JoNorvelleWalker

I played with transglutaminase back in the 1960's. In those days folks typically purified transglutaminase from their blood so you might say it was a little gross. On the other hand who needs amazon?

Indeed. He sure looks about to be eaten. Is bedtime entertainment The Brothers Grimm?

I went with Onions.

What is the source?

I did a test. With three liters of water in the pot, after eleven hours on low, the temperature was 94C/201F. Thoughts?

I cleaned up my pot. Here is what it looks like... Note plastic lid. Thankfully I found that my larger Fissler glass lid and my larger WS Scanpan glass lid fit the Crock-Pot well enough. My Dutch ovens are a battery of Le Creuset. If I had more than one Crock-Pot would they be a team of Rivals?

Because the lid is plastic. I just guessed about the lead. https://forums.egullet.org/topic/141739-my-crock-pot-is-full-of-lead-can-you-recommend-one-that-isnt/?tab=comments#comment-1860205

I anticipated @chefmd might be visiting this weekend so I thought I would tidy up a bit. Short story: I knocked over a pile of stuff and decided more serious straightening was in order. I attacked one corner of my bedroom. What should I find at the bottom of the heap than a made in the USA Rival 3355. I'm guessing early 1980's. A Crock Pot I thought I'd ditched decades ago. I have nothing against Crock Pots except everything cooked in them tastes like cheap plastic and is probably laced with lead. Is the 3355 something I should leave for my grandchildren to cherish? Or is it waiting for the dumpster?

I am reasonably sure the "caviar" is modernist caviar, in other words spheres.

Yes, but the link says pine nuts are not available.

If Italy, Spain, or Portugal is OK these are the pine nuts that I use... https://nuts.com/nuts/pinenuts/mediterranean.html Recently I made a batch of pesto and I couldn't help nibbling and remarking to myself how sweet these pine nuts are. You will pay through the nose for them however.

I thought they were blueberries.

Snacking while cutting and cleaning carrots I shall never again bite down on a mouthful of grit. Even if it is organic grit.

Thanks. How could I not go for it. However I thought Jeffrey Hamelman was the KAF head baker?

Correct.

I wouldn't want to try that. Thinking of @Anna N.

Yes.

Chicken mechoui. Carrot salad, bread. Perhaps not traditional, sauce Momofuku.

By volume? Methode Rotuts, no question.

Also the clay is too thick for the probe magnet to attach. (I just tested.) Not to mention when using the probe you couldn't use the lid.

Yes -- except for the fact that tagines, or at least the tagines I make, do not have a lot of liquid to contact the probe.

For the past couple years my apartment has had an (otherwise very nice) electric stove with a ceramic cooking surface. Unfortunately I've not been happy using the Simmer Mat with this stove, and thus have not been using my lovely unglazed clay tagine (pictured in the post above). Howsoever I've recently acquired a few Paragon induction cookers: https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/ The Paragon, I've just discovered, works wonderfully with the Simmer Mat! I can set the temperature of the Simmer Mat in one degree increments from 140F/60C to 375F/190C. Note this is the temperature of the Simmer Mat surface, not necessarily the temperature of a tagine sitting on the Simmer Mat. Earlier in the thread @Wolfert suggested a tagine cooking temperature of 170F. It will take a little trial and error to figure out what temperature to set the Paragon. But once I do achieving the 170F cooking temperature should be duck soup...or the Moroccan equivalent thereof. This week I got some preserved lemons and I have a project planned.

Except for the hair they don't look that different!

I have not used my unglazed tagine in over a year. Should I reseason it before use? Or maybe just rub the inside with oil?