rotuts

@weinoo such a shame. Im very sure there were PicoGrams of Fond and you tossed that Favo(u)r right out Back Then , why not Now , still looking into that Roman Candle

@weinoo " I confess to using non-stick for these " wow. Ill stop right there , as Im Studying my Personal Beverage Selections sitting around bored , but safe , takes its toll I' try to fined a Roman Candle https://www.youtube.com/watch?v=8h2hl8LbGMY on line , but its gong to be unlikely as as lighting a simple Candle just wont do it for this.

@chefmd Breakfast of Champions !

@paulraphael https://www.edgeproinc.com/manuals/EdgePro_Instruction-Manual_Professional.pdf pp 12 thinning. diagrams in the manual give non users a good idea of h9w them EP works.

@Shelby I note your pasta choice : looks like Campanelle : https://www.barilla.com/en-us/products/pasta/classic-blue-box/campanelle this is one of my favorite shapes , not that I use a smaller Pot for the pasta , esp meat pastas for me that's a lot of TurkeyRagu from th iPot I made in the past.

I went back and looked at the pic of the perforated pan : to my eye , the perforated pan is set in a solid bottomed pan that fits perfectly in a ASO slot , perhaps that pan comes w the ASO I see two lips on the upper set. but the implications of the lower pan imply the chicken roasting has drained into the lower tin-foiled pan so , who knows ?

@Anna N "" warmth and the aromas "" indeed. I miss Indian food in restaurants a lot and ThaiNoodle's duck w green peppercorns. I(m planing a Lightning Strike at TJ's next week I hope I remember to get some of their Fz Indian , and Fz Naan cant make up for a good Indian Restaurant in-Situ but we live in challenging times. as I recall , you never found this beer in the GTA ? hope you get a frosty glass of this at some point and report back.

@CantCookStillTry if those SM's came from McD the sausage they use DownUnder if very very different than UpHere those look much tastier than Locals. but I can see DU McD still cant melt the cheese.

wonder who makes the perforated pan. wonder how long 3d parties will take to make pans for the Anova. it took a while for there to be CSO pans. but being larger , ASO pans may already exist, close enough here and there eG early adopters will be all over this I hope.

@Nicolai what is the cheese w the purple-ish inclusions ? this one [edited]:

thank you for sharing Indeed ,, some of us ( i.e. Me ) love window shopping at Food Emporia esp these days. A trip to Tj's or RBros is pretty exotic in my book these days. which is by choice. The Trip , that is . The Exotica is a bonus. hope I spelled that correctly. maybe next year some glasses for use w the iMac?

@Dave the Cook for starters , the # 2 is fine. you wont use the 220 very much , and the grit from that will scratch your kknives make sure you use the 'tape over ' when you use the 2120 , if that sort of thing means anythings to you the # 3 has a 120 stone , again , not useful in the kitchen Id go w the #2 and add stones as you get more experience. you really dont need the 1,000 for the kitchen. unless you have Watanabe style knives. and watanabe style knives can get very very sharp w the newer very fine stones : 2300 and 4000 diamond stones. Ive had mine for a long time. I use a second stone of the same grit to keep the stones level rather than the grit system EP suggests. I had that initially and the grit gets on everything and can scratch a counter surface.

@shain wow . very very nice. for a few seconds there , on the ' plumper ' versions thought you ran into a few New Virus' that's all me need ! they looked pretty mean. esp :

a friend of mine has the CC manual three stage sharpener. it takes a while to get the new bevel angle from the CC gound into your knives. once yu do that , its easier and quicker to use. its better than some systems , once you realize the initial time investment required. its never going to get you the edge an EPro will but its cheaper and easier to use , and better than nothing.

@weinoo interesterested in how this turns out fo you Ive been using EPro for a long long time. takes a few minutes , after seeing some fine EPro vids , to get the idea and , if you are not hassled when you set up and do several knives at a time very very therapeutic.

Good for Kroger and good for you.

@@Spork nice did you you wash the rice to remoce the ' rice powder ' on rice ?

@Spork help me here ! Yikes 1 SV rice ? id like to hear about that , w some MixIns ? Salmon looks delicious , even the Cukes , peeled for crunch congratulations .

@SweetSymphonybyM well the item you are thinking about is 2 K USD 1 K more than the the VP 215 a workhorse for many of us. I cant imagine what the 1 K exrra gives you ... well its Black and has colorful buttons on the front so , I have no idea what the extra 1K gets you. I doubt it will add up to 1 K just me saying

@scamhi and correct you are1 I do have a stamp collection U.S ! I have several Plate Blocks from the '20s 5 $$ USD plate plate blocks now worth : $$ 20.27 and i did have some very old relatives in tye1890's 0r less and thats what they did in Kansas in1870 - 90's : Qult the are now in a museum in Upstate NY so far so good.

and a tasty one

@heidih sometimes , for me , known as PsycoBabble or MisDirection I personally like bananas , on the not quite so ripe side as this is a Family Site , I would have said ' Firm ' but chose not to. I love QuickBread , and BB is on that list but i down like BB : dense , way to moist , etc. and Old Bananas are not a flavor I like. but , Bananas Foster , w B's on the firm side w PoundCake , h0me made or not and OK Rhum sell . instant heaven for very little work.

if their is a risk w SV garlic , why take it ? there is plenty of risk these days right at our front door.

@scamhi those are the best Fr.Breakfast radishes Ive ever seen. I grew them a few times , mine were not at stout as yours my favorite radish and congratulations on you FineWine collection and selections.

Im not adverse to using a drop or three of Liquid Smoke. after you assemble your dry ( non-sugar ) try adding a little Pickle Juice , from a Half sour jar. Ive done this in the past and it worked well.