cdh

Is there a way to manually set the oven to do stuff, or do you need to have bought an ingredient kit with a code to scan to make it do anything? If so, I wonder whether there is a community devoted to reverse engineering the codes so you can tell it specific stuff to do...

Given that linguistic perspective, I'd say Chang is in even worse shape... the doctrine of foreign equivalents would make his Chili Crunch choice a literal copy of the generic descriptive. That's bad for building trademark rights.

Hmmm... the original Lao Gan Ma product is "chili crisp", and Chang is laying claim to "Chili Crunch? He's got the dough to make a go at it... but I'd not bet he's winner if somebody with equal dough fights back. How deep are LGM's pockets?

low salt crackers?

It's shad season!

Gotta game the scales somehow...

https://finance.yahoo.com/news/cocoa-more-expensive-copper-tops-111128755.html?guce_referrer=aHR0cHM6Ly90LmNvLw&guce_referrer_sig=AQAAAMORxbxZNIV6ozg5ZrXEjiad5nxCakIjWHACy7PcdIv-zYhO2CXXHAO2aeB7nBQvBxwqqCXX9vh-h95XPvptMsduhcUrh_vIWqmdMR9N4cRy5ivJMSz8zgCcTwd5H3DMzOuV-t5Q9tMgNlOWsdmpTtnEWTZd5tPJHzf7s0Qtm4az People noticing chocolate prices going up haven't seen anything yet...

For pull-apart, you want the collagen connective tissue to decompose into gelatin, which is not as good a glue. As I recall, 140F is where collagen starts to fall apart, so 140+ and a good long time should get you there... Read more here: https://www.chefsteps.com/forum/posts/collagen-conversion-what-is-the-threshold-temperature-3

Looks like they're discontinuing the whole product line... That red banner at the top of the page is more dire than just web store closing.

More shears incoming... thanks for the pointer. Now the Misen and the Cutco will have a new friend...

Didn't the NEC change in the past few years to require 220V sockets and outlaw hard wiring appliances? That bit of news came across my radar, I think...

Looking spiffy!

It cost me about $275US... Some promotional discount off of the overstated list price. Seems to be the going price at the moment.

So I got one of these gadgets just before Christmas: https://www.dreo.com/chefmaker-combi-fryer. It is a pretty spiffy gadget. It has got the powerful air circulation of an air fryer, interior and probe thermometers, and a steam injector that can do combi oven tricks. I've been putting it through its paces and am quite impressed with what it can do. Crispy skin on chicken thighs that are cooked just right at the bone? Check. Good browning on the outside of a medium rare lamb roast? Check. Air fried frozen stuff? Check. I was drawn to it because it is so much smaller than an APO, and it is less likely to get killed by my well water like my CSO was... Worth looking into if you're in the market for a new toy.

Spicy hot works, and I'm sure I've heard it before, though not sure whether in the UK or US. "Chilli* hot" would be the alternative that comes to mind as a runner up, as it tags both the source and sensation. And, as an aside, yes, cinnamon can be spicy hot. There is a whole genre of candy that appears this time of year to celebrate that fact- cinnamon hearts. *or whatever your preferred spelling is to refer to products of the capsicum plant... chili, chile, chilli, etc...

Now that the patents have gone, are there any makers whose quality competes with the original source?

Terrible news. I was hoping it was a case of Mark Twain type great exaggeration. Since that doesn't appear to be the case, I guess I need to accept the sad news. She was a pillar of this place and will be greatly missed. Extra sad that her father outlived her.

Well, thinking of power plants and crab scariness... the most jarring crab experience I ever had was in Wales, where the crabmeat tasted of the smell of a coal fire burning. really unpleasant... I chalked it up to all the coal in wales obviously leaving them with a burnt coal ash disposal problem and a big ocean as the most ready solution to it...

My (sadly now retired) fish guy had a favorite brand of frozen cooked dungeness that were really good. Icicle brand. I have no idea where the brand gets mentioned in crab marketing, but if you have a fish guy, even at your supermarket, maybe ask what packer they came from... and ask if icicle is a brand that rings any bells... That all said, I find the cooked, frozen and then thawed for display crab that Costco offers is plenty delicious as it is. Go for it.

I discovered a panettone stuck in a corner from last xmas season a week or two ago... broke it out, and it is amazingly still good. The fermentation thing really does preserve.

Welcome. We have some history here at eG with Indian cooking... Search for the 20-year-old threads where @Suvir Saran was sharing his takes.

I'm happy with the stuff the sell at Costco... Madi is the brand.

Sounds like you got a dud. Dryness has never been an issue... stuff is so rich that adding butter on top after toasting seems like too much.

I glaze salmon with orange marmalade, wine, mustard, salt and sugar... I have no re-gelling issues... leftover glaze still pours after a day or two in the fridge

She was always a pleasure to read here, with a wide range and depth of commentary. RIP.