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The Ninja Creami Deluxe is on sale today at Kohls for $158 with free shipping - deal is good for today only (5/27/24). Posted price is $230, then use TAKE10, HOME15, and CATCH15OFF on Kohls.com.

The Ninja Creami Deluxe is on sale today at Kohls for $158 with free shipping - deal is good for today only (5/27/24). Posted price is $230, then use TAKE10, HOME15, and CATCH15OFF on Kohls.com. I'm super close to buying one at this price. I'm going to think about it for a few hours and if it's not sold out when I check back, I'll pull the trigger on one. I will also post this in the "sales., deals, and bargains" thread.

I love rice and potatoes. Both with Greek and with Indian curries.

And is that the original authentic professional German method?

You’ll need to beat the eggs with the sugar and a pinch of salt until stiff peaks, then very carefully fold in the cocoa, flour, starch and baking powder. Finally you add melted butter.

I cut the PolyScience vacuum hose in half. The ID is 4mm (5/32 inches). On Amazon I found this 5/16" to 5/32" adaptor: (eG-friendly Amazon.com link) It would be prudent to wait until next payday, though no one has ever called me prudent.

Hi, how would a professional patissier make the authentic German sponge for Blackforest gateau, would it be creaming, whisking or another method?

https://theviewfromgreatisland.com/black-plum-blitzkuchen-say-that-3-times-fast/ @rotuts I made half in an 8” round, any fruit would be good.

Between yesterday and today I made pork stock. About 6 pounds of pork ribs with 2 pounds of feet yielded 6 quarts of intensely gelatinous stock, so much that the label just sits right on top when cold One of the primary uses for it was lunch today, Ayam buah keluak - chicken in black nut curry, one of our favorite Singapore Nyonya dishes.

@OlyveOyl al delicious ! but that cake is talking to me ; fruit , w a bit of tartness cake w very good crumb , bitter or butter brw sugar flavor 1

Yeah, that stuff was due to be thrown away anyhow!

The word is liberate!

Good points. I did research using dry ice in a walk in and the hazard. These particular sites were very informative: http://www.acmedryice.com/power_outage_dry_ice.html#:~:text=WALK-IN REFRIGERATOR,the air is sucked through. https://www.philadelphiadryice.com/how-much-dry-ice-do-i-need/ https://extension.umn.edu/preserving-and-preparing/power-outages-keep-food-safe#:~:text=For a 20-cubic-foot,on top of the food. The amount of dry ice recommended varies a bit between sources. Individuals online have had very good luck with one block of dry ice lasting an entire week. The dry ice is in the "short term" options of the list. A generator is definitely the best option. Multi fuel which can run on propane or gas is a better option during a prolonged power outage. Our power outages in town very rarely last for more than 2 days. In rare instances, in some isolated pocket areas, no more than 7 days at the most. I wanted the list to be encompassingly comprehensive so that Everyone, the restaurant workers and their families, would have an idea of what options they all might have for saving food in their personal home refrigerators and freezers. The dry ice could be a sweet spot for some of them to consider. Also for if their unit breaks while waiting to buy a replacement or get repair on it. It seems dry ice availability has been on the decline. However some cities might have an abundance of dry ice suppliers/makers. If there is a dry ice warehouse or if they start trucking it into the city during a big power outage, dry ice might be what many are using during a crisis. It might be easier for authorities to truck or rail road in dry ice, then to give every a band new complicated generator which needs hard to get fuel that no one has. The word generator seems to encompasses solar and battery generators. The restaurant has 2 ice machines with bins. I wanted staff to know that using that ice can prolong the time in the units if placed inside in a large container(s). I wanted people to know that ice is what we use to use to keep food cool before the 1935's. It's our history. Ice boxes were small because they needed to be to conserve how much ice was needed and didn't keep food quite as cold as our modern refrigerators did. The food in them didn't last as long. I also wanted people to know it is possible to feed rinsed or cooked spoiled food to dogs. Dogs have to eat too during a power outage. Also if people realize they can feed some of it to their dogs, they won't feel so bad that the food and their money is going to waste and so want to try to save it and eat it or feed it to humans..... I also wanted all the info to be printable, to fit on one side of a sheet of paper, in a larger 24 font size.

