rotuts

@JoNorvelleWalker interesting Ive never had ' butter bean ' to review : I know for sure those Gold potatoes of all kinds are not Buttery you are welcome to e enjoy them but pls : you want buttery ? as your own butter still tasty those YG with reasonably additions .

@JoNorvelleWalker OK Time Marches On the Clock ( in our local areas ) says Tick-Tock rarely , very close to Never says ' Tock-Tick ' Its the way it is sorry you did not have Butter Beans Ill light a Candle cheers

@gfweb do you think they call the ' ButterBeans ' ' down there ' as things are a bit reddish locally ? every thing has its own starting place. who knew it might be ' beans '

@Dejah I appreciate your approach to Fz Veg. they are always in the supermarkets and sometimes in our freezers. If forgotten in the Personal Freezer and not re-bagged w your ChamberVac : they do dry out. Ive done this : take a day or two portion out of the FzBag and place the FG's in cold water to both thaw and ' rehydrate ' works well , and then micro . are these FG's as tasty as your Gardens ? your CSA ? nope. but they will always be there , ready for you the cold water soak does rehydrate them and that fine for me. in my area Market Basket has their generic Vegetable Mix in two versions : w LimaBeans and w/o. I get the w/o someday , Ill imagine myself down @ DeewpRunRoots restaurant , at the peak of ButterBeans then I might enjoy Limas. cheers

@Duvel just such a wonderful trip. its dry where I am ! in terms of international franchises or German ones what is the situation re: ' fried chicken ' ?

Ive been to two 5-guys here. the attraction is you cn put all sorts of stuff on the burger the bad is the bun , and many of the toppings are cold.

@Shelby "" one is thawing out to be brined. "" check your bird carefully many in that price range are brined the salt hold water , and tips the scale in favor of the vendor.

@Duvel that looks soooo tasty. esp the knoll. how did you brown the SV D & G ? thanks

@Ann_T cheers to Moe . email him a pic of that dinner. Im sure he will manage to be discharged with that to look forward to.

@Captain look good i couldn't make out the brand Id like to' look it up '

@Tropicalsenior """ Crazy Crust Cherry Pie"" id love to hear more abou that pie.

@blue_dolphin chef-ey this and that you bet it is ! in the best polite way Wow ! that's just stunning Cheers

@Smithy thank you for taking us along. Im looking forward to it.

Pour over can be Excellent but its not Life Espresso is Life all else follows .

Id look at the Silvia Pro dimensions : vs the Silvia : sd

Id call ChrisCoffee Monday tell them what you had , explain your space limitations and see if they have anything that's a step up that fits. then go from there. https://www.chriscoffee.com that will save you a lot of research .

your space limitation may make it difficult for you to improve significantly over the Silvia . its the grouphead ( carefully heat managed by the machine ) and bottomless portafilter that matches that will get you significant improvements in your cup.

@Chris Hennes that PP looks perfect for me. Im not a ' peel ' person at the moment and I like PanPizza what sort of pan did you use ? I have a Chicago Metalic ( for Chicago DD ) 9.5 " and fits nicely in the CSO. currently , its the CSO that will be doing the baking. the APO is something for the future , and probably not Pizza ( or maybe ? )

my initial espresso machine was the Silvia. I enjoyed using it for quite some time. I thought of adding a PID to it , but decided to continue w/o and my next machine would have that at some point. after about 10 years w Silvia , I read extensively on HomeBarista. I ended up w a previous model of the Alexia. back then it came to ChrisCoffee specifically w a ' window ' for a PID and was installed by ChrisCoffee https://www.chriscoffee.com/products/quick-mill-alexia-evo don't kid yourself , if you want a sep-up from the Silvia both for ease of use ( no more Heat Surfing ) but more importantly , a noticeable improvement in the cup which is the idea if will cost you ~ twice the Silvia price at least for these improvement. and re : grinder : coffee , in the cup , is the result of a process that's in series: each component should be at a similar level of ' quality ' therefor , possibly initially , it would be OK to use a lower level but quality grinder , but that grind will be the limiting step for your espresso. it will still be a good cup , but not the Max Cup. of course , this is based on ones ability to taste the difference. pay very careful attention to the group head , and that the machine maintains the proper group head temp. eventually get a grinder that matches the esp machines level. you are looking for a commercial 58mm E61 group head. good luck . take your time . a review from, HomeBarista : https://www.home-barista.com/quickmill-alexia-review.html this review might be dated as it mentions adding a PID @ CC the current model has that built in and some improvements.

yes , you do not need a steam oven to bake bread any bread if you want the ' spring ' during initial baking a pan in the oven , under the baking rack will do the trick toss an ice cube or two into it when you start baking your loaf.

@Duvel Wow ! Fancy Pantsty thank you for the menu ! looked delicious , but not very filling .....

its been here for a few days as noted by others . comfortable in its heavy box then : and yes , a few days later : it is a spectacular set of books , as are MC , MC@H and MB Poster children for the whole set to be at a local library , on the Reserve section that's what Libraries are for : sharing .

the turkey is pretty simple if you like doing a bit of boning it came from Julia Child and Jacques Pepin make your usual stuffing , but use turkey stock you make from the carcass on the deboning day. put your stuffing ( uncooked , but just like the package sugests. put the de-bones breast on top , and the deboned thigh , the leg is not deboned , and I added the wings also not deboned , so it looks like a Turkey , doing a little dive on top of the stuffing bake. it bakes quicker than a whole turkey when done , and rested ,, just slice you get stuffing , white meat , and dark with a simple slice . plenty of easy to get to left over to boot !

I used to do a deconstructed turkey over stuffing , and conventionally baked. that would be a nice item to try. I have ideas where it might go and im hoping some careful stacking would help out.

Im going with Mushrooms.