JoNorvelleWalker

No, just a better pot.

Makes me wish I had some pepperoni.

Deep frying in a tall stockpot as I am, I get zero mess in my kitchen. Zero. Stir frying or searing, yes, I get a little oil splatter; but not when deep frying with the Paragon.

JoNorvelleWalker has three.

Jeff Koehler pez espada a la plancha… Not having a plancha this is full blast on the Paragon in a Darto pan, smoke detector turned off. About six minutes. Served with Giuliano Bugialli's zucchini trifolati. Also on the Paragon. Wine: Oyster Bay Sauvignon Blanc, a gift from my dear daughter in law. Bread not shown. Well, ok, why not? Good zucchini I have had before, but never swordfish like this.

Just a thought @Smithy, you might mention this in the Paragon thread. Thankfully the spare Paragon boxes take up less living room space than the CSO.

Today's order went much better. Still had no organic cilantro but nice looking non-organic was substituted with my permission; at half the price. Someday maybe I will understand amazon pricing. last night at work I saw swordfish on sale at $16.99 a pound. By the time I got home it had gone up to $19.99 -- list price. I went to bed in disgust. When I woke up the price had reduced to $14.99 a pound. And that seems to be what they charged me. But the actual label on the butcher paper wrapped parcel read $19.99 a pound. Every other grocery store I know adjusts their prices once per week. But no, not amazon.

The Bell & Evans thighs are bagged up and all anovaed, waiting for a future dinner. Did I mention they were on sale?

Wow -- 32 pounds. A baby blast freezer, my dream appliance! If I hadn't just been to the dentist this week for two crowns and a filling. Who needs teeth for ice cream? Very unlikely I could order in 30 days for the pre-order price but I still am interested. Do I read correctly that the dimensions are 450x507x647mm? (Sorry, it was a little hard to see.) Thanks again! I think warmly of you every time I caress my Precise Heat Mixing Bowl.

FedEx just delivered another Paragon. Do we have a self help group? And amazon is expected any moment with more Bell & Evans chicken thighs.

Kerry, could you find out anything more on the blast freezer, such as the weight and dimensions? The website does not say much more other than it's not available.

Thanks, I just add the tomatoes fresh.

Pizza...

The only dish I prepare with crayfish is Chicken Marengo. And it's been a while.

Works for me now; not sure what went wrong before. Beautiful photographs.

Thrilled for Rob but link did not work for me.

I vouchedsafe tonight's baguette a more aggressive bake. Forty minutes as opposed to half an hour. Mai tai is almost finished; and I shall assay the result with cheese and fruit. Couple of new cheeses from amazon.

I used to; although my method didn't use a thumb.

Another day, another amazon order. This time they came through; or almost came through. I was a little surprised the store had dry aged ribeye today when yesterday they were out. Of course the steak they actually sent was not dry aged. And they had no cilantro. The rest of the problems were of my own making: I wanted to reorder the recipe ingredients that I had ordered yesterday. Amazon makes it easy enough to do this. What I failed to remember was the site does not keep track of your previous quantities. So for my chile verde con cerdo I received one tomatillo and one onion. Nine less tomatillos than what I need. I had been at the dentist for three hours twenty minutes. My order included a pint of McConnell's ice cream. It was on sale.

For a large whole chicken I'd be inclined to use my rotisserie.

If you can get a back issue subscription please let me know the cost. Depending on how expensive the subscription is it might be cheaper just to buy the interesting back issues. I could be wrong but I assume once you buy the issues they are yours to keep forever and ever. Or at least as forever as online is.

I could be wrong but I don't believe the iPad app subscription is the same thing as an online subscription. If you already have their digital subscription the iPad app is no extra charge. The iPad app by itself is about $19.99 per year, which includes six issues. Back issues are available for purchase at $6.99 each, going back to 2012. There is a search function as part of the app but I have not played with it. As an aside, by paying Apple for the app you should not need a dummy email address. That was the consideration that tipped me over the edge. Also, there is a month free trial.

Not counting the ones made of horse hair.

I love my tamis. I wouldn't put mine on a grill; clearly though, they would.

Just a thought; I stumbled over something new last night. I was cooking on my Paragon induction unit. I boiled my quartered (more or less) russet potatoes as usual, riced them, passed them though the tamis -- then let them rest in a warm oven while I heated the oil for frying my sous vide chicken thigh. In the oven the potatoes dried out a bit. Had I to say, they looked a little like instant mashed potato flakes. (Not that I should know.) But what's remarkable, when mixed with warm milk a la Herve This and with a bit of tempered butter they were possibly the best mashed potatoes I have tasted: