JoNorvelleWalker

raw?

I don't see no sails.

For the moment.

What is the white machine behind the bottles?

...and rum.

"Swarvin'" sounds like Scotland or the Maritimes.

Must have been strong at least.

Looks delicious but isn't that what one might call a leg?

Too low tech. Amazing what one can achieve with a chamber vacuum sealer and an iSi.

I tried Wild Planet tuna and was not impressed. I like the idea, just not what it tastes like.

Even after all this time I'm not sure I understand exactly how the bread function works. Clearly a big blast of steam at the beginning, but at what temperature? Tonight I was reheating my five day bread (forgive me) to gelatinize the starch. Waste not, want not. As an experiment I used the bread function set at 225F, rather than warm or convection bake. With the bread setting after 40 minutes the bread was 80C. This seems far too fast based on previous experience with reheating bread on convection bake, where it might take a couple hours to reach the magic number of 77C. Does anyone have technology to measure exactly what the bread function is doing? Regrettably I do not and I am paying off a root canal.

When you say "low roasting", what temperature? I'd use skin-on thighs and steam bake in a CSO (if you are not already). One hour at 300F works well. Try decreasing the temperature and increasing the time if it's not the effect you want.. Four hours for skinless chicken thighs sounds like you may be approaching chicken pemmican rather than roast chicken.

@rotuts I beg to help: https://www.beeradvocate.com/articles/3009/caffeinated-beer/

About describes a good Berkshire chop.

It sure looks good to me!

I am interested in the black fixture that is holding the probe on the pan rim. Is that part of the Control Freak, or something a mortal could attain?

The other white meat... Berkshire chop.

Parsley again.

No drink tonight? I hope everything is OK.

Having thought about it a bit, I don't see the advantage of leaving the lid off. Unless for clearance.

Caroled kidney pie. But I thought BK's smoke flavor was from actually being smoked? It's been about fifteen years since I was last in a Burger King so please forgive me.

Well my dinner tonight is a Dysonized poussin, though since Dyson is Dyson I guess should say "coquelet". You haven't shown me yours, I won't show you mine.

This time Jo came through slightly wrong. Indeed the first responder was former U-boat* officer Captain Paul Mueller. But he responded to the breakup, explosion, and sinking of the SS Carl D. Bradley. At the time the SS Edmund Fitzgerald was about 100 miles away. https://en.wikipedia.org/wiki/SS_Carl_D._Bradley I can't unsee the U-boat in Kerry's picture. *U-1272 https://en.wikipedia.org/wiki/German_submarine_U-1272

What sort of pot?

@dtremit, any more information on how you cooked the beans? What weight of beans? Did you presoak? And in what did you cook them? My bedroom is overwhelmed with beans.