rotuts

@weinoo sorry you ,missed Schwartz's of course , some one from NYC wouldn't understand it. \ I like the older sty;e bagel : dense , plump good chew. not the newer bready ones that can be cut in 1/2 and thus used for a sandwich

and thinly sliced red onions.

Ive gone back to my ThaiNoodle p[lace several times : https://www.ricenoodlethaieatery.com they seem to be doing well : they have updated their take-out menu's into full color ,a nd not raised their prices non portions they now have a nice sit-down menu , ditto above; I always get the Duck / broad rice noodles / green pepper corn and lime leaves I dissect out the peppercorn clumps into individual PC's , one is nice / bite 2 even better . 3 a bit Alarming. ChooChee on the R. lots of Duck ! I think they roasted the Duck a bit too long a first . but it looks like they will not be going away soon BTW : they put the Duck ChooChee Curry on rice noodles for me , rather than a side of rice Ive become addicted to rice noodles , as much as I like , and can iPot Basmati rice. note the greenpeppercon custer on the L . three similar cluster on this dish this time. what could be better than that ? as its quite the trip for me Today , 12 minutes ! I always consider ordering a new dish , shy not ? more for Breakfast ! I got the Duck Choo Chee. Ive had this before , but forgotten the tastes Duck of course ! it was delicious.

I looked this place up there are three in the Boston/Cambridge area all seem near Colleges . I remember Pizza in College :the person who divided the pizza into " equal portions ' got the last portion ! very advanced were were ! was the pizza ' fire-smoked ? ' i.e. smokey ? " sees their Biz Model it to copy Chipotles : all the stuff is their , you move through the line and they add your additions.

@Ann_T That looks fabulous ! I lived in Europe for several years a long long time ago. from time to time , we would go to a restaurant that served The Soup , from a tureen. always a white one , similar to the bowl you have pic'd above. Ive always wanted to have soup at home from a similar similar white tureen. neve happened . but I do know it tastes better that way. just have someone else do the Clean-Up.

@Kim Shook it does look tasty. it was not : https://forums.egullet.org/topic/159666-pork-belly-your-ideas/?tab=comments#comment-2218557

did a plain basmati rice in the iPot to go w pork belly : indeed it just needed more water than Id been using go figure. " Back in the Saddle Again ."

I completed my PorkBelly studies. i cut up each pice in 1/2 , and did two marinades : Hoisen ( i like Koon Chung , Im not a fan of Lee KK ) shaved ginger , garlic and lower NaCl soy sauce then some tamarind sauce ( and awful soupy brand that got tossed ) w ginger and garlic 24 H 130 F in the SV bath done : not appetizing yet. drained , dried and CSO'd 375 for 30 min SteamBake the skin is not burnt as I thought , just getting the color from the ' sauce ' rice from the iPot , w a little more water this time : the rice turned out fine as some of the water evaporated while in the Bowl-in-the-bowl this dinner ( prok ) was not a success at all : the meaty bits of pork , that I thought were going to be so succulent and tender ? dry and tooth some. edible , but that's about it. the rind was rubbery etc the thinner strips of pork and fat were decent. Ive only done pork belly once , on the Weber , w a rub. can't recall how long , or temp , but until the skin was churchy and tasty I realized what Pork Belly enthusiasts know : its about the layers of pork fat , w thinner strips of pork meat in-between the fat live and learn.

@ElsieD thank you for the pics of S's I have not been there for quite some time. I understand there are lines there all the time \ back in My Day '76 - 79 I never saw a line \ full they were , and delicious but no line I think this is what you get ( and all the better for S's or who ever took it over ) from tying with your Thumbs.

@blue_dolphin Ive never seen anything quite like this it looks so delicious and thanks for tacking the time for the Step=by=Step it seems like seeing sliced mushrooms on a sheet pan Pre , then Post can't possibly be a big deal but the step by step seems to draw ( me ) us in to the the whole procedure so thanks again.

