rotuts

Wow , did I miss something , or what ! the above gizmo does not , as far as I can tell , Pressure Cook !

I tried to add an aquarium pump a long time ago when I used these https://www.amazon.com/Norpro-Instant-Electric-Immersion-Heater/dp/B01M0Q84BR/ref=cts_ap_2_vtp [ed.: back then there were 5.99 ] to make a smaller re-heater for SV using the SousVide Magic controller. the pumps did not care for 130.1 F water so I used an aquarium bubbler, w the air pump that came w the SousVide Magic : this is pretty much the whole sat up here in one package : https://www.amazon.com/Uniclife-Aquarium-Outlets-Accessories-Adjustable/dp/B01EBXI7PG/ref=zg_bs_2975469011_31?_encoding=UTF8&psc=1&refRID=34EP1GJSCWQB7CH331QJ worked fine

I was not aware of this product : https://bgr.com/2019/01/01/instant-pot-with-sous-vide-cooker-on-amazon/ https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Multicooker/dp/B07GB8C52S?creativeASIN=B07GB8C52S&linkCode=w61&imprToken=Vi5gtv7YlErcltoyuziG4w&slotNum=0&tag=b0c55-20 tried to find it on the iPot thread 6 and 8 qt SV : 104 F to 198 F probably like the SousVideSupreme : water , no agitator anyone try this ?

@gfweb time and temps for Butter Shrimp ?

@JoNorvelleWalker Ah , yes. you are in NJ , not MA nor CA nor CO etc six spaces might cover the total cost of the C&G in those states and then some with the proper '' shoots '' maybe even with our Friends N of the Border. Just saying Just thinking A Head. enjoy those ' peas '

you might up the GizzMo on one of those Clock-ey Thing-eys that turn your light on and off just saying. Guess you have or had one. why not wait for the Peas ? do not see the DARTO nor the Peel. best of luck with this I do mean it next to some SunLight even better

@boilsover thank you , Ill try to remember the next I visit TJ's has at least two Brie from FR that Oooze that's up to your to look into, as there are now Non-ooozie bries best of luck with them ! but it you like , good for you. the boxed cheese here is Seasonal. Tj's does indeed know how to BFSkinner us to to always showing up ! there were only two more the other day so I sapped them up ! too bad , and so sad ! I and the idea of inoculating the Brick you see above L with some TJ's Cambozola ? https://www.thrillist.com/eat/nation/best-trader-joes-cheese Why Not ? after all I make my own " Rotuts Rose " if I have a bit of Tj's red dans le refrogerator dans le New Dry whit whine ? burp

I hope Ive found the right topic I do age my cheese , what I like from TJ's Creamy , triple or ++ cream brie , and brie like w some blue that's creamy Tj's has its selections they are limited , but about 1/3 less that other places locally. no matter. how much home aged cheese might I enjoy ? Im wondering about this : heavy glass cheese jars Ill ask you to do a google search and look at the images : and the like I do remember seeing these in France but no matter you put some water in the bottom of the ' pot ' you put your cheeses over the glass grates and you wait patiently for deliciousness at room temp. of corse , you might need two or more ; ligher bire like cheese and stinger blue like cheese. and your room temp will matter my point is to ask have you made these yourself ? Cambro containers ? HomeDepot 1 gallon pain containers ? the issue wold me the risers that put the cheese above the water that keeps the container humid so risers ? home made ,easy to clean , nice enough ? Happy New Year to All here that have helped me so much over the years 1

@liamsaunt the DoverSole looks soooo fine. a flat fish that is one of my favorites labeling aside , and good luck finding real DS where i grew up , in N CA across some not very tall mountains was Half Moon Bay they have SandDabs , fought right there , 30 min away from Cooks'Seafood in MenloPark also larger similar fish caught in the same area. I used to cook them a la DS and also ' stacked ' with a bread curb fiilling a la Pierre Franey this book : https://www.amazon.com/gp/product/0812916042/ref=dbs_a_def_rwt_hsch_vapi_taft_p1_i6 out of print , but if you have access to really fresh fish , and enjoy it consider a used copy. sorry back to London !

