rotuts

@Kim Shook Oh yes ! there is fried bologna ! Im guessing , based on where one grew up in various ways. I discovered fried ( pan ) bologna a bit on the later side .. and then , there is BBQ bologna , on a rotisserie skewer the whole huge deli bologna ive had it . the BBQ stuff and it just rotated , even on on weber closed w a rotiserrie attachment. really nice stuff.

@weinoo hope you get the ' Grand ' and take some pics. the Grand has boquerones a favorite of mine.,

is there a non-instant link ? i don't do i-gram thanks

greymatter which -pressure - induction has the removable vent system ? Ive had this on both my rice cookers and it was easy to clean and take care of. but it was something to do esp after oats.

@weinoo after the artichoke roast how did you clean them before eating ?

@TdeV ''' this model rice cooker has a self-clean cycle. ''' interesting. does it clean the exhaust system , above the pot on the way to the outside exhaust ?

the Big Easy is the very best thing I dont own. @lemniscate please keep posting your results. @Duvel Id think a skewer stack would be doable w some sort of system to keep the stack vertical and in the middle .

if you can easily afford and choose to afford the pressure versions go in that direction . I think its been mentioned up-thread : make sure the pressure versions have cooking cycles w/o the pressure : its my understanding pressure cookers do not do well w milk. milk is mandatory for me and steel cut oats rather than plan water. I have a very old national // Panasonic 10 cup and the rice that's cooked in that pot is identical to muy taste buda as the rice cooked in a newer induction model . but Im pleased I have both .the induction is 3-cup and easier to use based on weight and size. if the pressure differential is a bit steep for you the induction model is a very fine machine. if you don't have a rice cooker , go for the 5 cup. significantly smaller than the 10 , but w good head room for ' mix - ins ' w 2 - 3 cups of rice after the rice has finished cooking.

@Duvel so you keep the Mett to your left , ad a beer to your right ? smart .

@Duvel very interesting. at about 7 O'Clock - ish is that the freshly ground pork , w the fresh onions ? excellent .

Eventually , local ?

@Duvel thinks the way I do : my burgers were charred on the outside , but as rare as possible on the inside . juicy for sure then : the ripe juicy tomato , lettuce still damp , mayo its a bit of an art creature one for the 1/2 elbow trip . the second issue for the Very Perfect Burger : should it be constructed so you can not put it down but just barely in the ' can't put it down ' group and some of the best burgers ever are in the class that you can't put down . you just adjust the size of the Creation to 3 good bites

@Duvel fine looking burger ! how far did the ' jus ' run down your arm while consuming ? 1/2 way down to the elbow is about right for a perfect burger + amendments.

@Kim Shook first thing Id check is the gasket , and the gasket groove. just because its easy to do . after that it gets much harder to trouble shoot.

@Smithy in sht supermakt pics ( thank you , I love supermarket pics ) what is the lower frozen fish below the rainbow trout ? a salmon ?

@blue_dolphin thanks for that info. its clearly a bit heavy for me these days. I have two smaller sauciers i use all the time. April 18th ( MA ) is Tax Day. I like to sneak in a treat at that time.

"" All-Clad "" sorry ... there just was an all-clad sale , factory seconds over the easter weekend. ended Sun midnight now https://homeandcooksales.com/?trk_msg=E8HK66JD23PKD5H0ECS557B7N0&trk_contact=8ID5BK5ERG8LQI3AN4NDJHME78&trk_sid=614U8CAJ54T90DJS01B53RMEF8&trk_link=79GCG1JQCNL43AVGCD0AT3922C&utm_source=listrak&utm_medium=email&utm_term=SHOP+NOW&utm_campaign=April+VIP+HC+-+2023&utm_content=April+VIP+HC+-+2023 it seems a second sale is this the ' same ' sale , or are the prices different ? Im interested in this pan : https://homeandcooksales.com/index.php/4-qt-chefs-pan-w-domed-lid-copper-core-second-quality.html its unlikely the copper core is going to make a noticeable difference , but .... then there is this one : https://homeandcooksales.com/index.php/4-qt-weeknight-pan-stainless-second-quality-1.html

@Duvel that's exactly how you do it. stretch the leftovers out with irresistible new stuff.

@blue_dolphin what a wonderful plate ! '''' as the Egg said to the tomato : Ha ! "

@Shelby great stuff ! how did you do that 1/2 chicken ? CSO ? what's in the bottom of the pan ? stock + drippings ?

' fried ' egg , CSO'd TJ's multi-grain ( from Fz ) waffle. fried in a little butter , left alone in the pan on high to get a bit of crispy=ness along the edge . the CSO ( being small and sealed ) gets the waffle , from Fz , nice and crispy , but still w a moist center. Im not a big fan of beurre noisette , and often it turnes into beurre burnt in a flash. worked well enough here . waffle nice change from bread // toasted bread @NadyaDuke : very nice crispy edge on those two eggs !

@liamsaunt your linguini w clams looks perfect ! just the way i like it.

there was nothing even remotely like The German Cookbook: A Complete Guide to Mastering Authentic German Cooking (eG-friendly Amazon.com link) when it came out ( in the USA ) . I still have my original copy.

@Duvel i have not had grey shrimp. but Ive had variations of Matjes in various places , done right . and your selections looks politely plump. makes all the difference.

@Duvel aside from everything else which looks delicious and family - sharing like Id politely make sure my plate had a very fair ( ++ ) share of the Matjes .