rotuts

maybe yours is a newer version of the above you can hear it move up and down when you invert and re-vert the lid. you can always try it out w a cup of water and see what happens it will pop up when pressure is reached or just vent steam if not working properly.

Cherry is very very nice. I always same the cherry wood that sometimes comes w my cord wood. hunt down an old cherry tree. well worth it.

@Orbit Im not sure what model you have. is it V1 ? w/o the handles ? I think the valve should look like this : call them explain the situation and ask where you can send the pic of your iP top.

Anova has a mothers day sale an additional 20 % off the sale price w a code that can be used 3 times so I got my spare BT for 87.20 delivered. I guess you have to ask for an email or sighn up for their regular emails.

@Honkman living near the RedLine makes shopping in Cambridge and Boston easy. Im personally allergic to WF. its not for me . No Parking. also if W'g was on the other side of TJ's, it would be a different matter ... Id rarely stop in still packaged meat looks promising , esp on sale compared with what i can get locally. its going to very interesting to see how the store does being so large w so many emplyees the prepared food is probably going to make or break them. Some of the pastries seem to be made there , and Im not sure about the bread. I aked about two loaf's that interested me. I think but do not quote me that they said they were baked in NY and surprising to me , as they are new and want to generate traffic they are very stingy w samples Id think each department would have something as they have plenty of staff. I only had some aged ham on one trip and a delicious pear tart on another. and for me , its on the way to Tj's. but MarketBasket and Tj's are my main stops there is a new MB on 128 in Wlatham I think. try that if you are motoring around TotalWine is the only reason to come out to Natick. I always see cars from NH and CT in the lot. far larger selection than W's or any supermarket and cheaper sometimes cars from NY and Maine. one last thought : their prepared refrigerated food selection is immense I didn't look into how long its shelf life is but they much have a tremendous amount of waste I hope they donate what they can. many store do this.

@Honkman I cannot disagree with you on the fresh veg and the like I do pic and choose just to be clear Alewife is a long long ways away. as is Cambridge , and Boston. If those places were easy to get to good for you.

@Toliver nice Esp. for our eG friends at altitude. me : I have the WorkHorse I use frequently and a spare in a Box " just in case " I do note there are a few baskets that have been made for the iPot and that is a key item to have : not on sale but : https://www.amazon.com/Hatrigo-Accessories-available-InstaPot-Pressure/dp/B07899VVBZ/ref=pd_sim_79_5?_encoding=UTF8&pd_rd_i=B07899VVBZ&pd_rd_r=VT7W5QFHQYC8BYK3AJ98&pd_rd_w=EquJ0&pd_rd_wg=WFYkp&psc=1&refRID=VT7W5QFHQYC8BYK3AJ98 and several others

C*R*A*P Im going to have to get a Box hopefully at MarketBasket a wonderful family chain in my area that has attractive prices.

I see one or two water poached eggs on RaR as being just right

over here : https://forums.egullet.org/topic/156629-new-wegmans-near-boston/?tab=comments#comment-2152225 I bought some boneless short ribs , and SV'd them here are my results : here is one bag of the SR's note the Jus. Ill get to that. here is the meat ' carved ' for a sandwich w the Jus in the small bowl : its hard to compare the beef I eat , as Ive not had the cuts , SV'd at the same time. this meat was delicious. I do like the RB40 effect , but I think I put a tad too much on this meat. I aim for tender rare beef w Full Flavor , knowing that the Cut determines the flavor and the bath determines tenderness. Id also like to get the two effect w as little Jus in the bag. after all , it comes from the meat. Id like it to stay in the meat. I put some RB40 , then some more etc on this cut. the Jus did not taste salty , nor like fermented fish but I knew RB40 was involved. the meat was tender exactly as I like it. it also had a full flavor mostly of beef , but RB40 w not off fishy flavors. what I learned is to put a bit less RB40 on the meat in the future as as maybe that added to the Jus in the bag. I do have some Strip Steaks Ill do the RB40 to but just enough to very lightly coat each surface. I have two SR's in the freezer , and when the StripSteak experiment concludes Ill pull one out and caomnpair it seem to me that the new Wegmans has very once beef and Ill look them over for the future experiments.

maybe it better the next day .....

