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lol…I stand corrected. But IF they WERE there, well… 🙂 I’m still going!

I wish they would make the hole whistle when whatever you are cooking boils, just like a tea pot. I don't know how many nonstick pan I have destroyed after the water burned away. dcarch

Thanks!Went well for a first time but wished it was crispier outside. I will say I watched another chef debone video and it was way more difficult than it had to be. The video I linked to is so much easier/leas intimidating. It’s fun if you have a very sharp boning knife and reading glasses at my age. 😉

Finally, success in something. These are true crispy grissini. A little more well done than what I intended but somehow or other I got tied up on EG and wasn't paying attention but that's an easy fix. These I will be making again.

Kudos to Australian sheep and Costco, where the lamb racks remain excellent and affordable. Grilled lamb rack; cauliflower mash topped with sauteed shiitakes; peas with bacon; cherry chipotle dipping sauce. The weather here (Tucson) has been warm but windy. High winds play havoc on my outdoor gas grill so it took a full 5 minutes longer than normal to grill.

This is an article I found on epoxy and food safety.

You could try Sugru (eG-friendly Amazon.com link) if you have some around.

Thought about that, but aren't most epoxies kind of toxic?? I use them for other household repairs, but in a lid over high temperature steam that condenses and falls into the pan, I am suspect of the food safety.

I would use an epoxy. Here in costa rica , we can buy something called poxi pol that is almost like An epoxy putty. Should be permanent.

@Smithy I doubt a ruler would get an accurate measure. Maybe a micrometer?? I don't have a micrometer.

Do you have a ruler, so you can measure the hole diameter? If so, and if you have access to the shops I mentioned or associated supply shops nearby, you might be able to get what you need without buying a huge pack.

Amazon has a lot of little rubberish plugs. They seem to only come in packs of 100 or so, all in various sizes. I don't need that many! And no idea what size I might need. I hate the vent holes as often I don't want something vented; I want a strong seal for a hot steam.

I have to admit, the vent holes don't bother me. Why don't you like them? Given the number of toothpicks you have in there, I bet you could find a small rubber or cork stopper to fit in there. At least, you could in the USA but I don't know your shopping situation. Could you improvise a stopper with crumpled aluminum foil? It would probably collect water, especially during the washing-up, but it wouldn't stab su esposo, el pobrecito. Depending on the diameter, one place to look for stoppers might be in an auto shop or machine shop if there's one nearby. Tubes with liquid (brake fluid, for example) are often stopped with small stoppers when the connection is opened for some work, to keep the contents from dribbling out.

I have yet to try deboning an entire chicken (with or without the legs) while keep it intact! My best friend, a physician, says she looked at the procedure and said "oh, this is easy" and spouted some surgical knowledge of hers. Someday maybe I'll try it. Yours looks wonderful.

Thank you for your encouraging words and St. Christopher support! I can share a few things right now, both good news and bad news. The good news is, it's warmed up. Why, it's 23F at the nearby airport this hour! The bad news is, when it warmed up it started snowing. Not a lot, but enough that the plows are out on the highway and in the parking lots. I'd really hoped to be out of this by now! In other news, I had looked all over during the packing process to find my list of things I wanted to be sure to bring this year. I couldn't find it. I reconstructed it to the best of my ability from memory. This morning I found it...here in the trailer, a very logical location but quite forgotten since the Princessmobile had been at the dealer's for repairs and upgrades until last November. Well, I didn't do badly from memory. I knew I wanted the small (3 qt) Instant Pot, the small hand mixer, and maybe the toaster, but I couldn't find them. I know which building they're in at home, but the contents have been rearranged and I couldn't find the right boxes. Apparently buried under other boxes. I decided to leave the panini press behind again this year, though I knew exactly where it was in the kitchen because I've been using it a lot. Will I regret it? I don't know. I did buy a reversible griddle (one side flat, one side ridged) and donate the ridged skillet. I kept the flat cast iron skillet (family heirloom) and it's here in the Princessmobile.

