I’m thinking of getting a laser thermometer gun after trying a friend’s, but I don’t know which to get. Among other uses, I’d especially like to use it for green tea; the water is supposed to be about 175 F. However, I see many choices online, ranging from about $8 to $30 or more.
Anyone know if they’re all basically the same quality? Are there any that seem to be better than others?
TIA!
This is the one I got. I have no complaints. It’s easy to use and it seems to work well.
Thermapen is the brand I’ve used for years.
Laurie Anderson had a piece about cooking hot dogs in hotels with shorted light fittings.
Did she do it on roadkill too for truckers?
The things I could do in college with a hot pot. You get creative when your cooking options are limited. This isn’t the one I had, but it’s the closest thing I could find. We were allowed to have a hot pot in the dorm. The thing was really just intended to heat a can of soup, but we got really creative.
There’s a tin can rally (vintage RVs) at the campground this weekend, this particular park rarely fills up but it’s at capacity right now.
We’re sitting around the fire watching them all show up.
Gotta go butterfly some boneless pork chops. The other white meat, it’s what’s for dinner.
Jiffy Pop™ popcorn, FTW!!!
Whoot! Gotta love it!
Is there a brand? Or did you buy it in bulk?
Do you eat it sweet or savory? What do you put on it?
LOL, You’ve left so many questions unanswered!!
Several years go we had a family camping weekend, we were sitting around the fire very late when the Jiffy Pop came out.
Somebody thought it was done and opened the foil.
It wasn’t done and that was the day the family Jiffy Pop fountain tradition was born.
It really is a sight.
So, in only a week of fishing, I’m up to my ears in salmon. Wild, fresh-caught, coho salmon to be specific. We’ve had a record run this year and I have a friend who has it dialed in. We’ve limited out twice.
I’ve seared it in thin slices; I’ve smoked it, I’ve been driving around town like *Kiki’s Delivery Service giving it to friends and relatives. Tonight I tried something new: salmon in phyllo dough.
I made two preparations: salmon with feta and salmon with mushrooms.
Salmon with feta before it’s wrapped. I topped it with oregano fresh from the garden.
The mushroom was tastier. I prepped the mushroom as a duxchelles like I was making a beef Wellington.
Time for coulibiac!
I’d leave off the roasted kale, it’s not part of the original as I was taught it.
I got a $10 one four or five years ago and it’s one of my favorite kitchen toys. I have occasionally calibrated it against probe thermometer, they’re either both equally wrong, or they’re both accurate. Not home so can’t check the brand.
That looks wonderful - I tried making coulibiac once but with brioche dough. It was amazing.
It’s one of my favorite party tricks. Buying the puff pastry makes it mostly a matter of assembly, it freezes well unbaked, and people are impressed if you make it look like a fish.
Sorry.
Bought in a bulk bin at the most wonderful Rainbow Grocery San Francisco.
Cooked on stovetop in water. Lovely texture like pine nuts(?) and a sweetness without any butter or milk added.
I had it plain and was very surprised and happy.
I think would be a lovely thing cold in a salad too.
Thanks for reminding me to finish the review.
