JoNorvelleWalker

My drill press lives in the living room.

Sorry guys...I shall never again shake my mai tai, which I am preparing at this hour only because I must get up for work in not too many hours more...I shall never again shake my mai tai...without putting on the lid.

My apartment has a non-functional range hood. At best it recirculates the grease. The hood does have a light in it which is useful.

I shall never again throw perfectly good bread in the APO to reheat only to get sidetracked by a Nija/Pacojet comparison.

If indoor steaks or chops are your thing, the Philips infrared grill is indeed the device to have. Don't thank me, blame Kerry. Just be sure not to put the Philips on a circuit with any other kitchen toy. Though steak tartare by candlelight has a certain charm.

I like Rubbermaid for ice bin and garbage can. Best of luck with the transition.

Would this include the APO?

Makes me wanting paella.

I got six. In related news Thermoworks repaired my well out of warranty ThermaQ at no charge.

Indeed. Thankfully I only have two. I wish Paula were well enough to still participate.

Screw Kenji and Voltaggio. I could not decide between my Scanpan non-stick saute pan and my Berndes non-stick wok. I grabbed my trusty Williams Sonoma stir fry pan and stir fried sliced mushrooms. Transferred the mushrooms to a bowl. Added fresh oil and rosemary to the pan and browned the chicken all over. Keeping it moving with the wok shovel. Added vinegar then wine and garlic, and cooked down till the liquid evaporated. Removed the chicken from the pan, then added water to deglaze and make a sauce. Returned chicken and mushrooms to the pan for just a moment before serving. I have been making chicken cacciatore almost fifty years, or maybe more. One of my best ever. Accompanied by last night's baguette and Boursin.

Well, if you count Corningware and double boilers I can add twelve more. Plus I found another pot in the bedroom while searching for the Corningware. I threw away my Visions -- horrible stuff. Also I did not include my aunt's ancient bean pot. I have never cooked in it because I am not sure it is lead free. You and I both use our bedrooms as pantry. It's just that I have to sleep in mine.

I assure you, neither my Lamson Heavy Duty Stiff Turner nor my 2kg Paderno meat pounder would hold this unbagged thigh flat against anything.

This time the loaves really were red. It was as if I had added malt to the flour. Something must be off. I did cut the yeast in half from usual. But the bread tastes fine.

I am the one who may be missing some vital step: since the chicken is cooked, how do you get it to lie flat? Short of a tortilla press.

Yes, but did you count them?

Different incarnations of Pearl River can be found here too. I saw some in plastic bottles available from third party sellers. When I can I always try to buy food products (or anything for that matter) that are sold directly by amazon. I've had bad experience with counterfeit goods and strange products from third party sellers. Most recently olives with no label.

Found the thread. Here was the recommendation... https://forums.egullet.org/topic/154258-ingredients-via-internet/?do=findComment&comment=2245240

For Maillard? I would think the pan would get hot enough so that pH is not an issue. And I worry that baking soda will make food taste funny. I suspect the reason I have trouble browning sous vide chicken skin is the water that the skin contains.

For what passes as my attempt at Chinese stir fry I have been most pleased with Pearl River light. The Pearl River recommendation was probably from another soy sauce thread I cannot now find. Sadly I killed my last bottle of Pearl River light the other night. (I still have some Pearl River dark in the refrigerator.) Amazon just cancelled my replacement order of Pearl River light due to lack of availability. I shan't starve. I have several bottles of soy sauce in the bedroom, but nothing that is a good replacement for Pearl River light. Are there any soy sauce products similar to Pearl River light that might be a step up in quality? Ones that are available to me sitting in front of a computer in America?

Actually, to give credit where credit is due, the idea of using a non-stick pan was not something I had thought of.

Probably not.

I allow myself to buy Martin's Potato Rolls for making smashburgers, and English muffins maybe once or twice a year. Likewise hotdog buns occasionally. Other than that if I want bread I bake it myself. This has been my resolution for about thirty years. Oh, and I tried some store bought naan the other week but I doubt I will be repeating the purchase.

The chicken cacciatore didn't happen. There is still time if anyone wants to offer an opinion.

Bait and switch. Too late to return to amazon.