Swiss chard tart for lunch today, along with an endive salad and lightly charred peppers. The tart has ricotta, eggs, pecorino and a huge bunch of chard from the FM. Dessert was a slice of plum cake.

I've had a couple of OXO can openers -- both regular style and side-cutter style -- and didn't like them. I know that sounds like heresy. The regular style one I think simply wore out, much sooner than it should have. I couldn't make the side-cutter style work easily (or at all) and got rid of it. Some unsuspecting thrifter got a chance to try it, and maybe they had better luck with it than I did. (Incidentally, I tried it in all states of wakefulness, caffeination and inebriation. Nothing helped. 😀 ) I have the EZ-DUZ-IT manual opener and like it. It isn't as entertaining as the battery-powered side-cutting type, but if I want to be quiet and don't need the "safety" edge the EZ-DUZ-IT is just fine. I notice that there are now wall-mounted crank-style openers like the one I grew up with. I'd get one, but I'm really quite pleased with my current equipment.

I agree. When I encounter such issues these days, I look back fondly on old labs I used to work in where we had all sorts of adapters, connectors and hose clamps that I could at least test out if not ...um....borrow 🙃

Ras el Hanout Roasted Cauliflower with Mashed Chickpeas from Tenderheart. The cauliflower gets tossed with ras el hanout and olive oil before roasting. Chickpeas get mashed into a lemony tahini dressing. All served on a bed of arugula with tomatoes and warmed up yogurt flatbread.

I have one of those and it works well.

it's what works for you . as a kitchen tool w arthritics , other hand issues one looks for more assistance . same idea

if there's a widespread prolonged outage, you won't find ice or dry ice anywhere. and, as pointed out, dry ice is really frozen CO2 - one pound (and that ain't much!) sublimes into 8.xx cubic feet of carbon dioxide. without any electricity to exhaust, not a recommended solution. as for the info sheet - perhaps one should save all the explanations and pontifications for after the 'emergency' - and reduce to a checklist type thing. "If this happens, do this: . . . . "

That's what I liked about the old bog-standard Oxo. It opened cans and I never had to think about it. I don't need to know if it's the world's finest. People with arthritis or some other challenges with their hands might disagree.

I have an older model of the OXO, and I luv' it! two comments: #1 - it does take a bit of practice - it's different. but in short you'll be able to slap it on and twist away.... #2 - apparently some of the catch/can at sea factory ships have bought new canning equipment - and the OXO won't work on them. got some tuna from Costco and wound up using the ole' C-Rats P-38 . . .

@paulraphael I have that ' side-clamp ' ' edges lids ' as with the other regular sale OXO it has comfortable grips , and a comfortable crank you do however , for some reason have to go around the can twice to get the job done. I don't remember where I saw a side-bite review some time ago but OXO came in second because of the twice around situation. the first ranked one was german , the brand Ive forgotten . it was 2 - 3 times the price so I went w the OXO works fine . both OXO's do The Best ? perfectly fine for me , a category , well , that suits me. Ive enjoyed over time , moving ' up ' in the kitchen knife world a can opener is a tool . Knives and etc , are Preforming Art , a different category of KitchenWare.

After reading a few glowing reviews, I got an inauspiciously-named EZ-DUZ-IT can opener (eG-friendly Amazon.com link). It's ok, but not special, and the handle grips don't stay on. I'll eventually go back to OXO. I think that's the nicest one I've used. I see now that OXO has a fancy smooth-edge opener (eG-friendly Amazon.com link). I haven't seen it in person. Would be interesting to try. The problem I have with these de-crimping openers is that I'm not convinced I'll know how to work them early in the morning, pre-coffee, or late at night, post-cocktail.

Mine is a Kindle and I find it easy to navigate.