@KennethT very interesting Ill have to look into this a bit more my impression it was the higher than 212 f temps that affect the transformation, i.e. PC. and ref's much appreciated.

one very interesting thing about PC'ing rice and ' white ' ir potatoes is that the hight temps change the starches in such a way that when cooled their glycemic index and thus glycemic load changes for the ' better ' this I found out by accident looking into iPod's rice Ill leave it to you to look into glycemic index ' the glucose spike in the blood ' and glycemic index ' the area under the glycemic cure ' as to issues w food and insulin load.

as above.

@Anna N what sort of cooking liquid do you start with ? and how then do you cook the ' pot ?'

by Low-Temp eggs I meant : temp where the butter just melts and does not sizzle. very creamy result for scrambled eggs just not in the DARTO as far as I can tell

@Shelby The 12 Days of Christmas Tree Salad

@TicTac for me , DARTO pans hold their seasoning at high temp by that I mean the usual sauté / fry temps. I tried low-temp scrambled eggs in a med older style pan , the first generation lets say and the eggs stuck like crazy they were hard to remove and some of the seasoning came off w a necessary scrub to get the eggs off I not use DARTO for low-temp eggs any more I use a T-Fal non-stsick pan. these pans when taken care of are excellent the version that goes in a hot oven , not the version(s) sold a Target etc this one : https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWK2X2?th=1

I don't know about the beans I do like Bangers and I do like English bacon , with the rind still on. if that doesn't kill you the delicious hot tasty fried bread might.

Ive hesitated to answer I rarely watched his many fine shows for personal selfish reasons : why was i not there with him tasting so many delights and having so many interesting conversations about food and fellowship sharing food all over the world? of course, except for an episode in Northern Laos where he visited a very remote group of ' guerrillas ' of the many tasty offerings they suggested to him , there were jars of many odd insects and such some large preserved in home made very high test ' hooch ' he didn't hesitate when offered these to taste me ? id have passed I did see with a friend an episode in England Scotch Eggs , and a discussion of the origin and [#ROY#%RY(@#Y$R_#@Y%] of Brexit. I believe the world he saw and experienced troubled him greatly, in a personal manner for those he saw who had so little an episode in Haiti , with a few local people , in a park. they had the local push cart food , which he found delicious. Children all around looked vary hungry so he bought the entire cart of food , rice and beans and the children lined up for a meal. the police arrived and created order violently. he also personally protested past violence now forgotten its about food here , but he remembered the bombing in Cambodia in his own way. its a shame he found no personal relief from the ills of the world as they affected him in his life time. and so his talent and insight has been lost.

i think ' gold ' simply increases the price of the potato. and certainly there is no butter taste what so ever , even though a few TV chefs have suggested this . Idiots. I use red bliss for a waxy potato: potato salad , hand smashed potatoes. use a mixer and you get glue Russets for Crusty Baked , and mashed w mixer. I leave the skin on both after cleaning a bit I think the skin adds flavor. Ive also used them for PS and its true they disintegrate a bit but that's nice for a ' tart ' German style PS I have done ' cut-baked ' red bliss in the CSO until nicely browned they are fine.

WF had significant weighing issues some time back in NYC , no ? in there favor ?

if that a quail @Shelby Ill have to trust you on it.

@Shelby nice Christmas colors in that salad " tree-like "

one last thought : after a small M.R.: maybe the iPot-crew should buy out Anova's interest in a combi oven ? rather than repackage various " starters " => Quinoa ? the Combi market waits for SomeOne.

@ElsieD thank your for the ref. above I do use my iPot a lot right now Im doing turkey stock V3 Im pleased the iPot team is doing so well. do my best to no longer buy cookbooks my library system has almost all of them when no one was looking I did cave in and have 3 iPot Indian cookbooks I hope to use them for dal and beans and that sort of cooking thanks again for the ref. I now note I don't have a Red iPot PS : what are these ? does anyone have then and has used hem ?

@weinoo nice on the CkStk I used to work a block or two from BOS Chinatown now days it a ' Trip ' I just use turkey for my eatings . sandwiches and etc and make stock from the bones , and use stock from A for B , and B for C in the iPot saves concentrating it. making some ' C ' stock as I type. I use this from Fz and the rest will go for ' D ' in that iPot : bones + some veg : carrot (s) onion (s) a few celery stalks [ the high end market near me sells fresh individual stalks -- too much work for The Swells to make their own ? ] flavor of celery is fine , not that glop that reasuls from cooking it. then that series will be VacPacked and Retired for use.