I love CCC's , and even better : CCC w toasted pecans. im wondering if CCC's that have more chocolate in them , chunks that melt , need creamer chocolate that old fashioned nestle or TJ's semi-sweet chocolate I wouldn't mind a few of these BTW

nope. I might make one , hopefully no more experiments w the bag I have, this is Operator Error I think. big still looking good : No Weevils , Greater nor Lessor : Ref : " Master and Commander " https://en.wikipedia.org/wiki/Master_and_Commander:_The_Far_Side_of_the_World good movie for Chips anjd Dips no pantry moths nada.

bit vexed here. [ F.D.: haven't used that word in quite a while ! ] I made my usual rice dish the other day : 1 heaping cup basmati + just over a cup of water i9n the Bowl-in-the-bowl method, Ive done this many times and the rice + mix-ins were perfect 6 min HP , 10 minute release yesterdays rice was too firm. Id like to blame the new gasket some how but it can't be that. its not that hard to measure a heaping cut of rice : you scoop the one cup measure into the rice bag , and you get a heaping cup. same w measuring the water for the rice ! so ; what's your idea of my error ? I think Ill add a little more water next time. then again , I used more Thai Curry Paste and was wondering if acid in the rice + water can affect how rice cooks ? any idea ? very odd and vexing !

nothing wrong w Liking what you Like. except for GBP : liking those is #$O_*@#(%^T*(_^$@#&^R%$@^&#. Nothing more nor anything less.

@Margaret Pilgrim Ive never made a 4 Star Meatloaf w beef , or " Meatlaof - Mix " my Turkey Meat Loaf on the other hand , has gotten a lot of Kudos , and I love it. but I like the " Traditional USA Turkey Dinner " I'd never make a BYND loaf of any kind. I just don't see the point. I can see Vietnamese meatballs , for a non beef eater. but its not the fake-meat , its the seasonings Id say.

@shain enjoyed your trip. thank you for taking the time to share.

@Paul Bacino who's the Kitty ? N.B.: the Companions thread.

its odd that ' real ' British or Irish Bangers are so hard to find. Ive never found them in my area. I love them.

indeed. cookie edges are sometimes the very best parts

well , OK. not to take over this thread but iPot is Canadienne , Eh ? I drove tro Montreal 4 - 5 times when I was in training , in BOS. a Scut Dog. as it should be. discovered Schwartz's but id lived in France and Spain so I called Directory Assistance on the Old Style Phones in my pretty bad French , still a bit worse than Montreal Fr I ask the D.A. for directions , in my Bad French for a really good French Bakery it took some time for her to understand but i got directions to a small and delicious French bakery just to the L or SW of the Mount itself walking in Back in France , itself ! Yum Yum !

P.S.: iPot back to normal. w/o displacement of cooking contents above the 1 cup water + the iPot cools naturally before the 10 minute marks I did the exp. w the bowl over the 1 cup water + and the bowl w 2 cups water 6 min HP and it took over 10 minutes to cool things fine. appreciate your help.

yes, indeed the rep mentioned that but also mentioned the trip was worth it to visit https://www.schwartzsdeli.com I agree.

I called iPot. they answered ! hill going over the issues I wonder if 1 cut of water w no other ' displacement ' in the iPot will not keep pressure for the full 10 minutes they sent me an email ticket w some tests to do. right now Im doing my own test : 1 cut + water below the trivit the bowl for the rice w just water in it ( displacing volume in the iPot ) and we will see very unusual a large company still has **** pleasant customer service *** these days they are cream Canada , Eh ? that probably explains it. while chatting wq the rep , I pointed out egullet.org and he and the office will be all over eG soon. can't say how fat Ottawa is from Montreal but the rep is a serious student of Schwartz's in Montreal Ho9t Smoked Meat is not Pastrami , as once as Pastramik is HSM is Pastrami , on Steroids . more later P,S,: the rep has 5 iPots. must have a nice company discount ! I put in a good word for the CSO and he is all over that, from Canada.

well , not so good : no leak , but I lost pressure " on its own " before 10 minutes.

i found my gaskets. Im betting I have more than one set. this set was 2 green and two blue. I installed the news blue gasket and testing now so far so good still seems harder to properly set initially than before but no doubt that's my imagination. Id like someone to test seething for me that I never noticed before and might be irrelevant : when you ' set ' the lild , by rotating to the L for the triangle is in the middle when the control panel is , is there some . up and down slight ' give ' with the lild ? I never noticed this , and it might have always been there. and no, im not inventing excuses to try out iPot # 2 , still in the box. on sale way back when for 89 USD. its a newer version ! thanks