JoNorvelleWalker

A few weeks ago I received a slushie machine: (eG-friendly Amazon.com link) This is not to be confused with the shaved ice "slushie" machine that sits next to it. The new machine makes nice frozen fruit juice, but tonight I decided to try a chocolate milkshake from the included recipe booklet. I have to say I am pleased, other than with huge amount produced. As I dispensed the product it looked more like soft serve to me. Since I have so much milkshake I've decided to dispense a good bit of it into containers and blast chill it. Time will tell. Edit: when I went to dispense the remainer of the milkshake, the texture was different. Now it was more like a milkshake than soft serve. If I want to try to do this again, I should freeze the first portion that comes out rather than the last.

This is a less expensive juicer that I found works well (eG-friendly Amazon.com link) Kuvings specifically says their juicer will juice blueberries. Whether the juicer I linked does blueberries I have no idea. It juices pineapple just fine. If anyone sends me a bushel of blueberries I'd be happy to run tests.

I found my jar of Duke's. The best buy date is 8/11/2024. Note this is a "buy" date. It says nothing about by when the product should be eaten.

I've been remiss in recording my attempts. Since the chicken breasts in my post above, not much has been worth mentioning, but I did have an accidental success with pork shoulder: My pork was a three pound boneless roast. Because it was boneless some sections were thicker than others. I put the Combustion probe in the thickest part, and proceeded to smoke using the Profile's preset, to a target of 92C. After five and a half hours I gave up about 2:00 am. My Thermopen agreed with the Combustion, but because of the size variations some parts of the meat were underdone while other parts were quite overdone. Dinner was some of the more overdone. Tough but edible. But then night before last I took a chunk of the pork and cooked it further in the Anova on sous vide mode 100C and 100% RH, for an hour and a half. This was the first time I achieved anything like pulled pork. I was very pleased. Tonight I hope to replicate the success.

Some months ago I bought a jar of Duke's from Amazon, since stores here don't carry it. I had a recipe that called for Duke's. To make what, I don't remember. I have yet to open it. I'd love to hear what you think of the brand. I regard dates on jars as "guidlines".

I'm not the only one who has a freezer in their living room!

Do the recipes call for homemade dried pasta or storebought dried pasta?

I shall never again order spareribs flanken cut when what I want (so I learned) are called English cut. It does not help that Whole Foods uses the same picture for both.

As I recall the white is quite less expensive than the green. I've found the white OK but nothing to write home about. After the green my second favorite is the blue.

Nitrogen.

Get a GE Profile Indoor Smoker and try smoking them.

If I ever see it I will probably give it a try.

My son loves Dogfish. Schmidts makes me gag. I was once at a trade show in the old convention center. There was a beer vendor with an Ortlieb's tap. I should have thrown the Schmidts he sold me in his face.

Last night I had my first Chimay Green Strong Blond Ale. https://chimay.com/us/beers/chimay-150-us/ My new favorite. Wonderful as long you can forget about the price. A quart of Ortlieb's (I grew up in Philadelphia) used to go for 35 cents. Four little bottles of Chimay Green are closer to 35 dollars.

I shall never again attempt to cook food in my kitchen. Last night I was smoking a chicken breast in my GE smoker, grilling arepas on my Paragon, and running the Anova oven. Of a sudden it got dark and quiet.