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

The book is also available as an ebook. That's how I have it and it is one of the better ones to be able to read online.

@JAZ, what did you finally pick for your BIL? Does he like it? Would you recommend it?

Thanks for the tip. The book is available through a number of used booksellers for as little as $2.00. I may go ahead and get a copy even though I've not decided on buying a cooker. It might help me make a decision.

@ElsieD that's a fine book. I saw it in the library years ago when it was new and it converted me from an on //off rice cooker fine for rice to a fuzzy the porridge cycle handles milk well , does not scorch the milkj and that's how I now make my steel cut oats. I got a fuzzy for my father , and he made paella and risotto i it w no fuss at all. w excellent results.

@Shel_B I have a book called The Ultimate Rice Cooker Cookbook by Beth Hensperger. She has some recipes for grits in there and says they can be cooked on the regular or porridge cycle. She also has recipes for grains - yesterday I cooked farro in my rice cooker to make a farro, corn and tomato salad.

#6 may be the most important. A few blocks in a walk-in will put a lot of CO2 in the air over time. A worker could pass out.

Re salting during SV. Salt penetrates from a rub at about a cm /day. So in a SV bag with liquid from the meat it is probably much less...maybe just the first few mm I usually salt prior to SV, but then after carving as well.

Deboned a couple of chicken legs and diced the meat. Marinated that for 24 hours* in the fridge with garlic, ginger, fermented black beans and Shaoxing wine. Today, stir fried the meat, added some sliced black boletes, then the marinade and a splash of soy sauce. Finished with thinly sliced scallions. Ate with rice.

The tapered adapter fitting @Kerry Beal showed above looks perfect.

@YvetteMT \ ]should there be any left sliced thin make a mighty fine Elk sandwich . nothing wrong w saving some of the salting for after cooking as you can't remove salt after the fact. if you have them , try adding some crushed mustard seed on the surface while you SV Indian store have bags of the stuff.

Peameal bacon and egg on a WW bagel, shot of freezer gazpacho. Kiwi, navel and cara cara oranges.

1. Develop a plan for summer outage and a plan for winter outage. 2. Develop a menu for power outage cooking. 3. If the restaurant has a parking lot, solar panels are nice. They keep the customer's cars cool in summer and your need to remove snow less in the winter. 4. If you have a truck, the truck generator with an invertor can give you some additional emergency power with a long extension cord. 5. You need to check your generator's specifications and see if it can work well with gasohol and the possible problem with "phase separation" with gasohol for all generators. 6. Review safety for dry ice use in enclosed areas. dcarch

Since I'm considering the purchase of a rice cooker, I read this thread. Some friends use their rice cooker for, among other things, making oatmeal. I wonder how a cooker would work for polenta ... my friends have not used their cooker for any corn-based applications although I frequently make polenta and other cornmeal items. Rice cooker for grits, perhaps?

@KennethT Nice looking pho (another thing I miss going out for). How about a few photos of your indoor herb garden? I can't recall seeing any recently.

Salmon rubbed with gochujang and fish sauce and grilled, shrimp roe noodles, blistered shishitos, nori and finished with green onion tops and cilantro. Enjoyed with a dry Lake City cider. Not shown are a side of cherry tomatoes and sliced mini cucumbers.

Pulled pork on flatbread with deep fried potatoes and peppers.

The PolyScience tubing 7mm OD was what I measured with my micrometer. I was too lazy to convert. Granted I could just have pressed a button on the micrometer. I have no idea how well the PolyScience tubing will stretch until I cut off one of the end pieces and try.

