KennethT

Wow... I grew up in Peekskill and I don't remember anything like that there!!! Then again, it was a long time ago and I don't think birria existed anywhere in NY at that time...

Yeah, you can almost not water basil too much.... unless it's not getting much light, but yours looks like it's getting enough. It could always like more, but you can tell by the "internode length" which is the distance between trusses. But you're a master gardener so you would know more than I!

At least when this picture was taken, he looks like he could use a drink... when the leaves start curling in like that, it could be a sign of water stress. I once had a basil plant (it was really big) that could go through almost a gallon of water a day!

We need a Simpsons-like Homer drooling button....

Please correct me if I'm mistaken, but I also think that these batteries have no "memory" so you don't need to worry about losing capacity when not fully discharging/recharging most of the time.

I assume he's (one of) the founder(s).

I don't think so because when you make rice, there's a lot of water surrounding the rice and the rice is brought to a boil directly from the heating element. So, under pressure, the water surrounding the rice is at 248F at high pressure (assuming the IP works like my PC). This is different from the idea of putting a bowl of water/rice into the 250F steamy oven because the oven doesn't heat the water by conduction - so I think cooking rice in a PC would be different. When @Shelby makes teh gizzards, they're basically steamed in teh PC on a rack above the liquid, so in that case, it would be the same as in a 250F steam filled oven.

I wonder if it's more of the freshness than thickness. I haven't been to a Chipotle in a while, but I remember their tortillas being quite thin - and certainly tender enough so that when you bite into one that's bigger than your head, all the fillings don't try to squish out the other side. Or maybe it's the fact that they haven't been refrigerated.

Please, take no offense @Smithy but my local burrito joints, and even a national one like Chipotle, would be crying at those burritos - all of mine would put a LOT more filling in each one. They add enough filling so that you can just barely close the burrito. One thing that helps is to either heat the tortilla on a flattop or briefly steam it - it will make it a lot more flexible and easy to handle. Similar to when wrapping something in a banana leaf, the leaf is commonly passed over a gas flame or burner. ETA - also, one can't undersell the importance of experience and muscle memory. Obviously, people who make 100 burritos a day will be a lot better at it than someone who does it on occasion.

Should work exactly the same. A PC works because the higher pressure enables the boiling point of water to be higher than at sea level. So my pressure cooker has 2 positions - the first is 1.5 Atmosphere (0.5 atmospheres higher than normal), which equates to a boiling point of about 230F; the second is 2 Atmosphere (1 atmosphere higher than normal) which equates to a boiling point of 248F. So, when suspended on a rack above the water line, you'd be immersed in 248F steam.... So, setting the steam boy to supersteam at 250F should do the same thing and take the same amount of time.

@Shelby I just had a thought - if (next time) there's not enough PCs, you could use a SteamBoy on Supersteam at 250F which would pretty much completely recreate the environment in a pressure cooker at full pressure....

I use this one all the time, only for tea. It's a bit stained.... It matches my wife's mouse pad....

That's true - my brain temporarily had a nap and I forgot that you used a breading. You'd have to thoroughly cool and dry them before breading otherwise it will not stick...

Is there any reason why you don't PC first, then dredge and fry? It reminds me of a lot of Indonesian recipes where they're cooking tough pieces of meat - it's first simmered in a spice paste liquid for a few hours, then drained, then fried...

I love the combo of aged sherry vinegar, finely diced shallot, a little Dijon mustard and tarragon. When I was a kid, my parents used to take me to a french restaurant that did a ridiculous cherry sauce with duck....