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Yeah, Weber. Three burners, front to back. Yeah, you can turn on just one if you want.

@Matthew.Taylor It sounds like you have a three burner Weber. Ive forgotten if you can turn on just one burner. front or back , if your version has the burners going parallel to the front.

Kudos to you, @jedovaty, at getting that thing to work! I remember my mom being frustrated by a similar unit. She would just get in a groove and we'd have several great waffle meals and then it would suddenly become possessed, refuse to turn them out and the resulting scrubbing would take the seasoning back to the beginning and we'd return to pancakes for months!

Ok, still planning on making this, but everything I’ve read calls for a 2-zone set-up. I know what that is, but my grill has 3 burners. I thought of turning the two on the outside on, while keeping the middle one off, would this work?

Today's Bene. Also with broccolini!

When you open a bottle of red for the wife's Bunco group and no one drinks it, what to do? Make beef bourguignon (OK, pot roast) and drink the rest. Made in the IP with chuck, potato, carrots, onion, celery, peas, and corn.

Sure. It was about 1 cup of dried beans. I didn’t pre-soak (I was hungry and this was a sort of spontaneous meal planning). They went into the pressure cooker with some salt for 40 minutes at the high pressure setting, manual release. At that point I tasted them, added more water (they had absorbed most of it), cooked for an extra 20 minutes, manual release again.

Scrambled eggs with smoked sablefish from this week's fish share.

And while it might work, it’s actually wrong. Contrary to popular belief, the grain does not run in different directions in that muscle. (It wouldn’t be much good as a muscle if it did.) Pull the left tip up so it’s about even with the right side tip and you’ll see the grain is all running in the direction of the black line. You can clearly see that on the right side of the black line. And the cut lines are perfectly parallel to the grain on that side. You want to cut across the grain. So the proper way to cut this is to pull that left tip up, turn the meat 90 degrees and cut starting from what was the top tip perpendicular to the black line. Depending on the size of the tri-tip, the cut can get long about 2/3 of the way through, so at that point you may want to cut the meat in half, but you keep cutting along the same line.

Well my dinner plans last week got scrambled as I came down with a mild cold and my husband came down with a doozy. Easy comfort food was the order of the day. I repurposed a country style rib slated for spicy ramen into crockpot pulled pork sandwiches. (Throw rib in crockpot with barbecue sauce, ketchup, water.) Other nights were similarly easy and familiar. When I was up and around I picked up a nice asparagus and fromage blanc flattish bread at a local baker and made some chicken soup from scratch as a curative. It was better the second day, as these things often are. I couldn’t figure out how to take good picture of soup, but here’s a pic of the bread, which was delicious. Recovery has reached the point of the patient requesting pizza, which is a sign he’s on the mend. So pizza tonight, possibly doctored up frozen, possibly ordered in, possibly homemade…

Cool! I'll try liege waffles when I make some brioche dough another day. I have pearl sugar somewhere since I've made them before, too, using sourdough, quite delicious but holy cow were they filling. Here is the instagram post I wrote about.. to make the waffle work, based on what happened to me and this video it appears the technique requires overfilling so that there's enough substance to create a waffle since the flour is so highly hydrated: https://www.instagram.com/p/BmruH4ED4CJ/?hl=en&img_index=3 (not sure how well the link will come through, it's the 3rd and 4th options in the instagram post). But again, I likely won't try this recipe a second time because I just did not like the taste of the baked/toasted cream. Maybe I'll try with eggwhites instead. My goal isn't really to fill up the waffler and have a pretty waffle, ultimately I just want to be able to make a waffle from whatever random batter I put together. Since the iron appears seasoned now, I tried again this morning. It split in half but released very easily with a little help of a chopstick. Batter was oats, buckwheat, and chickpeas blitzed in the vitamix, mixed with bubbly water, olive oil, baking powder, salt and a little honey. It could be that the teeth in the iron are too close, too large, or wrong angle since the waffle also pulled apart with the swedish recipe. With my non-stick, I've done fun things like dosa/idly batter, pão de quiejo, left over sourdough bits, and so on. I suspect some will work, but the more delicate ones like idly will fail without at least having a binder such as egg or higher percentage of wheat flour. Since it's working in the cast iron instagram post above, it could be the teeth issue or maybe I still just need moar seasoning. 🤷‍♂️ I might try pão next couple weekends, haven't made those in a long time.

