rotuts

they are probably not revealing much just whipping up the frenzy I also saw Nada Im not a prime member BTW

@Okanagancook have you tried the RedBoat40 refrigerator cure ? I highly recommend it

very interesting question . i found this : https://en.wikipedia.org/wiki/Parchment_paper which really does not answer the question I initially used Reynolds white parchment paper the box has changed and perhaps the product they I tried the " id you care " PP and it had far better ' release ' characteristics Ive looked at both boxes I have : an old Reynods ( which I put the new brown PP in , as the R's box as a metal ' cut off or rip off " blade " " and the IYC does not. you can't ' rip off ' the IYC paper from the roll therfore So I cut it. neither box mentions silicone I do have silicone baking mats. perhaps Ill cut one ( possible safe ) for the CSO pan of course a talented eG Enabler might have found a silicone mat for the CSO

yep mighty fine for their time. no more , no less one can see the chips on the larger blue sauce pan of mine. I have the smallest ( I think ) # 14 ( on the back ) 5 1/2 " diameter and the next one up combined the two posts must have made a bazillion gallons of Hollandaise and Bearnaise Sauce not coating various white sauce's and indeed I also feel Pro'ish

wow I do get annoyed when I have to tear off a sheet of parchment paper ! Ive bookmarked the site thanks @JoNorvelleWalker the 100's are out of stock if I get 500 Id have to live 3 lifetimes. tempting though what might be the difference between : https://www.worthyliners.com/collections/frontpage/products/copy-of-parchment-baking-paper-squares-all-sizes-available and https://www.worthyliners.com/collections/frontpage/products/silicone-natural-baking-parchment-paper-squares-all-sizes-available and https://www.worthyliners.com/collections/frontpage/products/copy-of-baking-parchment-paper-sheets-various-sizes?variant=10042563973 ?

I will say this : the LeCreust " blues " that I have and still have were stunning for their time some technical faults for sure but so much better than anything from its peak time and you let those faults slide because all the other benefits far out weighed them the skillet I might still have in the basement : mine is the same as this one down to the cool(u)r was a major disappointment although fairly classy looking P.S.: had this been in Blue , Im sure it would have been a much better pan.

Wow I missed it.

@Duvel no brine/salt ? or was that in the neck seasoning

is this ' visions ? ' https://www.corningware.com/visions/

https://techcrunch.com/2018/07/02/a-bigger-amazon-prime-day-2018-arrives-july-16-with-more-deals-devices-and-longer-hours/ this is just a smoke screen or possible Smoke and Mirrors to unload third rate A's electronics so you can be tethered for Life. and I don't mind.

the carving is extraordinary.

I think they have an entire closet of Potables.

these are nice : maybe you can find one 1/2 the size w a Maple Leaf on it ? unfortunately the U-Haul " GTO - Sport " I posted on the Islands blog a long long time ago has been discountinued I think. the back end reminds me of a Corvette that's nice check your local Thrift Store you never know always looking forward to this Blog my favorite. and all blogs are favorites of a sort.

I agree 1/2 isn with @kayb but I use parchment paper the brown stuff not the white. the brown stuff seems to be much more ' no - stick ' https://www.target.com/p/if-you-care-174-unbleached-chlorine-free-parchment-baking-paper-70-sq-ft/-/A-51989374 I just hand wash , sometimes w a nylon scrubbie some time ago I had baked on black stuff I put that in the CSO while doing a steam clean I was amazed the crud just floated off. @JoNorvelleWalker nice tip on the 300 / 30 Ill have to give that a go sometime. I agree on the marinade => lack of crispness try a few minutes on steam broil . which might help but stay close and keep your eyes peeled.

@ProfessionalHobbit disconnect your smoke alarm , temporarily. pan '-fry-saute ' broiled burgers are about as bad as you can get not enough heat to get a crust and a fairly rare interior should you broil as an only option you will never make a burger again so there is that to think about , good or bad.

as many of us know , its been hot recently and will be for several more days. No AC here , by choice so ... pre-heat wave I iPot'd two baskets of red bliss potatoes , cooled and refrigerated. placed a couple of decent avocado's in the refrig to retard ripening so last night this is what I managed : nothing chef-ey here potatoes and avocado ( Im a scooper , not a slicer ) cold. no energy for making potato salad , which I make ' fresh ' from refrigerator ingredients each time , rather than make larger quantities for several days and refrig. TJ's Kalamata Olive oil ( a fav ) salt and Penzey's Fox point seasoning https://www.penzeys.com/online-catalog/fox-point-seasoning/c-24/p-393/pd-s oddly very tasty and hit thee spot.

@dcarch very interesting idea. I grew up in CA and ripe melons were the norm and very easy to obtain here in N.E. : rare as hens teeth , except for a spurt in the summer of about 1 week. most are shipped un-ripe Im wondering how other melons , smaller in size , and ' Market Un-Ripe ' might fare esp cantaloupe , honey dew , and my all time favorite when ripe : galia https://en.wikipedia.org/wiki/Galia_melon

Yah I too noted the seals . everything about that presentation suggested TopNotch

Wow ! Johnny Iuzzuni doesn't mess around of course I know nothing about those chocolates but the presentation is First Rate !

Hot Hot Hot

its the heat then. actually , in N.J.

OK I have no idea what your post about B.S. was about.

Well perhaps the Heat or not I missed it

@Anna N fine ref. thanks

@Barrytm Oooooo Oooooooooo you have a Combi ? I do wish you might post about it w many .jpg's I don't really Lust after a Combi I do have a CSO and one on reserve so Im fine do you know anyone at Miele ? if you do they need to get to work Now in this https://www.yaleappliance.com/Ranges/Miele/Induction-HR1622I.aspx w a reservior