lemniscate

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.

I was just in Northern NM and all the signs were for Socorro chiles, not Hatch. I have come to find out that there are chile turf wars in NM pitting growing regions against each other.

Salmas baked corn crackers with butter and golden caviar.

(i just succumbed to the Paragon deal)

Anticipation.

Hmm, if it were me, I would put some sort of a furniture dolly or some casters under the storage unit and turn it into a rolling table. Then it would be mobile and you can get the v. chamber you want. But that's just me, I like things that roll and are mobile.

Is that tabletop/storage on wheels? If so, maybe just pull the table out of closet when using the v. chamber, and then return it when done. Also will give a lot of ventilation space. Does the chamber have to be utilized in the storage space? If you just roll out, roll in, you won't need to move your clothes much, if at all.

Plymouth. There are two versions, Plymouth 72 proof and Plymouth Navy Strength 100 proof.

I am addicted to his shows on Amazon Prime. He's just fantastic, a treasure.

Not an unreasonable question. Answer is: I don't wanna. I like the unattendedness of an modern automatic dishwasher, I grew up in an old farmhouse having to do the dishes in a tin basin. I did not enjoy it. I run the dishwasher at night and wake up to clean dishes. Countertop? Takes up pretty much permanent counter space plus still needs fill and drain hookups to use. I don't have the counter space for one of those currently. My friends in Singapore had one, so I am familiar with countertop versions. I remember the rolling ones also. In "theory" the Tetra doesn't need fill and drain connections according to the video, unless I missed something. Plus it looks small enough to stow out of the way. Again, it's probably VAPORWARE, but what if it really does work? I wanna believe (like the X-files). I'll run this current dishwasher until it croaks. It just irks me that durable goods are much less durable now.

My current dishwasher is dying, and the baskets appear to be rotting 😠. I don't want to buy another one, the reviews are disheartening. But I think I'd try something like this Tetra which is hopefully not vaporware, because we really don't use loads of dishes daily: Anyone else heard of this?

This is me also, right there. Except add the Kitchenaid mixer with the pasta attachments too. Small Household too.

I just made Caribbean Rum Cake. for my soon to be 93 year old Uncle Augie. He says he doesn't want to wait until Christmas "because you just never know". LOL. What Uncle Augie wants, he gets. He's also getting some of the Munavalgekook I made earlier from leftover egg whites.

I did this a few weeks ago with Kirkland American Vodka, Tj's cocoa nibs and some coffee beans. Oh, the eau coming out of that bottle when I sniff it!

@Shelby Is your pressure canner induction friendly? I am looking seriously at this Presto for my first go at pressure canning. It's induction compatible and the reviews are quite high. Looking for advice from a PC veteran 😀.

Old thread resurrect, but this manual food chopper is an amazingly useful gadget. No batteries, no power cord. 3 pieces to clean. I've made salsa and chopped nuts and egg salad. Used it to prep eggs for scrambling (does a terrific job). It was under the Baolink name when I bought it and I think @liuzhou had it in a post years ago that tipped me off to hunt one down and purchase. I have the 2 cup model and it's over 3 years old and still working great for a cheapo gadget.

Well, the searches were just "chicken terrine" and "sous vide terrine". Standard Google search, nothing special and just sifted through the results. The asparagus was already cooked and frozen, so it was pretty mushy to start. It essentially disappeared into a green layer. I would think starting out with fresh blanched stalks would give the pretty green circles instead of my results. The peppers were pre-roasted, so they were tender to begin with. The terrine ingredients for mine were kind of a "clean out the fridge/freezer" of bits and bots waiting for a use. That's also where the ham and sausage layers came from. The fresh basil just disappeared into the terrine, I really can't tell where it was. 65C is probably not enough to cook carrots to a texture that would be good for a terrine. Sous vide carrots are cooked at 90C. So if you want to add carrots, I would advise pre-cooked. I would think the same with celery. I would add more pistachios to the next version for mine because I think that really went well with the chicken, and add cracked black pepper into the layers. I just added it on top and it did nothing flavor-wise. I think these layers terrines are license to get creative and use up some stuff too good to trash. Here's a picture of more of the slices. (some of them look like faces to me 😀) EDIT: I did pound the chicken breasts flat to help getting a consistent thickness.