JoNorvelleWalker

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.

Four days ago I set out to smoke a hamburger: Wood oak Temperature 135C Probe Target 60C Keep Warm 60C Smoke Level 5 I ground a bit less than a pound of ribeye, and used half of the ground beef for one patty. It took about half an hour for the probe to reach 60C. One of the finest hamburgers I have cooked or tasted. Most importantly it was meat that I could enjoyably chew! The next night I repeated the experiment with the remaining ground beef. Somehow the results were not as good. The burger was more like medium well than medium rare. Chewing was painful. I finished the burger but it was a disappointment. Worse it demonstrates that I cannot cook consistently. Though doubtless anyone with a bunch of teeth would have found the second burger more than satisfactory. The discrepancy could have been probe placement. Last night I intended to try smoking fish, however the plan was derailed when a friend invited me out for dinner. I had excellent Unagi Don. Tonight is hot and humid. Not ideal weather for running an indoor smoker. But Whole Foods had boneless pork shoulder on sale, and a kg is in the smoker. The GE has a preset for pork shoulder but I want shoulder that can be thinly sliced rather than pull-apart tender. No idea what hour I'll be eating. My settings were/are: Wood Kona Sweetwood Blend Temperature 102C Probe Target 65C Keep Warm 60C Smoke Level 5 I rubbed the roast with mustard and a dry spice blend of garlic, black pepper, allspice, thyme, ancho chili, cloves, cumin, coriander, star anise, nutmeg, mace, and who knows what else. I had every good intention to write down the names and ratios, but when I realized I did not have all the spices in powdered form, that went by the wayside. Grinding cloves and allspice was a particular pain. Did I mention it is hot? I've had more than a few little annoyances with the GE so far: the probe is a real pain to use. Doubly so if the device has been preheated. There is supposedly a mode to skip preheating. Once the smoker is hot enough the mode is supposed to transition directly to smoking. No success at all. If anyone has a GE and has used the mode to skip preheating, please let me know. I suppose I could call customer service. The door does not stay fully open by itself. Venting smoke takes 9 minutes. I have not used the feature, with the result that my kitchen (I do keep the smoker in the kitchen) has the reek of Sodom and Gomorra. Not all considered a bad thing. And no smoke gets out while the food is cooking. The app, though free, requires signing up for an account. I was pretty disgusted with that and didn't. As mentioned above GE nickels and dimes their customers to death to get what should have been included accessories.

I store potatoes in the bedroom.