Porthos

@blue_dolphin. Mine from 1978 has the ear handles on the steamer and the double boiler. When we purchased another one in 1980 it was just the pan and lid. After scoring my last handled steamer I found a 2 qt stubby sauce pan in great shape for maybe $5, probably less. I am sitting in a Goodwill right now while my wife continues to shop. Today has been good for finding the wooden platters I use in my ren faire kitchens. As an aside the faire near Gilroy I do in the early fall ended last weekend.

@andiesenji. Since I have only been finding these steamers recently, can you tell me if these were being made when Revere Ware was being manufactured in the US?

If it is not refrigerated, just sits in a box for three days, such treatment does not help keep it fresh.

This is headed in the right direction. Uneven lengths and not straight. Not the best for sticks.

So 2 years later things are better but not perfect. This year we received celery that looked like it was grown next to Chernobyl. I can live with that although it slows the process of producing celery sticks. The bigger issue was that they were old. Two different prep people, one each weekend, complained about the quality. What I found out from my good friend in the kitchen that lives in the same town she does was disappointing. She goes to the farmers market with the worst reputation in town. This is in the middle of a major agricultural area. There are lots of choices. As for the celery I started sourcing it from Costco. When the veggie-buying person saw that I took celery off the list, she brought it up and when I told her why (old celery) she took exception. Too bad. One item does stand out for very high quality that she has been buying; Romanesco Cauliflower. edited to remove a redundant statement.

I feel blessed to have you and Anna as friends who take me and others along on your Manitoulin trips. Thank you and Anna for again sharing your adventures with us.

My DW and I have the Executive membership. We both take multiple maintenance drugs and Costco is far superior in service and price than traditional drug stores, and I live populated southern California. Because of the purchasing for my seasonal ren faire kitchens as well as year-round shopping for home the yearly rebate not only pays for the membership but we get a tidy sum ($100+) to use on splurges. And here in So Can the gas prices can't be beat. The bottled water and paper towels are also in the top 5 sellers.

In my world the sun is over the yardarm somewhere and that's good enough for me.

This week's thrift shopping saw me in six stores. I spent 50 cents in one store. That's it. Now if my DW had been with me ...

Yup.

For the future: 12 oz Yoshida Gourment Sauce 12 oz beer like Newcastle Nut Brown Ale 20 or so cloves of garlic mix and marinate the roast at least 12 hours. I use this but cut up the tri-tip into 6 oz servings and marinate for 4 hours of so.

No picture. I found a 1 qt Revereware pan, original heavier materials, in excellent shape for $2.00. I myself have no use for it so I will pass it on.

Started with the simple, poured it over one ice cube. That worked well.

FWIW I had the opportunity to dine at Club 33 in Disneyland a few years ago as a guest. All members of the party were given menus with prices. I would have had a bit of heartburn had there been no prices.

Among the Bourbons I received for my birthday was a bottle of Wild Turkey 101. I mostly sip Bourbon neat but I am wanting, after my first glass, to cut it a bit. Water or something else?

If my understanding of why I believe steam is better is wrong, I can live with that. My preference is to steam. Your mileage may vary. My information was based upon the 2 episodes on Good Eats looking at water.

I vote casters. If one is a Costco member you can get the 6 Shelf NSF-rated unit, with the rear ledge uprights to prevent things falling off of the back, and with castors (72" X 48" X 18") at the store for $90-100 depending on the phase of the moon.

When water has turned to steam has a high level of thermal energy in each molecular. When it come into contact with the food the thermal energy transfers the the food, causing the water to condense back into its liquid phase and drip down into the water below. This energy transfer is more efficient than contact with boiling water which has not been heated enough to have achieved the vapor phase.

Some days I really hate my smartphone. My reply didn't post so here it is again. @ElsieD Steamed potatoes cook faster and stay firmer. That is especially nice for potato salad. Also, I steam red potatoes for mashed potatoes and the firmness allows for small chunks in the mash, something my DW really likes. In my ren faire kitchens I routinely steam 10 pounds of potatoes. It takes roughly half the time that boiling them does. As an aside, this weekend kicks off the faire I do in the fall near Gilroy, CA. I wear this garlic pendant necklace in honor of cooking near Gilroy.

Steamer. I keep multiple steamers (3-piece metal steamers) in my kitchen. I also hard-cook eggs in a steamer. I cook my potatoes in a steamer. and so on ... I don't seem to have the "colored water" problem. I watch my veggies carefully and take them off of the steam as soon as they are done. Broccoli, for instance, takes about 6 minutes maximum after the steam has built up properly.

This is about something I didn't buy at a thrift store today. As some of you know I have a love affair with Revereware Copper-bottom pans. today I found a 2 qt stubby (same diameter as the classic 3 qt) and a 3 qt pan. In all of the time I have been buying them I have never found any with severely-pitted inside bottoms. Both of these were beyond restoration. I found a 1 1/2 qt pan a couple of minutes later. Same problem. I don't care that it was a "half off everything" day. They shouldn't be offered for sale.

I only purchase 2 things from KFC. I buy, but not for some time, the chicken pot pie. I mostly buy their chicken tenders that I am going to dip in BBQ sauce anyway - drive thru food that isn't another burger or burrito.

I appreciate the clarification.

Since the pressure cooker version is all of known the thought I had was this might be perfect if made in an InstaPot. I don't have an IP, just throwing the thought out there.

While They Last: B&W Thermapen Mk4s On Sale http://www.thermoworks.com/Thermapen-Mk4?utm_source=Nl-2016Aug25&utm_medium=email&utm_term=pre-text&utm_content=inbox&utm_campaign=Aug2016-Black-White-Mk4-Sale-cs