@Anna N keep looking interested in your eventual views. Im a bit sad , but not so much as Ive studied today's MR sad ? green bells ? #P(%$*^#)($%^@#)(%$^@_#% and no crispy Scrapple ? well there it is.

@lindag back in the day , when I left the house before 6 am and sometimes earlier I could see the value of something like this. if you found it tasty , all the better.

I thought is was chicharones did not know they made it to the GTA there is a tex-mex place one town over finest carnitas burritos I can get they do have them Ill try them there.

well on those shrimp you did a good looked photograph - wise plump and there for delicious. Ill keep that in mind for the Future.

Salty , are they ? I think I recall from so long ago ... back in the day of B & W TV " The San Fan Francisco Treat " https://www.youtube.com/watch?v=yzOR_Fal_SY way before two weeks of sodium might not be best in each teaspoon. and I grew up just S of there and nobody I knew made it in SF just saying of course my sister and I made so much trouble we maybe had it twice. "San Francisco : famous for Food " ?? and who wears gloves and waves to the cable car operator ?

@Anna N The Pork items above look delicious and crunchy I tried to go back to your previous thread but lost my my. of course i did not try very hard what are those 1/2 moon piggy items ? and if you did not make them how are they made ? I did enjoy the pic of the miso shrimp they looked to me like the plumpest shrimp Ive ever seen and not yet tried

@weedy thanks for some reason from time to time I can't see vids like the one you embeded it says " use original player " I do appreciate your help.

@scubadoo97 very good to know My goal is to get tender , but at a lower temp so the muscles do not contract as much and more Jus stays in the meat. after that : High temp grill or broil for the color and flavor Quote : "The Jus you see in that SV bag , used to be in the Meat " Me , just now.

@kayb Im trying to use SV at a low temp to keep as much Jus in the meat. Wegman's pork shoulder was bone-in so I went with a Strip-Steak experiment this time : https://forums.egullet.org/topic/156629-new-wegmans-near-boston/?page=2&tab=comments#comment-2152860 last entry.

Wegman's Experiment #2 : Choice Strip Steaks. on sale $ 5.99 / lbs . four pack : 4.38 lbs. these are hair less than 1.5 " thick and the best marbling in the case W' insisted that I use the $ 5 off coupon : $ 4.84 / lbs. Ill post in SV : the usual , RB40 for 2 days , SV 130.1 , maybe 4 hours. the boneless short ribs are done and iced then refrigerated. there seemed to be more jus than I though , perhaps i used too much RB40 ? to hot yest to eat them hot Fz two and will try one tomorrow for a sandwich Im interested in the difference between those and these similarly treated except for time in the bath 130.1 F

has anyone done Carnitas SV as a first step ? its not easy to get pork shoulder at a decent price in my area even though its often called Boston Butt. there are a few at Wegmans and Id like to experiment : cut the shoulder in 1 to 1.5 inch slices , then SV those at 130.1 for 48 H then finish on a hot grill for caramelizing the exterior. maybe some orange peel in the SV bag I thought this was mentioned somewhere in the SV threads but can't find it. any help appreciated. P.S.: I found this https://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html which seems a decent starting point has anyone done this ?

I have the S - 25 and S-27 w a P - 27 with my name on them.

@oNorvelleWalker that a P-20 looks interesting 6.2 " internal diameter 2 eggs poached on of some tomato sauce ? that's what Im thinking. a slice or two of chorizo somewhere ? a little cooked rice on the bottom. ?

Sorry paella pans ? I think the Anova Team is still in BoraBora or there abouts enjoying their Windfall and still Skiny-dippi8ng.