rotuts

@Norm Matthews Italian Wedding Soup is my second favorite soup , after Bean w Bacon. You IWS looks perfect .

@Duvel those Flammkuchen look fabulous the first one is a favorite of mine , but ive only had it in FR. BTW : what are these antenna used for ? II havent seen these in quite a while . probably not for getting Cooking Shows, as the Locals seem to have cooking down pat.

Billions + Bored = fake butter.

@ElsieD when did you get the ' ball - maker ? ' Id love to have one , for a reasonable price. that's why I got the A4 for . its still in the box. was looking to make meatballs , as balls , no pucks as I used to do. As ive said before , no one orders Spaghetti w Meat Pucks.

@JeanneCake just to review a bit : Patience . it's a bit Older School . way before Clicks . worked wonderfully back then still works that way now . Just dont forget the fresh broccoli . Makes the gift.

@Kerry Beal nothing like , puff pastry , that some one else bakes , perfectly for tasty filling , so , why not them do that too ? while you enjoy , a young , but amusing . Chablis ? Ice cold ? it warms up , belive me for me , the filling would be Scallops , a la https://theculinarytravelguide.com/the-jc100-coquilles-st-jacques-a-la-provencale/ https://www.seriouseats.com/coquilles-saint-jacques-recipe-8723608 and the like . Mine had mushrooms , in the creamy mix

@gulfporter that looks Outstanding , 5 ***** , if not more. you must have the patience of Job , w that skewering . it reminds me of a grill-grate contraption , I brought back from FR a long time ago I was there visiting my parents , and low and behold a grill basket , flat , that had long handles and could be turned on a grill , grilling each side perfectly I use it for swordfish wrapped in bacon , and the like. no idea where it is now. but Id bet you can find something, that's height adjustable , for those tommats and other things , saving the skewering

I frequently make a dinner starting w my usual Spinach / Campari salad , room temp then I add on top of that , one of Tj's Fz Indian-ish dishes . usually a Vindaloo , lamb or chicken the hot rice goes on top of the salad , followed by the Vindaloo . I add dried cranberries // cherries // toasted pecans // MajorG chutney. what I found doing this is that the spinach // hot rice interface is quite delicious , and worth remembering for the futiure thus : plain spinach . chopped w a little EVOO , for mouth feel freshly cooked hot rice , buttered. Again , the bit of butter for mouth feel. sorry for the focus. sometimes my iPhone just doesn't focus well this is a RocheBro service meat counter burger , 1/2 lbs. pan charred a bit , w RB's coleslaw ( nice horseradish bite ) and Campari w a bit of Penzey's Pico seasoning pan reduction of table wine du jour over the burger quite delicious you have see these before . now the rice interface. half way through the plate so you can see the burger is Rare , just past FR ' blue ' delicious. so , try fresh hot rice , over the sturdier room temp greens of your choice . you wont be looking b back .

@Kerry Beal they have a very appealing menu , including Vol-au-Vent , one of my very favorite dishes , and difficult to come by .

@C. sapidus you roasted that green Poblano ? ie not from a jar ? sadly , no fresh green Poblanos in my easy to get to area.

@JeanneCake Patience wrap up dome fresh broccoli to go with the RC .

https://www.bbc.com/travel/article/20250801-italys-undercover-pizza-detectives interesting.

@C. sapidus thank you for the ref . to those sausages. I love sausages . Way back when , there was a sausage maker under the name Smokehouse in the area. I person decided to not go to a local fancy college , graduating from Boston Latin but went to Germany and did a full sausage apprenticeship instead . Amazing range of wonderful stuff. then , pork fat was decided to be bad , and SmokeHouse is no longer. the sausage brand you mention is sold very near me , I discovered . Yum !

@Duvel as usual , congratulations on you venue and selections . I did see some garbanzos , w that squid . pig head ? chopped up gelled pigs head ?

@JeanneCake Good for you ! remember : that steaming ( BPA Free ! ) tray is going to be worth t's weight in Gold ! '' What ? not steaming broccoli ? w carrots and cauliflower ? " " just saying " mine comes Sunday . no prime for me . give me time to get some Brocc.

As I mentioned above : A birthday is coming up . Ill pass up on Pressure , just this time . \and the FlatTop 5 Cup induction price has dropped Bang ! Happy Birthday ! and that broccoli thing is going to earn its keep . Ha Ha .

@JeanneCake get this right now : https://www.amazon.com/exec/obidos/ASIN/B0BXZ72MTM/egulletsociety-20?th=1 the price has dropped ! it has an insert for steaming : when that comes out of the Birthday Box : you say : ' Look at this : you're broccoli will love it !

@FauxPas what thoughtful gifts . I hope you can plant that rooted cutting.

@JeanneCake Id get the 5 cup Induction . there is some room after cooking 2 cups of rice , to add ' mix-ins ' after you fluff up the rice. have a 10 cup fuzzy , and used to use it frequently when taking a ' dish ' to a pot-luck 2 - 3 cups rice , and plenty of mix-ins to make ' Not Fried Rice ' I got the 3 cup induction , as the rice was just for me , MC is no fan , and I love the feel of the bowl that cooks the rice vs a plain fuzzy. its thicker. unless you have a Trust-Fund , or want to go with Pressure . get the 5 cup , dome or flat top , induction . you will love it.

Ive got GABA on my Induction . it just soaks the rice , in this case the GABA comes from brown , not white , rice to get that GABA in an older machine , just soak the brown rice , 30 +++ minutes , then cook on Brown. the result is a fairly soft BR.

@Duvel is Ka-Va-Lan Japanese ? googleing Kavalan turns up taiwanese Whisky .

thanks to @weinoo 's nudge I was finally able to find and D/L'd a pressure RC manual here are the various times :

so Id say , max-ish , 15 minutes for the soak . thanks

those eG'ers blessed w the pressure or micron version w the Umami selection : how long does the umami cook last ? the regular white rice cook last ? ie the difference ? that would be the soaking time ? thanks.

@ElsieD a very thoughtful thing to do . real bagels from a high end bagel place can ver very very nice.