rotuts

I like less frilly. on the above , Id prefer the fork on the L that bing said , as the flatware get ' better ' the more it will cost the restaurant. Id also say , the ' better ' the food is , without wasting time on what ' better ' means the heftier the flatware should be , but still simple. Im going to the restaurant for the food and the flatware can't be a distraction either way : artisy ? cheap feel ? no thanks. P. S. : thinking back to the various restaurants ive been in , at all levels , I can't recall any of the flatware. I take that as a good sign that it ' matched ' the food and did not distract from it. of course , Plastic does not count.

@Nicolai Yum Yum !

I found this article about cleaning the iPot useful https://www.imore.com/how-clean-instant-pot

A secret for this is nice. after all , you have three months to ' plan ' before you get another ' dose ' just saying. Ive already planned out 3 of the 6 bags., now im up to 4 out of 6. I also enjoyed the RG BC newsletter. now im down to one bag that needs inspiration. Ill try to mimic copy my favorite soup : Campbell's Bean w Bacon soup it use Father's seasoning bacon. just like that , all planned out ! of course you can take more time if you want !

my BC arrived completely intact since no one else has mentioned the bean types in this distribution , I guess its a secret. Im very pleased that there are black beans for the JP cuban black bean soup Rx ( from JP celebrates or the web ) looking forward to the lentils , and the garbanzo's for some sort spanish garbanzo soup sort of thing w spanish chorizo and saffron and spanish smoked paprika no ancient grains at lest in my box. some mexican oregano and a ' puck ' of srtoneground chocolate "" Heirloom cacao , hand roasted on a clay comal , ground with canela and pilonciiio. of course , that gives me something to look up : https://en.wikipedia.org/wiki/Canella w two L's https://en.wikipedia.org/wiki/Panela

Im Sooooo jealous of the LL's lunch spots. Sooooooooooooooo Jealous I might have to take a large swig directly out of the bottle of my new , but level-declining fancy pants Whisky. granted the LL's some times his a miss .............. but on the other hand .................. well to be honest , I can't imagine a better pair to enjoy such delights. But .... as far as I can tell they do not have this beer in the GTA : see ? of course this might not be the Indian Beer I remember which I had at many Indian Joints in the GBT thats the Greater Boston Area but more or less Boston and Cambridge if its the one I remember form Kabab & Curry on Mass Ave it has some nice fruity notes. but Im pleased more or less that the LL's do so well I do remember on the beer above some Hints of Apricots as i grew up on a small Apricot Orchard in LosAltos CA ~ 2 acres maybe that had something to do with it

@mm84321 Soooo , no weisswurst ?

@ChocoMom nothing like a good Mex or Tex-Mex near by esp for the Especial Combo a type of comfort food at its best

@blue_dolphin thank you for the Rx's hoping this will be the Rx thread for Dried Heriloom Beans and Ancient Grains ! my box comes tomorrow

MCD has something new , or 3 somethings : https://www.youtube.com/watch?v=zCKmmRpmMSko pics no pics that I can find . more salt , and more sat fat Im sure if I get a coupon , maybe and maybe only

Ive tried the Lagavulin 16 first of all , Im not much of a distilled drink person these day I will say this is an astonishing drink. I mixed a ' dram ' of the whisky with a little bit of cold water Ive been told that's what you do. at about 1 unit of whisky and 1/2 unit of water , the alcohol burn receded and very fine whisky flavor remained it was a very enjoyable drink no medicinal character at all. that vein said , the ' finish ' remained for some time I not sure when one should drink this. clearly during the colder months and probably not before a delicate filet of sole dinner. very nice drink

I recoded the show last evening you can view it here : http://www.pbs.org/food/features/a-chefs-life-special-final-harvest/ I can't say if this is only for the USA a very fine show. this is a series that ill truly miss. its about a lot more than cooking well.

ive never seen chickens like this in my routine area stores. they all ' work ' on bulk deliveries , and Im betting there are not enough of these older birds to keep a steady supply granted they must be a huge number of older egg-laying birds in the USA I wonder if they go to processing plants for industrial soup makers , and the like they must enter the ' industrial Food Chain ' in a different manner I wonder if these are the source of all the chicken in wet and dried pet foods in the USA noting the tons of pet food in your average supermarket that's a lot of chicken interesting topic Ill ask around to see what the butchers think and I bet they do taste better than commercial 4 mo chickens

@lindag if only you could feel this In-The-Hand ! Im not a cut-crystal person to many fancy swirls etc this is simple and the cuts are deep. Im very happy I spotted this a long time ago at an extraordinary exchange rate.

