JoNorvelleWalker

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...

Invariably my work lunch is a sandwich of bread, Hellmann's mayonnaise, Di Lusso salami, provolone. There is variation: sometimes baguette and sometimes boule.

Bhavani asked if I had experimented with the nibs but sheepishly I had to explain my skills were not yet that advanced.

In seriousness I have I believe the largest KitchenAid and I don't think the KitchenAid is big enough for the application. Though the spinner picture Kerry posted looked like the spinner was homemade. And there probably is some reason for the mat underneath the unit.

There is a keep warm setting but, yes, basically full blast. Did I mention no smoke and (so far) easy to clean up?

It never would have occurred to me to try chicken thighs on the Philips, but since @rotuts asked I obliged: I pulled the thigh (singular) at exactly 165 on my Fahrenheit reading Thermopen. The skin was crisp and rather acrid. The meat near the bone was raw. For me thighs are all about the flesh and I prefer steam bake in the CSO at 300F for one hour,

Too much. Or maybe not enough.

I have exacted a promise of an interior photograph. You will be among the first to know. I can say the center of mass feels like geometric center. And since we can roughly calculate the surface area and we know the mass of chocolate, we can approximate the shell thickness. But not me, not tonight. Anyhow, my egg pictures were good but my son's egg picture was better*: Again I can't express how pleased I am with the result. Thank you, everyone, for your help and encouragement. I regret I did not get a picture of the bagged up egg. I thought it was truly beautiful. Taking Kerry's suggestion I spent half a day perusing cello bags. I found some really thick ones made in the US for wrapping gift baskets. They turned out to be just right for the application. *and, yes, both of us have double jointed thumbs.