rotuts

proba bly no very good reason. not even general principles. I also have never bought a used car. my last Highlander lasted 16 years , and I gave it away to a mechanic that would fix it up on his own time for a family member. so , more of an oddity. I do buy used books , in very good condition so I can't say its because I don't know ' where ' its been. if you go back on this thread , the vast majority of CSO owner love the toast.

I had no idea Bob Dylan was a graphic ( if you choose to call pictures ) artist I love his style. fantastic. if I owned on of these I wouldn't be able to take my eyes off it.

@Smithy "That leads to the question: how good is the CSO for simple toast? Most toaster ovens don't do as well as a regular toaster. Is this an exception? " way back when , in a time long ago I got my first CSO simply for the toast. best toast ever , esp if good grain and fresh : the oven is sealed , unlike ordinary TO's , so you get perfect toast a a moist center. I attribute this " find " detail to @weinoo very early in the CSO thread. worth every penny if just for toast. buy a new one. look for 199 USD https://www.amazon.com/Cuisinart-Steam-Convection-Stainless-Steel/dp/B01JRT2WOG/ref=sr_1_3?crid=MVE5AFC3DOXZ&keywords=cuisinart+steam+oven&qid=1563204674&s=gateway&sprefix=cujisinart+srteam+oven%2Caps%2C123&sr=8-3 you will not regret it. you wont need that older toaster. can't say on the air fryer.

@Raamo what a fine looking dish ! would you share the title of your Indian Cookbook with us ?

Bavette SV rare ( 130 f ) sliced thin. Salad w ALDI Chipotle Ranch , just a hint ( bottled ) Salad cold , Babette room temp. hot here. P.S.: the Bavette is sirloin tips but sold as a whole pice of meat. you have to ask for a whole piece. when sirloin tips are on sale ( the cut up stiff in the meat case ) ask the butcher to trim up a few whole ones at S&S they gladly do this , right next to a large window , showing off their knife skills. Inc. theatrical sharpening of the knife. then SV. Please don't mention that its a Bavette. it will go off-sale in a flash. more like this coming days as it pretty hot here

ALDI smoked Brat : right out of the pack Micro'd 45 sec . Note it plumped up ! Torch Charred w spicy brown mustard : Lunch in less than a Minute and very tasty . also a bonus : a weeks worth of NaCl dans le plate ! I can check that box right off !

is there an issue w rice VacPak'd ? even while hot , spritzed w a lithe water than vac'd and Fz ?

@Ann_T Pork , Stuffing , Mash, Gravy, lots of Gravy green stuff, yellow stuff what's not to like here ?

@Anna N well OK but I suspect should you have a nice flufy pan au chcolat dough waiting for its time lightly warp up a unit of the KK and bake and see /

the only thing I could find that might jog your memory : "" This would also be lovely to cook desserts with, in a tart like this crostata, brushed over a plain margherita cake or used in a jam cake. '' from http://www.emikodavies.com/blog/marmellata-di-limoni/

before I saw it I wondered what an Indian Taco was after seeing it Im still wondering Indian of the America's ? or Indian of the SE Asia depending where you are starting from

did my best wont help much its more or less the central design and for the name might not be French BTW

this wine , served on a train in Montenegro. in the dinning car ( of course ) a few years back . can you I.D. it ? year of no matter : Cat , James Cat sorry Butt , Fluffy Butt sorry again Bond , James Bond and Vesper in Casino Royal II on the way to the Casino just out of curiosity. thanks

@kayb your trips are delightful Im pleased you and your wife ( as far as can tell on a " family Forum " ) are able to plan them out so carefully and seem to enjoy them so much. I also appreciate you taking the time for us to follow I think its brilliant that you wait to post after your return. save time for One More Sate 1 F.D.: i know their are Mosquitos Universally Im sure you met one in Indonesia just saying. thank you again

@kayb Arby's Hts are non-tranferable

ill try one if i can remember may that BK had no idea on how to make it. I used to like taco Bells tacos way way back : the only place you would get anything that had cumin ( flavor ) in it at that time

this isa bit off topic more vegan than fake beef ; https://uproxx.com/life/big-vegan-ts-burger-taste-test-mcdonalds/ but interesting in that vein

OK who is going to try this first ? https://www.insider.com/burger-king-dollar-crispy-tacos-review-2019-7

im so dying here maybe its really really hot ? 110 F ? 110 % humidity ? mosquitos the size of B-52's ? anyway looks like a fine and tasty trip Kudos your way for your preparation.

I don't think Ive ever sent food back However .... when w moved to this town , there was a restaurant on the Main street still there I had high edxpetations Italian-ish fair prices I had the lasagna it came in an oval dish and was watery peripherally it has clearly been frozen there or elsewhere made and mico'd no point in doing anything other than eating it I did and just not returning and there was every implications that the food was freshly made but no bad reviews from me ( way before Facebook etc ) just no returns.

nice on the above nasi goreng no Rice ?

@KennethT many thanks for brings us along BTW its killing me already ! noodles ? Katong ? good for you not so much for me

@chileheadmike Thank Your So Much : """ I can't tell the difference between Duke's and Helman's """ Ive never had Duke's Im pleased it has a regional following Ill sleep a bit easer tonight that i know in the World of Mayo Dukes is similar to Helman's 2 Kudos your way.

I grew up in Los Altos gravel roads , septic tanks etc but on 2 acres of Apricots. they were irrigated I don't know what happened to most of them but we had shallow slats and dried many for ourselves. moving on we always had one apricot tree where we lived. in that same area I have quite the taste for dried apricots. TJ's [ed.: back to topic ] has hice CA dried sulfer and etc is not a concern for me.

and the freshest ripe Apricot right off the tree. in your yard. its a bit of a shame that so few people have had a perfectly ripe California Apricot. Turkish Apricots are different most are dried , as the ripe A's are very fragile , have about a 10 day ' ripe ' period , so most are air dried. the perfume of a ripe apricot can not be described.