weinoo

If I recall correctly, scott123 is a pizza purist.

I don't know if the crust is any crispier, but when baking at really high temps I notice the parchment starts to scorch, so rather that wait for a fire, I like to remove it earlier.

There's the bottom slider IN the oven, and the slider UNDER the oven, which also collects crumbs and condensate. I pretty much always clean the INSIDE one before each use. And the UNDER one after a steam session. Vis a vis nothing, a while ago I contacted Cuisinart about the original baking pan that came with oven, to see if I could get an updated one under warranty (as shown somewhere back in this thread). Indeed, they sent me a new one, but it's exactly the same one that came with the oven. And they also, for some reason, sent me a brand new crumb tray. Go figure.

This is where, at least imho, parchment paper comes in very handy. Parchment on the peel. Loaf on the parchment. Slide into oven. After 5 minutes, remove parchment.

Funny, but I think most people here can cook good stuff - without Kenji's help.

It's the perfect cheese for a cheeseburger...he's not the only one who thinks that.

Cheap ones.

So let's say I've got some confited duck legs in the fridge. I sous-vided them for about 10 hours at 82 or 83 C. How long (in the fridge) can they be safely stored, since I haven't gotten around to eating them as quickly as I hoped? I plan on heating them up in the Steam Boy for about 15 minutes before crisping the skin in a frying pan.

I like to do that, and them throw them into the same skillet until they have a nice, crispy skin and a rosy breast.

I would love hardwood floors.

I did, rotuts. I bought a weekend fishing license, worms, etc. Fished for 5 minutes and decided to have a cigar. I have no idea what lake fishing is about!

Got to join in the "outdoor!" cooking over Labor Day weekend, at our friends' home up in the sleepy Adirondacks. It's not often that I get the pleasure of, well, fire and smoke... 2 x 2" thick porterhouses Sliced Ribs + duck (one of my favorite things to smoke, brined 24 hours The whole story - Steak on the Lake

Remember this one? Or this... Or this... I don't think bread baking is all that bad; depending on the bread you're baking.

You know, Ron, we (well, she) bemoan the lack of an authentic New Mexican place here in NYC, what with my wife having grown up in ABQ and all. The whole Frontier Diner thing - you know. Only problem would be the ability to make money with the cost of owning and operating a business here.

I think the warranty is 3 years, no?

I gotta agree with liuzhou here - even setting aside health habits. Why the need for sweetened mayo?

Buy an oven thermometer, and just cook at a proper 350F till done.

That's like hundreds of pounds of potato salad worth of mayo.

A question for rotuts... What the hell do you do with all that mayonnaise?

What's your favorite store-bought brand of mayonnaise? Some like Hellman's. Some Duke's. Some (gasp) Trader Joe's. Some even go as so far as to like Kewpie the best (ahem). Me? Lately, I've been enjoying Duke's; I recently used it on a deconstructed BLT, and it was wonderful. Duke's and Hellman's and Best Foods' have similar ingredients. Kewpie has some other stuff in it. HELLMAN'S WEB SITE DUKE'S TRADER JOE'S KEWPIE VIA ASIAN FOOD GROCER Have at it.

Here's what happens when it's tomato season here, and I JUST CAN'T CONTROL MYSELF!

Allrighty - back to clafoutis. The incomparable David Lebovitz recently wrote about clafoutis on his web site. Forced me to go out and make me some. First, with local cherries. And then, with local apricots. And in a couple of different cooking vessels, though all in my Cuisinart Steam Girl. But, I didn't bake them with steam. That'll be my next experiment, I suppose. In the meanwhile, I liked the cherry clafoutis I made in a cazuela best of all. And I only changed Lebovitz's recipe a smidge. Clafoutis Season.

Good questions! Hellman's Real Mayo lists its ingredients thusly: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS. GLUTEN-FREE. Duke's thisly: Ingredients: Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Contains: Eggs Pretty close.

When life hands you this... Make these... Deconstructed BLTs, on classic NYC "Jewish" rye bread.

As a matter of fact, I remember a topic about coffee and salt. I find that a little fish sauce in my joe makes me good to go!