Raamo

New York Style pizza from Modernist Pizza! My side sausage and red pepper, my wife is not mentionable... (since not pictured) So good! Wine pizza (glass bottom is visible) is a 2018 Malbec from Repris in Sonoma.

I had oil in pan with some spices for 30 seconds, then added the onions. Cooked them until they started to change color and added 1 tsp of sugar. Over 40% or so heat on our induction cooktop I just stirred them now and then for about 20 mins until they were that color. Takes quite a bit of time to get caramelized onions.

Basmati Pilaf with Caramelized Onions and Broccoli. From 1000 Indian recipes book I've made many things out of - In India it seems this is called Bhunna Pyaz aur Hari Gobhi ka Pullao. Either way, first time I've made it - and won't be the last - I'll caramelize more onions next time.

Looking at Serious eats we found this recipe So we made it, and it's really good. We actually already had the peppers it called for.

Sometimes simple is excellent. Angel Hair Pasta + Good Virgin Olive Oil + Red Pepper Flakes pairs with 2015 HdV Chardonnay better then I expected! I just love the color of this wine.

Bought our Zojirushi shortly after returning from our 1st trip to Japan in 2013... so almost 9 years ago - pot is holding up great. We have the smallest one I believe. Induction model.

Last night, chicken sausage pasta with red peppers. I've made this often enough I pretty much got it down. Sauce has sour cream, tomato paste, chicken bouillon, red pepper flakes, pasta water. Finished with some fresh basil.

Hard plastic yes, but it's rounded and it's not scratched our bowl at all!

We've had ours about 10 years, still going strong. It's the induction model. We only use the plastic paddle or a washcloth - no metal touches the pan!

Last night, I made the same Potato curry dish from last fall, but a few changes. I steam the potatoes precut in a steam oven, so I don't have to wait for them to cool down to peal and handle. We used slightly watered down sour cream instead of yogurt. I didn't add cups of water at the end - so it's not saucy. The potatoes are fried after they are steamed (boiled in the recipe) so adding so much water removes any crispness.. It's one of the few dishes we make which has asafetida in it. It's pretty unique.

I always wanted a Gas stove... I ended up getting a high end induction cook top and never wanted gas any more. The control with induction is awesome. Super fast boil and super good control over lower simmers. Sure it's not infinitely adjustable with a knob but 1-10 with .5 intervals is enough for everything I've done. But of course in Minnesota we mostly use Gas Furnaces - and leaky furnaces are just as much to blame according to some of these articles I've read.

The wires on my probes.... they are flat metal and ouch they can hurt... I won't miss that at all!!!!

We have a Dot and 2 probes - one is designed to go into a food while it's in the oven... we hardly use that - wired ftl! The other probe is for oil / sugar - I mostly use it when I'm boiling my raspberries after centrifuging them and adding sugar to get grenadine. Got some nice video of the probe at 217F while it boils away crazy yet stable. This new gadget for our kitchen will not replace the dot, but I'm looking forward to using it in sous vide as well as the oven!

Combustion Support <support@combustion.inc> Email them - seems was a bug - claimed my referrer never confirmed - but had to have to get the email so I provided all that and got a code.

Pre-orders are up but I don't have my referral code Anyone get theirs yet?

Page has changed, now has a countdown: Makes me wonder if everyone gets it for 30% off for two weeks.

Looks like it - when I go to my status page: The referral program is over for now. Watch your email for your unique preorder discount code, good through Feb 14.

So tomorrow is the day And you can get 2 thermometers + timer in one package: Guessing one will be enough for me, since I don't roast large roasts often. Any if anyone wants to use my referral here it is: https://combustion.inc/?kid=20XNN8

Sign up and it's 60 off which is nice, refer one person and it's 70 off... So that makes the timer free basically.

For sure over $100, guessing under $200..... $199 would be $139.3 with 30% off - and $129.30 with one referral seems to work out.

Tonight Teriyaki Pork Luau Bowls which come from HF: https://www.hellofresh.com/recipes/teriyaki-pork-luau-bowls-5fa56ef97511fc2549429dc0 But we source all the ingredients ourselves and made a few changes. Like red pepper instead of Green.

I've made quite a few bagels since we got these cookbooks. My wife got some dried blueberries.... I used about 56g of them - soaked in boiling water for 2 hours like raisins. Mixed in by hand after full gluten was achieved. "Tastes better then a blueberry muffin" is what my wife. Works well - has some blueberry flavor without being over the top.

Kenji has tested, 1 hour is enough: https://www.seriouseats.com/sous-vide-pork-chops-recipe I don't want it too tender.

Saturday dinner. Berkshire pork w/ fried potatoes. Cooked the pork chop sous-vide for 1 hour at 140f. Browned in duck fat which was used to cook the potatoes. This is really the only pork chop I'll eat - so good. Sunday Dinner: Chicken Provencal that I mentioned last weekend, needed specific olives that I had to order online: Flavor is amazing. I'm not a big thigh fan.. so the other 2 I ground up and we'll try this next weekend with chicken meatballs in this amazing sauce. Possibly with polenta instead of rice (another suggested accompaniment) This is out of the 15 year America's test Kitchen cookbook.

I had a dish from ATK I wanted to make but needed Niçoise olives which our local high end grocer didn't have... so a picture of that dish will likely come next weekend. Tilapia was on sale, so we got that. My wife remembered once home we had done some Tilapia dishes from Hello Fresh, we keep all the cards as they are good ideas. So it's Louisiana-Style Tilapia with Potatoes Wedges, Cabbage Slaw (they called for red, we have green for another dish), & Spicy Remoulade. Our old bay seasoning had a best by date of 2009... so it went into the trash, it tasted like salty cardboard. A easy sub is equal parts celery salt, chili powder, and powdered garlic. The slaw is more my wife's thing - there's a lot more on her plate. The sauce has a nice kick, I think we improved on the HF dish.