JoNorvelleWalker

Lawry's graced my peanuts and cashews tonight to accompany my mai tai. Good stuff.

With your IR measurements did you take into account emissivity differences between the two surfaces? I would make thermocouple readings on my unit; however I am still deciding whether I want to return the A4 Box and I cannot return it if I've cooked with it.

Tonight was Moroccan cuisine. Unlike the night before, no, I did not make it. (Though my recent quince and lamb tagine was quite tasty if I don't mind saying so myself.) My granddaughter is home from college and we went to a Moroccan restaurant. As we were sampling our olives and apricots* another family came in and were seated next to us: a dear friend, her husband and two sons, and a son's girlfriend. We did not plan this. My grandson is a picky eater but he was quite taken by the olives and the knee joint of his dinner. My dinner was bastille. I am no novice at Moroccan cooking but bastille has been beyond my means. No longer am I a bastille virgin. My friend's husband is Moroccan and he chatted with the owner and the owner's family. Like the owner's wife, my friend is not Moroccan. The establishment comped our beverages and baclava. I had not brought my iPad and none at my table were photographing our food. Fortunately my friend's table made up for it. Lunch had been not so much of a family affair. Both my granddaughter and grandson study Mandarin but my grandson (did I mention he is a picky eater?) does not care much for Chinese cuisines. There is a Sichuan restaurant she loves in which he adamantly refuses to eat. She and my son and I dined there, while my grandson and daughter-in-law supped elsewhere. With dishes such as duck blood, sautéed frog, and pig intestine in casserole, it is not a typical Americanized Chinese menu. Besides ourselves as far as I could see the clientele were all Chinese except for a Chinese-European family and an Indian family. Four dinners for three people. There were no leftovers. *these were the first and only apricots I have truly enjoyed in my long life.

But I don't have a source of chives.

I have it, I use it. But not often.

To answer my own question, the A4 Box is made in China. My A4 Box came today, well packed. Fit and finish are acceptable, if not quite up to, say, Zojirushi standards. Zojirushi makes similar cooking units designed for table use but the Zojiroshi ones available in the US at least are not induction. On the other hand they are not nearly as expensive as the A4 Box either. The only negative I've seen so far about the A4 Box is that apparently (I could be wrong) the pans themselves are not induction compatible. There is a metal plate in the base unit of the A4 Box that is heated by induction, and then the pans themselves are heated by conduction from the metal plate. Had I known this I probably would not have ordered the A4 Box. Plus the A4 Box non-stick coating does not look at all the best, though looks may be deceiving. But the proof is in the pudding, and I have yet to make my pudding. For anyone who cares, the A4 Box standard tray seems to fit in my CSO just fine; though I have no plans for using it that way.

I was going to ask which grill but then I noticed what topic I was reading. Did you do anything special with your squash?

Except apparently in NYC. Edit: some years ago a young woman friend shared that her grandmother was a farmer, though in her old age she raised mostly cats. "For milk or meat?" I asked. My friend took offense.

Lamb tagine with quinces, bread.

Beautiful cooking. However the cats were shown but never used?

I had forgotten that Spice Trekker's ras el hanout was "ready to grind" till I pried the lid off the can tonight. The contents were strikingly beautiful and they smelled heavenly. The problem as I see it is when grinding a small amount of a mixture of twenty* spices, how do you obtain the appropriate proportion of each spice? Anyhow, not to be a tease, the recipe is @Wolfert's lamb tagine with quinces. *nineteen if you read English.

Shoprite now sells Instant Pots.

I received the same email and I bought a bottle! But I still have an over supply of beans from a few years ago.

I like the idea of a weight but I have concerns about what "Himalayan stone" may be.

I'd not had pizza in a while.

I will never again run out of limes in the middle of a winter storm.

Blasphemy brassica indeed.

Thanks, and now I have one of my own. It is a very pretty pot. I was expecting the Kinko was Japanese but mine is actually from Malaysia. I hope to put it to work sometime later on this week.

@Pankaj, in what country are the A4 Box manufactured?

I found a chuck eye at Shoprite, I believe it was last summer. I grilled it on the Philips as I recall. The steak was good, but not in the category of a ribeye nor a NY strip. For braising I'd think chuck eye would have nothing to recommend it over a chuck roast. If a chuck eye were staring at me I'd again grill it on the Philips.

I haven't made it in years* but I used to prepare a Greek inspired dish of spinach, green seedless grapes, pine nuts, and garlic. And I want some now. *not sure why not.

Then buy an anova.

If I were into that I'd charge a lot extra for delivering in the snow.

I pasteurized them to cook later.