rotuts

@ElsieD thank you I can remember 1 cup for the 3 at and the 6 qt I do like the release on the Ultra tomorrow I might make some Basmati rice no hurries here thanks

distilled water is not that easy to get esp these days. but possible interested , about Brita'd water I make this myself ! and any de-scaling suggestions that turns up over time

those of you w the 3-Qt : Im using my Ultra now for its first Shake Down Cook. Ive looked through the manual and have not found the minimum water for pressure-steaming it might be right in front of me or not for the 6 qt its a Cup. Ill use a cup as , I might be able to remember that.

Id also ask about " Brita'd " water this has been discussed here some time ago. for my espresso machine I use Brita's water , as it removes most of the calcium in the water , tested by dip-stick. Brita some ago was not allowed to claim this by law at that time or even now at the complain of ' soft water ' companies like Culligan etc true then , cant say for sure now as Ive not looked into it. but Brita removes significant calium from at least , my water , which is town well water and delicious it is ! Ive used Brita'd water in my CSO.

@Ann_T too bad I can't give you 2 Chef Hats.

mine is here , its very cute . Id rather have V2 , w just buttons I might have to read the manual Ugh.

you move the knife based on the curve of the blade as you advance it down the stone. hard to explain

@blue_dolphin WoW ! beyond Chef-ie ! like how you , perhaps cut the bread in the middle Before rather than after Kudos coming your way

@Shelby 's pizza's always look so plump and delicious the above is my new favorite.

@Duvel looks good ! Ive had these , perhaps twice , just to be fair .. Ive noted you are not 1/2 way through that Mound of Goodness. just as well. the second 1/2 will come back and '' Speak to You "" for quite some time. no Sausage Imporium near by ? shameful there is not a few near by.

eggs and potatoes go extremely well together the Spanish National Omelette ( Tortilla Española ) eggs , potatoes ( just s few onions ) nothing more would be better w EggYolks on top though

@CanadianHomeChef very interesting , how did you make it ? what was the texture / inside like ?

@barista for a curved knife like a boning knife you rotate the knife as you hone, to keep the contact points parallel to the store back in my Stone Age i had a piece of leather that i glued to a block of wood and used a green ' sock ' on it to deposit rubbing compound on the leather the stick had a binder + rubbing compound mixed in razor sharp was the result the rubbing compounds were color coded so to speak. fun at the time for years now EdgePro takes over for me w excellent results

the iPot 3 qt is no longer a deal. interesting how many iPot clones there are these days wonder if their patents have expired. many clones almost look identical.

rings and basket were not on sale but that's the minimum for a complete set-up.

@KennethT I apologize for not adding an ' alert ' for my post. personally I think that the temps for completely rendering the fat are too high for optimum meat cooking , even dark leg meat. and i like Duck Br's on the rarer side. on the other hand , although not via SV Madeleine Kamman https://www.amazon.com/New-Making-Cook-Techniques-Science/dp/0688152546/ref=sr_1_1?dchild=1&keywords=the+new+making+of+a+cook&qid=1602598917&s=books&sr=1-1 did ' Duck Two Ways " : bone out the breast ( w the skin on ) score the skin , a cook in a hot pan to get the skin brown , then flip and finish in an oven keeping the meat pi9nk. legs ( + skin ) were roasted on a rack over water at a high temp 400 - 425 F for 40 - 45 minutes. the water prevented the drippings from burning and they will burn if not careful first course was the sliced pink duck breasts second duck course were the very crispy and very tasty duck legs the fat was rendered , and the legs were moist and the skin very crispy I made these several times for my father. the problem w the legs is they were very very hot and it tried ones patience to wait for them to cool a bit thus one invariably burt ones mouth on the first bite best duck legs ever , I think. but no SV was involved. the duck legs were oc course the leg + thigh. on trimmed the fat on the legs so none of the skin was tucked under the thigh. there was fat in the water pan after the cooking which one might save. the fat will splatter in your oven and you will get some smoke from this techiique. this will interest your smoke alarms ! I dont low what temp the leg meat got to , having no digital thermometers back then. but the combination of very crispy skin , and some crispy fat still left on the legs , very very hot , muted any greasy feel or taste. give this a try for legs , but beware of the smoke ! these days one would save the carcass and iPot it for dup stock plain , or roasted first. didn't do that back then a mistake

Underwhelming Prime Day . no matter . I got what I was interesgted and saved so much $$$ of stuff I dont need.

Instant pot 3 qt Ultra on sale : Instant Pot Ultra 3 Qt (eG-friendly Amazon.com link) got it along w 3 qt basket and 3 replacement gasket rings.

another tip ; what do your neighbors grow ? or more importantly , have tried to grow? in my garden in N.E. : I was very successful in improving the soil. we have a lots of leaves , and I had a large dog , x 2 . over two dog life times. then I had no more dogs and then plenty of WoodChucks. what do iguanas like for snacks ? im not making this up. might be wise to grow something else. there are varieties of plastic netting , that's not obtrusive. find some of that that the iguanas dont like. good luck ! what a fine project !

@Franci we all start off w Very Big Eyes and empty stomachs no matter a very important item to start is : A compost 'heap'. from your inside veg discards it does not need to be in the sun , etc just start it. more is better , and over the years it will pay off ! Im guessing the soil down there is not the best ; heat , sun , sand. compost heap, very nice.

that sounds about right I do turkey thighs 142.5 for 8 hours why the .5 ? 145 I thought to high , too much Jus in the bag and 140 not his enough so 1/2 way in-between . skin is terrible , and for turkey I leave it out. for duck , Id render it for the fat wh9ich id save. turkey and chicken fat , I dont care for at all. Duck fat : fantastic in the winter re potatoes shallow fried in a pan.

@ElsieD nice , very nice Im not sure what you do w your Turkey Broth but , pls consider concentrating it not by boiling but but freezing it and using it again for the next Turkey or 3 works well I for me I have chosend to just do turkey stock w no additives fot this you might consider veg , herbs , for your final concentration but Ive found , after freezing I take out what I need for that say and add the veg etc and herbs just for that concentration.

the key to BCP being in the BOS area no matter is : More Cream in the layers and more chocolate on the top this rendition looks very tasty to me.

@JoNorvelleWalk sad, but there it is how is the CSO doing ? just asking

ultra delicious score