lindag

When I start cooking in my circulator I sometimes want to move the unit to another area in the kitchen to get it out of my work area (it cooks for such a long time). if I unplug it and move it to another outlet does it lose its memory (mine is a Joule)? Then what?

Uh oh. I ordered one of their petite hams...I hope it’s not that salty, I’d be very disappointed. I hope you get a solution.

Could you use small (pipe cleaner size) brushes? I have some that came with sets of glass straws. They are flexible enough. I'd be happy to send you some if you think it might work.

Every sink in my house has one of those foam soap dispensers...l love them. I buy the big refill bottle from Amazon. These dispensers are the best since they have a suction cup on the bottom that keeps them from sliding around and tipping over. Ingenious.

It doesn't make any sense to me. I can (and did) order a case from Naked Wines that will be delivered later today. I do need to be here to sign. So, I don't understand how it's different that-n picking it up from the grocer.

Yes, because the Philips website video on cleaning the Avance Grill recommends this one.

Good to know....I will try that too.

Yes, I need to up my game. I cooked some (skinny) asparagus in mine the other night and it kind of shriveled; I should have used steam.

I can count on three fingers the number of times I’ve used the steam function in my CSO. i bake all my breads in my big oven since they rise too tall for the small CSO. For proofing I use the bread proofing box I got from KAF., it works great.

I’ve got fresh beets on my grocery order. CI recommends olive oil, beets, sherry vinegar, thyme, s&p. 191F for 4 to 6 hours. I LOVE beets!

I discovered that I need lessons in how to truss poultry for the rotisserie. I did a poor job here so I checked in at utube I found several really good tutorials in how to do it right. Next time I'll get it done. On another subject: I now have some charred areas on the sides of my grill. Any suggestions on how to remove that without scratching it up a whole lot?

Oh sure, let’s pretend that we’re just being enabled and we have no responsibility. I am one of those,

Good for you!

How wonderful!

Wow! You travel to Amsterdam on a whim? That’s impressive. I’m envious.

@Norm Matthews Are those dueling Kitchen Aids?

I needed a little something to go along with my Saturday morning snow day Bloody Mary. I opted for Blue Diamond Wasabi and Soy Almonds. Yum. Now I need a nap.

And, did you cave?

Yes, but he’s so charmingly British.

Today I’m watching the Great American Baking Show (recorded from Thursday)/ Paul Hollywood’s Crusty Cob Loaf looks amazing. Could be a real challenge to make. Anyone game?

I don’t see the point unless you’re like @Smithy and are traveling much of the time and don’t have access to a full size kitchen. Does that help?

I bought that same pan about a year ago, it’s a bargain for that price. Sorry it’s so costly there.

Yesterday I went on the maiden voyage with my new Joule SV. Her’s my setup. I poached my Jumbo eggs at 167F for 13 minutes. That was either not enough time or too low a temp. The whites were not cohesive enough for my tastes. Today I have a small piece of brisket (maybe <2 lbs. or so) in the tank. Set for 24 to 36 hours. Can/t wait to see how it goes...I want the meat for sandwiches.

How is this different than cooking in a pan?

Didn’t get home in time yesterday to do my chicken. Tonight I took my chicken out of the marinade and struggled to get It balanced on the spit. Tied it up but one leg broke free. Rotissed for 60 mins. Then checked and added another 7 mins. As this was a 5.5 lb. bird, heavier than I would have preferred. I’m happy with the flavor and texture. Not too much mess.