lemniscate

I put up my Thanksgiving crock of sauerkraut on Saturday. 4 medium heads. The cabbage I found was very heavy for its size, so that's a good start.

@rotuts I just had the "steam escaping" around the edges situation with my 3+ year old IP. Original gasket. I had bought a pack of 3 replacement gaskets a couple years back on Amazon Black Friday and they were "somewhere" also LOL. My IP gets almost daily use so that gasket had given its life. I managed to find them and swapped the old one. The IP was now not leaking steam around the edges. I don't recall having lid seating issues. I'd replace the gasket first as fastest and easiest troubleshooting technique. I took a screenshot from IP lid Troubleshooting FAQ's for reference.

I had some no-knead dough languishing in the fridge and needed to use it or lose it. I decided to try twisted breadstick style. Worked out well and the dough has a nice fermented tang that comes through in flavor. Probably could have used a little more browning. A couple of these were my breakfast dipped in a pistachio-basil-olive oil mix I had done a couple days back to use up gifted basil leaves.

Oktoberfest in the haus. Brats and braised red sweet n sour cabbage. And a very strong Doppelbock. I did the brats SV and the red cabbage IP.

Repurpose one of these Costco apple containers. People re-use them for Christmas ornaments, which are fragile. I guess it could be cut down to size if too large.

I freeze the rinds/hard parts from jarlsberg, parmesan, other rind-y cheeses and throw it in the IP with all the saved up bones I use to make stock with about every couple weeks. I also save the off cuts/scraps from tomatoes/carrots/celery/onion/herb stems and put them in also. I'm pretty informal about stock making. It makes good soup stock for me. Never had a batch I didn't like so far. Each batch is a bit different of course.

So do you not use the IP at all for boiled eggs? I didn't think you could steam without pressure in the IP.

I love 3 minute IP eggs. QR and iced, soft cooked white and creamy gooey yolk perfect for me. The household detests creamy gooey yolks. 8 minute, QR and iced are their wish. No green line yolk, fully cooked whites and eggs are ready for eating out of hand, or deviled or egg salad. I don't get excited about egg salad or deviled. I like just straight ahead 3 minute eggs if I'm doing boiled for eating. I use the metal trivet and a silicone net cooking bag. Since using the bag, I get no or very seldom cracked eggs during cooking. Used to get at least one per batch before. Eggs are cold, right out of fridge prior to cooking. Costco cheap ones. I have a 6 qt Duo IP.

The large Asian market near me is divided by ethnicity in aisles. Chinese, Korean, Japanese, Filipino, Thai, Vietnamese, Indian, Indonesian (with a lot of Dutch products), Middle Eastern etc... all have at least one aisle dedicated to them. The noodle aisles are integrated, the beer cooler is integrated, frozen foods are divided by cuisine. The organic/gluten free product aisle (cereals, canned and jarred goods, snacks) is the most "American" aisle there.

Also, IKEA has cookware for induction. They were first I had seen in the wild years ago. SENSUELL 5.8 qt. OUMBARLIG set OUMBARLIG line All state: Suitable for all types of cooktops, including induction cooktops. Doing a search for induction on the IKEA site shows many options.

I have this Kuhn Rikon pot and it works on my 2 existing induction hobs. I haven't tried it on my Paragon, but I can. EDIT UPDATE: I tested the pot on the Paragon and it works as expected. I mainly use this pot for canning activities because it has a nice pour spout.

The Costco Al Pastor meat substitute bowl has disappeared here locally. Very low demand.

I believe it! I'm fairly sure the going landscape olive around here is the Mission. My next door neighbor may have either the Kalamata or Nicoise version due to the size of the olives on his tree.

Here's what I have in a backpack for "on the road" serving/cooking. Not camping. In case of bringing stuff back to room or whatever accommodations. The backpack I use is just a standard school size backpack that was laying around. I just toss it in the vehicle when a trip comes up. We do roadtrips quite a bit and sometimes aren't near restaurants that interest us. Especially if the only choice is Applebees/Chilis/Olive Garden etc. Or it we've found something good on the road and want to eat it later, like finding a great BBQ place but at the wrong time. Silipint bowls and cups, easy to clean, can be used as cooking vessels. A pair of metal tongs. (these are invaluable) A couple serrated steak knifes, for eating and prepping. A couple sets of real flatware, not plastic Plastic serving spoons/ forks/tongs poached from catering events, usually disposed of, but sturdy for light reuse. A flexible cutting board. A spatula and pie cutter (for side of the road pie places) A wooden spoon Victorinox peeler (for using roadside produce) A couple empty plastic takeout style boxes in case of needing to store something. A small box of zip-loc style bags. A couple kitchen trash bags. A couple wooden steak plates for dinnerware (I picked up a set at Goodwill for couple bucks, they are super useful) A couple of smaller empty reusable water bottles. a few more things I just can't remember right now. Individual salt and pepper packets. Small bottle of hot sauce. Napkins + papertowels + wet wipes We also bring our own tiny vacuum coffeemaker and coffee, which is VERY Important, VERY. It's got its own special bag.

