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...