"anywhere in the world" refers to the employee taking a competing job in another country.

You said ""anywhere in the world". It isn't true for all the USA either, as others have pointed out.

Pan fried pork schnitzel with chips. There was some okra planned but I realised there was going to be no room on the plate, so shelved them. ... then dessert.

it may be incorrect in UK, but it is not incorrect for USA

The spinach and feta mina was really good, like spanokopita with matzoh instead of phyllo (missing the crunch, but not the flavor). Photo of the leftovers.

@FrogPrincesse would you post more details of iPot=ting older RG beans ? do you soak first ? I have a few older units Id like to use up. thanks

Sunday roast fresh chicken with tarragon stuffing which is trying to escape the bird, roast potatoes, peas, carrots and a tasty gravy made by husband I think the last photo with the gravy poured on looks the tastiest to eat Without gravy With gravy

This should bring back some memories. I was there in the mid 2000s and really enjoyed it. Great snorkeling and hiking and had a great stay for a few days at the Manago Hotel in Captain Cook. Looking forward to the photos.

I'd probably consider how often the turnover is at the place you're considering (are they always hiring, do you see them appear in the usual job posting sites All. The. Time.?); how many other bakeries or bakery-focused places are in a radius that you're willing to travel to if you should decide to leave that place. As a bakery owner, I am always aware that staff could take our recipes and use them somewhere else - and I specifically address that with new hires (there are three or four recipes that I consider proprietary and part of our core products that I don't want to see pop up somewhere else). People are either ethical (won't steal a recipe or will ask if they can have it before purloining it ) or they aren't and frankly, there isn't much you can do about that anymore. Cell phones are prevalent and a quick screen shot of a recipe can happen without you knowing.

I found this current article on the matter informative … Quote: Researchers estimate that one in six U.S. food preparation and service workers have signed a noncompete agreement as have one in five workers in the agriculture or hunting industry, based on a survey of nearly 67,000 workers. This means as many as 1.4 million food workers are potentially bound by a noncompete agreement, affecting low- and high-wage food workers alike. They’re particularly pernicious across fast food chains, but they also impact chefs, white-collar food service managers, food safety specialists, and many more.

I've been making a lot of Spanish or Mexican rice in the Instant Pot lately (not sure which country to choose). I use 1 heaping cup of long-grain rice and sauté in a Tbsp or so of oil. Then I add about 1 1/4 cup of chicken stock and 1 generous cup of Pace Chunky Salsa. Cook on high pressure for 5 or 6 minutes. This almost always turns out really well. A couple of times I missed the right proportions and got a Burn warning though so I am careful about measuring the chicken stock. Sometimes I want a bit more heat, depending on the salsa's heat. I add diced fresh or canned jalapenos before cooking or just before serving. It makes a decent-sized batch and I freeze it and then just microwave it to serve. It's so handy when we are having some meals where there is already a lot of chopping and prep and this is such an easy addition. I got the original idea/recipe from an online site but have modified it for my own purposes. I almost always have some in my freezer now.

This is totally incorrect. In 2019, in the UK (somewhere in the world), the UK Supreme Court upheld non-compete clauses. Similar rulings have been made in many places.

I just instant pot- ed Rancho Gordo Marcella beans last night and it worked very well. They were older beans (forgotten at the back of my pantry), so I had to adjust the cooking time accordingly, but they were perfect. About capacity, there are reports of people cooking 2 pounds of beans in a 6 qt instant pot, so 1 pound in 3 qt should theoretically be possible.

So this one is broadening. They've added Kingwuu brand and T&T brand products to the recall, and of course T&T is Loblaw's so that puts the product into a lot more stores. It now affects BC and Alberta for sure, and the products may have made their way to other provinces. https://recalls-rappels.canada.ca/en/alert-recall/kingwuu-brand-and-tt-kitchen-brand-meat-and-vegetable-products-recalled-due-listeria?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23