a new battery latter we arrived home to find the peas were just about done. I was hoping for some intense increase in flavor but the difference was slight. The big benefit was I wasn't dealing with a big pot of simmering peas on the stove which afforded me a lot more freedom to do other things

I never soak any wood. But when chips start burning there is a lot of white smoke. Blue smoke occurs when the chips are black near charcoal. About the point where you don't really see much smoke but you can smell it. Works best with big hunks of wood. I sometimes take wood and torch it and let it burn until there are no more yellow flames. After it goes out and there is an initial burst of white smoke then you get blue smoke. Something I can't do well with cold smoking in my smoker

You found the right place.

I had a good time making pasta for three days in a row. The first Pappardelle was not right and was too sticky. Used the food pro for that batch. Then went to making it using the well method. Totally liked the feel with this method. I found the dough took far less flour to get right than a recipe would have called for from the flour left on the board. The texture was good and kneading it by hand allowed me to really feel the texture At day 3 I thought my wife who thinks pasta is fatting was going to shoot me. "More pasta" ?[emoji35]. Oh well[emoji56]

Very cool Willie. That's a hell of a lot of smoke pumping out. I use an aquarium pump as well but it's a different set up and so not quite the volume of smoke The only thing I wish I could get away from is the white smoke. I think flavorwise you get a better tasting smoke from "blue" smoke

Willie, what provides the heat. I can't tell from the picture? Also what's in the pie pan?

I've used a soldering iron for several years before it just stopped working and had to be replaced. Mine is runs into a metal can with a vent pipe elbow into my Masterbuilt smoker. The handle doesn't even get warm. With such a small smoke house and a really nice one at that. Great job. You may want to consider an external smoke generator piped into the smoke house. You could then manage the smoke generator without opening the door and would be do heat added to the smoke box

Sliced grilled flank steak on crusty Cuban bread with Swiss for lunch today

That stall can be a bitch

I grew up with hoppin John of collards and black-eyed peas but with flanken instead of ham hocks (kosher) and still like them but I've been making my version of Texas caviar the last several years. Eat it year round but on New Years add a chiffonade of raw or wilted collars to the salad. In fact I'll be making them this year at our small NY party. It's just a darn good cold bean salad.

I had an issue with a replacement V1. I was told to just gently bend the rod straight