rotuts

of interest : to just review :

@shain really looks delicious. are all the layers apples , or are their noodles making up some of the layers ?

new to this thread. @stephen129 if CCR has added flavor , it might be because the clay pot top is not perfectly sealed. I can't imagine any clay pot adding flavor. maybe some Lead if you are not careful. what they add to any dish is : 1 ) a sense of History . Tagine's work as a tiny oven , with some efficiency from the shape of the top to re-condencse moisture back into the ' dish " what clay pot cooking does do for sure , is to provide to The Cook a fine satisfaction in understanding them and how to use them and collect them SS is fine , just not so much for the je nes se pas any knife will work as well if equally sharp as another but not so much for the feeling in the Hand and all the other etc. etc . etc.

Again , I appreciate all the comments from eG'ers esp @lemniscate i opened iPot2 , a Duo Plus 60. iPot3 BTW is an Ultra 60. and looked at that gasket. I also looked at the iPot`1 new replacement blue gasket and indeed , it was not completely centered on the wire thingy which was not bent. so I did a Test in iPot1 1 1/2 cut water in the bottom , 2 cups water in the Ss bowl to stimulate the BitB rice and everything worked out fine , as usual. as it used to do. so thanks eG ! BTW , FD : had I moved to iPot2 I would have had a very keen for a 8 Qt to put in the line-up for Larger Volumes of Stock. at an especially attractive sale price. Ill have to lust for something else An Anova Oven ? not holding my breath their so thanks again eG and @lemniscate

my ref. yesterday . was dated it seems. no more of the two ice creams the ref posted so beware of disappointment.! they had three new sweet dessert wines. the TJ's Wine'os Wine Enthusiasts whom I talk to about their wines pointed them out to me : two came from https://www.vivino.com/wineries/levesque-estates and as I understand it , its in Ontario , which is part of the GTA, So I opted for the IceWine the Cab didn't get as many Oooooo's and Aaaaaaah's the other dessert wine was not from the GTA ! not tasted just yet.

@Tri2Cook Nice Analysis but any hind of Real Banger , w cardboard or Rusk ? real banger-like granted it a long trip for me to that area for a few Bangers but Im guessing I might stop in Montreal for some Schwartz's for sustenance maybe a Long Haul Uber from M to O ?

@Duvel sorry for my typing issues yes i wondered how you cooked the pork knuckle so , in this case , it a Hock , i.e. pork leg , just above the foot itself ? Ill be over soon to take a taste and do a deep review of all the Sausage Places !

@Duvel very interesting : 1 ) can you get the ' Green ' tabasco in your area ? the flavor of Green heat is different 1 ) nest time you do your pork knuckle Id love to see the PK before you cook it . is that the hock or the foot of the Pig ? thank you for your posts

@gfweb as far as I can tell. we might enjoy a New Topic : British and Irish Bangers but we wou;d need participants from those Isles. https://www.englishbreakfastsociety.com/bangers.html

@BonVivant I always enjoy your posts. Im very pleased you posted your studies of (E)Spanish top of the line cured Hams and tomatoes and you got to meet such fine people in their Kitchens. its going to drive me to Drink ! but in a different way than tomorrow's NYT and WSJ

@gfweb however , they have the bland appearance Bangers at least the ones I snarfed up on a few visits to GB , quite some time ago. I note that one edge or more was Maillard'd nicely. I dont recall the predominant flavo(u)r of True Bangers it might be a hint of nutmeg ? finely ground cardboard ? ( pre-Amazon cardboard ) actually said to be finely ground Rusk ? https://en.wikipedia.org/wiki/Rusk but delicious it was back then. every Banger Ive gotten here Tj's " Irish " WF etc complete junk.

@blue_dolphin Ive had both of those smoked trouts : I also keep a few cans in the cupboard the packing looks different for the smoked trout ( refrigerated ) than I recall , but Im betting its the same stuff. very nice for Hors'doovers : cracker or fresh bread , sour cream , pice of trout . etc

interesting Tj's stuff men mentioned here : https://kirbiecravings.com/trader-joes-october-edition-6/ Om not so keen on so much pumping , but .....

just a comment ; those sausages don't really look lille " American Breakfast " sausages. could they have been bangers ?

@TdeV I havent timed myself. in doing so , I might hurry , damage my finger tips ( I have a very very sharp boning knife ) and more importantly , not enjoy the knife work as much. it really is rewarding to do a little knife work from time to time w the proper tool , as it adds to the feeling. it can be teasing out chicken or turkey breast tendons , it the work you are doing w the Pork. Id very much like to see some pics of your work and its result . might inspire me to see what's in mu freezer and sharpen that boning knife . P.S.: what was the exact ref in 2014 ? It didn't come up for me.

thank you for the menu pics. adds a lot of ' distant ' atmosphere to the restaurant posts. Id start w the soup then the Foie Gras, but the Terrine was talking to me then the duck.

@Duvel ive never added shrimp to eggs Ill have to give that some thought.

Real Bangers , then ?

so he says now ! it would take me hours to check off all that stuff OK 15 minutes

All good ideas very good ideas as Im sure the issue with Old Faithful is something small , and not life-threatening to OF. Ill look this all over and might even call iPot again. that it takes so little manual pressure on the lid handle to get a right seal , and then it works fine. more later ! thanks for your input.

iPot'd Penang Rice w Mix-Ins : more here : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/60/

Late Lunch // Early Diner : Panang ( Maesri ) Rice w Mix-Ins. iPot Bowl-in-a-Bowl Basmati , w ginder slices and lemon grass add-ins , + 1/3 d can ( small can ) of Maesri Panang Fpork , sawute'd as before , cilantro and green onion tops + cashews from Tj's nice , very nice not sure there Panang is my favorite flavoring for rice like this. it was very nice over rice noodles w duck from my fav take out. on another note : my iPot V1 for me ( V2 iPot ) still is not completely happy with its life just now even w the new gasket , it leaked a bit of steam , and the valve did not pot up as it usually does , just bleed steam I took the lid off , reseated it and tried again . it needed a swift bang on the lid to complete the cooking. the news seal is not ' Inastant Pots " but I think there might be some wear on the metal parts so that sometimes I get a good seal , and sometimes not quite. it takes very little pressure on the lid handle while its leaking to get a complete seal. as fo me , the iPot is an essential tool , one button fool proof ( nice ! ) as I only use timed manual. I may move on to an iPot that's still resting comfortably in its box. this machine is 4 and one month old. its not worth it to me to have to jiggle , jaggle and bang the top. Im sure it might be fixed and lead a longer life just not my me. not quite yet , but maybe R.I.P iPot # 1 I of course will keep the inner Ss pot , and trivet , and new seal I have two iPot seals , clear-opaque , but don't know where they are or slots of other things.

for those new owners of the VM215 : plan ahead. the machine is very heavy plan accordingly.

don't forget to get your bags. I use Vacuum sealersUnlimited https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/ 3 MIL bags are fine 8 x 10 and 10 x 13 work well for me they now have free shipping . a box of these is very heavy initially I get get a Combo https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/300-chamber-bag-combo-pack/ but you don't really nead it. you can cut the bags down if you like, they are very cheap if you get at least 500 boxes. and you will eventually use them

well worth it at that price , and still worth it at 800 $$ or so