JoNorvelleWalker

I am sad. I have an ongoing problem with getting my dough strong enough. Last week I beat it on high speed and got some strength, but my crumb suffered. This week I tried doubling my recipe to 1,200 g flour at 68% hydration to see if the larger batch would mix better. It didn't. By the Modernist Bread method I mixed 8 minutes on low, added the salt slurry, mixed 2 minutes more, and then 2 minutes on speed 2. I let the bulk fermentation go 3 1/2 hours, folding every 45 minutes, hoping to get strength. Even so the dough was sticky and hard to divide and shape. I am about to put a boule in the oven. It remains to be seen if the cuts will even open. I'm getting a headache waiting for dinner and I am not a happy camper. Updates will follow, maybe.

No problems here. And most of the time I run my rack through the dishwasher. Though it is not that difficult to clean by hand.

As was my response. But I have roasted poblano and serrano. The Philips may be even better.

I was wrong to blame King Harald. User error. https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/?do=findComment&comment=2221806

It pays to read the manual.* Last night I was deep frying chicken and potatoes. As I added my potatoes for their second fry the Paragon beeped and crashed. I assumed the charge on the battery of the Bluetooth adapter had run out. But no, there is a light to indicate that condition. All I would have had to do to continue cooking was to press the start button within one minute. I feel like a Boeing pilot. *In particular the Safety Note on page 5.

Green bell peppers? Never tried.

CSO will roast peppers.

I spoke of possibly cooking my chicken thigh on the Philips Grill. I did not. Chicken and Kenji fries were prepared on the Paragon: My power did not go off like it did for @ElsieD but my dinner suffered an amusing eventuality: after frying the chicken and during the second fry of the potatoes, the Paragon beeped and shut down. Apparently the Bluetooth adapter ran out of charge. It is possible to recover in this circumstance by plugging the Bluetooth adapter into the wall, but I just switched control to manual and let the pot of oil run full blast. Dinner is always interesting. Tonight's trauma is that my next shipment of kewpie mayonnaise will not arrive until tomorrow. That and that in the morning I get to clean up the spilled oil.

Better guitar than organ meat.

I'd be too ashamed to post a picture sober. But it is a large bedroom.

@rotuts I have a Farberware rotisserie* that is also smokeless. I dig out the Farberware once or twice a year to make chicken mechoui. But unlike the Philips the Farberware is rather a pain to clean. And it is bulky and lives in the bedroom. While the Philips, in the dining room, is close at hand. Please let us know how you like your Philips rotisserie. *plus the obligatory spare.

If it helps here you can see and smell a few wisps coming off the dry aged steak...

I have five or six pasteurized thighs left in the refrigerator. I am planning to cook one thigh tonight but hadn't thought to use the Philips for it. Maybe I'll take one for the team. However I was disappointed when I tried cooking thighs from raw. The Philips gets too hot. https://forums.egullet.org/topic/158072-philips-avance-grill/page/2/?tab=comments#comment-2192483

No.

Only one?

I found the cork.

You make your mashed potatoes wrong.

You make your mashed potatoes wrong.

Is that your oven?

Could have been worse. Might still have had some drink left in it.

Is the grill accessory only available in Canada?

Not fair, I did not get a grill accessory.

Probably $20-$30.

You store your whiskey bottles in the refrigerator?

How about it Kerry? Did you cave?