rotuts

@ElsieD I don't think that's the correct position for bread. go one slot down , but flip the tray the flip part is a bit difficult to initially grasp , but it offers more total positions page 6 from the manual I actually printed this and for a time had it above the CSO. there are 4 final positions for the rack , but only two levels on the sides.

@ElsieD I find that a bit odd I do appreciate your result take a single piece of fresh bread with the crumb collector in palce I don't think that changes thing on the toast but try again # 5 can't incinerate any bread I have in mu Locale and yes sugar give your browning cheeers

No Matter its about getting the job done

@blue_dolphin very nice vid from the SVE Boys the issue not mentioned is the gap for the threaded holder a bit small but OK for some.

Labradors love dried pigs ears that seems about right for me

What is the weather like ? Ive noticed a lot of inventing outdoor dinning etc dont laugh ! how big are the mosquitos ? [ed.: R is a bit allergic to them , at least the Eastern USA Mosquito ]

A wonderful blog thank you for including us.

@Quadriga I don't want to take the items out of the frig / freezer just now its very humid here how much cold water might I add to the the ' dilution ' just right ? 1 part ? 1/2 part ? thanks

@Quadriga good point Ill keep that in mind.

' Drinks ' test is here : https://forums.egullet.org/topic/156071-drinks-2018/?page=6

" Drinks " here is my Baby Test of the Negroni : https://forums.egullet.org/topic/156071-drinks-2018/?page=6

Science waits for NoOne. certainly not Godot ! over here : https://forums.egullet.org/topic/153603-what-did-you-buy-at-the-liquor-store-today-2016/?page=14 I got the fix in's for a Negroni the LunchLadies Song finally had be succumb there is a Negroni ' Petit ' : that's my smallest Baccarat Rotary , no longer made there are two Rotary bar glasses larger than the ones you see here sorry I did not include a me sure. with 1 T each component , from the frig and freezer. Im not a mixed drink person , for no particular reason. I did study the Daiquiri , dark rum on the sour side for a year or so back when Barbancourt Five Star was probably less then $ 4 a bottle https://www.totalwine.com/spirits/rum/aged-rum/barbancourt-5-star-8-yr-old/p/13259750 Times Change. this is not a bad drink , as I like Gin and I like Campari. its a bit too sweet for me , and I am lucky as the Red Vermouth was the cheapest of the three if there were a dry red vermouth I might like it a lot more. studies will continue. Im a Wine-O , ie MR this does pack a Punch even @ 3 T total I can for sure ' hold my M.R. ' but perhaps not so much with High-Test I glad Im trying this. it does seem to fluoresce a bit .... P.S.: the small Rotary holds 124 cc , the next up : 170 cc , then 220 cc for the largest in the pic. I did not test the two largest.

@Anna N thank you for that Rx now to find some decent brown buttons. Oddly , in my area sometimes Tj's has very nice ones.

If try SV 140 - 145 F until tender Baldwin suggests : 130 F 2 - 3 days med-rare 140 2 -3 D Medium 160 1 - 2 D welldone and 175 F 12 H well done quick

P.S.: the gin is in the freezer and the other two in the refrigerator. buffing up a Rotary Glass .

Id say your Temp would be critical. 120 F or so ? Id SV and torch myself. maybe dilute a little liquid smoke and paint it on the salmon first. looking forward to your results.

Jaime Oliver had an Rx in his series Jamie's Quick and Easy Food Season 2 Episode 4 I couldn't find the Rx , but i think highly of J.O. its a braise and Ill make it in the fall.

of note : https://forums.egullet.org/topic/153603-what-did-you-buy-at-the-liquor-store-today-2016/?page=14 Negroni Fixn's for later soon !

get ready to Yawn ! Im a wine drinker but over the years the LunchLadies have finally corrupted me. these LL's: https://forums.egullet.org/topic/156882-manitoulin-–-–-change-is-in-the-air/?page=11&tab=comments#comment-2161538 Im entering the Twilight Zone. and I going to try a Negroni tonight this evening later. of note that's 2.250 liters of Negroni's right there ! I did note at TotalWine there was Negroni vermouth : https://www.totalwine.com/wine/dessert-fortified-wine/aperitif/campari-negroni-rtd/p/172205010?s=1701&igrules=true seemed a bit steep more than the Bombay ! reporting later on the Drinks ! thread for the first time !

I was going to suggest that both the time and temp for the shank was all wrong but I thought Id let you work it out. the SVE boys are steak boys. even those cooks need calibration. their strength is in comparing # A to # B etc. I can't imagine going over 145 for meat. even that's a bit high . as we know time will get you tender Im sorry it was a disappointment

Id chill or Fz that broth rather than reduce it use it aging for he next batch of cobs I hav no idea if this works Ive done it with the iPot for stock I used that #1 rendition e times now for the water next time I salt at the ver end : gravy etc. Soooo Sweet in the winter @ So Cold etc for some Corn Chower ( using the Fz kernels ) w some fathers Hock Meat. did you freeze some peas ? to put in then end non cooked but heated through w the Soup ?

W/O reading the Final Line I knew it was about those jars

Ive found gallon boxes of wine don't last very long in the frig. they must not have ' full measure '

@Duvel my ind of brunch. about the best ive ever seen.

Ive always found that items are cheaper in Lbs. and U.S. [vs imperial ] Gallons. stuff in grams sounds like a drug deal to me the collection of blue cheese is driving me crazy. I may have to venture into a real cheese store soon. Tj's has most of what I enjoy these days. but if it itches , gotta scratch it. 87 F right now too warm for a trip to TotalWine for Negroni fixin's but soon