ElsieD

@JoNorvelleWalker I know you didn't ask me but here is what Food Network has to say: When to Use Pork Butt Because pork butt has intense fat marbling and a concentration of connective tissue, it can endure hours of cooking. Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you’re looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew. Pork butt can also be roasted or made into ground pork or sausages. When to Use Pork Shoulder When you want the meat to hold its shape when sliced or chopped, opt for pork shoulder. Pork shoulder can be roasted whole and sliced, like ham, or braised and sliced or chopped before serving. It can also be cut into chunks for stew or chili recipes. Since pork shoulder is sold with the skin on, pork shoulder is also your best bet if you’re looking to obtain a crisp skin (although you can trim the skin if desired). Pork shoulder can also be used to make ground pork. I much prefer the butt.

I understand that. What I was referring to was where it says "Sold and shipped by Sierra LLC". Looking at the dimensions, the generic one is slightly different but that should surprise no one. That way, it isn't an exact duplicate. As @rotuts pointed out, they certainly look the same. I'm still lusting for one, but I'm sure not buying anything from a company I can't find any info one, especially given the $$$ involved.

@rotuts I tried finding some info on the company. Couldn't find a thing.

Amazon.ca is now selling a knock-off. https://www.amazon.ca/Filtration-Settings-Connected-Countertop-Appliance/dp/B0F4Y5WV6Q/ref=pd_ci_mcx_mh_mcx_views_0_image?pd_rd_w=dcPjD&content-id=amzn1.sym.132f1a2b-de6d-4eb4-9982-d6fe080f8827%3Aamzn1.symc.40e6a10e-cbc4-4fa5-81e3-4435ff64d03b&pf_rd_p=132f1a2b-de6d-4eb4-9982-d6fe080f8827&pf_rd_r=Q6GM23YP4DD4Y0MXCYHD&pd_rd_wg=4khyU&pd_rd_r=a15042bc-a3ee-4fe2-b7bc-9087ae6fca33&pd_rd_i=B0F4Y5WV6Q

@Duvel My father grew up on a farm in Holland (the Achterhoek) and when we movedved to Canada he brought the old customs with him. Thus, potatoes were stored in a barrel of sand in the basement, which was unheated. They lasted from harvest around late September (I think, I was a little girl at the time) until at least the spring.

Bob Seger or Kris Kristofferson

I hope you don't but if you do, you'd at least know what to do about it!

I recently bought this one from a thrift store for $2.49. It too is over 800 pages. I hope this store gets more of these.

We enjoyed her as well. Apparently she was found in the shower with pills surrounding her.

I'll let you know when I take the bandages off. To add insult to injury, I had a bowl of ice water next to me on my chair so whenever the pain got bad, I'd stick my hand in it. Well, at one point I got up, forgetting the bowl was there and the bowl tipped over, soaking my chair. It's still soaked this morning.

I will never again remove a pot from the oven from under the broiler, where it has been busy boiling for 6 minutes without an oven glove.

I was at a Farmer's market the other day and purchased a couple of Kouign Ammans made with sourdough. For a laugh, I asked if they were selling starter. The nice lady said "free with a purchase" and handed me a container with about 1/4 cup of starter. I would like to increase the volume of the starter. I know that i have to replace whatever I use with 50% each of water and flour but I would like to increase the volume at hand. Do I just feed it with, say, 2 tablespoons each of flour and water (or more) sit it on the counter and when it is ready stick it back in the fridge for future use?

What is the name of this gadget? Because I am outside of the US, that link won't work for me. Edit: never mind, I found it.

I'm intrigued. I'd never heard of crunchy Queso Wraps. I can easily find the ingredients. Is the khao soi sauce meant for the grapow chicken?

It should have read "without blanching". Thanks for pointing this out. I fixed it.

Do you blanch the corn before freezing? I tried to freeze corn one year without blanching and found it tough.

You are going to like it here. Welcome!

I'll be right over!

Another thing I do is sous vide chicken and beef, rapid chill and divvy it up into meal sized portions. If making, say, a stir-fry, I simply add it to the rest of the ingredients at the end to warm through. Edited to add: after dividing it up i vac pac it in those individual portions and freeze it.

Thank you SO much. I have ordered a copy from there.

That is exactly the one I'm thinking of. Where did you find it? I looked on their website and tried googling for it and couldn't find it.

I recently decided to sort my recipes and put hard copies in 3-ring binders. I came across recipes that we have enjoyed in the past but had forgotten about, and decided I really wanted to make them again. Since I had also been suffering from Culinary Ennui I decided to change the way I approach dinner. I decided that for the first time in my life I would pick out 7 dinners and make up a grocery list of the items I needed. For inspiration, i go through the binders. These meals are not specific to any one day which leaves me with some flexibility. We have been going out on Thursday afternoons and rounding up whatever we need based on those recipes. Tomorrow starts week 4 and so far I have stuck with the meals I picked out which includes some old recipes. This meal planning has meant that we no longer need to go out for those odd bits we don't have due to lack of planning. I find that planning has renewed by interest in cooking. Since I started this, I also do a lot of the prep work during the afternoon which means that I don't do prepping and cooking in one fell swoop. And as a result of that, the cooking has become, for the most part, enjoyable again. I don't know if that helps anyone, but at the moment, it's helping me. And oh, for fun today I riffed off a recipe for peach frozen yogurt which we had for dessert. I'd never made it before and I had a blast figuring out what to do/not do. Happily, it my tinkering worked out.

No, and the cover of the one I had is not the same as the cover they show on my thrift store find.

Do you have the Appetizer one?

Do you have the Appetizer one? I used to have it but I don't anymore. I think it had a recipe for asparagus in a puff pastry sort of thing. I had hoped that the book I mentioned above might have it but it doesn't. But I also think the Appetizer book they have in this one is not the same as the covers are different. The version I had (where do these disappear to?) had a pinkish color.