rotuts

Im having problems w my iPot : its not that easy to get the lid in the correct position to then turn to the L to lock. some times it looks to me to be in the correct position but wont turn. I try several more times. eventually it does turn and lock , and I get the musical chimes. but the back of the lid seemed loose. Ive started a cooking session and found steam escaping out the back of the lid , and thus it never got to pressure for that session. this happened once , and Im more careful to get a better seal and lock initially the last cooking session , it lost pressure before the 10 minutes I wanted, on its own. the rice was not completely cooked because of this I though this might be because the sealing gasket was getting old, and I have a new one somewhere but why its hard to get the lid in the position to turn to the L seems like another sort of problem. this used to be easy to do. and the lild giggles sometimes after the chime / have you and any of these symptoms and what did you do to fix them ? many thanks I could pull out Reserve # 1 , but then Id have to be on the hunt for another Reserve, hopefully I can find that reserve gasket and try that.

what I like about this prep is that its so easy. I enjoy a little miss , but the cooking is fool-proof , and unattended the only variable that matters is the water to rice ratio which will determine the texture of the finished rice. things that need cooking to into the initial pot , and any sort of paste-flavor and be tried. I stick w Indian Patak paste , and now Thai Paste. the rest gets added at the end into the hot rice. Ive used bok-choy , spinach , and other leafy greens. and the leftover are very very nice and right there in the refrig for the next day.

I went to Ranch 88 in Aliston , a large USA chines market. they had pork belly on sale , $ 2.49 ! I could not resist . as Im a big fan of SV , I thought Id divvy these up , and another Vad'd bag I have in the Fz , and initially SV @ 130.1 for 24 hours ,, w different rubs / bag , then finish on the Weber , possible 275 or 300 or 325 for a few hours. this is a gas Weber w that thermometer sticking out on the R. I can add some Pellet-Smoke for the last hour. Id like to get different flavors w crispy skin that does not burn. Hoisin-garlic might be one bag Cumin-Tex-Mex another etc what are your thoughts ? Ihavent made pork belly in a while , and made some tasty PB some time ago on the Weber @ 350 until crispy I like the idea of getting some tenderness from the SV , and possibly getting less contraction of the meat fibers after the 24 hours @ 130 F for the final Weber-igins. may or may not work.

ive been working with iPot'd rice. Ive been using the Pot-in-the-Pot method. my rice is Basmati , http://www.daawat.com the blue bag , 10 lbs $ 15 at the Indian emporium , two towns over, https://www.amazon.com/Daawat-Traditional-Basmati-Rice-Pound/dp/B00B3ARYDC at Amazon. the store has the Golden version ,, Ill try that next . Im happy with this rice. nice nuttiness to it. my measurements are 1 heaping cup rice ,, washed in cold waster to remove rice flour , drained , then 1 cup cold water into the Pot that goes into the pot : this ratio is important as it will determine the texture of the finished race : a little more water will give you a wetter end-rice Mise : I like these Chinese Sausages ( USA ) they are a little sweet , and a bit like char sui. only a bit. I peel them to remove the casing : pic 1. score w a sharp knife , and peel a bit w your clean finger nail , then remove and chop. Ginger from Fz , in thin pieces. I use a SS Chinese cleaver w a mallet to carefully cut these shavings . keeping my fingers intact, LemonGrass , cut lengthwise , then peeled into individual layers. easy to take out of the rice at the end. Chopped cilantro , and green onion ( added after the cooking ) dried Tj's cranberries are added after cooking as are the beaten eggs , to be cooked separately and added to the pot after the iPot'ing. thai curry paste , added to the rice to get this : then this , mixed and ready for the iPot : after cooking , HP , 6 minutes , over 1 cup water using the trivet. 10 minute release . works well for me. the cranberries , cilantro , green onions are then added , along w the cooked scrambled eggs . i remove the ginger and lemongrass sticks before mixing every thing up. finished bowl , w/o the nuts : the cashew nuts are added to each plate-full , as I frequently have extra , on purpose, for the next day. I think the nuts get soggy if kept overnight in the rice. finished plate. easy to do , and tasty. Im trying other flavor add-ins each time I make this , mostly Thai Curry pasty from different cans at the moment I also make a similar " Rice + mix-ins " using Patak Byriani paste. that too is very tasty . you get the idea. guess what's for donner tonight ? , leftovers for tomorrow. different Thai paste. excellent cold for breakfast. don't forget to add fresh cashews in the AM

@robirdstx that sandwich looks about as perfect as a sandwich can get. congratulations. now Im starving.

