JoNorvelleWalker

Last night's mesquite burger was quite good, though I saved half of it for later. As I said I pulled at 56C. Surprisingly both the BBQOVN and the Thermapen agreed. Smoking time was about 45 minutes The meat looked uniformly pink like I would expect at 56C. The burger actually looked like it had been cooked sous vide: no gradient. But with a Mailliard crust. No searing necessary. Result was easy enough for me to chew. I worried a little because of food safety concerns over ground beef at that low temperature. So far I'm still alive. Also last night I came home from the store with a lovely thick fillet of bluefish and a couple lemons. The fishmonger kindly cut off the thin end of the fillet before weighing. The thick piece I got home with was a little over a pound. Very nice, no bones. I cut the fish into three portions. A whole fillet would not fit in the GE smoker. Conveniently the GE has three shelves. I made a brine and let the pieces sit overnight. The plan was to remove the pieces from the brine before I left for work so that they could dry and be ready to smoke after I got home. As it happened I fell back asleep after my alarm went off, and the pieces remained in the brine all day. They are now dried off and in the blast chiller till tomorrow.

Tonight I'm smoking another hamburger. This time half a pound over mesquite rather than a third of a pound with oak. Same smoker temperature of 135C. My last burger was over done. This time rather than using the Profile's probe I'm relying on my BBQOVN, a Meater clone with a horrible user interface. I plan to check at 56C. And hope the probe battery doesn't die sooner.

I scored two Prime deals: a replacement kitchen soap dispenser for me, and a Di ORO spatula set as a present for a friend. It saddens me that no one went for the fantastic price on the GE Profile Indoor Smoker.

They carry Zahav hummus in the Whole Foods near me (which is probably the same Whole Foods as the Whole Foods near you). I'd like to try Zahav while it is still on sale but I just received a Whole Foods order this morning.

No, but I ate all of it. Scaling a can of mango sounds messy.

My results with full fat ice cream in the Creami have been disappointing. Sorbet and lower fat have worked better. Since full fat ice cream is what I love, I've relocated the Creami to the bedroom. Here is one recipe that worked well for me. https://forums.egullet.org/topic/163060-pacojet-competitor-the-ninja-creami/page/50/#findComment-2405223

You do have a bedroom?

That's what I said.

Amazon sale: $499, including accessories.

GE Profile Indoor Smoker $499 on Amazon bundled with accessories.

In spite of the existing heat advisory I used the GE Profile tonight to smoke Plum Chicken Pops from Bill West's The Complete Electric Smoker (p50). First chicken done in my Profile, and the finest legs I have ever eaten. Although I should disclose I am more of a thigh girl than a leg girl. The recipe specified cherry, so that was the wood I used. Total smoking time was two hours at 121C.

What is this "cleaning" that you speak of? I've had my Anova for years and use it almost every single day. With the GE Profile indoor smoker the drips go in the drip pan.

@teonzo welcome back! I've made (once) lady fingers from genoise for a trifle but I didn't think the effort was worth the trouble. For another trifle I used store bought ladyfingers imported from Italy but those lady fingers had a somewhat crisp texture and not the same flavor as I associate with ladyfingers here in New Jersey. As I understand the goal is to reproduce the flavor of ladyfingers and not necessarily ladyfingers themselves. I wonder if one of the flavor companies offers such a product?

A minute is an awful long time for an omelet.

There was a contrast and similarity between the extravagant cooking at the rich girl's house and the extravagant cooking at the poor girl's house. Wonderful reaction from the rich girl's mother when she sees what's happened to her pristine kitchen.

I work in a library and since I got the GE Profile I've been reading dozens of barbecue and smoking books. Many recipes call for smoking meat for a while then tightly wrapping the meat in aluminum foil before returning the meat to the smoker to finish cooking. I assume the purpose of the foil is to help with the stall by preventing evaporation from the surface of the meat. What I don't understand is how meat can smoke while it's tightly wrapped in foil? Sounds counter productive. I thought the way pitmasters traditionally got through the stall was by waiting patiently and drinking beer Thoughts?

The Incredibly True Story of Two Girls In Love has an amusing food theme running through it.

Last night I reheated the leftover pork shoulder for a few hours in the Anova at 80% relative humidity. The connective tissue was still there. Finally I dissected the tough stuff out and then I could chew what was left. Unfortunately the meat was somewhat dry after being reheated twice. What time and smoking temperature for pork shoulder is required to fully soften the connective tissue? Tonight I plan to put a couple drumsticks in the smoker. This afternoon I got a piece of pork belly to play with. Suggestions for smoking pork belly? There should be no issue with connective tissue in that cut.

...If teeth I had.

Wood Kona Sweetwood Blend Temperature 102C Probe Target 65C Keep Warm 60C Smoke Level 5 Smoking time was about 3 hours. I pulled the meat when the probe reached 63C. I finished the shoulder in the Anova for an hour at 62C and 80% relative humidity.

Like @rotuts I use the terms interchangeably.

I've found pork shoulder to be luscious bits of meat interspersed with intractable connective tissue. Last night I cut some of the shoulder for a sandwich. Some bites were wonderful. Some bites I couldn't bite. Enjoying tender meat will take a modicum of knife work. What other cuts might work better? Pork belly? @rotuts how do you clean your disposable drip pan liners? It sounds like a messy job unless you put them through the dishwasher.

I suspect "Generic" is exactly the same GE Profile from a different seller. It even says "Profile" on the corner, same as my unit. If another company used the name Profile, GE would most likely see them in court.

Last night's GE Profile pork shoulder was delightful. A few end bits were difficult to chew, but the rest was tender and juicy. Lots of unctuous pork fat.

Both burgers smoked from refrigerator temperature -- and I assert poetic license. She was possibly asphyxiated, but I have a CO detector. Tonight's pork shoulder smoked for three hours. I pulled it when the probe reached 63C. The shoulder is now in the Anova at 62C 80% relative humidity to rest and equalize. I couldn't get the "clear smoke" function to work. I think I figured out that when smoking is finished the machine clears the smoke automatically. Apparently for the clear smoke function to work the GE has to be in smoking mode. User interface is needlessly complex. Practice should make it easier. Another gripe I have is that some combinations of the display numerals are hard to read correctly.