rotuts

@Aki interesting work ! what is the sensing device you are using ? Im wondering what sort of data you might get w the pan 1/2 filled w water for 100 C or less ? and oil for higher temps ?

ATK are true Artists of Churn. I discovered this many many many years ago when their books were on ' sale ' at an early amazon for 40 % off. then Google decided they were going to create a ' bill pay ' system , a bit like PayPal so , you got an additional 20 % off any book @ Amazon and some how , this used your credit card. so I got quite a few ATk and they were worth reading back then then i noticed a dupe , them any more dupes so I called them in Brookline MA , they answered their phone back them and got to an editor. they said at least 40 % / book was ' new ' I stopped buying. and used the l9brary. BTW \doing what they are doing is against the copyright law. you can re-publish material that was copyrighted but you have to indicate on the InfoPage what those previous CR material was they don't do this . CK move that same economic model over to MilkStreet but I must say the current ATK is a manufacturing Cabal of ATK cookbooks. they get first prize for Production.

im not impressed by AP Day. on the one had , there is nothing I need and not much Id like then read this : https://finance.yahoo.com/news/amazon-prime-day-deals-expected-100000389.html I did not realize 3d party merchants ' bid ' on advertising words. JB is clever

@BonVivant Ive got serious herring envy after seeing those on your late congrtulations

I was under the impression that a lot of ui comes from Maine ad is air shipped from the docks to Japan. the sea urchins used to be tossed and were more a problem for the fishing nets now, or then are or were a ' cash ' crop. maybe over harvested ?

that tray is a huge amount excellent in HandRols should taste like the deep sea , but w a butter flavor.

@Shelby too bad you didn't love the Uni. y favorite looks like you bought a ton. hoping it was really really fresh so you didn't get something not at its peak.

from time to time on y Google nes feed there are TJ's recommendations from various sources : https://www.insider.com/best-and-worst-summer-items-at-trader-joes-reviewed-photos I enjoynthese , as I see things I might have missed the store.

on a different thread https://forums.egullet.org/topic/162774-emerils-pizza-grillany-experience-with-it/?tab=comments#comment-2303016 a new , and quite small Pizza oven , Emeril Branded for $ 39.99 !!! what a deal ! Oooops 3 payments ! any way my question : have you tried or use Chef Branded equipment ? how do you rate it compared to ' other ' similar choices ? Raymond Blanc has a set of mid-priced anodizes aluminum w a steel base for induction etc Thomas Keller has a set : https://www.williams-sonoma.com/products/all-clad-tk-7-piece-fry-pan-and-sauce-pan-set/ and I wonder if its not doing well at all , N.B. : the deep discount. personally , Ive not found much ' added ' from TheChef and generally more expensive. except of course for the small pan , a loss-leader to get you hooked. P.S.: Tk's line @ WS has traditional french restaurant ' lids ' for the pots. very cool . I has a set of these w my Dehlerings cooper ware. they are practical for a restaurant , as you can grab the next size up from your pan , and it works , daily well at home , the designs demerits come out. steam condenses on the lid . it drains to the edge of the lid as these are not air tight nor drip proof and drips on your stove.

Emeril has made a significant contribution making TV cooking shows popular, via the early days of Food Network his initial content for the shows was interesting. "" BAM ! "" not so much. I started watching less and less after I taught myself a bit about BBQ he then did a show where he par-boiled the pork ribs for possibly an oven BBQ. BAM ! however , his branded cooking merchandise strikes me as average to less than average. I have a small 8 " All-Clad Calphalon frying pan. I got it as I wanted to try that size a long long time ago and the 8" was deeply discounted as an entry point to the complete line. ita All-Clad , so you have that. its well made but its performance is only average. nothing wrong w Branded Chef's selling their name to something but it would be nice if the results were ' better than average , minimum ' reflecting the Chef's experience. Thomas Keller and Raymond Blanc have their own line. wonder how these Pan Out

@chefmd Id like to hear more about that Potato. looks interesting

@shain what do you mean by generic vegetables ?

@Duvel go for the gas version. you can add a few hardwood pellets for a little smoke if you like https://www.amazon.com/Lumber-Jack-varieties-Pellet-Maple-Hickory-Cherry/dp/B01J8P9M6A/ref=sr_1_13?_encoding=UTF8&c=ts&dchild=1&keywords=Grilling+Wood+Pellets&qid=1623858173&s=lawn-garden&sr=1-13&ts_id=7509667011

a ' Free ' $ 25 USD from Amazon : https://www.yahoo.com/entertainment/today-top-deals-free-25-141831143.html pls report back if you chose to partake . really ? $ 25 free the stock must be ' stuck ' and amazon wants a Big Prime Day.

@Kim Shook deal.

@Ann_T Congrstulstions ! nothing quite like that Second shot feeling.

thank you @Anna N that's a well thought out list. no quibbles from me.

Odd name for 1,000 ID

@Dante What is fry sauce ? @Duvel pleased to see the béchamel in your Lasagna. looks perfect.

that spoon thing was terrible at the get go IMHO "" what exactly slipped through the sauce ? you are going to tell me , right ? "" a few little dots , crescents, etc fine. MOMA art , no.

@Norm Matthews nice looking dinner I appreciated the two pic's you posted : dish sans garnish same dish avec garnish the garnish Im thinking was fresh flat leaf parsely and a little finely grated cheese. although the first ( sans ) look very good the simple garnish elevated it tremendously. its gotten me to add a simple garnish for myself from time to time

I might have more than 12 knives. I enjoy them , and each has is history. I use 3 regularly 4 others often 2 specifically. a few rarely that's how I understand it. and if not used , but of hight quality then they move o another home , where they are appreciated the way I once did. other wrong with them , they are outsanding but I found something different I enjoy using these days

quant , local country cafe's and restaurants in out of the way FR have ' buckets ' to keep your Chablis cool. what defines ' cool ' might be debatable.

I like my whites very cold. they warm up in my mouth ! and indeed, I am an American.

nice tip ! Ill make and bring my own.