Come all ye self-styled chefs and kitchen users, we must talk.

Robear wrote:

Well... I suspect that if they are soaked in a more flammable oil from an ingredient with a low ignition point, they'd function like a wick. Hence the hedging.

Autoignition points of oils are generally in the 750 to 815F range, so higher than paper. Smoke points are around the point that paper ignites, though.

Yeah our plates are stoneware and we put them in a low oven or toaster oven routinely to preheat them. One of those restaurant tricks to keep your food hot longer.

We toss ours in the microwave for a minute before plating. Super easy.

Thanks Mannish!

I'm not much of a cook, but I figured the folks who are might be interested in this, so I'm cross-posting in here. I'm making cutting boards and keyboard wrist rests this year, and thought maybe folks might be interested in getting one. They look something like this:
IMAGE(https://i.imgur.com/MVDM8YL.jpg)

The one above is an end grain board with walnut, maple, and purpleheart. End grain boards are easier on knives, and don't show scratches and cuts as much, but they take longer to make, so they're a bit more expensive. They're finished with mineral oil and beeswax.

I put together a form that you can look through to see a bunch of other designs and options in case you want to order something. I didn't put many edge grain designs in there, but if you'd like an edge grain board, let me know. Price for those would probably be in the $50-60 range, depending on the wood species you want.

Super cool!

I’m in, filled out the form, thanks!

I'm purchasing one of those Air Fryer gadgets for my wife. I'm looking at the 7qt COSORI.

Is there another brand/model you guys recommend? I don't want to go bigger, but would consider smaller. It's just 2 of us, but once in a while, we would use it for wings or something when we had company over so I don't want one that is too small.

I can see us taking it with us glamping in our camper trailer. That brings up a question - do I need to worry about the surface it is sitting on while it is running? At home, it will be a granite island, but if we take in in the camper and use it outside, it will be on a plastic table. Do I need to worry about it being too hot for that? I don't know what type of plastic the table is, however.

EDIT: I wish the 7qt had a handle like the smaller version. I think it would come in handy, although I'm just guessing.

EDIT 2: We already have a pressure cooker so a multi-function InstaPot/Air Fryer isn't something I would want.

Thanks,
-BEP

My wife and I are big fans of the Air Fryer functions our Breville Smart Oven, but that's quite a bit more expensive and would be overkill if you don't also want the toaster oven functions.

@chaz I don’t suppose you’d be willing to ship internationally? Those are stunning.

Well, I decided to get a nice 10.5 lb turkey from the coop here where you do a signup deal. I don't typically do the whole traditional Thanksgiving meal, but I wanted to do it once since it'll be basically a year since we've moved into our house, and we didn't have time to deal with it while moving last year.

So, bird is going to dry brine here for about 36 hours. Then I'm going to give it a quick hot smoke but then roast it in the oven with the Food Lab butterflied recipe. I think it'll turn out pretty well. Will be doing the Food Lab stuffing, mashed taters, and cranberry sauce as well. I've only ever done the mashed potato recipe.

IMAGE(https://i.imgur.com/6XqubWA.jpg)

IMAGE(https://i.imgur.com/Wp30S1E.jpg)

IMAGE(https://i.imgur.com/9Yfhsr0.jpg)

Also, I perfected crab melts after going crabbing recently. Fresh French bread, homemade thousand island with some fun stuff in it, chopped hard-boiled egg, crab meat, garlic butter, lemon juice, cheddar cheese, and paprika.

IMAGE(https://i.imgur.com/4nRxFlr.jpg)

I've done the spatchcock turkey a couple time before and it's a game changer both in how well it comes out and how quickly it cooks.

I already have a double batch of SE's sage dressing in the fridge as well as their cranberry sauce juiced up with a hint of cinnamon, ginger, and allspice.

We're doing both turkey and ham this year so I broke out the sodium citrate and made one insanely decadent smoked gouda sauce for mac and cheese.

Tomorrow night I'll make the mushroom sauce for the green bean casserole, prep a simple asparagus dish, and bake off a rustic loaf of bread that's had three days of fermentation between the poolish and hanging out in the fridge.

We did a Sous Vide turkey bone in breast the other night as a test. So good and it makes for a very juicy bird.

I cook it that way year round. Delicious.

MannishBoy wrote:

We did a Sous Vide turkey bone in breast the other night as a test. So good and it makes for a very juicy bird.

I'm trying a boneless turkey breast this year.

OG_slinger wrote:

I already have a double batch of SE's sage dressing in the fridge as well as their cranberry sauce juiced up with a hint of cinnamon, ginger, and allspice.

Woohoo! Just made that cranberry sauce, and it's amazing. I got 5 cups of fresh cranberries from the coop here and did sugar, orange juice from two oranges, the orange zest from them, cinnamon, microplaned ginger and nutmeg, mortar and pestled all spice and clove.

For me, overdoing the spices is kinda the way to go for that dish. It didn't come out too bitter either. I never really liked cranberry sauce, but now I do!

IMAGE(https://i.imgur.com/2Ororff.jpg)

Now you just need to get a special mold so that you can make it have the traditional can-shaped cylinder with ridges when it's in the serving dish. Presentation is important.

Vargen wrote:

Now you just need to get a special mold so that you can make it have the traditional can-shaped cylinder with ridges when it's in the serving dish. Presentation is important.

I need a commercial canning thing!

MannishBoy wrote:

We did a Sous Vide turkey bone in breast the other night as a test. So good and it makes for a very juicy bird.

What temperature did you use, and for how long?

"tuffalobuffalo wrote:

I never really liked cranberry sauce, but now I do!

Same! My family always did canned and I didn't like it. Then one year I made it from scratch and realized how good it could taste. And it takes practically no effort or time!

Wait until you taste it on leftover turkey sammiches.

OG_slinger wrote:
"tuffalobuffalo wrote:

I never really liked cranberry sauce, but now I do!

Same! My family always did canned and I didn't like it. Then one year I made it from scratch and realized how good it could taste. And it takes practically no effort or time!

Wait until you taste it on leftover turkey sammiches.

Yeah! Everything turned out great. Best turkey day ever and on the one year anniversary of moving into our house! Dry brined then smoked then roasted turkey came out not too smokey or salty which is what I was going for!

Congrats Tuffalo! Mastering American turkey meal is a real home chef's milestone.

So many delicious leftovers... I regret nothiiiiiiing.

I've made several of the classic turkey, stuffing, mashed potatoes and gravy bowls since lunch on T-Day. I, too, have no regrets.