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dtremit

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  1. Yeah, I need to build up the courage and get back in there. I replaced all the grease last time, so at least this time I can hopefully just swap out the snap ring and be done with it! Though I should probably replace the grease on the lower planetary for good measure.
  2. Ooh -- their prices for lime leaves and curry leaves aren't bad either. And for galangal, for that matter.
  3. My adviser in undergrad was from Greece, and weirdly she insisted that in Greece, gyros was always made with sliced meat, and that shawarma was the one with ground meat. The former I've heard before, but the latter I haven't. Regardless, I think drawing hard lines between gyros / shawarma / dΓΆner (/ donair) is probably an exercise in futility as you'll always find a counterexample somewhere. Fortunately all sides of the argument are delicious πŸ˜€ (My vote for my all-time favorite American-style ground meat gyro is a restaurant in Evanston, IL called Cross Rhodes β€” we lived nearb
  4. I suppose I'm (uncharacteristically) optimistic on this front. To buy something like an immersion circulator or a smart oven requires at least a degree of curiosity about cooking, if not skills. The former isn't self-explanatory, and the latter costs a heck of a lot more than the toaster ovens that cost the same. Some proportion of those folks will undoubtedly pick up nothing from the experience, but I think a good number of others will probably pay attention to what the pre-programmed settings are doing and learn from that. Most of the good cooking apps still walk you through the recipe, they
  5. People in the Instant Pot Facebook group seem to know what a ribeye is β€” they keep trying to figure out the best way to pressure cook them 😱
  6. You just got a good clearance price! The list price on the 2014 bluetooth Anova was $30 less than the non-smart Anova One it replaced. (I was a kickstarter backer for that one β€” and I went years without even opening the app.) Whether you like the features or not, adding Bluetooth or wifi to a more complicated appliance like a sous vide or a steam oven creates a bigger audience β€” because while expert cooks are totally fine without the app, someone who has never cooked sous vide or in a steam oven can open the app and say "cook a ribeye!" and get the right settings. Ultimately that a
  7. Also, the hardware cost of adding wifi to a device like this is likely on the order of $3.
  8. @Yiannos I think the consensus is that the Anova oven will have full manual controls in addition to app functionality, but I defer that to the Anova thread which I haven't read in a while.
  9. @Yiannos β€” yes, it appears to have been discontinued, though you might still find one somewhere. Amazon has a few from third party sellers but they're going for a higher price than we've seen recently ($310). That said, still cheaper than any of the alternatives. In addition to the F. Blumlein, you may want to look at the Anova Precision Oven thread β€” it's also bigger than the CSO, but at least solves the unknown manufacturer problem.
  10. That is very similar to (if not identical to) the one I just replaced. Mine was working fine too, but the blade seemed to be getting kind of dull.
  11. In many places, state COVID regulations actually prohibit cashiers from touching reusable bags β€” so they are probably just following those rules. (Personally I'm happy to bag my groceries most places; I do a better job! No jars on top of the bread, etc. Wegmans and Trader Joes seem to be the only consistent exceptions.)
  12. As an aside, they used to load the molasses from the tank into train cars, and send them across the river to a distillery in Cambridge. When the Globe did its retrospective on the flood last year, I realized that I can see the train tracks they used from my window. (We live in a converted 1925 factory building.)
  13. I also love them both (or better yet, one of the licorice varieties made with molasses), but I totally get why someone might not. (By contrast, my stepmother doesn't like the taste of butter. That, I don't get.)
  14. It's possible that's true, though for Boston baked beans specifically, I find it kind of odd that none of the original ingredients survived. The closest thing to a spice in most Boston baked beans is mustard, and the beans tend to be New England native varieties. And pork and molasses were plentiful in Boston, which was a hub for rum distillation and pork packing (prior to prohibition and refrigeration, respectively). And there's never any grain or vegetables in the Boston dish. I did manage to find this article which quotes a culinary historian at Plimoth Plantation; she says that beans
  15. I am definitely in the camp of preferring a"well maintained original" β€” we are hoping to move in the next year or two, but when I look at homes that have been recently redone, I cringe at both the asking price and the completely awful work. I want the house with the new furnace and the ancient kitchen β€” that's the sign that it's been well looked after. (Plus I can live with it long enough to figure out what I really want.) That said, at least in our area, the renos seem to work. Anything that reads as "fresh" ends up in a bidding war, while houses with good bones but obviously old
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