JoNorvelleWalker

I noticed this afternoon that Cooks Illustrated gave their award to the APO. A chicken thigh is cooking in my APO at the moment.

With my mai tai, a treat I've not had for months...peanuts.

I apologize, this would be funnier with a photograph. Today I received a shipment from one of my favorite vendors, nuts.com. In addition to the free bag of cashews, there was a mysterious inflated plastic bag taking up space in the shipping box. The label reads "Invisible Peanuts, ingredients: air". It broke me up.

I too lurked. I found eGullet posts kept turning up on google searches.

Last night I cooked up a mess of Rancho Gordo Mayocoba beans. My poor Fissler was audibly venting more steam than I expected, which is why I took the valve apart to clean it, and to run the lid through the dishwasher. When I visited the Fissler USA site just now I saw only one applicable valve. I would love to get a higher pressure replacement.

Mine says 60, which would be 8.7 PSI. Not sure what to believe.

Mine wasn't long, but yours may have to cross the border.

While I'm sure it is behind a paywall, the NY Times Magazine has a recent article on whether it is disgusting to eat tomatoes with mayonnaise. The dispute is between a tomato and mayonnaise loving Eastern European mother and her Taiwanese husband, along with their three children, who are revolted by the mother's enjoyment of such a disgusting texture. Since my dinner tonight is tomatoes and mayonnaise, I assert that I have standing.

Although they all get caught in my teeth.

I've not seen fiddlehead for sale in years. I envy you.

Last weekend a friend took me to dinner at a local Mexican restaurant. Chips and salsa came immediately. After a long interlude the wait person returned and asked if we were ready to order, or if we needed more time. I complained we never received a menu. She explained the QR thingy, but I pointed out I do not have a cellphone. My friend has a cellphone but it is a flip phone, not a smart phone. It would never have occurred to me not to expect a paper menu from any restaurant short of Le Bec-Fin.

As I recall @rotuts has also served as a resident Progresso shill. A warm can of Progresso soup has eased my way through many a long night.

The thermocouple I used is a ThermoWorks K-020 Heavy Duty Surface Probe. I have a Surface Thermapen but the battery needs to be replaced. The pan I used was a Falk 28cm. Using this same pan I have previously noted the surface gets much hotter under the induction coil.

I tried to make a pretty graph for show and tell, but I lost patience. Anyhow with a thermocouple at the center of a 28cm induction compatible copper pan on the Paragon set to 150C, the temperature stabilized between 136-138C. I did not measure the temperature under the coil area.

My guess is still it was an unintended descale function. Ask me how I know.

I don't exactly remember but I don't think it was very long.

Odd. When I had a problem they shipped me a new oven.

Last night: Lamb chop done on the A4 Box. Tonight a friend picked me up after work and treated me to dinner. My dish was chiles rellenos poblanos. Unfortunately I could force myself to eat only half of one. But there should be leftovers for days and days. I'm not sure what the best way to reheat would be? Maybe 70-80C with a bit of steam. I was disappointed that the melted cheese wasn't exactly melted.

Did you accidentally start a descaling cycle?

Water would take a long time to reach 150C. For your experiment are you using oil, or are you heating your pan dry?

I have two unopened factory sealed Paragons. Available for a few thousand dollars to a good home.

No evidence that the Control Freak is more precise than the Paragon. The only additional function of the Paragon app is to show percent charge of the Bluetooth battery. Everything else is controllable via the front panel.

How about beef?

I hate to sound like a broken record* but why, why, other than a slightly low maximum wattage rating because of the US 120 volt plug, would anyone want any other induction cooktop but the Paragon? Precise control set by pan temperature. Precise control set by immersion probe temperature. Control set by wattage. Works day in by day out. A joy to use. *OK, for some things I enjoy sounding like a broken record.

Shepherd's/Cottage Pie. Mostly following this. I think the long braise adds a lot. First time I've touched my camera in months.