Porthos

I live and die by lists. If I'm making a packing list for going away for the weekend I don't list "clothes", it's "t-shirts, shorts, socks, underwear" and such. I word-process my grocery lists also:

My FIL uses "Dead Soldier" and now we also do.

Sorry, no. I tried to find it by searching but I am short on time right now to do an in-depth search. I want to say that beef under 4 hours was fine. The issue was beef turning into corned beef if it was salted and went past the (magic) time.

Regarding salt, my memory is that in one of the threads on SV cooking how much time in the bath was the deciding factor for salt or no salt.

It was no surprise that my go-to grocery store didn't have Red Boat 40. Any hints on where to look for it?

I was that way with gin for decades.

Are my eyes playing tricks on me or does the oven accommodate full-size sheet pans?

Then there's my DW and me who adore celery stuffed with cream cheese.

Ouch.

I do this with Alton Brown's Baked Brown Rice.

As do I. It was one of the reasons I chose to retire from my southern ren faire kitchen.

Tonight is chicken couscous salad using another Costco chicken. Couscous is already cooling and the only other heat will be toasting some pine nuts for the salad. I don't have any feta cheese at the moment to add in.

5 parts vodka, 2 parts coffee liqueur, in an old fashioned glass, add ice and stir gently.

I have got to try one.

Pasta Salad with Costco Chicken or chicken you've SV'ed and the pasta is cooked early in the day. Steak Salad. This was dinner last night with store-bought Pepperidge Farms Garlic Bread heated in the toaster oven. We've been hitting around 100F most days so tomorrow will be something cool. I made potato salad last week early in the day and then S0V'ed a small steak for my DW and I. I did heat up my trusty Griswold #8 for the sear but that is less than 5 minutes of flame time.

Previous Thread: What do you do when you can't stand the heat but can't get out of the kitchen?

I had to laugh when I started looking at the article, which I only looked at a tiny bit, knowing exactly where Lost Hills is. It is about 2 miles west of Interstate 5, on California Highway 46. In the fall my DW and I have reason to drive up and down the 5 through the San Joaquin Valley a lot and what we call Lost Hills is not the real Lost hills but rather a cluster of motels, gas stations and fast food eateries at the junction of I5 and CA46. It is our regular stop for gas and food on those trips.

What I have noticed is that they are taking away low price-point choices and replacing them with pricier items. I tend to want more snack food choices and less mealtime choices. A vegetarian al pastor salad? Really.

Grape, Olive, Pig has been purchased. I've been eyeing this book for a few days and after reading the reviews I bought it. "Pacific Fresh: Great Recipes from the West Coast" Kindle Edition 1.99 US The review that I couldn't believe gave it 2 stars because it didn't have color pictures of the food.

It's 88 here at 9:20, will hit 100 today, the coolest day in the last 4. I will be going out into it. I'm so lucky.

I use a terrry towel but I should give foil a try.

Yes, the white pillar is the igniter. Does the burner lift off of the stove? If not, ignore the "clean between the burner and stove top" advice.

I have dealt with similar problems with a different stove with sealed burners. Make sure that the igniter, clear down to the stove, is very clean to that is doesn't provide any kind of a conductive path. Also, Make sure that the outside of the burner by the igniter is clean to so that there is no impediment to the spark fully happening. ETA: Make sure the underside of the burner and the surface of the stove that is contacts is clean.

Thank you. I'm not all that savvy using ebay.

I wonder if it already sold. The link worked yesterday. Searching by title brings up a different copy with a different price.