rotuts

I think its some things work well, possibly very well with Method A , but not everything . remember the days were you had to have 45 gallons of water to cook 1 lbs of pasta ? and you had to put oil in the water ? FastaPasta will give you identical pasta , once you understand the water::Pasta::Cooking time and you save the small amount of water from the FP : gives you very starchy water to add back to the cooked pasta. Clean up ? forget spending time cleaning out that oily large pot you used to use. meat , for me , unless ground ( i.e.Ragu , ) ends up noticeably better SV And I have not done a cubes of meat rags yet but Id bet the SV rib meat + iPot sauce ( aromatics , tomato , herbs and spices ) would have a better mouth-feel and chew than just the meat in the iPot at one time. , pasta your chosen method. but that's a lot of time , unless you do SV in bulk , to make the rag in portions then freeze. then there is the Thorny Issue of the Meat sauce you get from short ribs cooked ' braise ' so flavors exude from the meat and make your meat sauce. " If its not in the Meat , it better be in the Sauce " that why higher temp cooking of meat is better the next day some jus prefers to get back into the meat.

Awesome Calamari congratulations @Anna N

@weinoo "" there's just too great a chance to overcook the noodle in an instant pot. "" points taken maybe the NYC water .... I think what matters is one's discernment and ability to Muti-Task w [NYC water ] the iPot might not work for you in this iteration but it might work for many others. we get choices we keep track in a Red Engineering Lined notebook which you should not loose and have a nice meal.

Im a FastaPasta man myself but the above makes a great deal of sense if one is very careful just saying and the iPot not to derail etc makes great Ragu pasta in the Fasta

@JAZ thank you for your timely contributions to this thread

thank you consider trying one of your ' better ' whiskey's in the manner of Whisky : very cold water ( I use cold Tap w a few ice cube in it , swirl it aroud ) w the Scotch + 1/4 by volume the above water. no ice in a Baccarat Whisky glass : sad , no longer made. then try an episode of Inspector Morse.

@Duvel nice on the fish nice on the mackerel and the matjes now that Ive buttered you up so to speak and never one to Question ones Personal Beverages Ive noted you like ' Scotch ' in the version ' HighBall ' fine. Im not much of a Spirits drinker so do not want to get out of line. my family and I spent the summer driving around GB , Scotland , Ireland the summer before I went to college . we stayed at B&B's . in Scotland the B&B was more magnificent , maybe a rundown Castle in the DrawingRoom , or the room w the fire going [ it was freeing cold in Scotland in August , BTW ] there was an Earl , a real Earl. I think there are lots of them roaming around BTW. very tweedy also. he taught me how to drink Scotch Whisky : at most , as a 1/2 and 1/2 your Scotch diluted w room temp water room temp there was pretty cold. hence the many little jugs of water in Pubs jugs w sponsorship from the various Whisky Houses I have a bottle of https://www.thewhiskyexchange.com/p/3121/lagavulin-16-year-old I needed it to follow the Very Fine Show : https://en.wikipedia.org/wiki/Endeavour_(TV_series) I added very cold water , 1/4 to the Scotch so I could follow what Morse etc were doing now that you are exhausted : if you add ' HighBall ' amounts of water , w ice are you not diluting the Essence of Fine Scotch ? can you still taste the difference between Fine , and Mighty Fine ? I remember your posts on visiting a Whisky establishment in Japan and enjoyed that ' trip ' you presented. is there some point that you add less water ? pls take no offense at my questions. Personal on P.Beverages should always be Personal.

roasting is roasting. extracting is extracting. they are independent in a sense you might roast differently for drip . both in the type of beans you prefer and the roasting level , over espresso for the single palate. I do.

gas grills have vents that's how the gas burns how many , and max air flow is another matter

OK I thought you put the iPot insert on your stove top. sorry

the iPot insert was designed for the iPot re heat. taking it out and using the insert on a stove might not be in one's interest. Id use it in the iPot on its lowest simmer i have not had too much experience w this and I think the iPot simmer , lowest which Ive tried is not low enough.

@scott123 you make some very interesting points thanks for them. Id like to mention , that w the Weber thermometer that comes w the W , on full-gas , that thermometer suggests that the W gets plenty hot. how long you can keep the W at fell gas is another matter. w a stacked arraignment in a W at full gas with what ever time it takes to get Those Stones and thick metal top to the Fullgas temp I can't say. 60 sec vs 45 sec pizza is way beyond my comprehension but for an aficionado , go for it.

the GreenMix was not bad. more texture than the BS. Ill keep using it.

Didn't even know they had DB sandwich.

in CA , when Arby's was new-ish a long time ago I got a "RB" sandwich there. its taste and texture were very odd didn't taste like beef at all. I was hungry and ate it , and didn't die that's all I can say. almost like the ' meat ' was semi-pre-digested and reassembled.

Bookmarked. thanks

well I wash by hand for every thnig as I dont have that much to do each day heat in a DS might not prolong silicne im guessing here PS I use my own Bit DS for storage of many old pyrex pans and lid

@Smithy thank you for not getting a Green Wisk it reminds me of GBP' and Red is always Best hope you enjoy it wash by hand id think

@Smithy i know exactly what your mean not so much the Margarine but rather than a cracker a decent bread w good crumb before you turn that into soud then : butter , and a good quality Jam / preserve / marmalade just saying I use the TJ's rolls that are 1/2 bakes I cut them in 1/2 and toast them in the CSO and let cool , not so much crunchy but Bread Like. delicious

@Smithy what an absolute magnificent find. as Im sure you know you could do some winking in this i have some CuhisiPro winks from a long time ago that are coated like this : Cuisipro Silicone Whisk mine are grey consider losing into a similar product great find I'll Toast and Turn All Night !

@Margaret Pilgrim You betcha ! many times , if not all times Left over Dinner makes a fine soup w a tasty stock. Im pleased to see you also have a Crunchy Piece of Bread. Soooo excellent. Im sending you 2 Kudos. dose not work so well when the Temps go way up. and cold Animal + Animal fat soups dont do that well then either Enter the Freezer , in your basement.

I got this the other day : Ill use some in my Ravioli Soupish tonight it was suggested I think by @blue_dolphin I think Im wondering if I should Get My Head (Re)Examined. everything is baby. I given my thoughts on that elsewhere. Id have preferred Middle Aged. I used to have a garden and I know the difference. these days , a little more Power might be helpful will report back here or the Dinner Thread.

@Duvel nice I do love Herring. everything looks so good. esp the Smoked. ill leave the 21 yo to you Ill have some more Smoked.

BTW @weinoo Id dip-stik some of the Fine NYC water if i were you. Id bet its not what it used to be. those fine members of the NYC.Gov haven't invested in its infrastructure for a century or more, fair guess.

exactly everything is in Series from the Bush => GreenBean => etc etc => grinder => Operator => Extractor guess which is the weakest link !