rotuts

1 in 4 is terrible , considering cost etc

not to move too far away from the topic but for completeness sake Demeyre has several ' levels ' of pans. the ones w the disk is possible somewhere in the middle just guessing their top of the line pans were called something else when I got a 2.5 qt saucier several years ago now its called ' industry 5 ' as it has 5 all clad layers : https://www.zwilling.com/us/demeyere/cookware/industry-5/ this panj https://www.zwilling.com/us/demeyere-industry-5-ply-saute-pan-18%2F10-stainless-steel--48824-48524/40851-236-0.html?cgid=our-brands_demeyere_cookware_industry-5#start=1 but in the medium size. there are actually 3 . possible 4 sizes outstanding steel pan , I got it with a deep sale , as I was going to give my 2 all-clad aluminum sauciers away \when I moved to Induction. that's what the steel pan was for. no induction anywhere on the horizon it seems for me and Im fine w that the handles on the industry 5 are outstanding.

I agree. these lists are never complete. but they offer new ideas from time to time.

i love threads like these ; https://www.insider.com/trying-fan-favorite-trader-joes-food-review

@shain nice looking dishes fine looking egg, dish # 2

@gfweb are you suggesting , politely WF ' distilled water ' might be WF ' asparagus water ' that they discontinued but kept ' in the back ' and re-branded , w/o the Asp. ? JB used to be very clever . now ? Rockets Rockets etc this is a Family Forum , no need to go into what spending so much money ( vs Musk ) on what Rockets represent . the algae issue is real . I use a folded over TeaTowel on my CSO the reservoir get some sun.

if you leave something ion an oven it will take longer for the oven to ' heat up to temp' and longer to cool down. based on th thermal mass you added. the cookie sheet in contact w the thermal mass would heat up faster via conduction ( contact heat transfer ) than air conduction , as the steel has a greater thermal mass than air how you adjust baking times for cookies inconyact w the steel is another matter. Id think the bottoms of the cookies would bake faster than in ' air '

@Shelby you can call it Woody.

Ive forgotten : what sort of water does Anova recommend ? I use Brita'd water in the CSO

@Duvel Im not sure what the Speck did to deserve the Kale . Ill take the Pork belly thank you.

nost ovens have a window in the door. if you drop that steel on the glass , well ............... very difficult to replace. some time ago I used patio ' bricks ' in my oven for baking bread these are the oblong ones , and quite heavy two on the bottom rack , two on the baking rack , and one on each side of the baking rack that's 6 patio bricks. I realized there might be a problem removing them when cold of course so I got a 3/4 " piece of plywood , put that on the open oven door it was just a little bit smaller than the full door. covered the glass of course. never had a problem , the board was like insurance kept me nimble and focused

Ill say this as im wont to do : if y0ur get a Fz product that mighty fine congratulations there iw this steak Deal-ey OmahaSteaks possibly a fine company lets assume so that very very tender Filete Mignon very thick Fz is exceptionally bad when cooked not so my mate O.S but possibly the cut of meat .. but every careful on Fz meat(s) they might be very very close to fresh but some times not.

@Kim Shook beyond excellent kudos your way I don't even remember what " american breakfast ' sausage tastes like I my try to grab some at speed the next tome I do a blitz and , no ABS is not ' best ' its ABS I be delighted to get some British Bangers at the same time but that won't happen

@scamhi nice. thank you for the vadouvan spice ref. new to me. won't be able to sleep until I find some.

@KennethT Kudos on the way. eG members are an exception and far from average. it's truly a gift to be able to support ' heritage ' breeds. and breeders. not far from most of us there are families barely getting by. its also important to remember the Perdue's , Tyson's and ConAgra's are not humanitarians they are profit motivated , and have been involved in many large nefarious schemes .

@Margaret Pilgrim where did you get them ? how thick are they ? how do you plan to cook them ? I be so tempted to try one if they were available when i do my Supermarket Blitz. Ill take the one at the top please.

@Smithy I have that same 'Squeezer / Juicer " it was my parents and older than i am I of course have no idea where it is. Pleased you know where yours is and use it

@Ann_T very very nice. If it were possible to award more than one ' Toque ' I think that's at least a 2 , thinking about a 3

im not that familiar w the ( smaller now) EU . thank you for that correction the UT fellow was in Philadelphia , and indeed in Chinatown there.

I watched the ' Chinese Ingredient " UT its quite decent for someone starting out in the West I stopped when the narrator pointed out various https://www.google.com/search?q=shichou+chinese+wine&tbm=isch&chips=q:shichou+chinese+wine,online_chips:shaohsing&client=safari&hl=en&sa=X&ved=2ahUKEwjI5Y215YnuAhVpieAKHXr0D8wQ4lYoBXoECAEQHw&biw=1350&bih=1321 he should have pointed out in the west ' cooking wine ' in supermarkets has a close to lethal amount of salt , for ' tax purposes ' as he was in chinatown , he would have pointed out to go into a Chinese Liquor store and ask for their best version. Im not being picky here its a fundamental error on UTs part especially being in Chinatown that not to condemn the rest. their is decent stuff here for the Westerner. not much for Fuchsia.

its quite true any idiot w a camera can set up a YouTube channel. however , some idiots there are less idiotic than others. and we've been round and round on " Authentic "

My SS located 30 minutes away ( helpful for waistline maintenance ) will add ' extra ' . I ask for extra " sauce ' for my SmokeShack they have never charged me.

@Duvel nice ! your own brewey

@blue_dolphin excellent ! fits really really really good , best you've ever had pls consider toning down your report I won't be able to try it any time soon. thank you. " maybe really really good in ( fill this in 6 months ? ) thank you again

@heidih excellent work that's the place.