Deryn

Blast chillers are obviously not yet a 'common household item' so could it just be that the reason there are so many for sale (at such a significantly reduced price compared to a new one) is merely because they have been owned by restaurants that have failed ... which unfortunately is quite a common phenomena. Many don't start restaurants on a shoestring, especially the kind of restaurants that would equip themselves with a blast chiller, so they may have purchased new, used for only a year or so (I think many fail within that short timeframe) and have to liquidate quickly at the end. If there were already a few on the market at 3 grand (for whatever the reason that price was set), I am not sure they could justify trying to unload at a much higher price. It could actually be that the fact there are so many of the same brand is that they bought that brand because they heard it was good (or a very good value for the money) - and maybe it really is. Or they bought used at a slightly higher price - the 'history' of a particular machine (how many previous owners, how long was it actually used in service) could be more important than the brand - and now need to sell at whatever they can get for it. I might want to ask other restaurant owners what kind of chiller they have and how reliable/good theirs has been before consulting repair people. What made them decide to get that particular brand, whatever their machine may be. No real experience here - just questions I would be asking myself if I was in the market for an expensive appliance like that.

I am positively drooling (and very jealous) after seeing that Peking Duck dinner, the breakfast before that, and this last post with the pictures of the dim sum. Daughter emailed last night that she had a private cooking lesson (4 different dishes - no idea yet what they were though). It was conducted by the owner on the stoop outside the front of her Thai vegetarian restaurant in Kanchanaburi. She too is trying to make me jealous. Don't know how much longer I can resist a trip to that part of the world. Once the old dog passes, I may not be able to say no any more. The sights are fascinating but frankly I would go just for the food experience. My daughter is travelling alone but I would wish for a companion to talk with over (and about) the meals since I truly hate eating alone, though I don't mind exploring or shopping alone - in fact, I prefer that. If I have to go alone I suspect that practically all, if not all, of my meals would end up being street food.

Thank you for posting this. I am interested though in what temperatures the oil was for the first and second versions above .. you talk about 20 degrees cooler, etc. but cooler than what? You did mention the 200 C but that was for the later experiments, correct? I doubt you will get browning if you use hot water to 'prep' your meat for SV (I would expect more of a grey looking result) but though I cannot be certain I think you would get a bit of the plumping effect (since the exterior fibres should tighten up a bit I would think). Definitely no scientific expert here though .. I am sure they will be along shortly to tell you the real truth.

Many Canadians have long been enamoured of what is here termed just 'Chinese fondue'. I think it must be a derived hybrid/equivalent of a hotpot like the one you pictured. For Chinese fondue one doesn't need a hotpot however (though that is nice to have for 'authenticity'). It is usually just done in a fondue pot with a (purchased or home made broth, not 'spicy', often with a wine base which a true hotpot I am pretty sure doesn't have). Definitely no charcoal used. I have even used a chafing dish when I didn't have a fondue, years ago. The broth gets tastier and tastier as the evening progresses and it is often drunk at the end of the meal. One does definitely need that paper thin meat - and many supermarkets sell it (various meat varieties - chicken and beef being probably the most often purchased). I have cut my own but never managed (even though I froze the meat first and used a slicer) to get it as perfect and thin as the butcher can. I have also used shellfish/seafood (though the broth bases if doing only beef and chicken OR seafood are usually slightly different - much deeper for the beef, lighter for seafood so a mixture may not result in the best drinking soup at the end). I don't recall ever using lamb and never mutton or pork for that matter. I did add some pre-cooked spicy sausage to the platter once I think .. I think I might be a bit worried that meatballs might not cook through before they were eaten - especially if there were a few bottles of wine on the table being passed around .. but I do think meatballs are a great idea as well. Vegetables I have used most often were probably nappa (so there is an Asian influence), mushrooms, cherry tomatoes (not sure why but they are small and you can spear them easily), and zucchini. Noodles may be added at the end if the 'soup' is to be drunk but while I have done that, I don't think that is 'traditional' here. The sauce(s) is(are) however not necessarily even poor replicas of a Chinese sauce - they tend to be more French (or they did when I was doing fondues like this - more like what one would use for a western traditional oil based fondue - which sounds strange now that I think of it .. bearnaise or hollandaise with Chinese fondue?) - but I bet people just put out whatever sauces they like and/or have around - so they could be barbeque or honey mustard today for all I know. I remember serving a simple Asian flavoured salad (soy, sesame, honey, rice vinegar over shredded carrots and maybe a bit of nappa or lettuce) on the side a few times - wonder where I got that idea. What a mish mash our 'Chinese fondue' is .. seeing what you had there, I will be sure NOT to invite any Chinese person for that kind of meal at my place I think .. they would be shocked I bet - but it is still fun and easy to put together. This kind of 'dinner party' was a trend and hit back in the 60s as I recall and it is still apparently going strong enough even today that one can buy the pre-sliced (though often frozen) meat and broth easily (at least in Ontario and I believe Quebec .. I have not yet found it in this NS neck of the woods unfortunately). And I have not ever seen this kind of fondue meat (or the cans of starter broth) sold down south in the US (in or in any state that leads from eastern Canada to either Texas or North Carolina anyway) either that I can recall. It is certainly a wonderful way to spend an evening with a few friends - and promotes good conversation over a lingering meal (where no one gets too full and the hosts/hostesses are not run ragged preparing last minute dishes, etc.). I really miss those 'fondue' dinners - much more than I ever miss eating cheese fondue or oil based (mostly) beef fondues. Very light on the waistline too (although not if you serve too much booze or a decadent dessert). The sliced meat in the NA version of 'hotpot' usually stays reasonably well wound up on the forks .. though a few pieces are sacrificed to the fondue broth gods of course .. but I wonder if meatballs would - haven't tried those but they sound like a darned good addition. Were you using chopsticks to just lower the meats etc. into the broth and then later fish them out?

