Joe Blowe

I have no direct experience with the classic AGA ranges. However, I used to work with a British expat that had one in his home (where his wife continued to reside), and he made it sound like the biggest pain in the ass. His model provided hot water to the rest of the house, so it depended on a circulator, additional venting, and so on. I would avoid based on his stories, but that was years ago...

If you are new to both grilling and smoking, and set on using wood pellets as your fuel source, I would start by reading the reviews at Amazing Ribs.

I have no experience with the following, just passing along some links: https://www.latimes.com/la-fi-magicwater23-2009feb23-story.html https://en.wikipedia.org/wiki/Electrolysed_water https://www.sciencedirect.com/science/article/pii/B978085709085050019X https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2010/activated-and-electrolyzed-water-a-brief-review-of-a-new-generation-of-cleaners-and-sanitizing-agents/ https://www.amazon.com/Hypochlorous-Generator-Self-Made-Disinfection-Sterilization/dp/B088NWQZS9/ https://www.fakespot.com/product/sodium-hypochlorite-solution-generator-2000ml-capacity-self-made-disinfection-liquid-making-machine-and-portable-disinfect-machine-sterilization-rate-reaches-99-99-for-daily-cleaning

I can also confirm that my 20-year old Fagor works fine on induction. That said, I still want a Fissler...

Just sharing from my notes: "..the ideal temperature for fermenting vegetables is probably 62 to 65 F"

Correct. And I can't reprint it in full, can I?

https://www.wsj.com/articles/from-baking-to-sous-vide-this-smart-steam-oven-is-your-new-kitchen-bff-11601816401

We've made the following many times for holiday gatherings, and usually use russets. As a matter of fact, we really don't follow the recipe anymore, just go by look and feel!

Last I read it's going to be moved to October...

I can verify that pasteurized tuna is not appealing in the least.

I thought Restaurant Depot opened their stores to the public? https://www.dailybreeze.com/2020/04/08/restaurant-depot-opens-to-the-public-amid-coronavirus-pandemic/ https://dailyvoice.com/new-jersey/rutherford/business/long-lines-empty-shelves-business-owners-have-beef-with-restaurant-depot/786350/ https://communitynews.org/2020/04/29/restaurants-and-their-suppliers-add-groceries-to-the-menu/ I'm a RD/Jetro member, and I went to my local warehouse *just before* the lockdown began in California. It was so crazy I didn't even bother looking for a parking space...

Here is just one approach (not an endorsement):

I see a few possibilities looking at the sponsor list for the Hatch Chile Fest...

Obligatory link:

There's a countertop dishwasher category on Amazon, so there's no need to wait for that vaporware to materialize...

Search 'stainless prep table' at Amazon...

I just Googled 'grind meat in a food mill' and came up with this example: http://cookinwluv.blogspot.com/2014/05/tools-and-tips-food-mill.html Of course, that's a manually-operated option that your son might not be able to manage at this time. If your daughter-in-law can deal with an ugly food processor in the house, that seems to be a good compromise...

The answer, as Smithy already stated, is that you need a dedicated cast iron pan for high heat searing. (Where's the flame font when you need it?) Soot aside, you will do nothing but burn away your well-seasoned intentions over time by using your favorite pan over a screaming-hot burner. I use a cheap Lodge pan for searing duties over my charcoal Vortex.

From the site: "Lined With 100% Pure Tin" From eGullet's Understanding Stovetop Cookware:

I like you. You need a burner to tide you over, and you go right to the top of the line I used one of these during a protracted kitchen remodel, and got one of these towards the end of that remodel, just because. P.S. The butane burner and cartridges are available at your local Asian market, or even a good sporting goods store.

Ran a little experiment this morning: Placed two fresh tortilla chips in a lightly used 16 oz. Mason jar, with a new lid and band. Placed the jar on a trivet in my Cuisinart electric pressure cooker, added 2 cups of water, and cooked on High for 40 minutes. Natural release for 10 minutes, and then manually released remaining pressure. Result: Two dry and crispy tortilla chips. No implosion, no water intrusion, no babysitting! FYI, ATK's testing of the Cuisinart indicated that the temperature achieved during High pressure was around 241F/116C. If that is correct, that would put this electric p.c. (and others?) in the same temp range as devices specifically manufactured for decarboxylation.

That was my thought. This post, which includes the graph linked by Kerry, declares a "holy grail" decarb time and temp of 110 minutes at 110C. An electric pressure cooker set to LOW pressure should process at around 110C/230F. So maybe pressure-cooker-decarbing in an empty canning jar (with lid, of course) or one of those silicone sous vide bags might be the answer. Do step up and take one for the team, as I am unwilling just yet

Have a sous vide setup? If so, check this out for another possible route: https://www.chefsteps.com/activities/smokerless-smoked-brisket

For the same price, and nearly the same review ranking/customer satisfaction, you could get an induction cooktop that would allow you to use larger (or smaller) volumes than just a frying pan.

It's been mentioned on eG a few times now, but it is possible to shop at Costco without a card. Might be worth your while to investigate. P.S. Be sure to read that Snopes article, though!