rotuts

@weinoo why ? I thought id help out Granton wise : http://www.granton-knives.co.uk don't know why they don't have wb orderig but I liken all that I have

Well , mise of sort : using my Trusty Granton utility knife in the can , not the beaker resting in the K for 24 h plus a splash of GranM was added for flavor

getting there : level in the UpStairs Kelvinator's freezer

@ElsieD 4.5 x 4.3 ( inches ) 4.5 is width , w top on 11.43 x 10.922 ( cm's, N. of the B. ) you will like the french ! very good ' hand feel '

eG's enablers usually only enable the best stuff . usually . and : One step @ a time : I think this is close to an ideal size. pretty easy to get at least one , level , in may freezer and BTW : alerts on the jar , ( heavy , nice tight fitting lid ) are in English , and French nice.

@gfweb looks like you've been around ' a few ' blocks !

as mentioned above : """ But you can always melt down and add something. "" i think this is one of the potential Ci's strengths : save it , fix it up tomorrow and from then on. you can't put back the stuff you made nice as it is in the ice cream machine you have or take it back to the Parlor you got it from

@Shelby Wow . what a harvest ! hoping a small family of Fruit Flies don't show up Your Way !

I wonder what's really going now the cvc model i doubt , but have no info to support my doubt that Ninja would come out w a more powerful model so soon. why confuse the confused ? this might only be a color optional model. and a special deal to cvc . that's much easy to manufacture. still ..... any inside info appreciated.

@blue_dolphin what an interesting idea . my guess is you get the bowl above ' as is ' per you choice. do you get the broth separate , and then just heat up ? looks delicious

@scamhi its my understanding that babette is a French term for flank steak : https://en.wikipedia.org/wiki/Flank_steak all the flanks Ive ever had ( USA Prime or choice ) were thinner that you cut and would not lo0ok like those two delicious steaks you cooked. I wonder why.

intersting ( USA ) : Amazon : 4 weeks+ wait BB&B on-line : in stock.

so far , so good. three boxes down. the Ci comes very well packed. this is the third box. when you get this , don't look at the Rx booklet unless you have some time and can drop everything .

@ElsieD call them. worked for me , USA the coupon took 24r hrs or so to get my email account initial on line reqyest so I ended up w two one right away ( the telephone call) and the original on-line request the next ay.

@Duvel Nice Pork Ribs ? Tots !! get them crispy on the outside you ge to decide crispy and fluffy on the inside.

P.S.: I got this roaster just now as a back up etc w 8 lbs of their choice of ' Good for Espresso ' SM has very good deals on ' sampler sets of green coffee ' Ill give it a whirl and report back.

this from an email from SweetMaria : an air popper it seems but with controls : https://www.sweetmarias.com/popper.html I don't know anything else about it. it might be a fine way to start to home roast

thank you. IowaG.

yep thanks i have those ill use them

@gfweb WoW home made ? I was in your area a some time ago I concentrated on Scrapple however some time ago there was a TV show or so and took the top two PSK's and well it was interesting to me.

Ho Ho Ho : APPL ( Apple ) will announce ( couple of days or so ) iPho-304573047-ne but it will also announce : the Apple-Cream-i noise canceling '' buds " I almost got a previous version but didn't want to run inferno of a bus : now I Ask Cream-i users : if you have ' buds c canceling ' APPL of course but jest aside : woud a top-of\ the line NC-Buds help w Cream-i , and et.al's

@andrewk512 any idea if the amount on the sides and bottom get's incorporated after 1 or 2 ' re-processing ? ' mine arrived , and its resting comfortably in the shipping box for now

@Kim Shook interesting . you've seen what try-tip looks like on-line : https://www.beefitswhatsfordinner.com/cuts/cut/2443/tri-tip-roast Id love to see what's in the packages out of the package for fun. any meat , of any kind can be cooked SV , initially or totally. remembering that the Bath Temp ==> ' doneness ' ie rare , med etc works for all meat(s) time in the bath ==> tenderness. with in reason . there are those pesky '' mealy ' issues. pick your temp for doneness and then try to guess the tenderness time. a massive feature of SV : once you get into ' hours ' in the bath w properly handled meat an hour or so more , won't take any differenc unlike that extra hour on a RedHotBBQ. enjoy ! try one, keep track , and then do the second a bit differently based on your first result. etc. what fun !

@JoNorvelleWalker '' Try Bell's turkey gravy. '' I have . its relatively new, to me. its quite interesting it reminded me of Turkey fat as if some of the turkey fat flavor was added but have very little fat in it. interesting stuff.

Shepherd's Pie : this was all Commercially prepared ingredients : in the past I CSO'd a slab of ground turkey , from TJ's as it was approaching the ' Eat Me Soon ' date , as i had to get it done so , I took this idea a little further : ShadyBrookFarm ground turkey 83 %. said by the company to be dark meat , vs the 93 % which is mostly white meat. the packages are 22 or 24 oz , so thicker. above , flipped out of the plastic container , and Penzey's Chicago Steak Seasoning on the top 15 min. CSO , 350 F steam. added a jar of commercial Turkey Gravy. this jar was Heinz. into the jar I added 1/2 T Bell's seasoning ( Vac'd and Fz pre thanksgiving ) a few drops of liquid smoke ( Wright's ) and a few drops of RB40. shook the jar vigorously to distribute . no pan needed added commercial mashed potatoes , right out of the package. there are two brands ( at least ) in my area . this one , and the other one . Ha Ha. ' Family size ' : back to the CSO 350F steam 30 minutes moved it up in the CSO for Steam Broil. the potatoes are quite stiff right out the the refrigerator , so Ill ' cut them up ' a bit more next time , right in the container . I was surprised how tasty this was. remember , Im looking for ' easy ' next time Ill try the Mushroom gravy ( Jar'd ) and brown the top more in the CSO the temp of the meat was 160 f when i took it out pre browning . Ill try for 140 - 145 F next time. as has been said here , from time to time " Ill just get my coat ....'