rotuts

@gfweb no its I think ''walking into the Kitchen " ita MC2 for so long ago of course back then , if not now on sale. not being sufffy i have the two pans , small , and mediun my father send my sister the larger one she moved on very kindly in her sleep I gave the larger one to a family of her friends locally they would never get something like this but I understand the enjoy this pan every day, for their family

some wonderful dinners for me start like this : these are items I have. All are C-19 free as they have been here for some time some from TJ's ( the Phigment dry-ish table wine , better opened and refrigerated for over night ) some from Penzy's DintyMore Stew comes from Target w my RedCard well there it is first ones needs to crush the Penzeys' dry items indicated : Rosemary and Tiyme FR in this case the granulated garlic , for information purposed only is not powdered and that's a dig difference as I see it I have not shown you my various Fond-Less pans that I work with now I use them to essentially reduce the table wine , w added crushed Penzeys items to hydrate the DintyMoore , then goes into that Fond-less pan to heat up but this is the pan I use for the Pasta I now prefer this sort of pasta as it fits in the pan and I can control the water lever to get it to ' Al dente ' for me and leave the residual pasta water in the pan , and avoid draining very very very fine pan for this result : Exceptionally tasty for Me these days no Crusty Bread but after a few Vacc'd Illl look into finding local Crusty Bread , w good crumb cheers

@Duvel wow I don't get that here in MA until what mid July ? I do like it for a day or two MC loves it he does.

@MokaPot looks good no SnowBalls ? I remember these from 60years ago I do not and did not care for coconut shreaded but on the very rare days SnowBalls showed up 0.5 times a year I devoured them one for me , one for my sister w ice cold milk I think the pink ere better but I did not take the time to e concerned.

@Kim Shook Id love to make something like this some day in perhaps smaller portions. a long time ago I did enjoy I think they were called lorna dunes looking forward to tying these again and Jessica has fine taste tue babana's foster \ w firm babanas and shoetbread or pound cakeon the bottom is to die for etc

@Kim Shook Soooo does @shelby have 4 or 5 chirping them up at the same time I Did Not Know !

I don't see why a regular oven can't recrisp them won't be a nice as CSO'd as CSO retains moisture maybe sprits then w a tiny fog of water put them in a reg oven , fairly high heat loosely cover w a used semi-disposable aluminum pan , so some steam can leak out. Ive eaten them cold , w a tasty dip . tasty is key here.

@jimb0 "" i'll just shave off bits until i die of meat. "" Im with you there. Dying of GroundBeef ( nicely cooked of course ) is one thing , dying of Covap bellota is something quite different ! https://www.covap.es/shoponline/iberico-hams/

I also bake tots in there CSO on parchment paper sometimes I give the Fz tots a boost w some time in the microwave first sometimes not no idea if the micro assists with the final result total result, other than time I can get them as crunchy as I like by choosing the appropriate steam/bake temp sometimes i finish w plain bake. you can get them as crunchy as you like w centers that suit you palate. ordinary oven would work the same I think just not as much fun. N.B. : CSO , not known for its enormous capacity one tray unit ( single layer , of course ) = one person-dose.

pardon my ignorant ce ; what is TFL/PS in standard english ?

chips on a sandwich take it to a different level : no need to pause and stuff them in there later !

@Kim Shook you are just killing me here. I was going to do a Blitz to either RB's or TJ's for 3 doz eggs and three packs of EM's/ one EM // two scrambled eggs etc I keep all , including the EM's in the coldest part of the refrig. works out fine then , it snowed. that's my excuse , and Ill stick to it until Spring.

I don't have an induction cook-top wish I did Google this : https://www.google.com/search?client=safari&rls=en&q=care+of+induction+cooktops&ie=UTF-8&oe=UTF-8 lots of info out there . good luck Im sure you will enjoy the Top unless you have a ton of copperware.

@MokaPot nice based on this book : https://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges/dp/1558326677 I moved to ' Fuzzy " worked for me . BTW Fuzzy : consider watching this movie : https://en.wikipedia.org/wiki/Rising_Sun_(film) back in teat day , Japan was buying everything fuzzy or not Im sure no rice was over cooked in this movie. Im going watch it again w my dinner soon. Sean Connery atbhis best

Wall Art .

@dandandan74 fill it up w whatever you like drinking. as @weinoo mentioned : if you like pear flavor of Eau-de-vie then Poire William is the way to go. don't get one w a pear in it , as that starts the Tasty Cycle Again please be aware , in current times many of the smaller older Booze-arias in France, Spain Scotland etc have been purchased by Massive Congomerates ( MC's , not The cat ) where profit is the only motive . not excellence on your tongue. Scotch made in Tequila barrels ? why not 1 its unlikely that the pear in that bottle has much pear taste left. but maybe : jab around in there and bring out a bit and taste it. you are not going to get a whole pear in that bottle and I can't say if ripe pear slices would do so well but might is the Fire Water is of sufficient proof. again , add what you might enjoy drinking. and no , it won't be much like what you started out with.

eggs are a delight they are ' perfect ' in so many different ways. can't say that for too many things.

I have a National ( panasonic ) rice cooker. 10 Asian Cups. ive had it for a very very long time. 2002. It was shipped from Chinatown in Toronto as that was the only place that carried RC's back then it has a flat bottom not sure if that has anything to do with it. but It makes ' persian style rice ' specifically for the crunchy bottom. and we all know Panasonic is Japanese , and this one was actually made in Japan. not sure about the Japanese interest in Crunchy Bottoms ... so yes, rice cookers ( specific ones Id guess w that feature ) can make Crunchy Bottom Rice.

they are called ' spares ' now also called collector items. keep those pans as ' antiques ' hang them on the wall

@weinoo a simple way to look at your situation is : do you need to use them ? if not , re-purpose.

P.S. : has anyone here asked about the cracked tank issue and gotten an intelligent reply ? and had their tank replaced w a newer version ? or the whole ov3n if its an oven issue a?

just yet .... fix the tank , and offer free shipping maybe drop[ the price a bit.

no fan of I.G. here passed on reading the Rx. I would like to point out , she is not a Felon. as far as I can tell. but she has an awful lot of " Very Dear Friends " I , on the other hand , provide for a Cat. he does sometimes bite. I always know where he stands .

a lot seems to have stayed in Bora Bora like design excellence ? cracked tanks ? for $ 600 and Shipping charges ?

APO vs CSO : its size. and that's it. assuming construction and longev9ty i the same. @palo I am keen on your take on when you use your steam , at what point and how much etc. " APO allows you to decide how much steam to use and when during the cook. "' good for you.