weinoo

let me know when you try them! Some of the prices look insane, and some look normal or even too cheap??

This is the one I have...https://www.whynter.com/product/whynter-2-1-quart-upright-ice-cream-maker-stainless-steel-bowl-black/ It's 180 watts, but I don't think that's as important as maybe the design, etc. From the specs, it gets cold enough, but I'm no engineer so I have no idea how that translates to the spinning power of the dasher. Makes delicious ice cream, and like most kitchen appliances, as one learns how to get the most out of a product, it becomes easier and more friendly to use.

Oh yeah - I think this happened... Looks like I'll be getting one of wood core boards at some point.

I think the Italian machines (Lello, Simac, Viva by Ariete) were/maybe still are the best. (I also think Lello Simac is one company, at least now). That Viva machine sure had a lot of parts; they simplified things as time went on. Don't think for a minute I didn't have one of these... \\ It was always annoying, too much work, not enough freezer space. It was an intro, however.

I like the vegetable assortment on those schnitzel plates, @Duvel!

Then there's this... Life Was Not a Peach

Well, we won't be hearing from @snausages2000 any more, will we Don Clemenza?

There was a lot of pushback at the time; evidently, his "apologies" didn't ring true with some of the people he treated like shit.

It's calling you (and mad at the Ooni).

The chirashi I made last night included both coho and sockeye salmon, from Wild Alaskan Company. Both were defrosted, in the refrigerator, out of their packaging, on C-folds, etc. etc. They actually took more than 24 hours to defrost that way. Using a modified Japanese technique learned about from Mrs. Donabe, I salted the fish after it defrosted and kept it in the fridge overnight, before steam cooking it in the CSO at the lowest possible steam temp for just about 10 minutes. It comes out great - almost like a hot-smoked fish texture. Next time, I'll try smoking it it in the gin-donabe.

Back to my old fave; 2 scoops vanilla, Philadelphia-style. And lemon sorbet. Neither of these was fully hardened in the freezer; more like 2 or 3 hours at most. The Whynter machine is much different than my old, beloved, passed on to a friend, Lello Gelato. The Lello, with its smaller bowl and perhaps more efficient freezer, froze stuff faster than the Whynter. And a bit more solidly, at least at the point where I think it's done. But now I'm leaving the ice cream in the Whynter for at least 10 minutes after it's done spinning on its cold only function; seems to be a little easier to scoop out that way. Both machines, by the way, are a bit of a pain in the ass to fully excise the ice cream from. Which means I spend time over the sink "cleaning" off the dasher!

Chirashi last night. Side of sautéed corn and radish. The salmon are from Wild Alaskan Seafood; some coho and some sockeye. A few shrimp and ikura round of the fish. Didn't use one of the Japanese chirashi packets (eG-friendly Amazon.com link) I've grown fond of, but instead made classic sushi rice with rice vinegar/sugar/salt.

The heritage heirloom half chicken, post roast... Simply brushed with olive oil, salt and pepper. I couldn't resist, and burned fingers and tongue with this... This (half) bird, at least the bits and pieces I've tasted, is very good. Much better, imo, than the Trader Joe's bird I cooked last week.

Compost? Sauté, shredded, in garlic and oil?

The Hatch Chile Store is a good resource... https://www.hatch-green-chile.com/collections/dried-red-chile-pods For fresh hatch chiles, you might have to wait a bit, but they are taking preorders... https://www.hatch-green-chile.com/collections/fresh-hatch-green-chile

Does Niman Ranch have good chickens?

Fresh Direct now offer this... I think I also saw Cooks Venture in my local, used-to-be-gross supermarket, now just not as bad. They must grow a lot of chickens on their 800-acre farm. Not that that is a bad thing. I have a half in the CSO as I write this. Simply oiled and seasoned roasting at 425. Oh - it weighed 1.6 lbs, so from like a 3.5 lb. bird. You'll note on the label it states: "We are a group of farmers..."

Have you posted a recipe for these?

True...I didn't notice too much of the cured meat platters floating around...just that one pie. Good job!

I'm pretty sure this was. Also probably not the evenest smoothing out of the top; it was the nuts that took the brunt of the small burn. I guess one could always top with a little foil if you see it getting super brown.

My only question is how this all squares with the beginning of your "diet," @Duvel?

Perhaps the messiest dessert possible... But a good lesson on why, when baking something of this sort, the baking dish/pie plate/etc. goes onto a sheet pan. Even in the CSO. Strawberries and blueberries macerated with sugar, a little tapioca starch added to bake. Topping is walnuts, oats, brown sugar, flour, butter, salt.

I'm looking forward to hosting one or a few of these; that is, once our "dining room" table isn't also Significant Eater's office. Shrimp with broccoli, pre final-saucing and tossing, which cooked the shrimp to perfect doneness. Pickled cabbage. Might be called cole slaw? Strawberry/blueberry crisp.

Almost like normal times.

When I first tried the Cooks Venture bird, I was somewhat impressed. I'd been less so with the last one I bought, and here they are not cheap. If the Trader Joe's is really that bird (which I'm sure can come from any number of farms), at $2.99 it's a veritable bargain, if still not that great. Maybe the first time I roasted it and then did other preps with subsequent purchases?