blue_dolphin

Based on this, I also ordered a few pairs. They rarely have the small size in the stores so I'm usually stuck with baggy fingers, so nice to have gloves that fit and the quality seems good. Oh, it goes far beyond the cloud soft lining! Notice the embossed wrist detail and lace-like cuff. Even better is the slivery Mr. Clean logo printed on each glove: So, so fancy! I may start wearing them out to special events !

That sounds like some great bread! What I used is indeed sourdough but I can't remember whether I got it from TJ's or my local Sprouts which has recently improved their bread offerings. I know TJ's partners with local bakeries here, too, and they seem to have made some recent changes as well. I slice and store it in a ziplock in the freezer so I don't have the original packaging to check. But the Cuisi steam oven makes such great toast - it's the star of the show! When starting from frozen, I like to give it 2-3 min on steam bake to get it all evenly thawed out and then switch to toasting. Perfect!

Inspired by @Anna N's western posted yesterday. I would like catsup with this but the bottle in the fridge says "best by 6-13-2011" so I subbed in some sriracha.

Isn't it? I woke up wanting this for breakfast!

I just wanted to thank @KitchenQueen for starting this thread and all the other posters for contributing as it encouraged me to pull out the Anova I got almost a year ago and play with it, which has been fun. I know there is a ton of information here on eG, but trying to sort it all out was a bit overwhelming so I did appreciate this suggestion: Based on that, I went to the store and picked up some salmon, chicken breasts and pork chops to play with. The salmon came out beautifully. I butterflied the chicken breast and made chicken cordon bleu yesterday and the pork chops are on deck for today. I noticed that Kenji has a "How to Get Started With Sous Vide Cooking" piece over on Serious Eats and I plan to try the steak and carrots as part of my curriculum while I do more reading and research on the threads here. Why did I have it sitting around for a year? Well I ordered it, thinking it would be a good way for me (a recovering vegetarian) to learn to cook things like those mentioned for my mother who was coming to live with me and was accustomed to more animal-protein-centric meals. By the time it arrived, things had changed and I just put it away, thinking to gift it to my brother at some point. I may still pack it up and ship it off to him but I'll play with it a bit more. If I keep it, I think I would probably use it most often for fish, but we'll see. Anyway, thanks for the nudge!

Yesterday, I spotted an Amazon Warehouse offering (damaged packaging) on the Searzall @ $69. It was gone next time I looked and I decided it was just as well as I probably wouldn't use it that much. But this is good to know in case I change my mind......

My dad used to make peanut butter and bacon sandwiches on toast. He said his mother taught him to put butter on the toast, under the peanut butter, "so it doesn't get stuck going down!" . I bet that sandwich with the artisan PB and Benton's bacon would be superb! I did think of your banana jam, @kayb, when I looked at my bananas this AM but I decided they were still OK for open-face use. I think I'd need to cover up that banana jam with another piece of bread as I don't think the color would be all that appealing!

Peanut butter and banana on whole wheat toast. Grapes, coffee.

Chicken cordon bleu (using leftover holiday ham that will likely last me until summer), twice-baked potato (I'm down to 4 leftover baked potatoes from NYE) and veg:

Ah, I should have noticed that and welcomed you out of lurkdom instead of to the forum! I think I lurked and read eG for about 5 years before I joined and then I rarely posted, too. There seemed to be so many accomplished people here that I was rather intimidated. I know I've learned more by posting, but I'll always be a back-of-the-room lurker at heart!

Welcome to eGullet, @br3wster! It does seem that the type of vessel used inside the Instant-Pot can affect the cooking time and the eggs themselves seem to add variables of their own with size, temp, freshness. I've been sort of scared off trying them in the Instant-Pot - you are much braver than I am!

I don't think you are dense! Over in the forum upgrade thread, someone asked about this and Chris responded that he had reported the bug. Sounds like there hasn't been any resolution yet. Edited to add that in reading over that earlier query, I'm not sure if it's the same issue you've noted or not. Or maybe I'm dense, too!

I had heard that they were going to open rock and Dungeness crab fishing along the Santa Barbara and San Luis Obispo coasts. Was that decision reversed? Edited to add that's still over a month late and I don't think this area makes up a significant portion of the crab fishery. This has to be an awful impact for the people who depend on this season. Poor Sunset magazine ran a big December cover story full of Dungeness crab recipes!

Great article! And seeing that publicity scared me into ordering that beautiful bean pot I've been coveting (and more beans) before it goes out of stock!

Leftover salmon from yesterday's lunch flaked and lightly dressed with a bit of mayo, red onion and capers: More rain !

I was always careful with hotel room irons before but ever since hearing the grilled cheese/hotel room iron story, I inspect them especially carefully and put them through a test run on a hotel towel before using!

Sous vide salmon filet slathered with Trader Joe's dill & jalapeño tartar sauce on a toasted whole wheat roll:

Indeed, I decided the Instant-Pot would be the single appliance I would bring along to supplement the average hotel kitchenette: coffee-maker, toaster, refrigerator, microwave, maybe a dishwasher. Last year, I spent several week-long segments staying in a hospital-adjacent hotel in Houston with a family member who was undergoing treatment and I considered posting and asking for suggestions on the forum but decided the situation might be too specific. My "patient" couldn't really leave the hotel and needed to have most foods well cooked - no raw salads or fresh fruits or veg, and was there for ~ 6 months so being able to prepare some familiar comfort foods was very appealing.

The potato makes a nice container for a runny yolk! Those plates were a gift from a friend and I love them too - they are a nice small size and look like a party! I didn't know that either, but I like the name! Today was a modified repeat, using the other half of the potato. Today, I mixed the potato guts with some sautéed spinach/mushroom/onion leftover from the quiche, plus a little cheese and ham. Also, something very unusual in these parts is going on outside the window - it's raining!

The leftovers continue. Twice-baked potato with ham, cheese and egg: Fruit in the side.

Yes. I also usually slice and cook any leaves that are attached, unless they are awfully mangled.

I know I've been rudely surprised at the grocery checkout when I belatedly realize the $2.99 price marked at the cauliflower bin is "per pound" instead of "per head," shooting that affordable pasta dinner into the luxury realm - of course, I had chosen a hefty 3 or 4 pounder!

More New Year's leftovers. Ham & cheese on a croissant (TJ's frozen minis, nicely resuscitated in the Cuisi-steam oven) and fruit.

I purchased this very long pasta at TJ's around Thanksgiving and then didn't see it for a while. It was very nice with the Instant-Pot ragu I posted about in the IP thread. The other day, there was a lot more on the shelf so I picked up some more. $2.99 for 500g. The noodles are bent in half so the unbroken ones are twice the length of the package. Not sure why anyone would need such long pasta but it's a nice product for a fair price. Note the nice rough texture

Today I enjoyed leftovers from yesterday's brunch: Not pictured: a piece of slightly stale panettone, resuscitated in the Cuisi-steam oven and coffee. Much more relaxing to scavenge this from the fridge than yesterday when I had to get up at the crack of dawn to clean the house from the NYE festivities and get brunch ready for the group!