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Thanks all. The chops will be arriving 5 December - hope I can remember to come back to this thread!

@rotuts, last time I did pork chop was a while ago. It was a 2" chop which I did 3.5 hours at 132ºF. Okay for DH, not well enough done for me. I have notes that @Dave the Cook said 136-138ºF + 75 minutes, but I never actually tried that.

No. Is that what Milanese means? https://www.dartagnan.com/berkshire-pork-milanese-chops/product/FPBFR003-1.html

I have just purchased some Berkshire Pork Milanese chops from d'Artagnan (they are having a black friday week sale). How should I cook them? Can I sous vide them? Temp/time?

Although you might want one of these, @Larry Sanbourne. (You've sorted out that eGulleteers are real enablers, right? 🤣 )

P.S. Pork roast is good too.

Immersion circulators are quite exact, @Larry Sanbourne. And very fast. A good idea you've got there.

@rotuts, ham is a many splendored thing. With which I think one could make quite a few dinners! E.g. Indonesian-Style Ham stir fry, from @ElsieD Ham & Swiss stuffed boneless chicken legs with tomato sauce, from @HungryChris. Toast, Ham & Egg Sandwich for dinner, from @Kim Shook Asparagus, ham, havarti, mustard rolled in crescent roll dough with Hollandaise, from @Shelby Crab and Ham Succotash with Cornbread, from @Kim Shook Chopping up ham in the Cuisinart, with ideas, from @kayb Mosaic Chicken Terrine, from @lemniscate Fake Crab & Ham Salad, from @Kim Shook Spanish-Inspired Ham and Pasta Salad With Smoked Paprika Vinaigrette | Weinstein and Scarbrough via Washington Post Caramelised endive with Serrano ham | Yotam Ottolenghi Top Notch Ham and Egg Salad, from @Norm Matthews Roasted Hasselback Ham with Pineapple Glaze for Baked Ham, from eGullet Calzone Classico from Betty Bossi Zucchetti Strudel (Zucchini Strudel) by Kochen Creamy pasta bake with beetroot & smoked ham Macaroni and Cheese with Peas and Ham - Fine Cooking Actually, I went looking for a photo of this Gebackener Kürbis mit Hackfleisch (Baked Squash with Minced Meat), I think from Kochen & Küche, though I had interspersed ham slices in place of the ground meat. I have lots more in my "notes" database. So, a lot more can be done with ham!

Wow @scubadoo97, that's a huuuge family. You're very lucky.

Hi @Larry Sanbourne. Welcome to a great forum! Here's what you want: a Zojirushi https://www.zojirushi.com/category/water_boilers_warmers/ Zojirushi is more expensive than some, however they are really excellent devices. I own a Zojirushi bread maker and Zojirushi rice cooker, but I have inspected many of their devices . . . 😁

@BeeZee, wouldn't a Dutch oven with some liquid be adequate? I have been cooking/reheating a cabbage casserole at 200°F which has good results. With the broth reduced (from the microwave).

Probably there's something going on with her relationship with the world. Maybe not dementia, but something. And she's definitely not happy about it, so she's bullying you and Jessica. Empathy needed, if you can. And then come and tell us all about it. 🤣 😝 🤣

Two pieces of equipment recommended in one thread. Amazing. eGulleters are such enablers!

@Kim Shook, you realize that they're probably jealous of how well you and Jessica cook and contribute, don't you?

FP, @heidih ?

Calculation should be: Annualized Equipment Expense ÷ Total Chocolates per year My math was backwards. In this case, now $0.72 for each chocolate. Note that "data" was an unrealistic WAG (wild-axxed guess).

A local grocery store sells a lot of small number of d'Artagnan items. I postulate that the items might be approaching sell-by dates, so they were had at very good prices. Tasty stuff!

How long will the $3000 tempering machine last (years)?(a) How much will you need to spend in repairs & maintenance of the machine? Base cost + repairs = Machine Cost (b). How many hours/month do you spend making chocolates? How many chocolates are produced? (c) Reduce those numbers to 70% - 80% because you're going to get sick, or want to go on vacation. I'm not a chocolatier, so I have no idea, but I did work in business. Let's say (a) is 10 years (b) $6000 Then you'll need to recover equipment expense of $600 in retail sales per year. Then (c), e.g. 100 x 12 (annualized) x .7 (efficiency) = 840 chocolates Then 840 chocolates need to pay for raw materials PLUS $1.40 each chocolate for use of the tempering machine. P.S. If someone wants to PM me with more realistic numbers here, I can update these figures.

I bought some pineapple vinegar some time back. How do you use if, @blue_dolphin ?

@Maison Rustique, there is an RG Bean Club subscription LIGHT. I get fewer beans (probably miss some great varieties), but my cabinet is less full!

Okay, have at it @AlaMoi !

If you have to cook something at 300ºF and then you need to reheat something at 200ºF, how do you cool down the APO? I have discovered that if the oven is hot, and then the door is opened to cool down the oven, the oven cannot maintain the cooler temperature. Instead it goes up 80ºF! So what do you do?

Sounds interesting! Are the cardamom pods used whole?

Actually, my library didn't have it, but ILL does.

Well, I'm starting with the library. 😄