rotuts

@gfweb Excellent question . to cancel out the motion sensor , ie keep the light off you spin the fixture , just loosen the connection until the light goes off. I understand its not that expensive , less than an arm and a leg . maybe 1/2 leg.

@TdeV as I understand i , there are breakers , 15 amp and 20 amp what I learned is that each circuit , ie one 15 amp breaker means 15 amp max , not 15 amp taken out of the 200 amp max for the whole board. you can have more than 200amp if you add up all the sub circuits , as its rare for each sub circuit to draw the full load . and each circuit is not 15 am , but maybe 12 or 13 actual. pics of the new board Monday !

Contractor doing some electrical work . Yesterday : you just screw it into an existing standard fixture . motion set w switch under dome 2 m 5 m 10 . in closet // pantry in kitchen would work well in any closet w light fixture On Monday : a new one of these , up to date , more potential lines . a good deal of these circuits no longer work.

@ElsieD thanks . Ive used KerryGold ( unsalted ) a few times its about 2X $ USA ' better than generic butter. ' it certainly spreads easier at colder temps , and has a more pronounced ' fat ' mouth feel but to my taste , it does not have a higher ' butter ' flavor , if you will Land O Lakes and Cabot , ( esp Cabot ) have more ' butter ' flavor

@ElsieD ''' i was using unsalted butter, ''' ''' I'll use grocery store butter. ''' what is the difference between the two and how did those differences effect your result ?

@gfweb try 130.1 until tender . if you used shoulder , leaving tbe fat in there rather than tenderloin , or loin ( loin might be OK w a nice fat cap ) quite different , and very very tasty .

@Tropicalsenior You bet . soft crusty , like a Banh Mi . so the crust gets all over you not like hard crusted French Country that's for toast , in the CSO of course

@gfweb Pork sandwiches are frequently over looked. after all , pork is in the Cubano , for very good reasons. consider an hight temp charcoal grilled pork item leaving the insides very very rare . let it cool completely . remember the cary -over very rare is the key an no ,you wont get trichinosis ( OK 95 % chance you wont get it ) then slice that meat as thinly as you can ,. or even thinner then make a pork sandwich , of your choice w that . You could make a Pork-Dip , if you had some pork drippings to spare .

@DesertTinker very interestiong wonder if these time-to-tenderess translate to higher temps , ie 142.5 F Ill keep this in mind. thanks

@ElsieD for TB's I use 142.5 F 140f I found too ' rare ' , and 145 F had more jus ( which comes from the breast ) in the bag. I usually cook single or 1/2 breast for 6 - 8 hours , depending what time works best those times are for refrigerated breasts . Id guess its fine to cook from frozen , but cant tell you m,uch about the time from =Fz the concern is how long the inner meat would be in the danger zone. Im guessing that's not a significant problem , as that meat should be sterile but thats only a guess . would not want you to get sick on my guesses. pics are always nice.

@Shelby maybe next year you can rent an A.I. robot , w DeerScan ( DS ) you can all stay home , by the fire , and follow the outdoor action on a Monitor ! then ' pull ' ( i.e. push a button ) at the appropriate time ! all you would have to do is make gallons and gallons of EggNogg several months in advance . if you must endure cold and discomfort to make it Real you can sit on the porch for a few minutes at a time , in shorts ! A.I. seems to be popular these days it seems and I got the idea of the ' Shooting Monitor ' from The Day of the Jackal https://www.imdb.com/title/tt24053860/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_day%20of%20the%20 ***** No Spoilers ***** Episode 9 I highly recommend the show. if you can stand it , only more episode completes season one, this week !

the temperatures you might and should want in a slow cooker are those less that the standard 195 F ' low' on the inexpensive SC'ers are not that low.

iPot Ultra pick you size hopefully on sale . adjustable slow cooking temp. and lots and lots of other things , if you don't already have a iPot. you can use the regular lid w the Ultra or get the glass ( add on ) lid.

