rotuts

@palo not quite . it doesn't have a nice handle and needs a different space . in good time .

@Dave the Cook Excellent ! and indeed TX A&M Knows Their Meat ! Aaron Franklin had and episode or indecently a video , getting down to the briskets very interesting.

@mgaretz very interesting re your experience w mock tender meat now above the price level for many people Costco if looking for something to sell. EoR was a cut my mother made I think grilled , possibly on a grill at the time we enjoyed it w outdoor eating accompaniments the knife that cut it was sharp etc but , it really lacks flavor which of course you can add in your own fashion

@JAZ thank you for your ref. to that cut of meat . I always think its worth it to Know your Cuts of Meat w the central tendon , I though it might be Blade this is the 7-bone , a chuck ref. that's easy for me to remember Blade is over on the left , the oblong ' cut ' w a tendon right down the middle . fantastic , once you easily deal w the tendon the cut you refer to might be the muscle on the right w a thinner tendon in the middle. thanks ! I learned something . eventually Ill get back on the Meat Trails and find that cut !

i have the book. paperback . I like it . I read a lot of cookbooks that's how I know . a good addition to a small iPot library . you dont need many iPot books . this one is a keeper.

@ElsieD wait for the green to yellow . a good sign the yellow.

I dont see the point of adding Pressure to a Fuzzy Rice cooker . the price differential is significant. I do know that in Japan ' perfectly cooked rice ' is a sort of Grail . starting w the rice itself. if you can easily afford the difference , that's fine. I don't need an Electric Maserati ( Lotus , maybe ? ) to get to MarketBasket @ 6:30 AM Sat or Sun. 1/3d of the time there is one very slow car in front of me . its OverTech . I did get the 3 cup induction as its a bit smaller than my National/Panasonic 10 cup. which is helpful but its mostly an after Tax treat . will try it out soon. it is out of the box , a good start Id say .

@RWood looks terrific ! Im keen to learn how you do this inc. jars , etc thanks

Im pleased I tried these cookies Ill place them in the ' not crisp ' category . there is some crispness in the outer bits these are , to me , chewy cookies . Im less of a fan of that sort of cookie these day . seems there is an immediate calorie bombe ( from oil ? ) that does not seem to appeal to me these days. Im preferring a crispier cookie , w/o too much '' instant calorie backlash ' however , I think the ingredients are first rate . Im hope to come up w something for the remainders soon , and tasty back in the day , I make Toll House cookies all the time , w add ins of posted pecans etc. those , right out of the oven were not crispy , and inhaled and enjoyed after the Mouth-Burn point just passed

@Dave R I think V.O. contribution was both the food processor and the combining of temps ( flour + water = a constant , foods processor based ) different food processors had a different total temp but the ease of use , simple clean up etc very very nice.

A long long time ago , I got a new Cuisinart as my previous model was stolen I got the Cuisinart Prep-11-Plus there was a 14 cup , but it was significantly more expensive. these models were relatively new . there was a DVD that came with the Cuisi. I watch it on a Tube-TV ( 27 " ! ) as I was a bit bored one evening . first part was slice and dice , w a French-like person , can't recall \ the second segment , and the third segment was Van Over demonstrating his technique. as Ive said , w a wood stove in the main room , in the fall winter my kitchen was '' chilly '' and this technique offered a solution I baked 6 loafs every Saturday , and mixed up the dough for 6 more that would retard in the refrigerator , after a first rising. here they ( were ) based on my lack of feel for the final rise , the crumb was not ' air-ey ' but the flavor , toasted for cut thinly for a sandwich was devine. these had added home made and maintained sourdough starter. I kept 3 loaves , and gave three away . I left the bread @ room temp and the cut bread was placed on top of one sheet of plastic wrap just the cut dside down , and then in a paper grocery bag. my three loafs stayed fresh until the end of the week.

@Dave R "" "The Best Bread Ever" by Charles Van Over "" the best Bread Book Ever ! 45 sec knead use any temp flour ( my kitchen is very chilly in the winter ) the water temp ( the variable ) gets you to 70 F ( or so , forgot the exact number ) and very little oxygen is added to the dough thus extends the ' life ' of the bread I used this book for quite so0me time a long time ago .

i became interested in SV quiet one time ago I even did a bit of research and got " UnderPressure " fortunately used , not expensive , and still in its wrapper ... that book didn't help , but I decided FoodSaver was not what i wanted to start with. I try , if I can , to get ' hardware ' one step up from what seems will get the job done , as I wasn't going to ge another I got the Weston , and i think it was about 350 or so. I loved it and used it often. eventually the dry pump gave out and I had to ship it back for repair. that was pricey Weston , on their own , replaced the gaskets , that were working fine and for some reason these never set correctly and it was difficult to get a seal. after This and That I got a VP-215 , good price , free shipping from TX Im not sure how I picked it up and got it to my counter and for me , it was and is well worth it. Ive done a lot of ' bulk ' SV : CornedBeef , Turkeys etc and pedestrian stuff : freeze on sAle butter etc. if you've gotten by w a dry pump, I think that's terrific. BTW ChamberBags are sooooo much cheaper they almost seem free . Ive got a few sizes 1,000 bags , that might have Remainders after I MoveOn . Its a WorkHorse for me.

I went to TJ's this AM Ive started to use ' bagged ' lettuce. I know .... they had Bibb a week or so ( bagged ) ago and was looking forward to that none to be had , but plenty of other types got this : bespoke ChocChips. best by 4/26/22 4 days away. no problem at all.

wow SSC on a benedict ! good for you

@Kim Shook your E.B.'s made at home or elsewhere always drive me craszzy there was a period of time ..... and tell Mr. Kim although his Ceasar Wrap "" was perfect "" Ill light a candle for him .

@JoNorvelleWalker I used to get them by ' bulk ' have not cooked them in a while so I cant say much about local availability ( shudder ) maybe WF still have a bulk isle ? much reduced these days ?

@mgaretz Id love to know what the ( stable ) temp was of the center of that Deliciousness for ref. purposes . looks outstanding !

consider Mary Douglas , a British anthropologist https://en.wikipedia.org/wiki/Mary_Douglas and her book ' Purity and Danger ' https://en.wikipedia.org/wiki/Purity_and_Danger V1 , and then V2 decide for yourself

as long as it has an oil pump . and decent warranty

@gfweb mighty fine collection of dishes ! although I like them all those DE's are talking to me !

of note : if you chose an induction + Pressure rice cooker consider this : w pressure , you should avoid milk as w the iPot , milk , and possibly milk based products don't do well under pressure ( ie those temps ) if you had a choice of just induction w an induction + pressure fuzzy rice maker , that one thing but I dont see the use of pressure here, considering the difference in price. I do groats w milk. can't do that in the iPot .

@TdeV there are 3 cup I Japanese cups ) I just got and induction 3 cup :

@Okanagancook good for you ! Id love to try octopus ! there are many suggesting for time and temp @ the internet Ive done none so Im really looking forward to your take in the and results !

@RWood So stunning and Im sure **** Delicious **** but , entre nous : but I musk ask : did the Bunny do it ? thanks for posting your stunning work