rotuts

iPot Ultra pick you size hopefully on sale . adjustable slow cooking temp. and lots and lots of other things , if you don't already have a iPot. you can use the regular lid w the Ultra or get the glass ( add on ) lid.

@Sid Post recently , CrockPot dinners came up in the Dinner thread @mgaretz posts them from time to time, a long w a new Nija he purchased.d I think @ Costco. He didn't find his iPot fit the bill . Thus I recalled that the iPot has a slow cooking button I looked into it . on the original , there were 3 choices . low came out 193 F and high 195 F I have issues w temps this high for meat . I also have an Ultra . on that model you can set the temp for the slow cooking to your desired temp 160 F came out 162 F. so Id look into an iPot Ultra , preferably on Sale , for Slow Cooking or , perhaps you already have one , as I did.

if this included the ' meat-baller ' insert , Id be interested. meatballs are the PITA part of MB and Spaghetti . MB's have to be round , or they are MP's : Meat Pucks . never seen MP's on a menu.

@Smithy I went to your ref not long after your initial post but got to a site that was not A4Box. I got to the site now , but I don't see anything about the deal . so for fun , went to the check-out page and used the ANNIVERSARY5 in the coupon box and indeed the unit is still free w 39.00 shipping . did not get it as I doubt it would be useful for me but the offer still stands when you use the coupon @ check out . good luck all !

@TdeV hope you get the $ 10 email soon !

P.S. : I purchased two items @ LLBean w the 15 % off. I got an email , w a unique code for me to take $10 off a future purchase , expires Jan 16th 2025

Sorry ! forgot to mention this over the Weekend : LLBean has 15 % off code is GIFT15 ends at midnight.

@Dr. Teeth and @donk79 : Ive made crab ravioli , home made pasta etc . a white wine // light cream sauce it was excellent . and , of course , no cheese . the cream in the sauce was pre-cheese . acceptable w pasta + seafood . and @Dr. Teeth you are correct : its lobster up here , no crab. Crab is from CA , the Bay Area , where I grew up . no lobster there . but there used to be Abalone .

I completely agree w @Dave the Cook I also consider rubs to have two , very different components , best treated independently : 1 ) Salt 2 ) herbs and spices . Aaron Franklin ( Franklin BBQ fame , and Author of BBQ books , PBS series , and MasterClass ) said this about Pork Shoulder : paraphrased : ' it can handle ( a lot of ?? ) Salt ' and his rub had Paprika ( sweet ) . he pointed out it was not used for flavor , but for color. want to really understand Rubs ? Take him as your guide.

@pastameshugana ''' Am I destined to die of goiter because I can't stand the taste of iodized salt? '' if you've spent you entire life in the Chicago Area , probably . if you live near the Coasts , probably not. kidding aside , the supplement in the salt is far more important for younger people , who live far away from the Sea. ''' Am I becoming a salt snob? ''' if you have to be a snob about something , Id make it Salt . its a lot cheaper than being a Butter Snob . French Cultured Butter , delivered fresh to your door , would be quite a bit costlier . of course , an interesting solution would be to schedule your vacations to the Brittany Coast . solves both problems : a few deep breaths while hunting down Gooseneck Barnacles https://brownetrading.com/products/percebes-gooseneck-barnacles?srsltid=AfmBOooc45O8U6woNOznqYMpDXOE77VrTdsqDS873VDXf119lQsnc2YD and then dip them in a gallon of Brittany Cultured Butter !

@paulraphael Im sure you knew this before this experiment , and now have it confirmed : ''' the breast probe was galloping off into the 160°F ''' ''' the thigh languished in the low 140s '' yet , '' the bird was close to perfect '' and you've thought about probe placement ''' Which means that the problem, as it usually is, is with how to put them in the right place ''' you are asking the probes to confirm digitally that the bird is doing well , and will end up ' close to perfect ' but the bird was perfect , and ''' eyeball it the old fashioned way? ''' w a digital guide is the way Id go . did you Thermapen the bird , in white//dark places just before carving ? that would have been interesting information . I think digital information is an interesting guide the WHPS ( Yoder-ing ) is done by a friend , of a different age and he sends me digital curves of the various Cooks. I have no idea what to make of them but Im sure Id not rely on them heavily , unless the outcome on the plate was pretty bad.

