JoNorvelleWalker

Neither the shrimp nor I were getting any younger. They are in the Profile now: Temperature 110C Time maybe an hour, we'll see Smoke Level 5 Wood Kona Premium again I oiled the shrimp and tossed with garlic, smoked paprika, salt. Made coleslaw. Totally exhausted. Enjoying a Stone IPA while waiting for the shrimp. One observation: the cost of accessories for the Profile sure add up.

For anyone in any doubt, I caved. I had to relocate the ninja Creami and the Ankarsrum mixer to the bedroom, and a stack of too large jeans to the bedroom floor. Full disclosure, there was no room on the bedroom floor. I actually moved the pile of jeans to the top of another pile. But the Profile is now on the kitchen counter. Last night for my first experiment I smoked half of a ribeye steak: Temperature 100C Time 50 minutes Smoke Level 5 Wood Kona Premium Blend (the pellets that come with the Profile) After smoking I seared the steak in my Demeyere searing pan on the Paragon. Final temperature was 59-60C. The color of the meat was red and the texture was more like rare. Yet the interstitial fat had melted and Thermapens can't lie. With some difficulty I was able to masticate thin slices. Flavor was good even though the smoke taste was subtle. Not bad I thought for a first attempt. I'm recording my trials in a red quad ruled notebook, with red ink (Monteverde Fireopal). As an aside, both the Profile and the Paragon were developed in the same GE facility. Tonight I had hoped to smoke shrimp, but at the moment it is 91F and 50% relative humidity in here.

Save me or enable me! Tonight I noticed Amazon was offering easy payments on the $559.99 price. On another forum I jested that if Amazon ever offered easy payments I'd be interested. Of course I should be paying medical bills or taxes, but what fun is that? Besides turkey breasts what have people been smoking? I'd be interested in chicken breasts or thighs. Smoked eggplant sounds wonderful. And I'd want to try making pastrami. How about shellfish? Of concern, I don't have much in the way of dentation, and the smoked items would have to be easy to gum into submission. On the other forum I mentioned someone responded with a picture of a sign from a BBQ joint that read "You don't need no teeth to eat our meat". Has anyone tried smoking tender cuts of beef or pork? Help me in my weakness!

I don't make meatballs often, but it is my goto tool for meatballs.

Deadly Dinner Party (eG-friendly Amazon.com link) The Kindle preview should tell everything you need to know: "The source turned out to be garlic packed in oil, which was supposed to be kept refrigerated but had not been." "...an eight ounce jar of Colavita minced garlic packed in extra virgin olive oil."

I planted three tomato plants yesterday! Veranda Red.

Today's Amazon price: $559.99.

Whole Foods has De Cecco at $1.88.

Amazon price down to $598.96.

Surprisingly sour.

I shall never again save yeast raised pancake batter for a week.

Last week the freezer above my kitchen refrigerator looked like that -- or, dare I say, worse. I did not have a chunk of rebar handy but I do have freezer gloves.

@paulraphael, Penzeys often has sales. Sign up for their mailing list.

Have to create an account to redeem the free article.