JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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2 hours ago, rotuts said:
Congratulations.
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P.S.: @JoNorvelleWalker : I coudn't possible run the GE-IDS in this sort of heat.
I succumbed to all the attachments, including the prep tray. Not sure what my next experiment will be. Someone on another forum asked me to try something big that would smoke for several hours.
But as you say, not in this heat.
What woods have you been using?
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Amazon increased price from $559.99 to 628.28
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57 minutes ago, ElsieD said:
I will never again remove a pot from the oven from under the broiler, where it has been busy boiling for 6 minutes without an oven glove.
Sounds awful!
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9 minutes ago, blue_dolphin said:
I suspect everyone who bakes is aware of these little flour duster gadgets but they were new to me. I ordered this one (eG-friendly Amazon.com link) from Amazon recently and have been finding it quite handy. Can be used for powdered sugar or cocoa but mine has been living in my AP flour canister. Does a better job than I do at tossing an even dusting on the counter when shaping dough.
It was $6.99 and came in a nice little box so would make a good stocking stuffer or an added gift if you’re giving someone a baking book.
Ingenious little device. I have one that I evaluated for Amazon a few weeks ago. I have yet to do any baking since I got it.
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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.
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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.
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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!
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I don't make meatballs often, but it is my goto tool for meatballs.
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8 hours ago, Shel_B said:
OK, gotcha about storing the EVOO. But why is it OK to refrigerate the infused oil? Also .how.about an example of an infused oil just so i know we're on the same page.
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."
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9 hours ago, Shelby said:
Usually around 40. Last summer a few never made any tomatoes. Beautiful plants but no fruit. Maybe that will happen again 🤣
I planted three tomato plants yesterday! Veranda Red.
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Today's Amazon price: $559.99.
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Whole Foods has De Cecco at $1.88.
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Amazon price down to $598.96.
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50 minutes ago, Smithy said:
I take it the fermentation was not pleasant?
Surprisingly sour.
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I shall never again save yeast raised pancake batter for a week.
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19 hours ago, Kerry Beal said:
Let the games begin! Heat guns, pinch bar, huge screwdriver, mallet, chunk of rebar
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.
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@paulraphael, Penzeys often has sales. Sign up for their mailing list.
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6 hours ago, Smithy said:
Here's a nice Washington Post article about a commemorative restaurant "trail" set up to honor Edna Lewis via food and cultural discussions. It's set to close this weekend, although the restaurants themselves are alive and well. I suspect they'll continue to reflect things they learned during this 2+ year tourism event. It sounds as though it would have been interesting and delicious. Has any of you been to these restaurants?
The article should be unlocked.
Have to create an account to redeem the free article.
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23 minutes ago, weinoo said:
My last purchase of peppercorns was also from Amazon - from The Spice Lab - they were good, same variety.
I just ordered these from Penzey's to give them a try.
My favorite peppercorns. I buy the large bags.
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31 minutes ago, TdeV said:
Here is an unpaywalled version of the Washington Post article about Mushroom Murder Trial in Australia.
Thanks, @TdeV but I still couldn't get the link to work. The link from @pastrygirl gave me the story though.
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Paywall?
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5 hours ago, weinoo said:
Ice cream mentioned in above post...still some of our favorite, and available from a bodega around the corner.
Used to be my favorite commercial brand. Was superseded by Van Leeuwen.
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1 hour ago, C. sapidus said:
Great pics! Yes, lots of ferric oxides in "red beds" deposited during the Triassic because all of the continents were mushed together into the supercontinent Pangea, creating vast deserts. I only know this because we live on a Triassic shale, as I am vividly reminded every time I try to dig a hole in the ground. 😬
On a business trip years ago I remember a company engineer taking me on a visit to the petrified forest. But I don't remember much about it. Where I live is on a diabase Triassic lava intrusion. Here they use dynamite to till the soil. One reason my living room ceiling is cracked. Early Dutch explorers called this the devil's featherbed.
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What's Growing on this Potato?
in Kitchen Consumer
Posted
I store potatoes in the bedroom.