rotuts

something new on eG every day ! never heard of anyone hating tomatoes , fresh from the garden Green Bells , from anywhere, for sure. just not perfectly ripe red tomatoes.

@Anna N possibly but probably not as you are an experienced Ricer not washed enough ? drip dried ? see you have already thought of those things and not let them effect Your studies. your GD might enjoy a small , but Fuzzy item you find for very little in a thrift shop. work on what youy have pls post future results. then there is Of Course the 3 qt iPot w various add ons.

I had an On-Off rice cooker for a zillion years Hitachi they work very very well as long as you do not scratch the Rice-Bowl container

seems like everything is better N.of the.Border probably not Scrapple.

yes thanks I had not realized there were so many electirc iPot like pots around.

as mentioned elsware Great British Menu S 13 has started they use very interesting items , from time to time. its a BBC British show. on the first week desserts I spotted this ' Pot ' its electric and reminded me of the Canadian iPot : all credit goes to the BBC and the outstanding Chef's involved. So is this an iPot ' across the pond ?'

@Daily cooking Outstanding ! I sure hope you might most some more ! Cheers !

@robirdstx lets jus review my what ever the damn things are called Im a bit bereft on my meal but I find it outstanding that some many here have meals as you have had.

@Shelby is this the Rx that was Lost and is now Found ?

If they come and check out anything Im told my li Local its a Circ. i.e. a circulation not that other thing and the more Circ's the more money they get from the Bean Counters across the street. good in a convoluted sort of way

Good Odea i gave my Anova V1 to my local library w a few suggestions for simple cooking. for the Librarians a town and 1/2 over has all sorts of stuff like this for load w you library card Anova V2 and crockpots and stuff to shampoo your Rugs, ver interesting and innovative for them including a huge selection of cake molds for very special birthday cakes you can make with them Ill PM you the library and call them they are very helpful for you lib get the Anova bluetooth for < 100 USD. cheers

@HungryChris """ The last of my mortadella """ C*R*A*P you need to ReUp its that simple

its a lurker

I had the feeling in the usual fashion of eG the eG Chocolatiere's would have been all over this way before the NYTimes got to it indeed , NYTimes Food probably gets a lot of ideas here by lurking.

Rats I could not see the vids I don't know what that means but .............

i use Pressure-Steam but on LP the LP came from work done here on eG by @Shelby and possibly others. rapid cooling is also key. anyway, if you keep track of your experiments , either in the CSO ir iPot you will find a perfect way to cook your eggs exactly how you like them. an no fuss.

@ElsieD true I do 18 at a time in the iPot , in a basket. rapid chill in cold water , and then put them in the refrigerator. I used to retherm these in hot tap water , in a plastic basket in the hot water from a good grips salad spinner , them micro'd ( under the hot water ) for a minute or so I dont recall , and by the time the coffee was ready I had perfect soft boil eggs which I put on toast. they are many many ways now to make no fuss Sb or HB eggs

a different link : https://www.delish.com/food-news/a22719000/mcdonalds-french-toast-mcgriddle/ as soon as it comes to BOS , with a 2 for 1 coupon , Im on this. I have Coupon Rules for Mcdonalds. that's why Im able to type this message today.

some time ago I did eggs @ above in the CSO but I now do them in the iPot. each , with careful timing and notes kept can do an outstanding job.

@weinoo C*R*A*P ! where has this been all my life ? but ..... avocado ? it doesn't look stable enough for me. I hook it up to my Propane tank ? still. pretty interesting.

rather than start a new thread , pls help ID a few items from The Chef's Line: this pot was steaming away . could it be a rice cooker ? this pan looks interesting : any ideas ? and a brass wok : this is said to not allow coconut milk and cream to curdle anyone have one > said to be useful for Thai cooking

I can't say if you can view NYTimes w/o accepting cookies someone will no doubt jump on this. I subscribe so its not an issue for me I do sometimes view the Washington Post , and manually delete their cookie when the cookie gets full.

I can't imagine the NYTimes culling simple Rx's from more complicated. one takes it or leaves it. I get home delivery of both the NYTimes and the WSJ I like a physical paper in my hand. it is expensive , I guess . but I can't stand ' reading ' a newspaper on-line Today's NYTimes has the food section. there is an article I plan to take a peek at : in LasVegas , Melissa Coppel teaches cooks how to create a perfect BonBon. sounds like the eG thread on chocolate w that back room finish : https://forums.egullet.org/topic/142035-chocolates-with-that-backroom-finish/?tab=comments#comment-1865198 it was on e.g. frist maybe the NYTimes lurks here ? one can also remove cookies manually from most browsers. I don't know of a browser that automatically removes specific cookies when quoting thee browser that would be a nifty trick !

this is a BBC production. Ive found it outstanding , and it has changed over the years. unfoirtunately , for several years ' presentation ' in my view has gotten a bit out of hand re: props but I wouldn't mind tasting what ever the three chefs make. Ive learned a lot of ' technique ' by watching the chefs work and i wouldn't mind access to some of their outstanding ingredients. https://en.wikipedia.org/wiki/Great_British_Menu and https://www.bbc.co.uk/programmes/b0071y6r hope some of you can see this fine show. here is a screen-crab , for review purposes : the item hanging on the R is some sort of light that revolves , but i doubt you eat it that being said a fine show if you can watch it. here is a screen shot of the kitchen the chef's work in , for review purposes : it has all the stuff you might imagine , and chef's in the past have brought their own items , including GreenEggs and very complicated distilling apparati. these are the three chef's for the North east , week one.

any rice ? jasmine ?