rotuts

of note : https://www.inc.com/bill-murphy-jr/burger-king-just-revealed-a-truly-stunning-new-decision-will-customers-know-difference.html wonder how that will work out

lucky you !

eggs + tomato ( sauce or not ) are a fine combo one I frequently forget consider : ) 1 fine the perfect tomato sauce / salsa to your taste 2 ) heat up in a shallow pan , with lid just to simmer 3 ) drop in gently an egg or two , to create a pocket in the sauce so that the egg can poach gently cover w a see thorough liid if you have one . when the tops of the eggs , hopefully above the sauce , are just done , you dish is done. if you have one of those shallow oval porcelain dish-et things , do it all in the CSO the dish will be your serving dish

I realized I could sue a silicone lid. I don't have any so 5 different sizes might work one for the pail and Id try to use the rest for cooking. eG : very stimulating great ideas thank you

more like this : https://www.amazon.com/Indipets-Heavy-Stainless-Steel-13-Quart/dp/B0033PR796/ref=sr_1_4?keywords=compost+pail+with+flat+lid&qid=1563715087&s=lawn-garden&sr=1-4-catcorr I edited my first request to mention I didn't want a ventilated lid, fruit flies , you see this would be perfect https://www.amazon.com/ProSelect-Heavy-Stainless-Steel-Pails/dp/B000GDVUG4/ref=pd_sim_199_6/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B000GDXH7E&pd_rd_r=081a4b5d-467f-4393-9803-803753116ad1&pd_rd_w=HUcDd&pd_rd_wg=wM7jS&pf_rd_p=90485860-83e9-4fd9-b838-b28a9b7fda30&pf_rd_r=9DE9FCXHHC4C51FYF0R8&refRID=9DE9FCXHHC4C51FYF0R8&th=1 now for a flat lid I do have some I never use for various pots

@scubadoo97 where did you get that container "? I had one similar , for composting back when I did that w a lid. can't ind it and would love to have another. 2 - 3 qts or so any idea Enablers ? checking Amaqzon https://www.amazon.com/Brushed-Stainless-Compost-Indoor-Kitchen/dp/B008MA16QC don't need a ventilated lid. just bucket w flat lid is fine many thanks

Ill fill out a request after the Heat Wave. missed the bit about the PB not out yet. dont do kindle. but every body else should my few shares dropped a bit over the last few days.

my library system doesnt have this book bummer

the drain and plug are with V2 as I can see from the front as you have three button-bars V1 has two bars my V2 is still wiring fine Ill remember to check those plugs should I ever get to V2

Ive done similar w good fresh seasonal dressing. much like your version. but soaked a good piece of crusty french bread in it if I had it if not , a small glass would do.

very pleased someone else has tried Jack's Abby.

@Anna N what sort of gravy do you use , or what kind is usually served with the P. how do you make the ' squeaky ' cheese ? Id enjoy a bowl of that right now. its too hot to think here.

I do that myself. I have a few very thick Beer Glasses I put those in the freezer along w the beer. I like a tiny bit of ' Beer Slush ' on the top of the glass no worries. it melts quicky. and tickles the throat on the Way Down

I only recently realized there is a Brewery one town over from me : https://jacksabby.com/visit/ at a friend I had one of these : and Im having one right now. ice cold. Im not much of a beer drinker. I get it as cold as i can w SE/Chinese/Mexican and etc fair. Ive been known to ask for a cold glass w a few ice cubes in it so I can pour my own beer into that glass w was little foam as possible. that to qualify my evaluation of this beer. for me it is sharp , fruity , w significant body. I like it. very cold. I figure I may self , in the mouth will warm it up . I can't cool it down. it reminds me of this Indian Beer , which i can get locally and many local Indian Restaurants offer it : why do I mention this beer ? for me its also fruity : apricots Id say. look for it at your next Indian Reastaurant and report back . even if you didn't get ' Apricots ' I know this review will not help many beer drinker in the Vast eGullet Space-Time but if you see it , give it a try. I was to lazy to go to the brewery i pick up a 12-pack at TJ's that features 4 different brews : the above , and : Im looking forward to trying the other three ice cold.

Ahhhhh it eventually comes down to Scrapple. Its served Crispy in Heaven Im told.

@emniscate Ill keep that in mind. thanks again

yes SB is all about the sauce. did you use German Ginger Snaps ? hard to find , as they re not sweet .

@lemniscate nice . I love SB . I used to make it for my father , but in chunks rather than a roast. I could never get the finished roast to slice nicely . fell apart so I made SB ' stew ' w large chunks of marinated meat tasted the same. and BTW : " needs salt ' is way better than " too salty " in the fall Ill try to find some chuck or flap-meat and make some SB for the winter. thanks for the idea

I have not tested my spare , nor the spare's spare. these were ' new ' no refurbs. I probably have tested the refurbs if Id gone that way.

@CantCookStillTry you should have let him

never thought of SPAM hash thank you @Anna N

Attn. Newbies : if you haven't already figured this out : 1 } don't poke your nose right at the ovens door before you open it for a ' sniff ' you will burn your nose from the steam 2 } the pan that comes w the older and even the newer ridged pan is shallow and flimsy . keep that in mind when you take out a tray of CSO'd chicken thighs. there will be a lot of very hot fat in that pan , and you want that fat to stay in the pan , not on your counter and floor. everything known and tested out for the CSO is right here , on eG.

I don't mind SPAM. I first cut it about 1/4 ". soak the slices in ice water for a while ( ice = keeps the fat firm ) pat dry and fry slowly until crisp w less salt you do notice that there are " Ham Flavor Notes " otherwise , " Salty Notes ' predominate. Ive put crispy small bits { de-salted , always ) in a spinach salad a few times , w toasted ( Fresh crop ) pecans it was tasty.

@Anna N I like the idea of trying the canned shrimp as you mentioned Ill ask for it. Im not sure what kewpie mayo is Im at a loss are your Rx mentioned Hellmans later Im unmlikely to find Danish roggenbrot I did eat for a week at a time i.e. two times at the Danish Import House ( on Bloor in Toronto ) and had the time of my life downstairs at the monthly Smogasborad one time as I spotted the notice at the danish Import house subsidized by Denmark , with Danish Products all open faced collections of deliciousness.

My View : do not use your CSO " under the counter " move it away so that the steam from the back slots does not affect your cabinets.