Thanks for the discussions ALL! I've made a reference sheet containing the strategies and information I found in a lot of my research online and condensed it all into useful sheet to review during an outage for a restaurant or home. We'll reference it when we need to. I'm going to find some places to post it, like with the generators etc. I don't think you'll find such a thorough, comprehensive and succinct list on the subject elsewhere. So during such crisis we will have a clear mind and not be too indecisive and making poor decisions and panicking. Thought I'd share below for anyone interested in using or building from for their fit: Take care. POWER OUTAGE/UNIT FAILURE-FOOD PRESERVATION INFO: Outages Often Do Not Last Long. If So, Refrigerated & Freezer Food Is Quit Safe & Unaffected For A Few Hrs. DO Check CSU.ORG For Expected Restoration Times! If Outage Might Be Much Longer, Read Below & Take Appropriate Short/Long Term Actions ASAP. First For The Refrigerator Units. Info Is Also Applicable To Broken Units. If Generator(s) Are Available, Also See Long Term Actions. Avoid Unnecessarily Opening Units. Without Power, Your Unit Is Still A Powerful Insulating Box. Do Not Place Food Outside In The Snow. The Sun Warms Food. - REFRIGERATORS: Foods Will Maintain A Spoil Safe Temp. (≤40℉/4.4℃) For 4-6 Hrs. However After The First Hr., Foods Can Begin To Age Faster, About 1 Day For Every Hour. Above The Safe Temp., Food Will Begin To Spoil By Accelerated Natural Growth Of Bacteria & More. Many Foods, Left Over 2 Hrs. Above Safe Temp., Are No Longer Considered Safe To Eat. Especially Fish, Seafood, Poultry, Red Meat, Dairy/Milk & Cooked Leftovers. Anyone Eating Them May Become Quite Ill. Also Chopped/Cut Fruits/Vegetables. Rinsing or Cooking Slightly Spoiled Food, May Very Well Make It Safe Enough For A Dog’s More Robust Scavengers Digestion, But NOT A Human’s. SHORT TERM Actions: EXTENDS The Safe Temp. Time, By Placing Into The Refrigerators, ASAP: Ice (From An Ice Maker)/Gel-Water Packs/Cooling Paddles Sometimes Stored In Freezers. Dry-Ice* Can Be A Strong Option, Be Aware It Can Freeze Food Near It. Also Helps: Consolidate Food From Another, To Fill A Unit (Leave Room For Ice). Move Freezable Food(s) Into A Freezer. - FREEZERS: Frozen Food Will Thaw In 12, Up To 24 Hrs-If Unit Is Packed Full. Even Then, Food Won’t Reach An Unsafe Temp. (≥40℉/4.4℃) For Another 12-24 Hrs. Time Can Be EXTENDED By: Consolidating Food To Pack A Unit Full. Adding Dry-Ice* On The Top Shelves, Atop The Food. Once Power Is Restored, Food That Did Not Reach An Unsafe Temp. Can Be Safely Refrozen. Taste Might Be Effected Some. - LONG TERM Outage Actions: Power Refrigerator/Freezer Units With A Portable Generator(s), Until Power Is Restored. This Can Also Power Lighting & Small Items. Add Units & Motors One At A Time, To Avoid Multiple Start Ups, Over Loading The Generator. If The Generator Isn’t Capable Of Running All The Units At Once: Simply Rotate Powering In Split Groups, Approx. Every 30-60 Min. Once All The Cooling Units Reach Their Temp. Setting, Their Motors Will Cycle Off & On. You Then Might Find You Can Now Power All The Units With The Generator. If Food Is Cold Enough, To Conserve Fuel, You May Turn The Generator Off Occasionally. Be Aware, That During A Wide Spread Power Outage, Generator Fuel May Be Scarce, Gas Pumps May Be Out Of Order, etc. Only A Large Trailered 250vac Generator Is Capable Of Powering All The Restaurant’s Open For Business Equipment. i.e. Electric Grills, Espresso, AC, Vent Hood, Make Up Blower, Etc. When Done, Be Sure To Shut Its Off Fuel Supply Valve & Run The Generator(s) Till They Stall. So They Will Not Be Gummed Up With Dried/Gelled Up Fuel Next Time They Are Needed Again! = *DRY-ICE(Penguin Brand?): Is Sold At Some Local Grocery Stores & Some Other Places. In A Chest Freezer, Up Front By Customer Service. Wisely Call First To Check On Current Availability. I.e. Walmart @ $2 Lb., King Soopers @ $2 Lb., Safeway @ $4 Lb., Reddy Ice CSC 80907 $?. The Cost Adds Up. Dry-Ice Is Super Cold Frozen Solid CO2 Gas @ -109℉/-78℃! Normal Ice Is Only A Bit Below 32℉/0℃. Avoid Frost Bite, Handle Only With Thick Protection i.e. Gloves/Cloth. Keep Away From Children. Direct Contact Can Damage Temp. Vulnerable Surfaces(i.e. Glass, Plastic, etc.). Place Some Insulation i.e. Cardboard Sheet etc. Directly Underneath It. Suggested Quantities: Refrigerator: 10 Lb.(Replace Every 1-2 Days). Freezer: 15-50 lb.(Dependent On Unit Size. Replace Every 1-4 Days). 12’x12’ Walk Ins*(Replace Every 1-2 Days.).: Freezer: 150-150 lb. Refrigerator: 50-100 lb. *Use In A Walk In Can Cause A Suffocation Hazard. The Room Can Fill From The Floor Up, With The Melted Carbon Dioxide Gas. Just Leave The Door Open When Entering & Have A Rescue Buddy Outside. Use In Refrigerators Can Freeze Food. Start With Conservative Quantities & Monitor Temp. Store Spare Dry-Ice In A Freezer Unit. Otherwise In A Camping Cooler, But Never In Any Container Which Is Latched/Sealed Air Tight. This Could Pressurize As The CO2 Turns To Gas. Causing A Real Hazard Upon Rupturing/Opening. To Dispose Of Dry-Ice, Place It In A Freezer Unit. It Will Help The Motor Keep The Food Well Frozen & Save Some Electricity. While It Slowly Disappears Over A Few Days/Weeks. Otherwise, Leave It At Room Temperature In A Well Ventilated Area. With Cardboard Under It To Avoid Any Temp. Vulnerable Surfaces Damage. It Will Slowly Sublimate Away Into CO2 Gas Within 24 Hrs. For A Small Fog Effects Show, Place Some Into A Large Pyrex Glass Bowl Or Metal Pot, Half Filled With Hot Water. Once The Water Cools(5-10 Min), Most Of The Show Is Over. Never Place Down a Plumbing Fixture Or Pipe. It Can Easily Damage Them, With Its Extreme Temp. Interesting Dry-Ice Uses: Removal Of: Car Hail Dents, Floor Tile. Mosquito Attractant(Away From People) & Industrial Uses. Refrigerators Were Originally Just Insulated “Ice Boxes”. Cooled Simply By Placing A Large Block Of Ice Inside. Common In American Homes, Between 1835-1935. Until Our Modern Electricity Powered Refrigerators Were Perfected & Popularized.

