DesertTinker

Eek! Guess you would need a whole (or at least half) wheel of cheese for it to fit properly.

Ah, a raclette. Very cool toy. when's the first raclette party?? :wub:

Yes.That's the trivet, be sure to pull the legs of the V to a wider position, the steamer basket will be much more stable.

According to the National Turkey Federation page on thawing, you need about 7 hours for the cold water thaw for a 14 pounder. Should give you plenty of time to do the AB brine..

Ah, it was you, i remembered seeing someone here using it for a mini deep fryer, tried searching but couldn't find it. I have one also, works great for small batch deep fryer.

Agree with Annabelle. I've "returned" with receipt only, bad meat, dairy, fruit/veg, frozen foods. Never a problem. have had refund with replacement product no charge and just a refund, depending on the store and product.

Me too. You've added a new "must have" toy to my list, the cotton candy machine....

Ooooh... It's beautiful. Gotta love the penguins parading around it. :wub: Great price too!

Got these bowls today at the Salvation Army store, nice heavy stainless steel with the cool little pouring lip (the big one is 8 qt., the little one 1 1/2 qt.).I don't usually find anything, but got lucky today, both bowls for $3.50 (gotta love 50% off day). :biggrin:

Link to David Whitehouse's Blog from post #17 on the Thermomix Forum thread. It's easy to see both sides, but David Whitehouse isn't quite the ogre he's being made out to be. Here's an example of what he wants people to do, and according to the header on his request on this blog, he's Dan Lepards business manager.

Jaymes. Thank you! Made your Russian Stuffed Cabbage tonight, exactly by the recipe. Oh, so good! Raves from my skeptical but trusting partner... OMG, the cat just stole one out of the tupper on the counter where the leftovers were cooling! Gave him some of it, he cleaned it up 'n went looking for more...

All of the above are great ideas for stocking your freezer. That being said, the icemaker bar being "stuck in the down position" would only assure that you would run out of ice at some point in time, no way it could shut down the entire refrigerator/freezer. He didn't see anything obvious wrong, so he gave you "Blah, blah, blah.", to make you happy. If this was a warranty repair, I'd be calling the manufacturer. If you paid for it, ask to speak to the owner of the company.

There's a lot of information on This Page, though they are speaking specifically about bourbon, the tax stamp info would still apply.

Mmmmm... Absolut Fish Sauce. Now I'll be watching for those bottles in all your posts. I have a thing for the Knob Creek Bourbon bottles, great shape for the fridge or shelf. :wub:

I made Andie's French toast for Sunday brunch, it was wonderful. :wub: Cut it maybe 1 1/4" thick. Next time I'll cut it thinner. The "crusty bits" to center ratio was off. :laugh: Thanks Andie.

Better video of the , with some explanation.The ultimate cookie maker's spatula? :wub:

Like the second one down on this page? The Primo Oval Junior.? Primo Grills

17 5/8" here, don't know why the odd measurement, there's 13 plus inches of space over the wall cabinets.

Thanks Andie. I figured you would have some idea since you're such a collector. :smile: Are there any web resources for Staub collectors? I haven't run across any so far...

Staub enameled cast iron fondue pot from Salvation Army store. Only $5, thought I had a deal at $10, got to the register and found out it was 1/2 price day! :biggrin: Can't find anything like it on the net, color is actually the same as dijon mustard, anyone have any idea as to age? Now I just have to find my fondue forks.

You might want to look into renting an ozone generator. Just google "ozone generator rental".

A second for the "flat top". The "regular" top is the one that's buried in the back of the stuff rarely used cupboard.

It's there, just not with the Mac 'n Cheese recipe. On page 116, after the discussion about different shapes needing different times: "The pasta hydrates to a texture similar to just before al dente, becoming pliable while retaining a pale, opaque color." Also on page 116: "Once the pasta is done soaking, we drain off the water and store it in the fridge in a zip-top bag. . . . . Refrigerated, the pasta will easily keep for up to three days." So, one could prehydrate the pasta and shred the cheese in the morning, then just throw it together in a few minutes for dinner. Easier and easier. Wish I'd found that before my first attempt, I didn't soak long enough and ended up adding 1/2 cup of fresh milk to the mac 'n cheese during the 10 (15) minute cook because it was still a little crunchy. It came out fine, got a big thumbs up from the SO. edited for clarity

Hot water and Synthrapol. I've gotten "oil shadows" out of clothes that have been washed and dried many times. The oil/curry is most likely the problem. Edited to fix link, and spelling.

Hi, Any pictures of your setup, or details on the parts you used? Tried Amazon, but, couldn't figure out what controller you're using. Thx, Frank