rotuts

@indag probably not. mod times ' sweet ' indicates ' not hot ' I also have made the CI Rx , and have another one that is vey very good from the old Time-Life Foods of the World The Cooking of Italy

the Anova bluetooth sometimes goes as low as 82 $$

for about 1/2 mile. after that not so much remember : " Take - Out " is not quite the same as Dine-In if I went to a Chinese Restaurant to Eat-In and its aroma was Take-Out I find another Dine-In C.R. just saying

well @Tri2Cook in California where I grew up some time ago there were a few people that pick up ' waste ' oil from restaurants mostly Chinese and recycled it through older converted cars. I know this as twice i was behind them and it smelled a lot like Chinese Take Out. not necessarily the Highest End but CTO none the less not an offensive smell but after a few miles well ................................

@Tri2Cook Nice ! do you contribute the ' used but tasty left-over oil ' somewhere where it might add to the Local soil ? after a bit ? why not ?

Wow +++ not to be a kill-joy I hope it does not oxidize for you and yu keep it as cold as possilbe for cooking .

Well , if that's the way you view it fine by me Im am hoping that the 5 litre was not $ 4.99. just saying now nothing more. sometimes old fashioned knife skills might help steak Frittes ? Bleu ? [ for the steak ?} there is some good news here ref.: AltonBown deep fried Turkey the oil is organic ! you can dump the left-overs at a ' neighbors ! { during the night }

Well .. LeDoge might like the whites , SV'd with a bit of TJ's smelly cheese vac's in small packets or added to some low fat yogurt . somewhere in the past Hollandaise was made w just egg yolks and the etc then the packet was snipped on the bottom and Ooozed over Asparagus etc? why not just get a lot of yolks oor individual generous servings of Yolks and SV them at 130.1 until pasteurized ? rapid chill and then keep very cold and then use ? P.R.N. ?

Wow ! trying to be Polite Here : 3 litre of Sunflower Oil ? Wow again ! well to Each Their Own !

Great Suff ! when you can find it ! P.S.: this should have been here : guess it is so much for M.R.

Rats I haver no AuyoCorrection if eG has it Im intersted I need new Computer Glasses being an idiot that I am Im not looking to go down to the Local EyeEtc and have them ask me : is A better then B ? how is C Crap you figure it out ! its that simple or couse I could ask Google to ' View : Zoom In " but thats a lot of clicks. just saying

@robirdstx thank you for that Rx. where did you get the pan ? thanks again !

these days there are steer baskets designed to fit each iPot size. back in the DarkAges you had to wing it yourself or have Friends that gifted you one from a theft shop they are well worth the investment as you can take the whole basket out w the handle. for a basket of PerfectEggs , I tie the hole basket and run cold water over it for a minute off so , then purge it in a bowl of cold water to chill. if two baskets from Amazon look good enough , get the one that's heavier. my 2 cents.

@CantCookStillTry surely you can get quality thai curry pastes in your area ? look for the ones that come in vac-bags inside plastic wide mouth jars this is the can : https://www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q?th=1 but get the ' Tubs' I like https://www.amazon.com/Maesri-Red-Curry-Paste-14oz/dp/B007MOTZN0/ref=pd_lpo_vtph_tr_t_2?_encoding=UTF8&psc=1&refRID=1J7QMAMS5FW46RFQXH2F brand a little better than https://www.amazon.com/Mae-Ploy-Red-Curry-Paste/dp/B0091UW4QS?th=1 but tastes differ.

I pressure-steam . I buy the larger red bliss and cut them into large chunks , place in the basket over 1 cup of water and PS 7 min HP / 10 minute release. cool on a sheet pan. when they come out they really don't look so great , but they firm up on cooling and are ideal for potato salad. I keep them in a covered container in the refrig . bring out cold what i might need for a day's salad and cut into smaller pieces . I sue pressure-steam rather than pressure in the water as I feel it keeps more potato flavor in the potato and thus Im not making Potato Water soup. I mention all of this to give you an idea of what im aiming for. Id try 6 min pressure-steam for smaller potatoes , and the `10 minute release keeping notes you can then adjust the timings to suit your results and taste.

nice medicinal or chemical 95 % no matter do you do your piranha ( pichanna ?) between vein # 1 and # 2 and not near vein # 3 ? just a Q. there are tow Brazilian markets near me and I do plan to look into this once I have some Fz room no personal experience just he LoadBoys @ SVEverthing

Yikes ! nice w a reasonable price and precise enough for a dial-In-suggesting accurate. that being said Id be interested in Why Brevvile is so allergic to water , i.e. in an oven ie a Steam Oven ? they do make fairly decent things but no Steam Oven is Steel the S.S. variety a problem , or a what ever Down Under ?

@Shelby now that's something I could see ' engineered ' or ' selected ' for all of my eggs.

as above

@Anna N I get no ads do you have an ' ad-blocker' for your browser ?

@CanadianHomeChef ditto

@weinoo I don't think so side to side : Looks good front to back I don't think so the F => B might be 10 " or so w possible a smidgin

@blue_dolphin thank you. if you have an iPot , have you tried pressure-steam , in a basket above the initial cup of water ? direct from the frig ? I like the low-pressure for this , a timed release , then right into cold tap water but what works , works ! Im guessing HB eggs as you've pic'd are relatively new compared to FannyFarmer etc. now new for me might be 20 years , but Im not counting

interesting review. thanks for posting it. I take it you cannot do a manual release as one might on the current models ?

@blue_dolphin those look like perfect eggs to me ! how did you cook them ?