Joe Blowe

Previous topic can be found here -- http://forums.egullet.org/topic/103163-infrared-grills/ -- along with several comments by yours truly. Still own one, kind of a one-trick pony, but I still use it regularly and like it...

Thank you. (Let the countdown begin...)

Pilarindia, Please describe the oven in question. Does it, by chance, have burners on top? Is it convection? Does it have multiple racks? It does not sound like you have one of these units.

I remember reading an article in the NY Times about big multinationals doing flavor R&D. New Jersey rings a bell: NYT - Labs Conjure Up Fragrances And Flavors to Add Allure I'm not sure if that's the exact article I read, and I'm sure there have been many since then. Anyway, I'm sure everybody is aware of the work that goes into developing a new flavor. Truly astounding...

My local Korean market has dextrose.

Mit schlag? Although I wouldn't mind yelling out MIT SCHNELL the next time I'm in Vienna!

I'm just happy to have apparently dodged several bullets! Once again, my frugality (read: cheapness) saves the day! The only things gathering dust at the moment are: - KitchenAid stand mixer (ca. 1986), not eating many baked goods these days - KitchenAid food processor (ca. 2000), the last of the old RoboCoupe models, only gets hauled out a few times per year - Le Creuset two-burner reversible grill, because I thought everything would taste better with grill marks Things that get used on a regular basis: - Sous Vide Magic and Anova Precision - Zojirushi rice cooker, used several times per week - Vitamix 5200, because it makes our daily breakfast - Zojirushi hot water dispenser, because it makes our daily tea - Espresso machine (and manual grinder), because it makes my daily shot - Cadco countertop convection oven (stretching the definition of "small appliance"), used numerous times per month ETA: That stupid meat grinder attachment for the KA mixer. I should burn that SOB.

Thanks for the tips, everyone. Our trip was cancelled last November, but my wife and I do plan going next year. Will continue montoring the thread

This Thermos tumbler was one of the best things I've bought to do this. The first model I picked up was in Beijing, and I'm sure it was loaded with BPA goodness On the spirits tip, I've been drinking Scotch & Sleepytime for years now. Goes down a bit too easily some nights

There are a couple of mentions of the Wilfa over at Home-Barista. As one guy put it, looks like a nice bit of "counter candy."

Always nice to hear that someone read the guides, then posted. Welcome aboard!

It would be a non-issue if the public could just accept radioactive irradiated meat.

Yes, it is mildly annoying that we can't calibrate without an app. For the record, my two cheap reference thermometers (recommended by Messrs. Gruber and Jueneman) are both reporting that my new Anova is overheating by 0.6° Celsius. Even though the builders seem to think these units are highly calibrated before shipping. In the meantime, my Sous Vide Magic will remain the go-to unit for my extreme precision cooking (yeah, right)

A quick Googling reveals an article that states it's a blend of "sea salt, garlic, red pepper, toasted sesame seeds, brown sugar and soy sauce." I'm sure if you contacted McCormick and asked, they would provide a list of basic ingredients. P.S. Make sure you read up on furikake.

Yes, that's why I provided a link for the mangal description. It is essentially a yakitori grill, can be fabricated out of metal, close to home, for less cash. No need to import from Japan, IMO.

Does it have to be yakitori grill? What about a mangal or something similar? I'd think it would be easier to find a metal worker close to home that could fabricate a model to your specs -- length, depth, on legs or casters, holding area for food, etc. If you can find a reliable supplier for replacement grill racks, you could have the grill built to that size...

Looks like that Miele pressure oven sold for close to $4,900 U.S. It also appears to have been discontinued. Like most built-in Miele products, the prospective buyers have more money than common sense.

The thought never occured to me until now, but is it possible that some Italian restaurants are velveting their chicken with cornstarch?

Serious Eats published a long write-up recently on storage options, The Best Way to Store Vermouth: Short version: Refrigeration and/or a can of inert gas are the best options.

I have nothing to add on the topic of upright self-defrost freezers, although I have to believe there is some degradation in food quality over the long term. If you plow through your frozen goods on a regular basis, you might not notice any difference... What I wanted post about was a tip I picked up from another forum that may factor into your decision. I have a manual-defrost chest freezer in the garage, and I can defrost it and have it repacked in less than ten minutes! How? Unpack your food and set aside in ice chests or under blankets. Slide or roll your freezer outside. Turn on your garden hose, and rinse away the ice. Towel down, slide back into place, repack. Have done this twice now without any negative consequences.

Scrub the scale's battery contacts with a pencil eraser or emery board. Clean the contacts on your new batteries, then pop 'em in and check for power.

High oleic safflower oil, when I want a neutral cooking oil or when I'm making mayo. But, I find ghee works with almost anything.

I'm in at $129. And it's my first Kickstarter to boot! I bought a SideKIC when it first came out. Luckily, I was able to dump it during Amazon's 30-day return period due to a faulty display. Glad I dodged that bullet. I've been a very satisfied Sous Vide Magic customer, but everyone knows it's a wee bit of a pain to set up. If I can keep the SVM in the garage on a permanent basis, I'll be happy to have a more compact unit around for use in the kitchen.

Now if people would only get a clue about Huy Fong's far superior Chili Garlic Sauce...

I agree about the taste -- first time I used it was to saute non-breaded fish filets, and the flavor really got to, uh, shine through. I plan on using the rest of my Nutiva in much heartier stews and such. You can read more about the health qualities and food applications over at Mark's Daily Apple.