AlaMoi

if you're going to do an external / remote fan & ducting, check with a local sheet metal fabrication shop. you can likely get a to the nth dimension/size stainless steel hood. with filter rack and drip pan and e-z drains, for half - or less - of the big name stuff . . . and features you may not get in the biggie names.... btw . . . 'oversized' is a most excellent choice. I have a 36" six burner top, with a 36" 'hood' to fit the space, and windows with lots of 'film deposits' from hi-temp searing/frying, even on the highest fan/CFM setting.... given my 'druthers, I'd go for 8" each side and 8" front to back . . . to capture the 'issue' of real cooking.

went Schwaebisch - Jaeger Schnitzel / spaetzle / etc....

it's cute when the publisher insists on including volume measures to by-weight recipes . . . to all - appreciate the tips / info / etc - this project could be a bit easier than I initially thought!

wow - sure does! thanks for the lead!

I'm fixing to develop a copycat of the Bouchon "rolls" they serve (warm) with brunch. looks like: two issues: 1 - the bread itself 2 - the technique at first I thought they did the scissors-snip thing to create the 'outcroppings' - but on closer exam it appears they make individual taper/torpedo shape rolls and overlap / glue them together & let rise . . . note also what looks to be the 'cut surface' . . . like each was cut on diagonal from one long baguette(?) then 'stuck together' the crust on these is not hard-crisp; the softer crisp could be an artifact of baking/holding at humidity? it's the crumb where I have no good experience. the crumb is fairly 'fine' - no big holes/etc ala 'good rustic bread' the texture is not soft/mushy like a typical 'dinner roll' - it's 'firm' - tears easily - stands up to a knife spreading butter&jam my thinking is a well machine kneaded baguette dough - thinking the extra kneading may produce a finer crumb. any ideas / experiences / advice along the line?

chicken thighs are a bit more forgiving that white meat - 'make ahead' seems entirely doable. since it gets reheated, I would only cook the thighs to about half done - then prep the whole dish and chill. I agree with Tropicalsenior - make extra "sauce" - and perhaps a bit thin to start, as it will thicken on re-heat. then reheat at a low temp - high temps in my experience makes for tough meat(s). ~235'F - _covered_ - for a longish time. 2.5 lbs of chicken+sauce, I'd be guessing at 60-70 minutes to heat thru from chilled + finish temp the thighs. hold off on the fresh parsley until service.

some of the best sourdough starter I've used . . . 7 day 'creation time' using buckwheat flour. especially good twang/taste to the bread.

I'm not a big germ-a-phobe, but given the likely 'stuff' in a sandwich construction, I' lean to the 'ice packs in transit' so that when presented you are more in the timed "safe" zone. the meats are statically not the biggest problem - it's stuff like mayonnaise that goes super-south first.

many cuts can be used. the real issue is 'how it is cooked' for such dishes, I much prefer to do a long braise, followed by overnight chill, second day reheat. looks like: top round/bottom round . . . all work - if they are properly braised to temps that 'dissolve' connecting tissue. makes for an entirely controllable "shred factor"

opted to try the enamel CI for a cheese souffle . . a five egg, for two - worked out well.

I have a Bourgeat "evasee" - 28cm=11" I use it (mostly) for stir-fry dishes - flat bottom, rounded-up, high sides, 5.4 quart or anything where you add a lot of pasta/bulk to "something' mostly used for the ability to stir / fold / mix stuff as it cooks. I also have a real round bottom wok, and 'fire ring' - so it can 'sit' on a gas cooktop. it does not have a flat bottom, which deters one from searing larger pieces prior to continuing the dish. for flash frying strips of chicken/beef/etc - it's very good at that. a pork chop, , , not really.... I routinely sear/fry stuff in flat bottom, straight high side "pots" as a step in the dish prep - stews/chili and the like. sear the meat, remove&reserve, add & cook the rest . . . I use the word "pots" because every manufacture comes up with new and different names for the same blinking 'form,' not changed since the Middle Ages . . . i.e. I have similar diameter flat bottom, straight sides, but not high sided, 'pan' they call a 'saute' not sure that the pan 'name' makes the dish - so pick it on form and function.

scallions spring onion green onion salad onion chibols sybows . . . they get around a lot!

stumbled into some absolute fabulous (everbearing?) local strawberries - so today was strawberry crepes (mascerated&stuff into...)

smooze up your local (independent) supermarkets. chain companies may have "policies" prohibiting local managers from cooperating . . . the signage/info HAS to be extremely pointed, effective and concise. people see it going in - I've seen people donating canned good right out of their bags on leaving - I surmise they bought the stuff with the intent to instantly donate on the way out.

my experience 'slicing' with a FP . . . you'll get peach puree....

sorry, very confused here. I had the impression the topic was "home pickling" - not commercial stuff. in the home prep, indeed, some last longer than others - but with no scientific control over the acid/salt content, the potential for botulism developing from herbs/spices, keeping non-canned - just pickled stuff for long periods is perhaps not the best idea.

"to be used over a short time frame," stick with that. onions, beets, any 'pickled' thing - outside of unpronounceable never heard of 'preservatives' + et.al. - the stuff is organic and it will not last for months/weeks.... 'pickled' cucumbers in a jar - prime example - read the label . . .

there are more than 1,000 banana species. so - mash 'em and keep baking!

if your beef has wiggling stuff , , , definitely time to up the temps . . .

(sigh) growing up outside of Phila, high school in southeast Ohio . . . definitely a 'boonesville' . . . not encountered "sangwhich/sangwich" anywhere except from my grandmother - who / how / why / further used/spread . . . nadda clue. her 'mother tongue' was German - born in (get a grip....) Transylvania . . . having some familiarity with the German language . . . hard "d" and "t" are difficult to separate - however comma but and all that . . . how either a hard d or t migrated to a g (as in sangwhich) remains a mystery to me. then again, living here (now) in Amish Country - I see the difference of 'modern PA Deutsch' to the original ""Bible"" German - the original stuff is way old 18th century German. if you can speak/understand German, you can easily get the gist of Amish original readings. keeping in mind, it is a language 'frozen' in time from the late 17xx time. if you're look for a really OMG! reaction - just say "Danke" to an Amish clerk . . . the more modern "Amish spoken Deutsch" has significantly mega-morphed from not only "old German" but also from "modern German" zero surprises there - the Amish community has never been exposed to "modern German" - their language has morphed, just as even "modern German" has morphed - today's German do not refer to a personal computer as a "Kleinrechtner" - it's a PC - and the "PC Bildschirm" - now they call it a monitor. nor do they refer to data being "gespichert" - it's known as "ge-backed-up" . . . it's a long long list of thirty-letter German noun 'things' into the modern world.

not that I disagree , , , however my grandmother - who arrived in USA at age 4 in 1903 . . . - grew up in the German community of Cleveland - only experienced "English" in school at the event of WW1 . . . she pronounced such things as "sangwhich" which as I have been informed remains an Ohioan description . . .

uhmmm, defining the acceptable / per-determined 'parameters' is rather a really bad / totally inane approach to finding anything 'original'

put together a DIY eggs benedict kit after the glue dried . . .

I have the feeling . . . a couple years from now, , , the media will be screaming about all the bits and pieces of "lab meat" that have been shown to kill you . . . who knows. on the extremist side, all the GMO crops are fatal to humans . . . as humans continue to survive for another century or two, I suspect some of the "irrefutable science" will be "modified"