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Amen !

I use what you would call “yellow onions” … I also don’t think you’ll miss the stronger alcohols, but I think white wine gives a nice, complex, tart undertone. But again: what is it you’d call a disastrous outcome ? What would you like to improve ? Texture, flavor, the “oomph” ? Just some help where you want to steer …

It’s all in … the cook. Edit: I have never used vermouth. I usually put whatever white wine i have open. Could add some brandy next time, though …

I honestly think it doesn’t matter as long as you get them caramelized and soft. If they are too thin you might generate some stringy onions that will need longer softening in the cooking process later (with the stock). Thicker ones just need longer to caramelize. if you need a number: 1 mm …

Not fully sure what can go wrong - can you specify ? Soup lacking texture, body, flavor (which flavor), ..? Chop the onions (I’d lean towards the thinner side, but it doesn’t really matter). Sweat in oil & butter until caramelized. Adjust sweetness with a bit of (brown) sugar, if required. Dust with flower, add some white wine (if you like) and some really decent beef stock. Salt. Cook for maybe 1h, so you can still feel the onions, bit there is no stringy bits left. Soup should be viscous by now. Adjust saltyness, sweetness should be well rounded now. Do your fancy stuff with roasted bread & cheese or eat directly …

I’d question that choice …

I'd say that "shelf" is pretty much a placeholder for a circulation vent. I also agree on your assessment that installation should be straightforward, as it is pretty much a contained unit, that you have to fix onto the wall and plug in. So ... let's go for it 🤗

I remember … was more meant as a joke for the non-silkie initated 😜

I'd say the whole chicken is just one big bruise ...

Thanks, @Ann_T ! I preheat for about 25 min to min. 450 oC, measured at the left far corner of the Ooni. I then turn down the flames in order to avoid premature charring and cook in about 75 sec. …

I returned from my parents in the early afternoon with the little one … and my father, who will spend a few days with us while my mom gets better from her cold (it was her idea, to keep him & the little one entertained 😉) … After a round of minigolf, we quickly returned to our weekly schedule: Pizza & Movie night. Today I restarted the Ooni outdoor season. A necessary, yet seldomly pictured state of the kitchen … Fire in the hole ! Mushroom & fuet … Capers, olives & anchovies … Tuna & onions … Sweet ham, mushrooms & mozz … No complaints whatsoever 🤗 Cheers !

I used canned. For the sweet & sour profile I find that canned fruits (with a bit of extra sugar) work just fine … That being said, we do get fresh lychees here, seemingly when there is a season somewhere. They pop up for 3-4 weeks and then are gone again.

Yes, it’s the first picture. Normally, beer duck would call for cubes of konjac jelly. But I know my parents do not care for the texture, so I added potatoes which fit in nicely …

Little one spend the last week with my parents in Northern Germany. They were supposed to bring him back today and stay over the weekend, but unfortunately my mom developed a nasty cold (luckily not that kind), so I drove up today to pick him up. Caveat: my father asked for Chinese food for their weekend at our place, so I had all ingredients already purchased. Sooo … I cooked in the afternoon, bagged everything up and doubled as a delivery service. Some starters prepared to be last minute didn’t make their appearance, but my parents enjoyed and finished everything 🤗 Sichuan beer duck, double cooked pork, (kinda) Yangzhou fried rice, lychee shrimp and loo’ed chicken wings & quail eggs. Plus a cooks treat after cooking, driving and eating …

Ok … I just need to ask: how do you skewer that cauliflower and make thin slices out of it ..?!

Nice - exactly my type of comfort food 🤗

It doesn’t. Either you keep the sides free at “the top” or you leave maybe 10 cm free between the top and the ceiling. I use the latter, as I had the ventilation installed inside a cupboard. You pull out the base to activate the hood. The exhaust is at the very top - you can see a light shadow/reflection from the metal “pipe”. Please ignore the messy kitchen …

I use a Siemens iQ300 model, similar to this one (my one is not sold anymore): Siemens LC67BHM50 iQ300 Dunstabzugshaube/Wandhaube / 60 cm / LED-Beleuchtung / touchControl / Metall | Dunstabzugshauben | Haushalt | Monbeck I had it installed together with the kitchen, but you can order online (see above, also at Amazon, etc.) and ask a contractor ...

Ok, I get that. They had veal shanks (whole) on offer and I had the butcher cut mine into four pieces. The piece pictured might be from the upper end (so larger diameter bone), and had some shrinkage on the meat. I think it was maybe 2.5” “high” (bone & meat before cooking). It had overall a smaller diameter than - let’s say - beef shanks …

“Short” in terms of ..?

Looks like a lab experiment gone wrong, but was very good … Ossobuco in bianco & risotto Milanese-ish 🙄

Funny enough I learned English (the spoken part at least) mostly during my university time (grinding over thermodynamics) watching The Simpsons (while drinking beer to enhance synaptic response). Therefore - as a side effect - I am also familiar with certain cultural aspects of the anglophone world (in short form, as long as the content was correctly transported by The Simpsons), such as the HMS Pinafore. Needless to say, while I enjoy your link the true version lies with Sideshow Bob … (the “no never” part starts at 0:49)

That is completely correct, @rotuts. What is happening here is that the entire process is insenthalpic, so the overall energy remains constant, yet within the gas there is a coversion of kinetic thermal energy (what we consider as temperature) and potential thermal energy (that is slightly more complex to put into a practical example). The best way to imagine this (at least this is how I ised to teach it) is that if the distance between the particles increaes, their potential energy increases (e.g. in an expansion process). If the overall thermal energy remains constant and the potential thermal energy increases due to expansion, the kinetic thermal energy needs to decrease which manifests itself as a decrease in temperature. I hope this helps a bit …

I live in a rather new "ultra energy efficient" house. The insulation concept (incl. some "holes" in the structure) does not allow for a range hood ventilating to the outside. So we have a circulation hood, including two sets of stainless steel coalescence filters* for filtering the circulated air. It is efficient, easy to clean (the filter go in the dish washer) and after 7 years of usage you don't see any grease deposits on the ceiling, where the exhaust fan ventilates to. Of course, if you fry fish you'll still need to air out the house. But other than that I am ok with the solution ... --- * at least that's what I'd call them ...

As a rule of thumb, you'll achieve ~0.25 K/bar JTE when decompressing air. Assuming that you are unlikely able to create more than 0.1 bar overpressure in your mouth, that amounts for 0.025 K of temperature decrease when blowing. It is unlikely to cause a significant effect to soup. Funny enough, the reason for that is that the superficial moisture on your hand gets evaporated faster by the stronger blow through your pursed lips. The heat of evaporation of water is magnitudes larger than the JTE ... So, all in all, both guys seem to be in line with the current themodynamic theory ...