rotuts

a lot of fruit is bred for appearance think store tomatoes. maybe that bug has gotten to cherry trees , or they were picked very early for shipment . that's also very common.

apparently you can record what ever you want for each timer you can set the volume. Im not hard of hearing , and the kitchen is not far away. Im trying to figure out how to lower the volume and the beeping number. one very nice thing , it remembers the time set / channel so if you use that time interval over and over , all you do is start that channel. Im e joying it. and Im pleased the magnets are so strong its not coming off the refrigerator. Im pleased w the purchase ,esp when on sale !!

@Kerry Beal I dont have one [ed.: yet ? ] as noted earlier , it might be unrealistic to expect this item to rival the CSO for toast to large a volume over all compared to the volume of the toast.

@kayb looking forward to your pics I have that same waffle iron. n my father used it a few times , then it came here I never used it but I know where it is Im thinking , for me , Tot's grilled Ham and Cheese good quality ' boiled ham ' , deli or not and good quality swiss , that would melt. wow. I know Ill be dreaming about the possibilities for sure.

@blue_dolphin Oh Yea ! esp very crispy generics are so close to brand name , It doesnt matter too much once crispy and seasonings adjusted. Ill try to remember next time at TJ's for my less than 8 min Lightning Round Grab Grab Grab out in 8 min . No Seniors Run Over , Nor damaged. My goal.

well my USA Taxes are done; #)RY#(RY( Q#ORY{#)RY#{RY){@#Y Q#ORY#{)RUY$RU_#$UT U@$)}#U@R)}@$#@#TU . so taking a page from the LunchLadies , N of the Border and , for me , on sale some " Click-Return " retail therapy Thermaworks has great stuff I went to ThermaWorks https://www.thermoworks.com on sale , but that sale might have changed ; these two items , I love timers , and for the longest time , i thought I might enjoy one of those Laser Temp thing-ies but although i know a lot about emissivity I have no interest in fitddling around with it I do not need the exact temp of anything my wood stove is ( Hot Hot Hot ) etc good enough so I got these two : https://www.thermoworks.com/TimeStack and https://www.thermoworks.com/IR-Pocket-20 the timer was larger than I though no big deal , I like it as i might be challenged doing two timings at time these days ......... but I went for it : and I like the idea that it seems easy to operate I did one timing w no sweat ! [ ed. : 82 F 85 % humidity ] it had this very cool ( i wish i wee so cool ) thing were you pull a tab from the back battery area and you are set to go. No more fuss . the instructions , middle pic are laminated , and will go in the drawer directly below the pic ! the IR : it came w two connectors : a cloth one , your could carry it around on your neck and a SS connection , and a keyring thing both well made if you wanted in you pocket say , to check them Temps at , @ TJ.s its small , and i need my reading gaffas to see it but it looks like a great deal of fun ! these days , well there it is did i mention that Red is Best ? and the 4 channel timer has two serious magnets on the back and is now on my refrigerator ? its not going to fall off nice

@robirdstx Wow I could not select both " Trophy " and " Chef's Hat " at the same time I would have if I could have . Outstanding Ribs !

in my local Mall various things happened over the years \ its on the way to Tj's , so I keep an eye on it way back when , when Crunch 1 happened and money then was cheap before that the local mall expanded by at least 1 - 2 x. it bedcame a Destination . Wieman-Markus , ( fancy bilbao look ) Sacks 5th and in side , lot of serious expensive stores : Bespoke London shoes , etc etc. then *** crash *** those smaller sores stayed closed for some time, then reopened etc. S laT had a store 2 -3 x William Sonoma a cooking class area , decent sized , and Chop that carrot right now right here as noted. I only go to the Mall to gander a Apple, right next to Microsoft , that never had any people in it ans now those MS are closeing but S la T contracted from the second floor to the first ( APPl ) and was a bit smaller than W-S cant say if you could Slice and dice but no more cooking school stuff at WS was very similar to S laT without careful inspectin so this makes sense over time.

@chefmd excellent thank your for your report my 2 cents : some tome ago I was up and here and there I went into a place , and they had an aged steak I bought it , to try my local RocheBro's at about this time , installed a soup to nuts refrigerated case large , ans starter selling "" Aged Steaks " when they started , 25 $$ /lbs in the service counter I tried the steak i had gotten as above , very carefully grilled and I was not impressed at all : maybe some interning flavors that but well , dry what I took away from this : if you put Choice in , you will get choice out and , independent of your grading are now by the USDS its just not worth it. now good luck finding Prime these days but your might that the old choice , lets day 1975 but the idea is a good one wonder what cheaper cuts shoulder , etc might do in that gizzimo then SV pleased you are doing this thanks for your posts P.S. there is ahead here , using RedBoat 40 in the refrtigd to mimic '' Dry aged " thank you for taking Us ( ie me ) along.

@scamhi I just can't stand it ! Ive never eaten : ' live king crab served 3 ways' is that like sashimi ? Ha Ha , so hot here. Wu's W seems to have done a fine job. but Id probably , due to the heat ( as good as an excuse as any these days ) have just drunk the Chablis , my favorite wine then raded your cellar for others , or sent out to your external Cave for what ever was there.