A friend talked me into this : I hope he know what he is doing !

interested to find out opinions on Fz stone crab vs fresh cooked / chilled i think it might vary w how the SC are cooked, as they and any shellfish can be easy to over cook as an Example , Tj's has a fz cooked shrimp that are superb , cooked just right and no graininess when thawed another supermarket chain has them of coarse , but the cooked ones end up grainy and rubbery i think that brand over cooks them Id hate to waste really good money on a mail older SC that was not properly cooked first, then Fz

Id like some suggestions for Web sites w quality Rx's for they iPot I friend w some kitchen skills , but very little Rx imagination is getting an iPot along w the Hip pressure cooking cookbook Ive recommended to him : https://www.hippressurecooking.com/pressure-cooker-recipes/ what web sites for quality iPot Rx's do you refer to over and over ? id like to recommend a few more for. he is going to make brisket first think , although your favorite sites need not have an Rx for this. I sent him a Google search for instant pot brisket thanks

bet they taste Green!

Espresso is not a coffee-bean-roast , but an extraction technique. way back when [ probably just USA ] , remember there was French Roast , Italian Roast , and Viennese Roast ? https://www.seattlecoffeegear.com/blog/2009/05/20/italian-roast-vs-french-roast/ https://www.coffeemasters.com/coffee-roasting-levels/vienna-roast/ darker roasts have more ' punch ' and as you go darker , you loose varietal flavor of the beans in Spain they roast even darker the above refers to drip. a blend for espresso , oddly , is a lighter roast than the above.

Black Beans ! Frist thing Im going to make Jacques Pepin's Black Bean Soup which is an Rx from his wife who is of Cuban Extraction https://ww2.kqed.org/essentialpepin/2011/09/18/black-bean-soup-with-bananas/ the version I recall seeing had ' blacker beans "

@gfweb Green Bells ? @HungryChris Roast / Baked ham was invented for scalloped potatoes. new ALDI near me , not open yet Ill pick up one of those hams first thing !

@Kerry Beal or figure out after some Shopping and Eating in Paris why not a Chico-Fest in Buenos Aires ? w the E-Z etc ? some Beef from the Pampas ? etc / some light shopping ............. then some Heavier Shopping ............. At Dartos ? said to be much cheaper there someone here went to Buenos ............... just get a Heavy Lifter for you way back ? what can go wrong with this ? Beef , Chocolat , and Steel ? see?

just to review

I have a Fagor 6 qt. I used it once on a gas burner. it required too much attention from me. when the iPot came out , I was doubtful but following an really thread here converted me to give a try. V2 with the handles that also serve as a lid holder I was converted immediately is a no-fuss spectacular appliance for me. I do mostly pressure-steaming eggs , root veg and the like. I now save chicken/turkey carcass and make stock whenever I have one iPot unit of bones, or I freeze them until I get more. I chill and freeze the stock , and use it as a base for the next stock session , thus avoiding reducing the stock to get to a concentrated ' broth' I then freeze this concentrated stock in ' bricks ' , then vaccumseal and freeze ( I sometimes add aromatics to the last stock-session , if I remember ) I now make soup from the stock depending on what's in the refrigerator that i want to use up. Ive even purchased Fz mixed veg for soup. I am now a member of the RonchoGordo bean club and the iPot is going to get a work out with these. the only meat dish I use the pressure cooker for is a Turkey Ragu that I like and is very easy to make using ground 93 % fat free ground turkey that's always conning up on sale. foe me it a vital tool in my kitchen. you can do everything w a regular PC , but it takes your attention and the iPot does not

personally , if there are small scratches , Id work them over w some wet / dry sandpaper might not be necessary but thats my plan I didn't do it on my previous 3 DARTO . one pan had a few scretches then after seasoning I knew the scratch was there so srtipped it and sanded it and feel better about it id start w 220 , and go up until smooth. but that's just me might not make any difference at all after a bazillion coats of seasoning.