Duck meatloaf with braised Brussels sprouts and mashed potatoes - duck meatloaf was made with ground duck, onions, garlic, basil, sriracha, panko crumbs, eggs and finished after baking with a glaze made from ketchup mixed with ground cumin. The Brussels sprouts were braised in diced tomatoes, onions, tomato paste, dark brown sugar, rosemary and bay leaves. The mashed potatoes were made with butter, cream cheese and heavy cream

Hi: I tried a couple more recipes from Salt and Straw book that was gifted to me: strawberry balsamic and black pepper, and strawberry sorbet. For SBB, I swapped out the milk base for coconut base, and replaced honey with sugar. It tasted like the strawberry push pops I had as a kid in the 1980s omg what a blast to the past! The Strawberry Sorbet calls for cilantro/coriander essence/extract, which I have no clue what this is so I added a few twigs of natural organic fresh home grown urban raised evil sourced unfair wage [free labor] non-d.o.p. cilantro. This was delicious.. a variation of strawberry with mint! The book itself is poorly written. They don't list all the ingredients in the ingredients side bar of each recipe, and they are inconsistent with when they include parts of a recipe or move it out into its own paragraph. It's like we have to read and comprehend the recipe, can't just skim and know what to do. Bah. That said, results are tasty, and they all keep a soft-serve texture after undergoing the ninja treament, maybe from all the corn syrup. No pictures, sorry, I just ate each straight out of the cream-i jar and it's ugly. If you can use your imagination, SBB was light pink with streaks of jam, the other was dark pink, borderline maroon.

if you’ve ever seen the movie Stripes, perhaps you’ll recognize:

And a few more from Irene!

You are more than welcome! Just be sure the radishes are patted very dry on paper towels.

@OlyveOyl that is beautiful and sounds delicious. I'm a lover of radishes and horseradish, thank you for the directions!