DesertTinker

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

Definitely not normal. I have the same unit as your old one. It sounds like you may have either blocked, or undersized, venting to the outside. That would cause the blower motor to overheat and shut down. I remember when we installed the stove, the directions were very specific about the length of the run, number of turns, and size of the vent pipe and the outside damper/cover. Frank

If you "...keep thinking about it..." you really should get it. If you don't you'll always regret it. (Remembering a silverplate and pressed glass butter dish I found 25 years ago and didn't get when I saw it, still kicking myself.)

Avocados, as a second generation SoCal guy that grew up loving a good avocado, it was a big blow, and it's still really hard to say no. :sad: Edited to add extreme sadness. LOL

Ditto on Nibor. Just remember, everything will be okay.

Not exotic, but, still better than a lamb castrater...

According to C I April 2006 p.3, it's a melon baller. Push into melon with handles together, then spread handles to cut and remove melon ball.

It's beautiful, love the Nickel Pearl.... Green with KA envy!!

I've made a couple of these, they do work well. Found this online guide, it's a very well written and illustrated guide to building your own unit. Edited to add: You can only use these with basic slow cookers, none of the smart-pot type cookers.

According to the USDA Agricultural Research Service What's In The Foods You Eat Search Tool 1 medium tomato is 123 grams 1 medium onion is 110 grams Still working on the garlic and rosemary... Edited to fix hyperlink.

Hmm... my experience exactly. maybe it's a Friday thing. Finally chucked mine into a dutch oven and cooked them down on the stovetop. Oh, and I did add sugar, didn't seem to help that much... Will have to try again....

Just pay attention to what you are doing and you won't have any trouble with countertops. Distraction is the enemy, turn away to talk to someone, the flame drifts off the Brulee.... Edited to add: I have laminate countertops, and use the hardware store torch. My boo boo killed a plastic measuring cup, so no great loss.

Sandra Lee's "kwanzaa cake" takes the cake for me in that department. ←

Maybe about keeping odors in? Saving other foods from the marinade odors? I'd cover, cost of a foot of plastic wrap vs. cost of ruined food = no contest.

I'll play. I've got three sets of spoons. Someone needs to explain what the standard is, and how to "measure the measure".

Mmmmmm.... Brisket.... e_monster, I have the same setup, Nesco instead of Hamilton Beach roaster. Just wondering what settings you're using for your P, I and D. If I remember correctly,you have the "old style" Auber controller (blue case)? Using the numbers Auber provides, mine seems to overshoot 5+ degrees on the initial heat up, and when I add the cold food, I'm getting closer, but not there yet. Thanx

Only a little better, 12 of 20... But it was fun.