On 4/2/2016 4:27 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 11:13 AM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>> Now, she's changed
>>> pattern (not unusual for here) and it seems the main thing is she
>>> wants a big unit. Some silly thing about bigger chickens tasting
>>> better.
>>
>> Well they are a bit gameier, so if she likes that, so be it.
>
> True, that or she wants a darker meat sort. Nothing wrong with that
> but it changes the recommendations.

It surely does.

>>> What she might actually mean is she wants a more aged chicken, aka
>>> 'stewing hen'.
>>
>> Agreed.
>
> I go for those too but for soups and stews.

Same here, the stronger flavor works in its favor due to dilution.

>>>> What do you think a review is if not "actual experience"?
>>>
>>> I just read a series of reviews on Amazon.
>>
>> You also just updated your own!
>>
>>> They lambasted a bread
>>> machine for poor paddle design. Problem is, they were referring to
>>> a different unit and one that had dual paddles, yet putting the
>>> review on a single paddle unit and a company that doesnt make dual
>>> paddle units.
>>
>> Non sequitur, totally.
>
> Yes, their reviews were a non sequitur.

Ah no, your example was.

> Thats why I say you have to be
> careful with reviews. Generally, read the ones with a 1 with a grain
> of salt.

And if there are several?

It's called a pattern.

>>>>> Why am I bothering to discuss this
>>>>> with you?
>>>>
>>>> Because you enjoy argumentation.
>>>
>>> No actually I do not. I enjoy talking about cooking.
>>
>> You enjoy both, don't be disingenuous.
>
> Seriously, I am not the sort who thrives on arguments. It's a big
> group and quite a few of us are actually nice folks into cooking.

A larger percentage are just common bullies who feed off Julie like
psychic vampires.

>>>>>>> No longer sold but here is a link to it:
>>>>>>> http://www.dvo.com/OldFiles/rotisserie-oven.html
>>>>>>
>>>>>>>>> The nice aspect of verticals besides less footspace, is
>>>>>>>>> they often have a metal crock on top and you can cook a
>>>>>>>>> second dish in it.
>>>>>>>>
>>>>>>>> I have not seen that in the units now on the market.
>>>>>>>
>>>>>>> Sad but i suspect they are there. It's a natural addition.
>>>>>>
>>>>>> I'm half a dozen in and no show.
>>>>>>
>>>>>> If I had to buy again I'd likely go vertical for space, so if
>>>>>> there's one with warming dish I'd love to see it.
>>>>>
>>>>> Its a great addition to the unit. Olive oil, a bit of butter,
>>>>> cut potatoes, mushrooms, and a few onions. Add spices (we used
>>>>> to use lavendar off our bush but it finally died last year).
>>>>
>>>> Well you have a keeper.
>
> Yes and I didnt find a single one with the top crock either.

Yeah, cost cutting rules.

>>>
>>> About to clean it up a little after I finish my messages, then do
>>> some trout in there.
>>
>> Mmmm...trout are very tasty!
>>
>> Enjoy.
>
> They came out great. Sorry, no pictures. They got eaten too fast ;-)

Lol.

> I used the 4 spike inner holder which has a basket that fits together
> with kebab thingies to hold the food in place.
>
> Recipe as follows:
>
> I made a thin slurry of egg and fine ground corn meal with a little bit
> of leftover mashed potato. Then added salt and pepper. Score the skin
> fairly well then dip and let dry a bit. Dip and let dry again then
> load in the basket. Timing will depend on size of fish but these went
> at 400F for 20 minutes. I poured 1/4 cup of dashi in the bottom drip
> pan and brought it all to temprature before adding the inner holder
> with the fish to it.

I presume the batter held up well and there was no problem with it
flaking off.

Sounds darned good, and much healthier than pan frying in oil too.