JoNorvelleWalker

I have my spare in the living room just in case.

Last of the bluefish: Not as exciting as fugu.

I started flesh side down. I am amazed how non stick the Philips seems to be: My only complaint is the fish was a little overdone, Easy enough to fix in the future.

We know Jesus was born in the winter because otherwise chocolate melts.

I work in a library. Not sure I can forgive you... https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2192921 Right now I'm finishing up the last of my white mai tai and a generous peanut course. Then I'm off to grill the last bit of bluefish before it begins turning on its own. I plan to start skin down (towards the heat) and flip after about five minutes. I'm worried that if I start flesh side down the fillet might stick to the rack. I plan to plate skin side down. To do otherwise seems just wrong. Or I might start flesh side down and see what happens. I can't decide but I am running out of peanuts.

I live in an apartment with no pantry. In this complex the next larger apartments have a dedicated pantry as a separate room. But at least I have a good sized bedroom. If I were buying a house I'd look for a kitchen with a Pacojet. Not that I can complain, my kitchen has a nice view of the mountain. Not sure I'd trade that even for a Pacojet.

The nuts.com sale ended early this morning and I had to order before I saw these replies. I went with roasted. Thanks.

Thank you. Two servings of broccolini, all of the steak as shown here: Alas, there was but one potato.

Thanks, everyone. I particularly had in mind bluefish but I wanted to know about grilling fish fillets in general. I should think less oily types of fish would be more difficult to turn. I have another piece of the bluefish that I showed grilled skin side down in the dinner thread the other night:

I'm late with my baking this week. Forgive me.

I think I have come to the right place. I am not very experienced grilling fish fillets. I can find remarkably little information in my hundreds of books, in the library, or on the web. My question: if started with the skin side toward the grill, should the fillet be turned to finish cooking with the skin side up?

I'm revisiting MC pistachio gelato. It's been a long time. I just reread the recipe in MC@H and it is not clear (to me) whether roasted or unroasted pistachios are intended. Thoughts?

I might if I had an EZ Temper.

Not sure it helps but I buy organic cocoa butter from nuts.com.

One Fish Two Fish Red Fish Blue Fish: Coleslaw. Very good, not much to say. Roast potatoes. Thank you Kenji, thank you Cuisinart, thank you DARTO. Bluefish grilled on the Philips grill. Perfect. As a constitutional, Whistlepig single barrel, barrel strength. Not shown.

I tried. Prime Now had a sale. By the time I got home from work the sale salmon was gone. Besides, I like bluefish better: Some of the best fish I have had. No stick, no smoke, no mess. Normally I would pass on fish skin. I ate this all. It was really very good. I used to grill fish on my Farberware, which like the Philips doesn't smoke. But with the Farberware the skin sticks to the rack and makes a mess. The Philips Avance has earned its keep.

I suspect it is a reference to the potlucks from a certain novel by Daniel Defoe.

But I'm sure Bhavani would include the battery.

I bought chuck filet I had intended to prepare sous vide. But I thought, why not? I have a new toy: This was salted four hours in the refrigerator, grilled 10 minutes on the Philips, pulled at 54-55C, rested five minutes. In the sous vide thread it was suggested I cook this inexpensive cut for a long amount of time. On the contrary it is a bit fatty but remarkably tender steak and even my old teeth can chew it. And did. As usual with the Philips, no smoke, no mess. Plus I learned something about my kitchen. Apparently the electrical outlets on either side of the stove are on separate circuits! I could bake my potato in the CSO at the same time as I grilled the steak.

Chuck filet, a new experience for me. No leftovers.

Which one?

With all respect, in this case you would be better off reading eGullet: https://forums.egullet.org/topic/146617-cuisinart-combo-steamconvection-oven-part-1/ (But don't neglect the mention in Modernist Bread.)

@Tri2Cook thanks for your kind words. I hope your confidence in my skills is not misplaced. I can't promise but I hope to try a batch of nibs before the weather warms.

Yes, and sometimes the provolone is Shoprite and sometimes Black Bear.

Now that I'm thinking of it someone who possibly could manufacture a small spinner product is Bhavani...