Sorry to hear about your failure, DDF, but thanks very much for the heads up .. from this one hopes I will learn.

The Canadian price is also reduced to under $100 but I thought perhaps I could order 2 via the US and have them shipped to a friend down there ... one for her and one (spare) for me (for when I go down south). Won't let you order 2 (and says that 'this order can only be for you' - so while I didn't try it, I am not sure they will like it if I try to ship to yet another address anyway). And while I can have one account that works either side of the border (and lets me use different addresses, cards, etc.), apparently I have to join Prime in Canada as well as the US in order to be able to order for the Prime deal price here. Another time I guess. But it is a great price so if anyone is thinking about getting an IP .. today is probably the day to do it.

Could that strange item be a jar opener (and bottle opener) of some kind? Can't completely tell the scale .. would the non-metal end opening fit over a metal lid to (be lifted and) break the seal?

Fascinating that you ended up at that Donkey chain ... Liuzhou recently posted a picture (can't find it or I would link it) from another of the very same restaurant chain (which I am not sure I realized till you mentioned it that it is a 'chain') and the sandwich he got (which looks pretty well identical to yours). The bread certainly does look amazing! Glad to hear the filling also was delicious. Sorry you had so many issues with Air Canada/connections, etc. Nuisance but the trip sounds like an overall success. My daughter flew from the UK to Bangkok via Singapore the other day and I held my breath for hours while flight tracking as she went over a number of very hostile countries, mostly without radar. She wasn't bothered at all but I am also sure the pilot didn't announce that they were over Iran, Afghanistan, Pakistan, etc. either. Easier to actually be the passenger than to watch someone doing it sometimes but knowing that I am not sure I would ever take that particular airline (despite the fact that it is a good one - Singapore Airlines) out of the UK to the orient. If I were flying there, I would try to find an airline that flies great circle I think. On the other hand my daughter's flight did pass only a few miles south of the HImalayas .. asked her if she was on the left side of the plane and was able to see them but no answer so far. I would love to BE in the orient and travel around there extensively and eat whatever I could ... but I guess I know too much to be that comfortable with the actual travel part. Sent her an email to ask her to please take pictures of what she eats (and take note of what it was if not obvious) as she travels through Thailand and Vietnam (so I could experience it all vicariously - as I get to do here so often through threads like yours) but I doubt she will do so - she is just not a foodie, unfortunately. The size of the Forbidden City certainly is amazing, as is the majesty of the Great Wall. I recall the first time I went to Las Vegas and was astounded at how large even the halls were in the casino. China had the art of 'enormous' mastered way back hundreds of years ago - we North Americans are so late to that table.