I hate 'em. Been using broken toothpicks (see pic) to plug them. Actually works pretty well, but mi esposo is the family dishwasher and he complains he gets stabbed by them. I leave them in rather than replace every time I use a lid. Getting good tight fit takes awhile and I'd prefer not to go thru that every night or so. Any better solutions, short of tossing these lids in the trash and buying new ones without vent holes? Or maybe everyone else loves these vent holes??

Thanks Joe! Welcome to you too. Michelin has not been to Peru, so there are no stars there. However, they have the most places on the World's 50 Best than any other country.

There is this! Very good to have all those things! And it sounds like you have things mostly under control and will be underway again soon. So I won't worry too much about you, but I will try and channel some St Christopher support for you! And please let us know how things are going, if you can. 🙂

Following along.......

Rooibos isn't really tea though. It's a completely different species, Aspalathus linearis. The drink is a tisane rather than a tea.

Eventually I plan to be at our old boondocking spot in southern California, or in nearby Yuma. I plan to be in the L.A. Basin on May 1 for a celebration, and that's my only firm date. I had hoped to be in Arizona by next weekend, but the mechanical issues have put the kibosh on that. On the one hand I'm disappointed to be stuck. On the other hand there are worse places to be stuck. I have power, propane and food all readily available, and if need be (or boredom strikes) I can disconnect the trailer and drive the pickup to town, which isn't far. Here's breakfast. In the foreground, the other half of the chicken/bacon/ranch wrap i bought for dinner last night. In the middle ground, coffee in a photo cup I'll tell you about sometime, and the sad amaryllis that really, truly did not like being frozen yesterday morning. In the sink is the small pot I use to collect water for rinsing things (and then the water can go outside onto the ground).

Welcome from one newbie to another. Discovered egullet last week through a link in a post on wineberserkers.com which has evolved to much more than wine but it’s deformity worth a look see. That ceviche looks insanely up my alley and insanely good. Really want to do a trip to Peru. They have the most Michelin star restos outside of Europe, or so I’ve been told by my buddy who grew up there and is a foodie too. See you around the forum! Joe P./Intuicook

Oh, I'm not going to give up. I've been reading every yeasted gingerbread recipe on the internet and I've got my eye on one right now that I want to try. Unfortunately, it was the cinnamon in this recipe that took the flavor over the top. And it was the cinnamon that made it fail. If I had had another 2 days to let it rise it might have gotten there. From all the reading that I have been doing, I think I have figured out some things that I can add to get more flavor. One Baker in Australia put rum and Brandy extract in hers. Another used anise seed. I have powdered Ginger, stem Ginger, candied ginger, and fresh ginger. So I can use the combination of ginger to get a stronger flavor. Yes, I looked that up and ginger doesn't inhibit the yeast. I have a specific reason for wanting to make the yeasted Gingerbread. We both love gingerbread and my body no longer tolerates sugar. If I eat very much sugar I get severe leg cramps at night. I don't know why but sugar in a quick bread bothers me but sugar in a yeasted bread doesn't. Go figure. And I have a severe sweet tooth that sometimes just demands to be indulged.

Tried rooibos for the first time today. Didn’t expect to like it this much. Really smooth and naturally sweet, nice change from the usual teas.

Thanks everyone! I started working in kitchens at a very early age but mostly dishwashing, bussing tables, and prep cooking, which I really liked. As a dishwasher with brain, I would get pulled off that duty and handed a knife (or a peeler lol) and set to work prepping alongside other chefs. Loved that. Always comfortable as a restaurant worker. After a stint in the wine biz in CA I ended up using my college degree and started teaching high school English, but ultimately left that after moving from CA to GA USA to be closer to wife’s family. I now have a small boutique real estate office in town and do some modest development stuff as it comes up. Main passion seems to have stayed food and wine though. And people. The three constants in my life. This was last night. I tried to copy a recipe that required deboning a chicken while keeping it intact (left the two drumstick bones though). The whiter pic is the chicken with mayo on it just prior to putting in the oven). It was a springer mountain chicken, which is considered a better bird around this area of the country.