Well, you *can* press olive oil at home. I did. BUT, wow, what a lot of work. Picking olives isn't bad, at least the ones you can reach. Then sort and clean, not hard. Grinding the olives down to paste is OK, if you have the right equipment. Some use a garbage disposal bought and used exclusively for grinding the olives into a container. I used my electric meat grinder and it did alright. The paste needs to be agitated (Malaxation) for about 40 minutes to get the olive oil globules to separate. I used my Kitchenaid with the paddle attachment. Then, the paste was placed onto cheesecloth in the press so it makes a flat round. Cheesecloth was wrapped over the top of the round. The round was pressed and repressed (after flipping) several times until as much liquid was removed as possible. The juice is then left to rest to allow the oil to float on top of the olive juice. I did maybe 3 lbs of olives, and got.............a scant 1/4 cup of oil. It's good oil. But it would take weeks to get a full bottle at this rate. I think I'll stick with brining.

I found Mrs. Obregon's recipe in the RGullet. Not to cross-thread post, but I think this type of low temp long cook will be a good test of my new Paragon precision . If I ever open the box. TJ's has goat milk.

For me, it took maybe 12 months from going "Why is there SOAP in salsa?" when I first moved to the Southwest, to "Why isn't there more cilantro in the salsa?". I grew up in the Midwest, far away from cilantro cuisine. I clearly remember the day I was treated to dinner at a Sonoran style Mexican restaurant upon my arrival. I took a big chip and loaded it with the table salsa, and stopped dead. I thought someone had not rinsed out the bowl and was horrified. But no one else at the table was reacting like me. I did the polite thing and didn't spit it out. But I didn't have anymore. But eating Sonoran foods almost daily (burros, enchiladas, etc) at the cheap hole-in-the-wall college-student-friendly places must have given me daily doses of cilantro and my brain learned it and now I love it and really can't enjoy salsas and Mexican soups without it. In fact, I make a cilantro infused tequila for my margaritas. I drink cilantro. That's why I kind of doubt the "genetic" thing, because I was a card carrying soap taster, but now I can't detect any modicum of a soapy taste from cilantro. Asparagus, on the other hand...........that's a weird genetic quirk.

I emailed the company and got this answer: "Our products are manufactured in China and are CE, GS, RoHS, REACH, and ETL certified." I had asked if they were UL certified, since I didn't see it on the descriptions.

The company's phone numbers are Seattle based and London based. I'm just having a hard time finding where the equipment is manufactured, China? US? EU? @Kerry Beal do you recall any info from the show on country of manufacture for the chambers?

@rotuts Do you have a brand of artichokes you prefer? I shop at World Market a bit, and they have Mezzetta brand marinated artichokes. The other they have is Cucina & Amore grilled & marinated, based in Novato CA (which was promising) but the artichokes are from Peru according to the jar (disappointment). I haven't tried either yet. Costco occasionally carried marinated artichokes in jars, but I can't recall the brand.

I'm getting pretty excited about this appliance as you cook. I noticed the A4 Facebook page has some videos of uses and recipes, especially for the takoyaki pan. Also a pizza. And a rice burger(?!?).

It's looks like nice even heating end to end on the griddle in the pics. Does the lid fit over the griddle when cooking in case one would want to "steam" the top of a sunny-side-up egg? EDIT: I reread and see that you did indeed use the lid over the griddle, so question answered.

Are the internal seeds in the tomato sprouted? I've had store bought ripe tomatoes have sprouts inside of them because the seeds have decided to become new tomato plants.

Not to threadjack, but the Blanda bowl also doubles as a solar cooker . ☀️

I've never noticed the heat from chiles diminish from freezing. I freeze mine either whole, roasted & skinned, or as a puree as you found in the market.