I think the first loaf is more focaccia like . the second might be a regular loaf , that's more moist than ' bread ' w a focaccia like top. if the second toasts up to something nice that's a win . but might need to spend time in the refrigerator ( The Horror ! ) between toastings.

NYTimes WireCutter nails it again I at least learned that ' creamy ' is also a scent . but it beets me to what that scent smells like.

@Senior Sea Kayaker your bagel creations always look delicious . do you cut the top half bagel before you slice into the rest of the creation ? so as not to smoosh the result ? don't suppose you have a video of ' how they eat ' in terms of Live smooshishness ?

if you have the space , consider a Weber(-like) that's the smallest model that stands on the ground , rather than the smaller that's on a table : table : Stand alone : granted there is a significant price difference , but the 18 " won't move around , and is significantly more stable its fine to get the 14 " . make sure ashes won't damage the table , and secure it before you light up. it will move around while your fiddling w your Stuff , that's now stuck to the grill . which is not recommended .

If one gets , or uses, a small Weber(ish) grill possibly on a table. secure the grill somehow as moving the food around on the hot grill can move the whole assembly , which might not be a good idea.

Id bake as instructed , then let cool and use after that

I must be missing something : N Times , today ! as previously mentioned , The Wirecutter better stick to wires .

Back in the Day , the Bonus the day after was Stuffing cornbread//sausage//apples//pecans//dried cranberries//butter w a poached egg on top.

Good News ! The Smart In Door Smoker @ 600 USD no longer shows up @ amazon but this : https://www.amazon.com/GE-Filtration-Precision-Connected-Countertop/dp/B0CGXY9N5F/ref=sr_1_3?crid=28F47I4ML84LN&dib=eyJ2IjoiMSJ9.HM5igqHqAasI8ayLaKheGpeg2VFV4GQwknYuEmiylkKxWg0-4c5oZGuxEkG841PGgw928AXOR2lD6GcVQ8b8PeG4kMVtCiOo00uZDSpRW9Pi2GfrabfRw3lXm91TCW7bSeGQvzXV1t5Y1tTiSowb7ymprBWstGnTNdMekP3mx65NzJtmUPNUSW5geXd2SWToTa9fd2ohhzlGk99K81wlaJRTvM_5NFuFz1YYKApcrHg.UnV0BSZDTFdpFgOo2Z7Xa50OGAj9PcN-Z426dRVSF28&dib_tag=se&keywords=smart+indoor+smoker&qid=1732909849&sprefix=smart+indoor+smoker%2Caps%2C138&sr=8-3&ufe=INHOUSE_INSTALLMENTS%3AUS_IHI_5M_HARDLINES saved by 97 USD's which means , Ill be patient . certain electrical issues , re the 200 Amp box in the basement are being easily worked out . thus , more Amps on the counter space itching a bit , @ 600 USD's saved by the price increase

@C. sapidus I have not had halibut cheeks , they look delicious. I have had carrot cake , and love it when done right. That C.C. looks perfect . and C.C. has to have C.C.Icing.

@Rickbern good idea . take some pics , please.

from the WSJ you spent $ 105 to save $ 45 ? on a coffe mug ? I'll suggest some thing pharmacological , or a long walk . Cheaper . Better . Leftovers for later .

I actually knew a Griswold , way back when . and indeed he was Very Stuffed. but not w bread.

I also keep the 1 lbs units of yeast in the freezer. I use a repurposed mayonnaise jar. I fold over clean produce plastic bags over the jar , to create an air tight lid. works fine.