rotuts

@Alex ' metric ' should be added to BB.

this morning @ MarketBasket I spotted this : not to worry , this is still ' salty ' didn't compare the NaCl numbers same SPAM flavor and consistency you grown to expect . BTW SPAM is 2 for $ 7.00 , the DutchColony clone is 2 for $ 5.00.

wow taking to me how many fit in a 6-qt ? 3 qt ? ' steam ' and ' low pressure ' mean using th iPot as a pressure cooker ? eggs from the refrigerator ? many thanks well I bought two sets ie 4. looking forward to this possible w the 3-cup . thanks again

P.S. : try the menudo get a pint or two to take home its either going to be as above very very good , or can be composted .

@Shelby go saturday ( they have carnitas ) ask for the carnitas burrito w green sauce not going to changed your life but if good and Id guess this place is really really good it will point in tasty directions . get extra good for breakfast .

@Shelby those silicone egg cups are ? many thanks.

@MetsFan5 I understand exactly what you are saying there was Pizza , over time , in an area and that pizza , was red sauced . believe me , plenty to work with , right there ! then , I had occasion to visit pepe's in , New haven , on purpose and , well , the clam pizza \ and the bacon pizza fantastic crust , perfectly cooked with an exceptionally outstanding ' bottom crust ' the sky is not the limit but a few additions would be surprising .

@Shelby wow . delicious every way that yolk , as pic'd , for me id have carefully precisely , arranged it so it was one mouthful fully full, BTW

@&roid excellent point. there might be reasons not to take it to 1800 these are suburban kitchens , and it would be unwise to ' break a circuit ' it might take a bit more tome to get to cooking temp and hopefully designed so the store radiates heat back. funds aside , this might be an excellent addition , for some one already baking pizza , on a stone or SS insert , etc to take that craft , outside when it warms up , gets hot , and humid ? OK , just before that , outside .

@Shelby sounds like quite a find. Id study those lines out the door and find your best fit. well worth it. seeing their ' menu ' would drive me nuts !

very interesting . if well made , and it works well ?

is this 15 amp 120 v standard USA kitchen ? newer ones might have 20 amp circuits couldn't find any info on their site about this .

over here https://forums.egullet.org/topic/164985-guy-savoy-to-lose-michelin-star/#comment-2379361 @Anna N points us to The Michelin Guide it seems one can loose a star , using a less than ideal cheese for the Souflee it reminded me of the M. Pamplemousse books. M. Pamplemousse travels w his dog , Pomme Frits ( a bloodhound ? ) and the dogs inflatable kennel ( should the dog not be allowed in a hotel ) he is an Inspector for the a rival guide in an early book , M. Pamplemousse tastes the soup thinks about it , the slides the bowl under the table and P.F laps it up. then emerges from the table and goes to his water bowl for a few loud laps . M. Pamplemousse then pronounces ' as I thought , a bit too salty ' hope you can find these if you haven't already .

I am now obsessed w finding the lower salt SPAM https://www.spam.com/varieties/spam-less-sodium it will pass I had no idea there were so many version these days https://www.spam.com/varieties

I picked this up : w/o looking closely at the label , I thought it might be lower salt SPAM which exists , but not @ Marketbasket it has the same consistency of SPAM , crisps up just like SPAM and might have a milder flavor . just as salty , w/o checking the can Ill check again @ MB for the lower salt SPAM P.S. : its a little cheaper than SPAM but I don't have the figures in front of me.

@Annie_H Scrapple ! I grew up , having it from time to time in CA I enjoyed , possibly 3-4 fresh versions and a few more refrigerated for over 3 months in Philadelphia , PA every night crusty slices please fine stuff , crispy , w contrasting textures inside.

may have misrepresented the Brown Bread component https://newengland.com/today/living/new-england-nostalgia/franks-and-beans/ https://www.google.com/search?client=safari&rls=en&sxsrf=AJOqlzUajHzoxWSDoCUo0DxalxdkbIDxOQ:1677609307740&q=beans+franks+and+brown+bread&tbm=isch&source=univ&fir=PW_vxhdAwfMFGM%2CaR3FqItjGMI-FM%2C_%3B1Fl63BmvL9KZ-M%2CVAIE1_F3AWKhwM%2C_%3B4z7M5XQkjrLUTM%2CrRvQZOp7bJr6nM%2C_%3BazB8xKFURk7x7M%2CV7DstMoP_OCM6M%2C_%3BrecfSgNB6CxYwM%2CBr39SkYdn54jdM%2C_%3BkaawveToMSL10M%2CsIpGGwALSn695M%2C_%3BtKWXItSLshtEFM%2CEvb6NMy3qZ2M6M%2C_%3BR4caG_UpWJ3xKM%2CsIpGGwALSn695M%2C_%3B56NtAx4yRrnTKM%2C0B5pcU8vLGPbIM%2C_%3B1o8yRZ2CowLbSM%2CHMSSyJnvCr4cXM%2C_&usg=AI4_-kQ-NMrnCUXzpWXFuPtTvIW7JrR_uA&sa=X&ved=2ahUKEwjj8O_W7bj9AhUfEVkFHY4aDakQjJkEegQIOhAC&biw=1143&bih=1137&dpr=2 thanks agai9n.

@Smithy thank you . I was hoping to hear from those who had ' Beans & Franks , Brown Bread , steamed in a Can ' as I did , growing up, in the Bay Area , initially in Los Altos with mostly apricot trees , septic tanks , and gravel roads those days and I have traveled , as both my parents were teachers , and taught in France and Spain but from their own discoveries . I initially thought it odd , for a dinner , it was B,F,BB but it wasn't

Ive seen pans in commercial kitchens w the blackness problem. I wonder if commercial gas cooktops leave a residue when cranked up ' high ' ie when more heat gets the dish done faster but combustion , for some reason is incomplete at those max outputs. it might be easy to test : turn a burner to its max setting , hold a pan over the burner , maybe a bitt avoce an see what happens.

incomplete combustion of natural gas can leave a pan sooty . as it wold the rest of the kitchen. possibly the pan was used outside ?

@Duvel posted here : https://forums.egullet.org/topic/164739-dinner-2023/page/30/#comment-2379025a a traditional dish : https://en.m.wikipedia.org/wiki/Linsen_mit_Spätzle Wiki suggests this is a dish , of the less affluent . it notes that lentils , and wheat has some nutritional completeness it reminded me of a New England dish , as Ive heard from 2 generations ago , for Saturday Night baked beans , ' hot dogs ' , and brown bread ( baked in a can , w molasses ) do you know of similar dishes you've tasted yourself that are regional , semi-nutritionally complete evolved by and for the less affluent I know that the number of these sorts of dishes must really be quite large and regional which have you tasted over time ?

@Duvel what are the flavorings used in cooking the lentils ? is there a more or less standard version ? ie from one cafeteria to the next : a similar dish ?

@MaryIsobel searing them might ruin them Torch them ? just cover in gravy and see ? Turkey SV both breast and dark meat treated differently , are a revelation right out of the bag.

@Rickbern I just can say.your confession is admirable. Ill just suggest this : for some time , very early on N.American books , the real deal books , then and now suggested Sherry as a sub for Shaoxing. new to me if no Sherry , try Shaoxing Im out of Sherry an still have that Shaoxing 1

the ' best ' bottle they had , which I still have from Chinatown BOS , a liquor store purchased some time ago was $ 7.89 maybe nobody drinks it ?