rotuts

I do 50 //50 or close to it. whole milk but I also add a hint of freshly grated nutmeg microplane off the dry surface from a previously used nutmeg then a shaving or two I want to get a hint of something in the béchamel but not an about that makes the nutmeg obvius I do the nutmeg also for Russet mashed potatoes.

@MetsFan5 @weinoo is not quite correct : first thing you do is buy a good quality Steel Mesh glove. i know of two people that lost at least 1/2 of their arm to infection , that was difficult to treat. not MRSA , something much more unusual. then proceed as @weinoo suggests. or buy them fresh shucked.

P.S. : Nice Chablis my favorite white wine

and it dissent look like they ere trying to get rid go less desirable cuts. so a Snafu hope it works out well long tern.

well , that's good in a way.

@Chris Hennes wonderful blog many thanks.

refund ? and of interest only to me : where most of the salmon ' tails ? '

@SLB what did FFM say about your order ?

@Chris Hennes your blog is very uplifting . Ive never been to N.O. , and don't see it happening in the near to medium future. I did have my chances ... blogs like this and so many others here including fine home Cooking // Chef-ing posted here on eG have helped me tremendously during These Times . the only other option would have been Cheap , but dry WhiteWine I would have installed a ' Tap ' for efficiency sake. Reds = Migraines . so thank you all.

as @Shelby has already correctly noted Cool is Cool . Q.E.D. ill keep this in mind for the Spring. something to look forward too through the Winter.

@gfweb how about this ? PTFE Magnetic Stirrer Mixer Stir Bar Spinbar (eG-friendly Amazon.com link) i look forward to your reviews reminds me of my Chemical Days,

@Kim Shook its difficult to see what you have upper L but its probably similar to what i have and many others. the rubber lip over time gets hard , and no longer seal well 1 ) try getting a new one Im sure you've thought about that what Ive done is save plastic produce bags , as long as there are clean and fold a deflated bag over several times to get to a square that a bit larger than the ' plug ' place the plug on top of that square making sure all of the lip is covered over and put that ( plastic square + plug ) evenly into the drain and give it s test this was always worked for me as long as the square is larger than the plug hope you get the idea if not , Ill take some pics tomorrow Line of Duty , season 6 calls.

so sad. @heidih description is very accurate.

I personally use low pressure iP. the eggs come right out of the refrigerator into the iP basket over tap water I chill the eggs rapidly after iP dry when cold and re=refrigerate. no peeling issues generic supermarket eggs i wonder if the rapid chilling contributes to easier peeling.

I have that same one , and its a very good grater.

I have a similar model , but a bit earlier from my mother. did an excellent job an the cheese , and on a knuckle or two of the hend doing the grinding

@Robenco15 the edge on your Detroit is what its all about the rest might be tasty , but its not Edge, its there to fill you up .

@JeanneCake thank your for the pic Im not sure what this i9s , but is its what Ive been thinking about looking forward to hearing more.

@blue_dolphin years ago I got interested in StickyBuns , Cinnamon buns , and the like. easy to make , problematic to bake fresh for breakfast . I came up w this technique : place an individual just made roll in a pyrex glass bowl.that has some elbow room. freeze . the night before , take the unit out of the freezer , and place in a kitchen cabinet . the cabinet was key then. if left on the counter overnight , Earthquake , who you see upper L would have sampled it , to various degrees depending on the version . in the morning , the unit was fully defrosted and risen. hot oven did the rest. units do not have to be single , and for sticky buns , you added the sticky, etc to the bottom of the pyrex bowl , then the roll , then froze. worked very well. getting the very hot bowl out of the oven might be a bit tricky , and the real difficulty , after flipping the bowl over was waiting for the roll to cool enough so the burns in your mouth were not that bad. Excellent description of the DRR buns thank you

@Steve Irby perfect work ! I favor pasta w a cream sauce , that's more like a coating flavoring that sauce makes the character of the dish. Ive always liked dry white whine, as a base. Im giving saffron serious thinking as an addition to that. then add-ins , depending on what's available. Spinach is a perfect green , just wilted. great work.

@weinoo """ Farmer's market greens ($16/lb.!!) "" wow. that's some serious coin . I used to grow all sorts of lettuce Bibb ( Boston , of course ) was my favorite a home grown , or from my local farmers market ( a few years ago ) had some outstanding Bibb. very tight. a bag of 2 - 3 heads ( as they were sold ) was always well over a pound One Dollar. Those were the Days.

ill add this : Globals are mighty fine knives. they are not Watanabe's or similar quality other hand forged and fashioned japanese knives. a long time ago , I splurged on a Global , BB@B w co0upon ! the issue w them is they are difficult to sharpen. KnifeForum types suggest the steel is sticky . I have no idea what that means I used to use water stones , and for a long while had a water stone ' wheel ' w different stones. Hitachi ! it helped a lot. EdgePro was suggested specifically for the Globals so I moved to EdgePro , took my time , and got a very very fine edge on them. it did take time , but I very much enjoyed both the ' handle ' and different sizes. its my understanding there are a very large number of Globals that are not exported from Japan to BB&B . they are a pleasure to use and real workhorses. the steel on a Watanabe is quite different. I still use the EP w great success im no longer able to ' free hand ' Watanabe and I guessing similar steel does chip , w the tiniest tap on something ceramic. Globals do not. My gl0bal collection moved to a friends house he has EdgePro. He has a few Watanabe's. The Globals the family now has live in a wooden knife block and are used by the entire adult family w pleasure . remember , they are razor sharp due to the EdgePro. The Watanabe's are ' by appointment only ' and appointments are not easy to obtain. But the Globals fill the families need very pleasantly. @Dr. Teeth has given you excellent advise .

@JoNorvelleWalker thank you for that. So informative . now I have to consider a Watanabe single bevel knife. its going to be buzzing and buzzing until I give up. I use my EdgePro w the Watanabe's to 4000 grit. think of the time savings if I only have to sharpen one side !

more info from APO's: """ Yes, the Oven that you'd be receiving will have the most current firmware version with it. If the Oven fulfills its cooking functionalities, then we can consider it to be working perfectly. Once you receive the Oven and you want to find out the current firmware version of it, make sure first that the Oven is connected to the app. Then, Launch Anova App > Profile > Settings > Oven Details > Firmware Version. """ they still think I have WiFi and an App ! BTW : an early version of the circulator had WiFi and bluetooth. its the one I use . manually and as I understand it from eG : bluetooth chip is cheap I wonder why APO only has WiFi . Ah , of course : to collect info and then .... w the info ?

@TdeV indeed CSO Steam Clean is fine for me. Rational CombiOvens and all of that ilk SteamClean being Plumbed-In drains and all Just Like your DishWasher ! saving up might get you some some day ! I do wish I had the link : someone here posted some time ago about getting a Rational nice sized one w Vents to Code and I dont have the link and w thew additional expense of 3-phase power to boot.