@Sid Post recently , CrockPot dinners came up in the Dinner thread @mgaretz posts them from time to time, a long w a new Nija he purchased.d I think @ Costco. He didn't find his iPot fit the bill . Thus I recalled that the iPot has a slow cooking button I looked into it . on the original , there were 3 choices . low came out 193 F and high 195 F I have issues w temps this high for meat . I also have an Ultra . on that model you can set the temp for the slow cooking to your desired temp 160 F came out 162 F. so Id look into an iPot Ultra , preferably on Sale , for Slow Cooking or , perhaps you already have one , as I did.

if this included the ' meat-baller ' insert , Id be interested. meatballs are the PITA part of MB and Spaghetti . MB's have to be round , or they are MP's : Meat Pucks . never seen MP's on a menu.

@Smithy I went to your ref not long after your initial post but got to a site that was not A4Box. I got to the site now , but I don't see anything about the deal . so for fun , went to the check-out page and used the ANNIVERSARY5 in the coupon box and indeed the unit is still free w 39.00 shipping . did not get it as I doubt it would be useful for me but the offer still stands when you use the coupon @ check out . good luck all !

@TdeV hope you get the $ 10 email soon !

P.S. : I purchased two items @ LLBean w the 15 % off. I got an email , w a unique code for me to take $10 off a future purchase , expires Jan 16th 2025

Sorry ! forgot to mention this over the Weekend : LLBean has 15 % off code is GIFT15 ends at midnight.

@Dr. Teeth and @donk79 : Ive made crab ravioli , home made pasta etc . a white wine // light cream sauce it was excellent . and , of course , no cheese . the cream in the sauce was pre-cheese . acceptable w pasta + seafood . and @Dr. Teeth you are correct : its lobster up here , no crab. Crab is from CA , the Bay Area , where I grew up . no lobster there . but there used to be Abalone .

I completely agree w @Dave the Cook I also consider rubs to have two , very different components , best treated independently : 1 ) Salt 2 ) herbs and spices . Aaron Franklin ( Franklin BBQ fame , and Author of BBQ books , PBS series , and MasterClass ) said this about Pork Shoulder : paraphrased : ' it can handle ( a lot of ?? ) Salt ' and his rub had Paprika ( sweet ) . he pointed out it was not used for flavor , but for color. want to really understand Rubs ? Take him as your guide.

@pastameshugana ''' Am I destined to die of goiter because I can't stand the taste of iodized salt? '' if you've spent you entire life in the Chicago Area , probably . if you live near the Coasts , probably not. kidding aside , the supplement in the salt is far more important for younger people , who live far away from the Sea. ''' Am I becoming a salt snob? ''' if you have to be a snob about something , Id make it Salt . its a lot cheaper than being a Butter Snob . French Cultured Butter , delivered fresh to your door , would be quite a bit costlier . of course , an interesting solution would be to schedule your vacations to the Brittany Coast . solves both problems : a few deep breaths while hunting down Gooseneck Barnacles https://brownetrading.com/products/percebes-gooseneck-barnacles?srsltid=AfmBOooc45O8U6woNOznqYMpDXOE77VrTdsqDS873VDXf119lQsnc2YD and then dip them in a gallon of Brittany Cultured Butter !

@paulraphael Im sure you knew this before this experiment , and now have it confirmed : ''' the breast probe was galloping off into the 160°F ''' ''' the thigh languished in the low 140s '' yet , '' the bird was close to perfect '' and you've thought about probe placement ''' Which means that the problem, as it usually is, is with how to put them in the right place ''' you are asking the probes to confirm digitally that the bird is doing well , and will end up ' close to perfect ' but the bird was perfect , and ''' eyeball it the old fashioned way? ''' w a digital guide is the way Id go . did you Thermapen the bird , in white//dark places just before carving ? that would have been interesting information . I think digital information is an interesting guide the WHPS ( Yoder-ing ) is done by a friend , of a different age and he sends me digital curves of the various Cooks. I have no idea what to make of them but Im sure Id not rely on them heavily , unless the outcome on the plate was pretty bad.

I think the first loaf is more focaccia like . the second might be a regular loaf , that's more moist than ' bread ' w a focaccia like top. if the second toasts up to something nice that's a win . but might need to spend time in the refrigerator ( The Horror ! ) between toastings.

NYTimes WireCutter nails it again I at least learned that ' creamy ' is also a scent . but it beets me to what that scent smells like.