I have a huge jar of pennies (mixed US and Can) that I am too lazy to even sort out, much less try to turn in for larger bits of currency. I was brought up being told that one should never give a gift of a wallet or a knife without including a penny with it. I never give wallets any more but knives are still a possibility so perhaps some day I will still have a use for at least 4 or 5 of them. And maybe a few more for those rare occasions when bad service makes me want to scream out loud and run for the door, but my Canadian upbringing keeps me from blowing my top overtly. Otherwise I guess (unless I make a countertop out of them) they are just a pretty paperweight now. I have begun refusing pennies for change when I am in the US too so I won't accumulate too many more. JoNorvelleWalker - Are poached eggs illegal in NJ too? If the rationale for no 'sunny side up' eggs is that they may be dangerously uncooked then I would assume that poached eggs also fall under that banner? NJ certainly has some very 'interesting' laws. Was reminded of that recently when I pulled off the highway while driving north and didn't even realize I was in NJ (strange little corner along I-84 I think where NY, NJ and PA meet) and went to pump my own gas and was severely reprimanded. Used to be though that one got 'full service' in NJ - but now it is ok apparently to clean one's own windshield ... just not pump one's own gas.

Do you mean you just browned the flour before using it in your recipe? How? In the oven on a baking sheet for how long? Or in a pan on the stove top to what degree of brown-ness? I had never heard that term 'dextrinized' before (thanks .. learned something new! though I am sure it is something I 'should' have already known) but I guess that when I pre-baked the baking soda for ramen noodles that is exactly what I did. Didn't do the flour too though.

If you buy one you WILL use it and will see that it is not just 'a replacement for a stovetop pressure cooker'. Try to think of it is as a different thing entirely. Yes, it uses pressure - two different pressures in the case of the DUOs - but aside from the fact that I think it is much easier (and lighter) to clean, etc. it is silent, it is cool (great if you have a hot kitchen in summer), it has a timer and it automatically goes to 'keep warm' (for many hours if need be) so you don't have to worry if you are late back to the kitchen to check on your food. It probably uses less energy as well. They serve similar purposes in some respects but are not simply a replacement for one another. I made stock the other day from a chicken carcass - and realized too late that I had no room in the fridge, no ice to cool it down and it was late at night anyway and I didn't feel like dealing with it till manana. In a former life I might have left it all on the stove to simmer all night (and I have burnt out the bottom of pans doing that in the past because of evaporation beyond what I expected - and heat fluctuations) ... this time I merely pushed a single button and kept it on 'keep warm' in the IP for over 24 hours and it was perfectly contained, controlled, safe - I took its temp several times the first time I did that - and in the end, delicious. I think it slightly caramelized a bit during that long 'simmer' as well - the depth of flavour was amazing. I don't think I lost any liquid because the top is so well sealed.

Years ago when I (and the earth) was (were) young, I was 'taught' that the correct tip to leave when the service was atrocious was 1 penny. Not sure the younger waitstaff crowd knows that 'signal' as a deliberate rebuke but I still do that to this day (though luckily I haven't had to employ that strategy much in the past few years). In addition, if I were treated as you were in the above scenario, I usually would have asked for the manager (and not left till he/she presented herself and heard the full story). I know one may just be tempted to get the heck out of there and try to forget how bad it was - and I have done that too (but then written the manager to explain the situation). Can't say I have had much real satisfaction in terms of promises for staff to behave in a much more courteous way to be honest (if staff act like that, it is often because management allows it unfortunately), but, I think the bit of fight was worth it nonetheless. These days I guess there are other ways to express one's honest opinion about the service - even smaller places may have an online presence (or a tripadvisor mention perhaps) you can comment on, etc.- and of course you can tell a million friends (as you have done here on eGullet - duly noted ... that place will never be on MY list of stops). Sorry you had that experience. I hope the other server said something to the manager if you didn't. Glad though that at least someone acknowledged they had seen what had transpired.

Unless the pieces of garlic are huge (which means people might question the texture) I wonder if it will really be 'definable' as garlic to most people once buried in chocolate. It doesn't have the sharp bite or obvious smell/taste of raw garlic in my opinion. So ... how does it taste, Kerry?

Thanks for taking us along on your trip. Looking forward to the 'extras' when you get back home. Have a good and safe flight.

I am not certain there are too many from the south of France any more - at least who live there on a permanent basis and still post. I have the same issue with my corner of the world - Nova Scotia where apparently I am currently the only resident. No wonder my taxes are so high.

Zabaglione is, I think, essentially a 'custard' - and it is generally quite light ... and perhaps could be described as bordering on 'ethereal'. it is more about whipping air into the mix than anything else I would say. It is not baked however one might try a variation on the standard zabaglione recipe (perhaps sans alcool) and bake it like a flan and see what happens. If you are trying to make something light and airy, I would think that using a less than full fat milk would probably help .. in other words, don't use heavy cream (which I always use for crème brulee). That would probably have more effect than changing the egg component.

