ElsieD

Just put a hold on one.

I never use the presets.

I just bought the kindle edition of Ted Allen's book also.

@Shelby since you have given me a glimpse of your tomatoes, I thought I would show you mine. Now don't laugh at what appears to be three tomatoes - there is a fourth lurking in there somewhere!

I've been usin Food Wrap from Costco. I was a devotee of Saran Wrap until they changed the formula and haven't bought it since. At the time they changed it, I was in a grocery store and someone was getting a refund on his roll because "It doesn't stick any more". For stuff I want wrapped better, I use Press and Seal.

I used to buy this when I was on my own, that is, when I first left home. I too did the boiling water, but briefly as i wanted some crunch to remain. Then, I added milk and brown sugar. I thought it was wonderful but that may have been because all we ever had at home were corn flakes. To this day i can't stand soggy food which includes such things as french toast, cookies dipped in anything, hot sandwiches with gravy on them, etc.

Man, that looks good!

Me again. Approximately how much does one weigh?

Very nice!

I don't know if this is the right place to ask this but - does anyone have Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. I am looking to get a book on whole grain breads and thought this might be the one to get, but before I do, I thought I would ask here. Is there another book in place of this that you would recommend?

Thank you @JoNorvelleWalker for 30 second green beans. These are amazing. I do them now this way all the time hovering over my IP until my timer goes off and I can immediately release the pressure. I then throw then into a hot frying pan with some butter, salt, pepper, a pinch of sugar and a bit of freshly ground nutmeg, toss with tongs until butter is melted and serve. Thus takes maybe 5 seconds and because It's so quick, the beans do not cook further.

Feeling cheery today, are we? Nice looking tomatoes. Did you grow these? I was told at the farmers market last Saturday that we are still 2 weeks away from ripe local tomatoes.

I could spend days (slight exaggeration, but only slight) in that store.

I did some bangers today @150F for an hour and a half and then browned them on the stove. That's the way I'll be cooking them from now on. Nice and juicy.

Now that I have found a real butcher as opposed to a meat cutter, and as he will give me whatever cut I would like to buy, should I ask for the whole thing or just the thicker or some other part of it?

Whole?

Interesting. The only ones I've ever seen here are just called curry sauce mix although they do come in several heat levels. We are rather fond of the stuff.

Are those Japanese curry cubes in the yellow package?

Thank you for writing this blog. As others have said, this will give me a glimpse into a world I know little about. I look forward to reading further posts.

@rotuts I did not use any seasoning. There was no appreciable "chew" on the meat, it verged on mushiness, which is why I would try 24 hours next time. I'll say this though - it is a glorious piece of meat, and now that I know where to find it, I'll buy it again.

This chuck eye was cooked sous vide at 134F for 48 hours. This is a seriously good piece of meat although it sure doesn't need 48 hours. I have one more which I will do for 24 hours.

It's the same 14 degrees here, and raining with a forecast high of 16. We are under a heavy rain warning. Where is summer?

I loved that book also, but then all his books are great. Looking forward to the food blog.

I guess my eyes are failing me. Where do you see this?

Where is this mm84321 coming from?