@weinoo was the NZ-GFL fresh or Fz ? some time ago , Tj's had and may still have , outstanding Fz french's lamb racks from Canada. that's all they hjad back then for lamb. Im going to have to look into these. nice tip.

"" "House of God" by Samuel Shem " yes required reading. I knew two people from the book , they were more or less real stories

and the Captain's table not as nice as 2d class ! the Captain did get turkey and cranberry sauce sad , no stuffing , nore mashed potatoes.

when I was in HS, mid-60's I became friends w one of my father's graduate students as he was an avid wood-worker as I had that interests in JH and HS. his wife was a stewardess , and also " single ' she was on a United route that was coveted : SFO to Hawaii. she fit the " certain mold ' what was determined back then for United Stewardess's the route was coveted for time considerations , layovers and passenger types in first class . there was a fringe benefit : all the macadamia nuts you could carry off the plane more or less. macadamia nuts were rare on The Mainland , unless you had a United Connection .

these days , Ive learned a lot fro, Oz Clarke http://ozclarke.com he has segments on James Martin Saturday Morning , and what he says makes some sense to me. then I go to Trader Joes and see if they have something similar to what he tasted. Ive also got out his books from the library. some are OK , and others very good.

if they are edible , I just eat them " as is " haven't had Manchego in a long time , so can't say.

Id like it too be taller , for baking bread w/o scorch-top 1/4 sheet pan is not very important , nor air frying. no way its going to have Microwave.

And they have The Clipper : https://www.clipperflyingboats.com FDR took it. Indiana Jones took it before my time I didn't take it. My Loss,

During my college days I flew stand-by SFO - BOS 6 times a year. always got a seat , mostly one I picked. meal was Filet Mignon , and delicious. Sometimes they gave me a second one if they had extras. after giving military in uniform first dibs. economy class. No officers. maybe my ratty old Navy Peacoat ( standard college uniform of the day ) had something to do with it. no wine , I wasn't 21. United during its Prime Years.

interesting : A ) https://www.amazon.com/Cuisinart-CSO-300N1-Steam-Convection-Stainless/dp/B01JRT2WOG B ) https://www.amazon.com/dp/B019XOZYEA/ref=dp_cr_wdg_tit_nw_mr

@David Ross I looked a little closer at the B&W pic : hand carved smoked salmon to boot !

this has been discussed from time to time here or on other threads its not really clear they have been discontinuted as model # have changed. Id stock up just in case , but , well , I already did !

twice a year , the CocaCola Co. offers 12 packs of many of their drinks, if not all Early Spring is one of the times , possibly Fall the second time. I recall 5 packs for $10.00 USD. "" Must Buy 5 " my numbers might be off a bit these days but not by much : don't know how much 60 cans of soda , sugar or diet , cost to make, ship , and distribute. but the marketing is clear : you must buy 5. they want to get you addicted. and the cost of the lobbying to defeat a " Sugar tax " would make a dent , albeit a small dent in The Nation Debt .

or more than one.

No Worries : you paid for it , after all !

@Kim Shook are you using the crumb tray , and is the tray clean ? it reflects heat and what position is the rick in ? its not the " middle " for me. but 3/4 of the way down. I make it a point not to look at the flip side of toast dod you bread have sugar ion it ? My CSO for sourdough needs a # 8 # 7 just barely gets the job done

both work well just keep track of your times and temps. on the iPot , consider using LowPressure. and in the iPot , Ive done 18 from the refrigerator , in a basket above the 1 cup of water , with the trivit and then plunged the basket in cold tap water etc and then dried the eggs when tap water cool and sued them for some time for egg salad , potato salad etc. but that Red lined book , has been misplaced yikes.

but did they pay attention ? after all , the CSO as worked out for many of us W/O a 1/4 sheet pan. still hopeful

Of course . its size. Im sure they have finalized it but not for us. its durability Im hopeful and then the non-sense about WiFi and a subscription but Im hopeful . a little wider and deeper , not too much but taller too for Bread. this I think they will miss why ? they have centered on the " Foot Print " buit stll hopefull

@Shelby their are issues w fresh garlic vac'd , I thnk maybe not the frozen version. look into that when you get the chance