Some things just call out for Miracle Whip. Without its extra tang, many things are very bland in my humble opinion. I too grew up with the stuff and though I cringe when I buy it (due to being able to actually read the label now - something I never did as a child), for me it is one of the few heavily processed evils I will not treat as a sin. I am on the Kerry team on this one.

Thanks, Andie. I asked because I read a couple of reviews of that appliance elsewhere and at least one person (who supposedly had bought that model) commented that if you opened the doors, you had to hold the left one open or both would auto-close. That made me wonder (if true) whether that would be a hindrance/problem at all ... since one might have to take out hot items with only a single hand (and that might be even more problem for someone who is left handed). I guess either the reports were false (maybe they never actually opened the doors fully .. who knows) or maybe there was a slight change to the design over time to fix that possible issue. At any rate, I am glad to hear it is no longer the case. I am happy you like the design - I love the idea of full size French door oven and would consider one should my wall oven need replacing. Thanks for your reports/review, etc.

Andie - Do both doors stay open by themselves or does the left door have to be held open?

Tri2Cook - Some would say they should be used uncooked (though they are often found on the top of bagels and buns/bread along with niger seeds, etc.) in smoothies and the like. Chia seeds soaked make a very gummy thick pasty kind of 'mixture' - which personally I find a bit disgusting but those into 'clean eating' say it is a wonderful thickener. Not my thing but they are supposed to be very 'healthy'. I don't mind eating them raw but not soaked.

I tried coconut aminos a couple of years back but I am not that great a fan - but it was worth trying and I am glad you like it.

That is 'highway robbery' or perhaps 'high-wall robbery'! My goodness. Should I ever, and I probably wont, travel to see/walk the Great Wall, I think I will take a very small backpack and fill it with drinks for the trek. At any rate, thanks for the pictures (and information) and I hope you are not too sore today .. and that you stay well hydrated in that heat (for a much more reasonable tariff), regardless of whether you are wall climbing or not.

I don't own a dual fuel range but I house-sat for a friend in Ottawa a few years ago while she went to Australia for 6 weeks and she had one. I once worked in a gas plant so though I have considered gas a few times, I just could never (and still can't) get myself to go that direction much as many tout its properties for cooking - I have a healthy respect for it. However, I used that range and aside from the fact I found the top annoying to clean the gas top was fine ... wouldn't rave about it - I too like induction better. The oven which was electric was more familiar but I found both compartments too small and the bottom one was horrible - had to get down right on the floor to see into it or take things out of it. Guess I am too old for that. I think if one needs more than one oven one might be better advised to install double ovens (especially as one gets older). My ideal range would be a slide-in downdraft Jenn-air electric range with a grill on one side and induction on the other (replaceable modules though so it can be reconfigured) or a similar Jenn-air cooktop and separate wall oven(s). Unfortunately as far as I can ascertain, Jenn-air doesn't make an induction module as yet for that kind of setup. Down south I have a Jenn-air electric downdraft range - and love it (except that I would like to replace the burner side with induction .. or even solid burners). Unfortunately I made the mistake of ordering the burner module in stainless but the rest of the top is black - the stainless part is a nightmare to clean, stuff burns right on to it, and the rest. which is black, I find much easier (and it doesn't show the grease as much). I love the grill - use it all the time - and the downdraft (vented outside under the floor) is plenty strong for anything I have ever cooked, even on the grill. Long winters up north make a grill even more useful - and in fact, my first such Jenn-air was one I had in Ottawa 30 years ago ... I fell in love with them then. In Nova Scotia right now I have a separate (legacy) electric glass top cooktop and hate it so much that I haven't used it in forever now (though it isn't broken). No matter what one does on it, though it heats and cooks ok I guess, it must be carefully scrubbed and scrubbed to get the drips and rings off .. too much work for me. I use two single induction burners when I absolutely have to put something on a 'stovetop' to heat. Easy to clean, fast to heat up, very controllable, cheap, store in the cupboard. That in combo with my wall oven does the trick for me (though I would not mind an additional oven - maybe steam, definitely another convection one, for 'special occasions').

Had my first poutine in Nova Scotia yesterday at the music festival. Gravy was ok (may have been canned but didn't taste too 'tinny' (especially after I enhanced it with a bit of vinegar as Canucks are often wont to do), the chips were really good (and obviously hand cut which was refreshing) but darn it, the curds were hard and definitely didn't even recall how to squeak. Your curds looked much more appealing. Did they actually melt?

When looking at a Mickey D's burger, I just say .. 'where's the beef?' (but then I am in the over 40 crowd).