JoNorvelleWalker

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.

I feel your pain! A couple of years ago I found a wonderful mat that is specifically designed to fit a KitchenAid. It really, really helps... (eG-friendly Amazon.com link)

By "pull temperature" I mean the core temperature as read by the Combustion probe. I then let the breast equilibrate outside the smoker but I did not take a final reading. Edit: I forgot to mention, some sources say to smoke chicken breasts at a higher temperature to avoid formation of an unpleasant dry chewy skin.

I'm pleased to report a modest success. Last night I smoked a chicken breast in the GE. For wood I used a sweetwood blend. For a rub I used an Oaxacan Ancho Coffee Rub from The Spice House, being careful not to overdo it. Smoking temperature was 135C. Pull temperature was 71C. Time was about an hour and ten minutes. The meat was lovingly tender, and I could slice it remarkably thin. I could even chew it. For someone who finds chicken breasts impossible to cook I was impressed and pleased. It would be interesting to cook a chicken breast in the Anova at the same temperatures but with steam.

Smoked bluefish pate from Delish was excellent. Eggplant took too long to cook.

Last night I smoked another hamburger in the GE: Mesquite Half pound ground beef Smoker temperature 140C Target temperature 56C What's different is I used the Combustion thermometer. The prediction was right on. My mistake was to try some cheese. I put the "cheeseburger" back in the smoker, but I could not get the cheese to melt and the meat over cooked. Final thermapen reading was 61C. The result was not that bad (I ate it all), but it was more difficult to chew. Tonight I hope to smoke an eggplant for baba Ganoush, to go with smoked bluefish pate. The smoked bluefish has been hydrating in a bowl of water.

A couple to share today... I shall never again reach into a near boiling (95C) sous vide bath only to discover my silicone gauntlet leaks. I shall never again almost certainly again allow an organic pineapple to liquify in the living room. I cannot lie, this makes twice in recent memory.