JoNorvelleWalker

They carry Zahav hummus in the Whole Foods near me (which is probably the same Whole Foods as the Whole Foods near you). I'd like to try Zahav while it is still on sale but I just received a Whole Foods order this morning.

No, but I ate all of it. Scaling a can of mango sounds messy.

My results with full fat ice cream in the Creami have been disappointing. Sorbet and lower fat have worked better. Since full fat ice cream is what I love, I've relocated the Creami to the bedroom. Here is one recipe that worked well for me. https://forums.egullet.org/topic/163060-pacojet-competitor-the-ninja-creami/page/50/#findComment-2405223

You do have a bedroom?

That's what I said.

Amazon sale: $499, including accessories.

GE Profile Indoor Smoker $499 on Amazon bundled with accessories.

In spite of the existing heat advisory I used the GE Profile tonight to smoke Plum Chicken Pops from Bill West's The Complete Electric Smoker (p50). First chicken done in my Profile, and the finest legs I have ever eaten. Although I should disclose I am more of a thigh girl than a leg girl. The recipe specified cherry, so that was the wood I used. Total smoking time was two hours at 121C.

What is this "cleaning" that you speak of? I've had my Anova for years and use it almost every single day. With the GE Profile indoor smoker the drips go in the drip pan.

@teonzo welcome back! I've made (once) lady fingers from genoise for a trifle but I didn't think the effort was worth the trouble. For another trifle I used store bought ladyfingers imported from Italy but those lady fingers had a somewhat crisp texture and not the same flavor as I associate with ladyfingers here in New Jersey. As I understand the goal is to reproduce the flavor of ladyfingers and not necessarily ladyfingers themselves. I wonder if one of the flavor companies offers such a product?

A minute is an awful long time for an omelet.

There was a contrast and similarity between the extravagant cooking at the rich girl's house and the extravagant cooking at the poor girl's house. Wonderful reaction from the rich girl's mother when she sees what's happened to her pristine kitchen.

I work in a library and since I got the GE Profile I've been reading dozens of barbecue and smoking books. Many recipes call for smoking meat for a while then tightly wrapping the meat in aluminum foil before returning the meat to the smoker to finish cooking. I assume the purpose of the foil is to help with the stall by preventing evaporation from the surface of the meat. What I don't understand is how meat can smoke while it's tightly wrapped in foil? Sounds counter productive. I thought the way pitmasters traditionally got through the stall was by waiting patiently and drinking beer Thoughts?

The Incredibly True Story of Two Girls In Love has an amusing food theme running through it.

Last night I reheated the leftover pork shoulder for a few hours in the Anova at 80% relative humidity. The connective tissue was still there. Finally I dissected the tough stuff out and then I could chew what was left. Unfortunately the meat was somewhat dry after being reheated twice. What time and smoking temperature for pork shoulder is required to fully soften the connective tissue? Tonight I plan to put a couple drumsticks in the smoker. This afternoon I got a piece of pork belly to play with. Suggestions for smoking pork belly? There should be no issue with connective tissue in that cut.