JoNorvelleWalker

Not like a hotel pan I've seen.

This one perhaps? https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/?do=findComment&comment=2162108

Then forget the CSO. How about sous vide?

How long are you wanting to hold the meat?

Not using a CSO.

Buy a CSO.

Truly beautiful. Do you eat it one hand or two? What is on top of the burger and below the cheese?

Both are available mail order, at least when white grapefruit are in season. My supplier has white grapefruit on pre-order for the next crop: https://www.halegroves.com/grapefruit/c/ft_1001_12/sweet-white-grapefruit/p/sweetwhitegrapefruit/ Problem is they don't ship one grapefruit at a time. I didn't even order white grapefruit this year because most of them rot in my bedroom before I can drink them up. I know it's not the same but I've been putting red grapefruit in my zombies. Please don't tell. Maybe I should drink more zombies. Balsamic I buy from parmashop: https://www.parmashop.com/italiano/aceto-balsamico/aceto-balsamico-tradizionale-di-modena.html

Induction plus stirring...KitchenAid Precise Heat Mixing Bowl.

Do you have prime?

Tonight's ciabatta baked on steel: Please ignore beans and parsley.

I got to thinking about a favorite of mine, Fagioli e Tonno from The Romagnolis' Table (p 224), as mentioned in the eG summer salad cookoff... https://forums.egullet.org/topic/157028-eg-cook-off-79-resurrecting-and-rethinking-summer-salads-summer-food’s-unpopular-kid/?do=findComment&comment=2164672 Served with soave and ciabatta from the CSO.

Very topical. As I was baking tonight my fan started howling like a wounded banshee. Amazon's lowest price at the moment is $230.

Damage was done.

Interesting, nonetheless. The copyright is 2018. I liked the question and answer: "When not to use convection and steam:" "when you don't have a convection steam oven."

Tonight's dinner: This SV chop was finished in the CSO. Final Thermapen reading was 57C. Normally I am not one to eat raw swine. Copious amounts of rum enabled this adventure. The pork was excellent. Full disclosure: this is not a dinner plate. After the picture I returned the chop to the kitchen and sliced it for human sized consumption.

Apologies to @Kim Shook Pork chop with just picked sage. Ghost Pines zinfandel and applesauce with freshly pounded mace not shown.

It may, but I'm not sure in what language. When using soy based sauces I tend to overdo it. I saw the Kikkoman on amazon. I considered it. Kikkoman is much cheaper. But the ingredient list is not as nice.

A few days ago I expressed that SV pork was not my friend. However looking back over this thread I found this: https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?do=findComment&comment=2134791 Here's the old picture: This was anovaed at 59C and finished in the CSO. As it happens I came home with a couple of large rib chops. Now if you will excuse me I have to put a shirt on and go out and pick the sage.

This afternoon I looked for tsuyu at Shoprite. I did not find it so I ordered from amazon: Kiku tsuyu Fortunately I found some soba noodles in my kitchen...odd place to store food. Though I noted Shoprite has a couple brands of soba should I need more. Now the question is, if one has a bottle of tsuyu, how does one prepare it for a soup or dipping sauce? I assume it must be diluted with something besides walnuts? And should it be tsuyu or Tsuyu?

I don't think so either but you could take one for the team and report back.

I am not adverse to bottled sauce! It's probably available down here.

Again, I took up the challenge of pizza in the CSO. This time I used Neapolitan Dough from Modernist Bread rather than leftover French Lean Dough. And since the CSO is a convection oven I dispensed with trying to use the broiler function and simply went with a three hour pre-heat of the steel. After 13 minutes the dough was nicely browned, but not blackened. If I could never have better pizza I would die content, however I think I can do better. Next trial I plan to use the big oven.

Thanks. Since I've been on a Georgian food kick I've been keeping ground walnuts on hand. But I can't make dashi till I freeze up a couple trays of deionized water for the kombu broth. Long story. And that would mean interfering with my mai tai. Though I have to say, if I go to the effort to make dashi I drink it neat from a dedicated wooden bowl. One of the world's most perfect foods.

Now I've got myself to wondering, what else is in the tsuyu besides walnuts?