JoNorvelleWalker

I let a film of algae accumulate in the reservoir and now I fear my internal plumbing is blocked up. (That is, the internal plumbing of the CSO.) I use only decalcified water, so I doubt there is a calcium problem. This unit is still under warranty but eventually Cuisinart may get tired of replacing my CSO's. Any suggestions for unblocking?

Wouldn't it be easier to stay at home?

In that case my list would be much longer.

What parts of said protein is a further topic.

Off hand -- long pork, dogs, cats, and most insects. Ask me again after a plane crash in the Andes.

I confess my refrigerator has canned sardines approaching age for Medicare. OK, I exaggerate. You can't get Medicare at 40.

No vendor will ship a Paragon to Europe?

Thanks @Toliver I took a chance on it.

White powder is OK?

If it were not for your thoughtfulness we would not have known about price.

Thankfully better proofed loaves than last week's.

Too bad they haven't filled the position.

This invites the question: what is the optimal pan temperature for paella?

When I make you a mai tai you better plan to stay the night.

Did I mention I've ordered a second one?

Thanks, I don't think you misunderstood the question. However last night I got very good results, I thought, deep frying bare naked chicken. I may try coating some to see if I like it better.

I've been playing with fried chicken. It seems that traditionally fried chicken involves batter or breading in some way, shape, or form. What is the reason for this?

UHT pasteurized milk is room temperature shelf stable for three months.

Deep fried chicken thigh on the Paragon: Jersey Boy tomato from the balcony. Ranch dressing made from Penzeys' mix not shown.

Deep fry. The setup: Paragon, 2.5 liters peanut oil in Fissler stockpot. The red thing is the Paragon probe. Quite ingenious actually. The bent metal thingy is a Thermoworks thermocouple. "Trust first then verify." Rough Linen pinafore, mai tai, and safety goggles not shown. Kenji recommends deep frying chicken with alcohol. Dutch courage I believe it's called. I set the Paragon to 375F, it's highest setting for precision cooking. The oil quickly went to 201C and stayed there. Last night I had anovaed chicken thighs sous vide 2 hours at 74C. One thigh had been drying on a rack in the refrigerator overnight. I plunked it in the bath. No batter or breading was involved. The oil temperature dropped to 189C but quickly recovered. I cooked the thigh for ten minutes, which was perhaps longer than necessary. No harm was done, however. The crispy skin was superior to the CSO at 450F and the flesh was better than the CSO at 300F. As it damn well ought to be considering the work involved.

Pardon, but you posted it. Tragic that some poor person got shot over a sandwich. When more is known I wonder if it will turn out to be a hate crime. One night when I was working in the college computer center in the 1960's I ordered a pizza. The delivery person arrived holding a man at gunpoint. The man had pilfered a slice of my pizza from the truck. No one was killed and I eventually got the pizza but I was given no credit for the missing slice.

I shall never again open a bag of flour from the bottom.

Your URL says pizzeria. Granted the NY Times clarifies "pizza and sandwich shop". Speaking of the sandwich in question, they add "it was unclear what kind".

Clearly the patron's fault for ordering a sandwich in a pizzeria.

At least in New Jersey, where I live, if someone puts flour in a chocolate bar you don't have to pay tax on it.