rotuts

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

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.