JoNorvelleWalker

As did everyone on this continent.

I had more in mind the color.

Are you referring to the halloweenesque tortilla?

I was coming on to post the news. That's what I get for sleeping in on my day off. The design looks new. Not much at all like the previous prototype shown at CES. It now has a water tank on the side. It was interesting to read that development had stopped on the oven once Electrolux took over. Details will come out sooner or later. Pretty sure price won't be $199.

Celebrating two new teeth -- thanks to the suggestion from @mgaretz… Carnitas Tacos from Roberto Santibanez's Tacos, Tortas, and Tamales. Pork is braised in garlic, white onion, spices, coke. The recipe calls for a cup of coke. I used 355 ml, give or take a swig. Long about the hour and a half point the pork looked perfect. I followed the recipe and cooked for the full two and a half hours. My amount of meat was less than called for and I wish I had stopped braising at an hour and a half. Not a fault of the recipe. Salsa is Salsa Mexicana from Tacos Recipes and Provocations by Alex Stupak and Jordana Rothman.

12 cups is still 3 quarts.

Great shorts for the occasion. Rather reminds me of the movie The Mouse That Roared.

My Cuisinart pots and pans do not work on the Paragon.

Paragon is marketed as a sous vide device...

I use about a gallon of peanut oil, exact amount not critical. After the fry I simply place the cover on the pot. Frying unbattered chicken does not contaminate the oil. On the other hand after frying potatoes I do have to strain burnt bits from the oil. So far I've been able to strain the used oil without mess -- by using my iSi strainer and funnel -- directly back into the gallon bottle.

Yes, then dried. Perfect flesh, skin crisper than I can achieve in the CSO.

https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/?do=findComment&comment=2212331 So far I've settled in on four minutes at 375F for the chicken thigh. I no longer feel the need to monitor with the thermocouple.

Dinner that almost didn't happen. I was exhausted after work. I loaded the dishwasher, started with the chicken, and enjoyed a well earned nap. Then after a couple hours reading food porn in a zombie like condition I decided dinner was going to be a can of soup. However after another hour of mai tai and peanuts I was feeling refreshed and pressed on ahead. Fried chicken thigh has become my favorite chicken preparation. And unlike pan frying, deep frying on the Paragon does not leave the kitchen floor a mess.

For no particular reason this dish reminds me of an article in yesterday's local paper. Three Chinese clam poachers were apprehended by the police with an estimated 22,093 illegal clams in their vehicle, destined for a NYC restaurant. The clam poaching has been ongoing many months. Not many yards downstream from two sewage facilities.

Has me salivating but I shan't go there.

Grandkids can be delicious. I try not to be sexist but Dr. Swift was right, girls are tastier.

Not everyone has an IP. The bulk of this batch of cubes had become chile verde. I was hoping for something different. Been a while since I've made char siu.

Simple food: Swordfish, zucchini, baked potato.

Oh, but this brings up different question for which I was about to start a separate thread! Back a while I purchased a lovely boneless roast of pork shoulder from amazon. There was more meat than I envisioned. I cubed the meat, bagged the excess, and then froze it. Now I have a bag of pork shoulder cubes. Can I grill them?? Or should I braise or anova them? Is pork shoulder suitable for dry heat?

I used BF on mine.

Ranch recipe please! I recently tried Penzeys' ranch mix and was disappointed. It was mostly salt. (To their credit Penzeys issued me a refund.) Couple of months ago I was at a library conference. For lunch buffet I found myself the first in line. Food was far from special but the ranch dressing was pretty good. When I went back for seconds the ranch dressing was gone. Gone. Half a dozen other salad dressing choices but no ranch.

Looks like Kerry's submarine was able to navigate the Richelieu River.

Chicken cacciatore. Forgive me for the parsley. Excellent. Bread and Boursin not shown. I may clean the kitchen floor tomorrow. Or I may not.

Yesterday's news. Edit: I'm waiting for "Alexa, turn on the steam."

Don't know. What I used was Red Star and it came from KAF in a little packet.