A long time ago , my mother used to make a Finish drink called Sima https://www.thespruceeats.com/finnish-spring-mead-sima-2952646 I thought it was called Simi , but that didn't come up we had it in Finland and its easy to make she used Safeway's brand BrowbDerby beer bottles , w a screw top that's what my father drank. its a lightly fermented ted lemonade , w a hint of raisins to make ke it , you needed a tight container so the CO2 generated by the yeast made it slightly bubbly . she made a case full at a time ( Brown Derby 1 qt bottles ) it fermented in the pantry for s certain period at room temp you chilled it in the refrigerator , the drank it it was nice then one day a bottle , in the evening , exploded in the pantry no more Simi or Sima was made fermentation releases CO2 thus champagne you want bubbles , get a sturdy container that's shy champaign bottle are thicker than regular wine if you dont want bubbles , vent the container simple

@mgaretz thank you for the URL mighty fine video and those look like mighty fine ribs !

I had told a friend of mine about Watanabe knives : http://www.kitchen-knife.jp professional : http://www.kitchen-knife.jp/pro/ his first was a Gyuto : http://www.kitchen-knife.jp/pro/gyuto.htm I of course then talked him into a Nakkiiri : http://www.kitchen-knife.jp/pro/smallnakkiri.htm he got the 150 mm blade . the 120 mm blade currently is sold out. so I piggybacked on his order , as he uses PayPal , I do not. I got the smaller Gyuto : http://www.kitchen-knife.jp/pro/petite.htm I now have both the 180 mm and the 150 mm. you see them both above , along w a catalog they now send , and you get one of those Japanese Bandanas' sorry , dopant know what you call them : its a very indulgent purchase . but it came here on the day i sent in all my US Taxes , w payment. got me back to a neutral keel. the smaller Gyuto is a delight ! P.S.: I wonder what there second knife from the R in the pic from the brochure My friend would enjoy this has he has a place @ Woods Hole ( to the R of Cape Cod MA ) and they have an outstanding Fishmonger near by. just saying .....he lurks here but has only posted one time P.P.S.: my two Gyuto's , one more time :

@mgaretz would you consider posting the URL for some reason I cant view embedded vids here on eG thanks

@liamsaunt outstanding T.O. ! when I saw that ' tomato ' pasta dish I thought I saw ' S.V. egg yolks !' what an outstanding TO service you must have ! then I realized there isn't a TO service that could get you the SV Yolks whole like that so they were tomatoes . it broke my heart it did.

Yikes ! Its Here https://www.youtube.com/watch?v=LJYWM-5taIE on the other hand , maybe you can program in " Extra Wagyu " you know , that synthetic white Cr*p !

no Halloweeners are coming to my door this year w/o a vaccination card. it used to be called a Yellow Card or https://en.wikipedia.org/wiki/Carte_Jaune of course Swells are trying to do away w the WHO etc no Vac's no candy. Big Sugar has been officially notified. they are trembling on their Canes.

@Kim Shook beets : do you have aniPot ? pressure steaming beets in a basket above the water works vey very well you cool a bit and then peel. I did them in quarters the last time I had fresh beets the also do well in the CSO, as you have done if you want a bit of carmelizatrion i cant give yo0u times and and temps for either as I cant find my RedBook.

@robirdstx """ Aaron personally likes to leave it on "" "' it doesn’t actually get in the way of the ribs taking on flavor " really ? of course you can live it on. but Aaron was thinking of his fantastic espresso machine which he take w him to various BBQ competitors sooooo how long does it take you to do one BBB ribs ? 30 seconds the first time ? OK you do a 1/2 bazillion of full St.Louis ribs thats a different mater just me saying. you personally loose 30 seconds after your figure out how to do it the first time then you get flavor , or you dont for me , 10 seconds well spent Over done this for a while you might get to 10 seconds your 3d.try up to you

@Kim Shook good for you on peeling back that membrane it allows flavor to get to the meat if you dont pull it off , no flavor gets to the meat that's what the membrane is for in the "" Wild Life " Aaron Franklin the true GuRu of BBQ has suggested he does not peel off that membrane for pork ribs he further suggests he likes the 'snap ' of that membrane when he enjoys PorkRibs I think he is mailing this in as Pork Ribs are so much smaller than Full brisket , so much work for non brisket flavor. just me saying

@chefmd how long did that take ? how was the flavor of the mushrooms ?

I like Jalepeno's just saying.

@MetsFan5 thank you for not posting a "" money shot "" of those ribs. ** sigh ** its going to be a long while before I get to them. thanks again

@Okanagancook not that i can really improve on this but have you thought on this sort of prep some smoke ? not at any time but the beginning for a it is good pellets , in a tin foil tube or a tube you get for the long run pls consider it. congratulations on your fine work.

@Okanagancook wow how did you do your Rotisserie Duck ( RD ) ? did you have a drip pan under it to get all that delicious faT ? Wow again !