Porthos

That is so bad ...

Can't show you a notebook. I have a folder on my computer named recipes. If I find that I need to make adjustsments, I red-line the hardcopy, edit the file, then toss the hard copy. I did start a Sous Vide journal using Word. If you can't tell, I hate hand-writing things. Our city has an active recycling program. In light of that, when I need a particular recipe I print it out, use it, then toss it. I had to take to tossing all of the printed recipes sitting around because my DW used to print out 4 or 5 similar recipes from the internet, merge them into whatever she was baking, then just leave them sitting around. Or, worse, is when she prints out a few from the internet, then just leaves them sitting around. We tried 3-ring binders for a while but they got clogged because she wasn't the person filing away recipes. Same problem with too many similar recipes she'd printed out. Our "recipe holder" (strong magnets and an exhaust hood):

My 3 qt Vollrath was made in China. I must not be much of a saucier because I am very happy with it.

@btbyrd Thanks so much. My Bosch dishwasher doesn't have a drying coil so I have no concerns about the sealing ring. The pressure cooker manual gives out the usual "don't clean in an automatic dishwasher because of the harsh chemicals" line. In practice, when this goes out to faire, it will always be hand-washed because hand-washing is all we have. I want to experiment with my faire vegan barley recipe here at home and do not want to have to hand-wash just to run my tests.

Do you ever run the body portion through your dishwasher?

Because one can never have too many , I ordered another Extra Big & Loud Timer, this one in red. Since I am partially deaf I really like these. For the time being this one will stay at my FIL's house. He is in a care facility and I go to his house once during the week and my DW and go there once during the weekend. It was part of the agreement for him to go into the facility. Besides being able to hear it I love being able to set exactly how long, down to the second, the amount of time I want. That is especially helpful during Christmas cookie baking. I bake with the convection on but still need to turn the pans 1/2 way through baking. If I am busy on the computer while baking the cookies, it allows me to adjust the time to account for how long it takes to walk from the computer (in the family room) to the kitchen.

Not exactly a snack but I'm enjoying a bit of The Glenlivit while reading.

I found egullet while searching for information on knife sharpening. I found not only Chad's great course, but a community I wanted to become a part of. I can't help regarding the original question as I have never had my knives sharpened by anyone else, even when I didn't know any better and used a Chef Choice machine.

One of the beauties of the Edge Pro is that the machine controls the angle.

Costco, as always, is a class act. I got a snail mail notification concerning this the day after I submitted my claim. This thread notified me ahead of Costco but I don't fault them for that.

@asthasr I purchased the 3 qt model and have been very happy with it. My wife and daughters (both daughters are married adults) also like it.

That just hurts ...

My DW picked up a cookbook for a particular ethic group at a major festival they hold each year. The foods that comes out of their kitchens are outstanding. The first time, and only time, I opened the cookbook looking for a specific recipe, I had my doubts about the recipe. Then I noticed that all recipes in this book were edited to take up one half page per recipe no matter how simple or involved the dish was. Told my wife and she agreed with me to just toss it. Why not donate it? I don't want to frustrate some less-experienced cook with poorly written recipes.

I found this barely-used pressure cooker for $6.79 this morning. This will end up in my ren faire kitchens since my daughter who lives with us bought an Instant Pot on a Black Friday deal. It's on the stove right now being tested with pinto beans. ETA: Beans test a success. Happy camper here.

Cookie sheet for a base. I learned that the hard way 40-some years ago.

Yay for a farm sink.

I am willing to take the chance. Dishes in the sink means there is food to be eaten.

My FIL is in a care facility not far from his home. He asked to go to his house to watch the Rose Bowl on his large-screen TV. The game will be played on Monday, so that is the day we will fix a "New Years" Meal. Rib-eye steaks SVed at 132.5F, then seared in a cast iron skillet. A side dish casserole called a bean pot and buttered green peas; my FIL loves him his green peas.

No picture but I just fed my cast iron restoration addiction. A Griswold #5 for $5.00. I don't have anyone to give it to so after I restore it it will probably end up on eBay.

Color me green with envy. I hope your new kitchen is everything you desire.

@weedy Thanks for the link. I am going to try this with a slight variation. I am going to try the crisping in a 450 F oven. My interest in this is for the breakfasts my DW and I prepare for the Northern California Renaissance Faire in the fall. I no longer have access to an oven at the Southern California Renaisaance Pleasure Faire we do in the spring so I would have to finish them on a griddle. @kayb Yes, I will be draining off the fat and saving it.

@palo Thank you for starting this thread. My claim has been submitted.

I can't seem to find where this is mentioned and I am VERY interested.

Souv Vide bailed me out today, Christmas day. This has been a hard year. The two toughest things were learning that my FIL has terminal cancer and then learning my surviving sister has terminal cancer. My DW and I have simply not felt in any kind of celebratory mood. No Christmas movies, never once put on a Christmas CD. We just didn't have it in us. And Crhistmas Dinner - always a special meal - no thanks. My younger daughter, her husband and their toddler live with us but we understood they would be spending the day with his mom. By this afternoon I was exhausted. Driving to Anaheim last night to take my FIL, who is in a care facility, to the Christmas Eve service at his church and then driving back today to take him out to lunch had just drained me. So my DW and I are driving home and she gets a text that my daughter and husband and child would be home for dinner. I wanted to sleep, not cook. The solution was to defrost some steaks I had in the freezer, season them and pop them into a SV bath. The meat cooked and I got my nap. I cooked up some seasoned white rice and put together some steamed brocolli in cheese sauce. And of course the olives. It is not Christmas dinner without olives. A quick sear of the steaks and dinner was served. Yay for SV.

@Maison Rustique Thank you, thank you, thank you!!! That is the recipe. Edited to add: As is my habit, I have captured the recipe as a Word document and formatted it the way I like to read recipes. I have changed up the instructions a bit. I can't imagine trying to incorparate the chocolate into the toffee mixture in the jelly roll pan ( I will use a 1/2 sheet baker's pan). I will use a larger oven-proof saucepan, do the baking in that, then add the chocolate to the saucepan, finally pouring the final mixture into the jelly roll pan. @Kerry Beal Do you see any folly in this?