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Maison Rustique

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    A4 Box Induction Cooker

    in Kitchen Consumer

    Posted · Edited by Maison Rustique
    typo (log)

    43 minutes ago, TdeV said:

    If one carries the A4Box outdoors and one doesn't open the lid, would the A4Box keep onions & peppers warm for some time? (It's cool outside).

     

    How long do you think?

    Mine just arrived this afternoon and I haven't used it yet, but I did turn it on to make sure it worked. I turned it on high for probably 7-8 minutes. When I turned it off, it stayed hot for probably 15 minutes and very warm for 25-30 minutes.

    • Like 3
    • Thanks 2

    A4 Box Induction Cooker

    in Kitchen Consumer

    Posted

    15 minutes ago, Smithy said:

     

    I'll post photos later this morning to show you, but the little white "pot holders" in my photo above are designed to wedge in at the sides of the insert so you can get it out. The footprint is larger than I expected: very close to the footprint of my Cuisinart griddler, but without the handles.

    Does it get hot enough to replace the Griddler with it?

     

    A4 Box Induction Cooker

    in Kitchen Consumer

    Posted

    You've got me still wanting one. Trying to figure out what I'll have to give up to make space for it. How big is it? With no handles on the insert, how hard is it to get it out when it is hot and full of food? My fingers are big and gnarled--they don't easily fit into small cracks.

    Absurdly, stupidly basic cooking questions (Part 2)

    in Cooking

    Posted · Edited by Maison Rustique
    typo (log)

    14 hours ago, TdeV said:

    In this post, @liamsaunt lists a coating for fried fish which uses very fine cornmeal and flour. I bought some cornmeal today, but I've had second thoughts.

     

    Mostly our fish is done in the Anova steam oven until it's about 114ºF.

     

    If the flour is not cooked, it will taste lousy, yes?

     

    Does anyone have a good fish coating that will work with sous vide?

     

     

     

    I don't sous vide so certainly am no expert, but I think any sort of coating you'd use would just get gummy and gross. Try a dry rub instead. Then, if you're looking for crunch, sprinkle a little toasted panko or brioche crumbs over when you serve.

    • Like 1
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    Food Science Articles and Links

    in Food Media & Arts

    Posted

    I sat in the dining room at the memory care many times this past year. You'd be amazed how many of the patients had a hard time eating--lots of choking at every meal. Some did have Parkinson's and I am pretty sure meds used for that are sometimes used for other dementia types, too. When they got to a certain stage, they would put them on liquid diets.

    Dinner 2024

    in Cooking

    Posted

    6 hours ago, CantCookStillTry said:

    In today's episode of torturing oneself with the oven on, I felt the need to experiment with yorkshire pudding bowls. 

    They ended up with a not really a proper Roast Dinner, roast like dinner. 

     

    20241208_163348.thumb.jpg.eaf0471f8004c279062dcbfe93230ab8.jpg

     

    Didn't season, sweated alot. 😂

     

    I love the idea of this! If I can ever make myself cook again, I'll put this on the list.

    • Like 2

    Current sales, deals, and bargains (Part 2)

    in Kitchen Consumer

    Posted

    22 hours ago, Sid Post said:

     

    How does the Ninja Possible Cooker work for you?  I have been looking for a good or great classic "Crock Pot" and have been really disappointed generally with the ones I have tried, even from well-reviewed and respected brand options.

     

     

    I haven't used it yet--I had too many appointments this week and bad weather here so just haven't gotten out to go grocery shopping. But soon!!

     

    17 hours ago, dtremit said:

     

     

    I don't know why, but I loathe this name. (Partly I think because it sounds like it will possibly cook the food, but who can tell?)

     

    I agree--and not easy to remember. I just refer to it as my Ninja pot most of the time.

    Iodized Salt, Pros and Cons

    in Cooking

    Posted

    Also, have you added any new medications lately? More often than people realize, a new medication can alter your tastes. My Mom had to  stop eating meat when she started taking a certain medication because it made me at taste metallic.

    • Like 4

    Thanksgiving (American) 2024

    in Food Traditions & Culture

    Posted

    Sorry I did not take any photos.
    Aside from a bit of family drama at the very beginning, our dinner at Lidia's was fantastic. There was entirely too much food. First course was served family style: Caesar salad; a walnut, celery and cheese salad ( I lucked out and got the leftovers); mushroom arancini, beef and pickled veggie toasts; tuna on toast; salami; mortadella ; and bread with a hummus and avocado-something and olive oil. All were wonderful.
    As if that wasn't enough, servers showed up with huge pans of pasts---a rigatoni in Bolognese and butternut squash ravioli in a sage brown butter sauce. The ravioli had a touch of cinnamon and something else slightly sweet in them. Delicious!
    By the time my short rib arrived, I took one bite and left it to get packed up. It is fabulous and I can't wait to have it for supper tonight. Pete had manicotti that looked wonderful, Heidi also had the short rib, my sister Kathy had pork loin that was stuffed with bourbon-soaked prunes and Aaron had salmon that looked lovely.
    They brought 2 trays of desserts--pumpkin cheesecake, various biscotti, tiramisu and candied orange peel. I had a couple of bites of tiramisu, but honestly at this point I was on overload.
    We had a couple of bottles of a very nice red wine (Montepulciano of some sort, though I didn't pay that much attention) and a wonderful time was had by all.
    And we all went home with lots of doggie bags and some turkey breast that Heidi had cooked, so we all get turkey sandwiches, too.
    • Like 9
    • Thanks 4
    • Delicious 2

    Dinner 2024

    in Cooking

    Posted

    13 hours ago, Norm Matthews said:

    I used the new mimi grill again.  This time with kabobs. I seasoned them with Cajun seasoning and we had them with rice, Kimchi and Yumyum sauce.

    IMG_1913.jpg

     

    I might need to look into one of those grills now that it is just me. I'm not sure I'd fire up the regular Weber just for myself.

    • Like 1
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