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Everything posted by cdh
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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.
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More shears incoming... thanks for the pointer. Now the Misen and the Cutco will have a new friend...
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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...
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New toy: Dreo Chefmaker- air fryer + probe + steam injection
cdh replied to a topic in Kitchen Consumer
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.
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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...
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Now that the patents have gone, are there any makers whose quality competes with the original source?
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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.
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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...
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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.
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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.
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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.
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I'm happy with the stuff the sell at Costco... Madi is the brand.
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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.
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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
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She was always a pleasure to read here, with a wide range and depth of commentary. RIP.
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Marc Vetri has been instagramming his panettone experiments... see, e.g. https://www.instagram.com/reel/CyQrR8nO_h1/?utm_source=ig_web_copy_link
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An unexpected behavior I've noticed is that when the thing being sealed is 1) wet AND 2) at or above room temp, pulling the vacuum boils the liquid and inflates the bag before it gets sealed... so when it is sealed, the bag is way puffed up and doesn't seal as tightly as a plain old food saver does... Anybody else experience this, and have thoughts on dealing with it? Vac time up or vac time down?
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You want quantitative substantiation? OK. Devise a quantitative and reproducible measure of bitterness that more people than you agree on and can implement. Once you have that in hand, then we can perhaps interrogate your priors, e.g. "fines cause bitterness through over extraction, bitterness is bad, so fines must not be produced by coffee grinders. " It will be interesting to see whether your numbers match up with your intuitions when you're doing a blind tasting of coffees brewed. While you're devising that metric, get yourself a finely calibrated set of sieves so we can home in on what fines are too fine.
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You seem to be mistaking this forum for a free scientific research service. If you want to pull apart all of the chemical causes of bitterness in brewed coffee, I'd find a food chemistry PhD program and apply... you've got the makings for quite a thesis if nobody has done it before. And if buried in the stacks there is already a paper or 4 on the subject, then you've got the "substantiation" that you want. You're not going to get it here.
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Why would I bother? You're unsatisfiable. Go on believing as you wish. I'm sure that you'll argue dark roasted robusta beans are no more bitter by their nature regardless of grind, with no substantiation of your own. Nothing I can do to change your mind. You need to take your certainty and find an investor or two and build the better mousetrap.
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I've never noticed an "excess bitterness" problem that can be attributed to the grind. The only value in a highly precise grinder I see is getting a highly finnicky espresso machine to pull a good shot. I'd imagine that the engineering that goes into $$$ grinders is pointed toward people who spend $$$ on espresso machines. I'd imagine that some fines are there by design, as getting an espresso puck that both flows and provides the right resistance is a macro version of a geometric packing problem, and a certain % of fines is needed in the output to reach a satisfactory solution. If you really hate bitter coffee, perhaps check your beans and your roast... there's a lot more bitter flavor coming from those than from the way you grind it..
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Purple shiso is ideal for pickling... the brine should go from muddy green to bright magenta as the pH lowers as the lactic bacteria do their thing... take pics of the journey!
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For your setup, I might consider one of these. (eG-friendly Amazon.com link) I've got one and it is wonderful for keeping fizzy things fizzy... open a liter of tonic and make a drink. Screw on a Fizzgiz cap and squeeze the air out of the bottle, then hit the cap with the CO2 injector and repressurize the bottle and its contents... toss the bottle in the fridge and it acts like it was never opened. You've got the passage from basement to kitchen already set up, so keeping your tank in the cellar and having the carbonator in the kitchen should work. And the Fizzgiz tubing is tiny, so not a space consuming ugly thing...