Shel_B

Thanks for your comments. Much appreciated. Has using these thermometers improved your cooking in any way?

I've seen two types of thermometers used to measure the surface temps of pans, etc. I'm curious about them. One style has a flat head on a probe, and the temperature is measured by contact. The others style I've seen is a temperature gun pointed at the surface you want to measure and can be used at a distance from that surface. If you've used either of these styles, I'd like to hear your thoughts about them. What are the pros and cons of each type? Are they accurate and consistent? Have they helped your cooking? Any brands that you'd recommend? I'm just starting to think about getting one having seen them used recently on several cooking shows.

Chef Boyardee, Spaghetti-Os, and now this ... What's next, Pizza-in-a-Pouch?

@IndyRob, have you tried this? If so, what salamis did you use? How'd it turn out for you?

That's given me some ideas. Thanks!

The result of my experiment was pretty good. It certainly provided proof of concept. First, the pancetta didn't have as smooth a texture as the 'nudja that I purchased earlier. However, after cooking down, the textures of the two were quite similar, both visually and in terms of mouth feel. When I do this again, and there will be another attempt, I'll look for a little more fat from the pancetta. The aroma when cooking the sauce was intoxicating. The smoked pancetta's aroma in the sauce was subtle but very much in evidence. It added a nice and somewhat special dimension to what was essentially a simple sauce. I mixed the peppers in a 2:1 ratio of Calabrian peppers with the arbol. The arbol added a nice depth to the sauce, and when the sauce was about done a final tasting revealed something more would be helpful. I added some ground Kashmiri pepper and that turned out to be a pretty good guess. Overall, the experiment was successful, and now some fine tuning with proportions are in order. Nonetheless, the concoction made a very nice sauce although I wasn't thrilled with my choice of Rao's fusilli. It was OK, but I think both Rustichella D'Abruzzo and DeCecco (of the brands in my pantry) would have been more satisfying. Overall, I'm pleased with the result.

The peppers have been ground in the spice grinder, so they are quite fine. FWIW, I've added a good amount of seeds to the mixture ... I love the intensity they contribute. Anyway, the peppers will be fine enough to be lost in the pancetta. I've done something like this before. I'll run the garlic through a press rather than dicing/mincing with a knife, as originally planned. I agree that it's a good idea.

I'm going to try an experiment today: Home made imitation 'nduja to be used specifically in a pasta sauce. Here's the plan. What do you think? Any suggestions? I have a chub of locally made pancetta affumicata, some of which I'll dice and put in the freezer along with the bowl and blade of the food processor. I've freshly toasted and ground two types of Calabrian peppers as well as some arbol peppers. I've played with that combination in tomato-based pasta sauces and like the result. I'll dice/mince a clove or two of garlic, depending on size, and add that and the ground peppers to the cold pancetta, and just whirr the whole thing around until I get a texture that'll melt into the pasta sauce.

Call me skeptical. In my experience new owners rarely maintain the quality of the original, especially when the original was a long-standing family operated business. The last four family operated businesses with which I've had experience suffered greatly at the hands of their new owners. I'd love to be wrong in this case.

I didn't know about them until just a few hours ago when I watched the video. Hope it was helpful to you.

Just saw this earlier today ... https://www.youtube.com/watch?v=qYxXNJNVu9E

Jon Stewart compares Chicago-style deep dish pizza to NYC pizza ... Caution: some bleeps are in evidence. https://www.youtube.com/watch?v=pzXIpp59eoU

Don't have a dishwasher.

Thanks so much for the link, and making te search simpler and more convenient for me. The way I'm cleaning the lid is fine, but I did learn about disassembling some pieces, one of which I didn't even know about. Thanks again ...

I've been washing the Instant Pot lid by hand, including running water all over lid. I didn't see how washing the lid like that could cause any problems. But this morning, while washing the lid, I realized I never looked into the issue ... just decided it should be OK. So, using the due diligence side of my brain, I'm looking into it. Could there by any problems if I continue as I have been? I've not noticed any yet, and the lid's been washed 6 or 8 times.

😍👏 Another beauty!

Brown Rice Stir Fry

😍👏

I use it, and distilled white vinegar, to remove the discoloration that often appears on stainless steel skillets and pots. A better option than Bar Keeper's Friend for that purpose.

Over the years I've purchased many items from The Spanish Table, including one or another of their chorizo products. Consider that an endorsement. In addition, there's this local sausage maker: https://framani.com/products/salametto-piccante They have an excellent reputation and I've purchased many items from them over the years, most recently their pancetta affumicata, which I love. The company was started about twenty years ago by Paul Bertolli

I've seen folks eat it in that manner. That doesn't mean it's right or wrong, but it certainly seems to be common. A lady friend from Colombia enjoyed a version of muesli in that fashion, and Sweetie, who was from Argentina, would enjoy flaked oatmeal in a glass and just pour milk over the cold, uncooked flakes and let 'em soak a bit. Lucia, a friend from Peru, would do likewise. Of course, seeing them eat it that way, I had to try it for myself. A nice muesli with fruit and perhaps some sweetener lends itself very well to that technique. I'm sure that if you searched the 'net you'd find that to be not only common, but a preferred way of eating it.

Sonia's Armenian, and a very fine cook. She made dinner and we had stuffed peppers, zucchini, eggplant, and grape leaves. After many years, she finally gave me her recipe for the filling.

Oreo flavored Coke? Coke flavored Oreos? Thank goodness it's only a Special Limited Release. Maybe they'll become collectables? https://www.convenience.org/Media/Daily/2024/August/15/1-Oreo-Coca-Cola-New-Collaboration-Items_CatMan

How long did it take to prepare the meat, from fridge to plate?

Based on your comment, I'll look further into the subject. A short time passes: Well, you're right, it seems. https://www.electricalsafetyfirst.org.uk/guidance/advice-for-you/when-travelling/travel-adaptor-for-mexico/#:~:text=Mexico operates on a 127V supply voltage and 60Hz. You can determine whether you’ll need to use a converter or transformer, by looking at the appliance rating plate. A dual voltage rated appliance will display for example ‘INPUT: 110-240V’ on the body of the appliance or its power supply. This means that you will not need a converter or transformer but just a travel adaptor, because Mexico operates on a 127V supply voltage, which is within the 110-240V range that the dual voltage appliance operates on. Thanks so much for jumping in. I'll check the power requirements of the Instant Pot later today.