lemniscate

We were gifted the low end panettone a couple years ago. I normally won't eat it, but I experimented and made croutons out of it for salads. It was great that way. Kinda hoping for another low end panettone this year for more croutons...............🙃

OK, upon further investigation, this version of the Fagor was known by Pressure Magic, sold by Pro-Selections out of TX. They no longer list anything for it on their site. It also looks like Fagor may have resurrected this design this year(?!). It's possible it may use the same style rope gasket as previous design, if you are lucky. Fagor Classic Pressure Cooker

The gasket is not a contiguous circle, it's like a rubber rope. I have one of the Fagor Classics also. https://www.todoparamihogar.com/Pressure-cooker-seal-pot-Fagor22 is an European site I found this morning, it also seems to stock the other replacement parts for this type of pressure cooker. I seem to remember that the Fagor Classic turned into another name in the US for a while. I'll keep digging to see if I can retrace my internet steps on that search.

Good to hear! I got burned by no stock by 10am in the past on the cheese special. Maybe they learned their lesson. It was one of the Cowgirl cheeses that I wanted that was sold out very early, IIRC.

I just bought one for $5 at a garage sale, apparently only used twice!

Tried to get some last year, apparently the sale cheeses sell out within minutes, according to the WF person I asked to help find the sale items. Get there early!

Nom, or its plural Noms. (it's showing up on menus as a descriptive term, adults using baby talk) also, what's up with making adult a verb, adulting? ugh.

Pinon nuts are a very buttery flavored nut. I discern no pine flavor at all when I've eaten them out of hand.

I did a batch of @ninagluck's version again in August to let it age. Last year I did 3 batches, the original version, one with maple syrup, and one with cocoa nibs/pinon coffee beans. Took a year to get to most of it. The latest batch is pinon nuts flavored. I found a small bag of pinons stashed in the freezer, toasted and shelled them and used them in the nog. I am very interested in the flavor on this batch when we crack it open in a few weeks.

Yep, I remember they were pretty ripe. Vivian suggests sturdier romas, but I just use what is on the counter. I'm all in on this tasty tomato brine juice though.

I peeled some campari tomatoes to try the first batch of RW. Mistake. But with a happy ending. The tomatoes just disintegrated into juice during the pickling. So I added halved cherry tomatoes to make up for the lost chunks, which stretched the recipe to more than 2 quarts. I have a lot of jar juice, which I just used to make a divine RW Bloody Mary. RWBM. I have a ice tea spoon in the Bloody Mary to snag the floating tomato halves and scallion pieces as I drink. I went easy on the hot stuff for the first go. I think I will keep it mild for the next batch. Leave the tomato skins on unless you want juice.

I made this sour corn version in my crock 2-3 years ago. I was inspired by Sean Brock's mom on an episode of Mind of a Chef. It was sweet and tangy. I used it in salads and relish, or just like a pickle on the side. I guess I didn't take any pics of it though. I always liked the "recipe search" columns in the newspapers.

I had a "foot faucet" setup. I think the manufacturer is defunct. It used the electric solenoids. It worked well but the solenoids could not handle the duty cycles. They failed. Hopefully the hydraulic system is more robust.

There are Amazon lockers at some 7-11 and Circle K's and Carl's Jr's. Maybe you have one of those locations closer to you.

Chefsteps tried some out-of-box stuff freeze dried. Chefsteps Let's Freeze Dry Everything

This might be the same as Cottage Ham or Coppa, which was always in our blessed Easter basket for Easter breakfast. I brought 3 home from Cleveland a few years ago that the TSA had to wand in my luggage. Cottage ham is best Ham.

I use @Shelby's back of the knife method, using the back of a paring knife. The more ripe/soft the tomato, the better the skin seems to separate with the pressure. I have also used the edge of a soup spoon to run down the skin.

I bought the book and in planning to make RW. I think I will peel in honor of @Shelby.

Same. Gather all relevant bones in a bag in the freezer (knawed on, carved on, etc). When the bag is full, into IP. End result, great broth. No issues.

Sitram (eG-friendly Amazon.com link).

A portable 12Vdc fridge freezer for roadtrips/extra freezer space. Had my eye on one with the SECOP compressor, which is supposed to be a higher quality than others. The brand I purchased is ICECO. I have a Whynter version that is over 5 years old that holds, ice, vodka, and overflow from the standup fridge freezer.

Yeah, I just rinse the whole head under the faucet then peel off a layer of outer leaves too.

I am doing beef cheeks for 24 hours. Not sure what to expect for texture. I had a cabeza burrito a couple weeks back that blew my mind and I have been obsessed with replicating it at home.

How long was your ferment?

I took some visiting German co-workers to a local craft beer place a few years ago, because they were missing their home country's style beer vs. what they got in the sports bars. I ordered hot pretzels and they were served with the typical (in America) spicy brown mustard. They looked incredulously at that and said "Where's the butter?" I learned that night that pretzels (Brezn) were served with soft butter and not mustard in Germany. The mustard dip is pretty much American style.