Recent content by Chuginator

In!

Saturday: off-the-cuff chicken and dumplings. My better half had actually never had them before (WTF?) and she was quite enamored by them. A big hit. Sunday: smoked a turkey just for the hell of it. Apricot wood, 6-hour smoke.

I see Roastmasters also offers it. Control of drum speed would be interesting, but the manual mode for heating elements is more interesting to me, I think. http://www.roastmasters.com/plusupgrade.html

Aha! https://www.sweetmarias.com/store/roast-coffee/drum-roasters/behmor/behmor-plus-upgrade-panel.html

Whoa, hold the phone! My Behmor has no P5=manual mode! I purchased it in March 2013 however, so I'm going to have to see if there is a firmware update for mine, or an upgrade of some kind. Seems like I did see mention of a newer control panel somewhere. Manual control would be a nice feature...

I remember you mentioning that before, and it looks like something I could have fun with, but the problem at this stage is that I'm just not aware of what an "acceptable" time to hit 1C for a 1lb. batch is. In other words, for me at this stage, any data is useless because it means nothing to me...

Thanks. If it's cool (maybe less than 60F) I'll do a preheat for a minute and a half or so, otherwise I don't worry about it. I just didn't know if that kind of time was WAY off (and considered "baked" instead of roasted). In the back of my mind I'm thinking that I should be getting some...

Question- for one pound batches, my Behmor reaches 1C between 13 and 16 minutes, depending on the bean and conditions. Is this time typical for a high quality roast, or is it too long? Or can I even ask this question considering that the pros have much larger batch sizes?

Keep the pics comin'! I want to see how that ends up!

Costco has huge organic bananas on the green side. The misses likes them on the greener side and I like them on the yellower side, so a bunch works out well throughout a week.

Thanks! I've never heard of or had over-medium eggs over nachos before, but as with most everything else in the culinary world, I'm sure it has been done. It was original to me, anyway, and I'd definitely make them again. :mug:

Ok, that explains it! Thanks! It did remind me a bit of the first roast I ever did in a cast iron pan over a propane burner. :)

It might be sad, but I'm quite sure I remember that beautiful picture. Nice work, man. The spacing between the bottles leads me to believe you are either a carpenter or an engineer. I'm interested in your review, should you sample the bochet again. Any hints of chocolate?

Sorry, but can you remind me what your current roast method is? I don't mean to poo poo anything but that result appears to be screaming of inconsistency. Ultimately doesn't matter if you enjoy the cup. Just curious.

On a whim. Delicious.