JoNorvelleWalker

Just ask @rotuts. Mention something about the fish. I'm still waiting for the promised Whole Foods.

At Shoprite this evening I noticed a knock-off of the Philips for $79. Whether the knock-off works as well as the Philips is another question. My Philips continues to get good use. Which is a minor pain because I don't have room to leave it in position. It is my go-to for steak and fish and chops. Night before last I grilled bluefish on the Philips. Last night for variety I steam broiled the bluefish in the CSO. CSO bluefish was OK but Philips bluefish was better. Tonight's dinner better not be bluefish.

I looked for Mr. Ron's at Shoprite but I didn't see it. Not that I need coleslaw.

I would say "down at the shore at Acme." ...except I wouldn't say "Acme".

I'm still wondering where they hid their bottles.

As a change from grilling bluefish on my Philips grill I decided to try the CSO. The instruction booklet suggests Steam Broil at 500F. Never had I used Steam Broil before. In went the fish. Then the CSO started beeping, asking me to add water. The water reservoir was full. I could not ignore the little oven was trying to tell me something. Then I noticed the fillet was touching the roof of the oven. I moved the pan to the lower broil position, restarted, and everything went well. But from now on I think I'll stick to the Philips grill for bluefish.

Dinner tonight was to have been dry fried green beans. I had a good quantity of green beans to use up and I purchased the rest of the ingredients. When it came time for the green beans I found they had passed to another state of being. Dinner was bluefish and baked potatoes. Green baked potatoes. Coleslaw and tomatoes. The bluefish came out weird but enjoyable enough. Now if only I could get the stuff out of my teeth.

I was going to like this post but apparently I already have

One could only wish... https://forums.egullet.org/topic/155106-amazon-buys-whole-foods/?do=findComment&comment=2211474

Have you ever tried French fried potatoes? If the temperature recovers fast enough after dumping in the potatoes, 375F might be high enough for the final fry? (She asks hopefully.) Of course one could perform the incineration step on the stovetop.

How do you get the tortillas crisp? Are they deep fried and then stuffed? A Kennedy taco recipe I was reading called for stuffing the tortillas with filling and then frying.

Amazon lists the Paragon at $299, but delivery is one to three months. I wonder if $99.99 from RCWilley is a close-out price?

We should know soon. Seriously, I think I'd eat it.

Who is Mr. Ron?

One fish, two fish, three fish, blue fish. Fillet. Bread. Tomatoes from the balcony. Coleslaw (don't ask).

Anyone have any inside information on the Falk Coppercore line that is induction compatible? I note with sadness the copper core is only 1.9 mm thick.

Why not just keep the car packed?

Another amazon Prime Now order. The aged ribeye was not in stock, however the rest of the order arrived in good condition. My one question: the organic cabbage I received was billed as 3.4 lbs. The cabbage weight measures 3.462 kg. It does not fit in my hydrator. And if you think that's a statement, it's a question. How can I eat ten pounds of coleslaw?

Thanks, I wish it had been higher. Any idea (anyone) what the Paragon Six Pack is? The page needs a password to log in.

Since I seem to have purchased a Paragon last night I'd love to hear of others' experiences. One question I have: how high a temperature can you maintain while using the mat for precision temperature control?

Speaking of which I have to love amazon pricing. Today is payday and I ordered a Berndes pan* for $77.00 that had been about $160.00. Immediately the amazon price jumped to $120.89. I had never heard of Berndes but they seem to be well regarded on eGullet. *mainly because I fancied the glass lid for another purpose.

Thanks. Life has not been going well so I needed a bit of retail therapy.

Monosodium glutamate. And then what is prickly ash powder as opposed to Szechuan peppercorn?

Two minute pizza: I know that with my home oven I shall never meet the Neapolitan holy grail of a 90 second pizza. But this is tonight's two minute blackened bottom pizza baked on my inch thick block of aluminum. I doubt even a Neapolitan oven can transfer much more energy to the dough than a scorching inch thick block of aluminum. No leftovers but hiccups. Tomatoes from my balcony.

Did you try Steam Bake? I gave up and gave away my deep fryer long ago. If I want deep fried food I try a restaurant.