JoNorvelleWalker

Thanks to a suggestion from @rotuts in the GE Profile Indoor Smoker thread, I decided to try isopropyl alcohol on the glass windows of the Philips. For sometime I had been disappointed with results from the Philips, and cleaning the windows with alcohol made a big improvement. Last night I tested a new fish grilling basket by grilling a branzino on the Philips (eG-friendly Amazon.com link) The basket fits beautifully, almost like it was made for the Philips. Previously I'd always cooked branzini in the oven. This was better. For anyone wondering, six minutes per side. And, yes, I needed to wear dark safety glasses.

To follow up on my last post, the cheap nugget machine was unsatisfactory. It went back. It was replaced by an EUHOMY. Good as the EUHOMY is I found another brand, TUATNUT that I like better, possibly because the water is easier to drain. I make ice most evenings. This morning I ordered a different EUHOMY (eG-friendly Amazon.com link) This one makes crescent ice rather nugget ice. It will be fun to see how they compare. How do people feel about crescent ice vs. nugget ice?

I've been satisfied with every Mastronardi variety I've tried, though my favorite is still Campari. I can't grow Mountain Magic anymore because the plants are too big for my balcony. However this summer I am trying a relatively new tomato called Veranda Red. The little plants grow only a foot or so high, but they produce continuously. Recently I noticed the Veranda Red fruits resembled Sunset Flavor Bombs. Last night I did a side by side comparison. Both varieties are small, with, if anything, the Veranda Red being slightly larger. Unlike Campari, the Flavor Bombs are sweet, perhaps too sweet. Both Veranda Red and Flavor Bombs have good tomato flavor. The Veranda Red have less obtrusive skin. Then again, they don't have to be shipped halfway across the continent. Also the color of the Veranda Red was more red. Flavor Bombs in contrast are more of an orangish pink.

Last night I couldn't stand the temperature so dinner was hummus and tortilla chips. But tonight I smoked the hamburger. I will modestly assert that I have the method pretty well dialed in: Mesquite Half pound ground beef Smoker temperature 140C Target temperature 56C Smoking time 45 minutes, turned back to front half way through Measured final temperature 55C

Last night was not a good experience. I smoked pork spareribs. After two hours at 121C, the ribs looked good to me. Measured with a thermapen the meat was about 95C. But all the recipes I've found call for more time than two hours. I reduced the temperature to 77C and smoked for another hour. The result was unpleasantly dry, although I could still cut and chew it. None of the unctuousness I achieved smoking port belly. Any suggestions for time and temperature to properly smoke spareribs? I have three sections left from the full rack. Meanwhile I ordered a turkey breast from Whole Foods but they were out of stock. Tonight I will probably smoke hamburger again if I can stand the heat.

...And the start of an esculent rhyme.

Thanks to the expert enablement of @TdeV in the Indoor Smoker topic I now have Delish! by Philip R Craig and Shirley Prada Craig. Delish! is the first and only cookbook in my collection to have a recipe for water. I made some last night but then spilled it trying to swat a fly.

Ice cream and orgeat.

Camera taped over.

I shall never again eat crackers in bed while attending a work telemeeting.

I received a new homogenizer this evening. Unlike my other, this one comes with a stand.

Ship it to @Shelby to take apart.

If there is no obvious thickener in the recipe I assume the simmering step is for reduction. Neither the APO nor SV are noted for reduction. If it were me I'd use a Paragon.

I repeated last night's spare rib. But this time I set the temperature to 102C for an hour, then lowered the temperature to 82C for another hour and a half. The results were as lovely as last night's were not. Final temperature was about 80C. The meat was easily sliced and for the most part cut with a fork. Delicious. I could chew it. I saved the fat and bone, possibly as an addition to Rancho Gordo beans. So much to learn.

If the new Cuisinart was so quickly discontinued there was probably a reason.

My spare rib (singular) was not a success. I started the cook early because I had no idea how long it should take. The rib looked good after about an hour and a half. I turned the smoking temperature down to 77C, the lowest setting. After seven hours the final temperature was 96C and the meat was dried out such that I couldn't chew it. But by masticating I was able to extract tremendous fatty flavor. I'm not convinced the GE is holding accurate temperature. I can't measure the chamber temperature with my BBQOVN wireless probe, but I have a Combustion Inc. on order.

Seriously, I got an inexpensive little two slice toaster from Amazon that I reviewed. Makes perfect toast for me!

Up above: https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/8/#findComment-2453795 Start with chicken drumsticks. Cut around the foot end and scrape the joint and remove the tendons. Push the meat back towards the thigh end, removing the rest of the tendons. If necessary trim the bottom so that the pop can stand vertically. Season with salt and pepper. Last night I smoked mine two and a half hours at 121C, coating with plum sauce for the last half hour. The result should look like a lollypop. And taste like one too.

As before, the chicken pops were fantastic. This afternoon the weather is a bit cooler and I'm smoking beef ribs. Rubbed just with salt, pepper, and garlic. Wood is oak and temperature is 102C. One can tell the GE was designed for Fahrenheit cuisine because one can't set the temperature dial to 100C. Did I mention the chicken pops were fantastic?

As we speak I'm smoking another batch of chicken pops. Not that the weather is fit for smoking anything. But the drumsticks were past the point of no return. That's what barbecue sauce is for. Last night a dear friend took me to Whole Foods. I looked at turkey breasts but I was dissuaded by the size, weight, and price. I got a couple beef spareribs and a rack of St. Louis ribs on sale. I originally passed on the pork when the butcher said it was too late at night for him to cut me a piece. Eventually I came back for the full rack. I'm evaluating a new marinating container but these ribs are too long to fit. Not to mention the container is too big for my refrigerator. I intend to wait to portion the rack until I'm ready to cook. Half the rack would not be close to fitting in the GE. Also at Whole Foods I got the stuff for smoked bluefish pate. The dairy person told me he was out of whipped cream cheese, so I got two packages of regular.

Novelty kind? Mine is Baccarat, pattern Haut Brion. Though I don't usually fill to the brim.

What do you anticipate the new oven can do that cannot be done in an APO?

Water runs out on the floor. It did.

I shall never again over fill the reservoir of an ice maker. And while I'm at it I shall never again neglect yeast raised pancake batter on a hot summer afternoon.

Amazon price has been going up since the end of Prime Day. Currently $699, with no accessories. $799 with accessory bundle. Good pork but I never did get around to the Momofuku ranch. And I've finally conceded that my teeth can no longer chew pickles.