JoNorvelleWalker

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.

Three sheets to the wind...nothing wrong with that.

Tonight, actually. Funny you should ask.

Anna, couldn't you have arranged to fall ill on Manitoulin?

And I thought I was clever until I had four bags to seal tonight. (What I haven't found space for is the 32 cm Berndes pot that arrived today.)

Mine is currently living on top of the chamber vacuum sealer!

Pizza... Two and one half minutes. Old dough, not as thin as usual. The bottom crust was blackened. Still the end result was satisfactory. For best results I need to keep the bake time below two minutes. Excess Soave makes almost anything OK.

My Paragon was on the doorstep when I got home from work. The Bluetooth sensor is charging as we speak (I hope). A charging cable is included -- but no charger. So far everything seems straightforward. The iPad app pairs with the sensor but in playing with the app it does not appear the app is required for any of the device's functionality. Recommended pot diameter is 6 inches to 11 inches. The Paragon is bilingual. It speaks Celsius and Fahrenheit. Maximum temperature for precise mode is 375F/190C. When using direct mode there are 10 power levels. As a first test I measured how fast the unit would boil water. Using my Fissler stockpot* I brought 2 kg of 26.9C water to a full rolling boil in 12.5 minutes. *with the fancy induction bottom.

Two ears of corn by @weinoo's Cooks Illustrated method. Which by remarkable coincidence is identical to the 1975 Joy of Cooking recipe. Good they were though I still prefer my corn by the method of @nathanm.