rotuts

@TechieTechie Wow ! my mother had about the same thing in the ' 50's if we didn't have pancakes on the Griddle we had waffles on the sunbeam !

I always thought the griddle was The Nuts !

this is what the top was like on my parents ' range ' : it was cleaned regularly but once a year it became a project then looked like the above. the griddle did have some sort of temp dial in it I recall

@TechieTechie where do you put the top when ' in use ? ' what are these two symmetrical items on either side ?

A wonderful thing it is to have tools from one's Parents. In the Kitchen or in the Garage i have three electrical cutters / pliers that say ; " Bell Labs , 3-21-34 " on then work like charms. I had a chef's knife , < 1950 w a walnut handle worn smooth from use , high carboy steel , black as night. two small very inexpensive paring knives , I remember my Grandmother using. All three stolen, and probably dumped in the dump.

@Okanagancook thanks for that. should you ever get the time , a pi of the SP's would be nice I found some pics here ; http://specklepark.org

ATK did a seg a few seeks ago on Buffalo Cauliflower looked very tasty they baked it Id like to see how this works out in an Air-fryer. its Rx # 5 in the ref. above.

@kayb nice. pics are always nice looking forward to what you do with those Points.

@Anna N nice very nice. do those Duckies come from that Duck Place a little N. or you ? forgot the ref. would go well w a Personal Beverage !

@Okanagancook interesting looking Steak. S. of the Border Ive never seen a Steak like that ! It looks to me like a T-bone unless you cut off the top , and posted a magnified pic ... I can't differentiate the filet from the Strip. maybe you have More interestingly developed Cows N. of the Boarder ? looks plenty tasty to me either way. however , if you have a Cow up there w two ' strips ' and no filet congratulations !

and Combi-Bake

what is a patty pan ? all I got from goog is a flat squash like the handle !

did they give you any idea of the problem ? out of curiosity .................

@ElsieD Im very keen to hear about what you think!

@Smokeydoke you paid for Ice ? OK I forgot you are in LV sorry Ive got Free Ice Outside !

@caroled " I also have this in red ' good for you ! red is always Best ! the WalMart did not have red so I was Crushed and got Black ' looks clean Longer '

@ElsieD sorry for the price difference. if you can , take your Cb out of the bag, perhaps dry it or not then seal it in a new bag '' as irt ' don't worry too much about the feat etc you can deal with that after the Cook. @140 x 48 hrw then chill in the manner of SV then make your CB w the trimmings later and re therm the meat but use the ' jus' for you potatoes , carrots and cabbage make sure you have plenty of Mustard of your Choice !

@ElsieD its a temperature thing SV, at lower temps 130 - 140 at the right amount of time allows the meat to not contract so much as in a traditional Braise and thus more flavor is left in the meat that's where Id like it tough meat , after the right amount of time SV becomes tender but much of the meat flavor stays in the meat. now to your real question texture is very much better with SV'd folk tender w much of the jucymess and flavor kept in the meat.

@paulraphae " the whole apartment smell like a tire fire. " well, you are honest these days , that's a gift Diogenese will be getting in touch he will take you to Lunch go Large too bad ive never equated Roasted Coffee w tires cold tires , hot tires , burning tires guess Im a bit lucky.

@menuinprogress would you share your spice mixture ? a few years ago , after doing the SV on my CB's I put a few of the CB's out of the package on my Webber w the gas off but with a hardwood pellet thing-ey and smoked the cooked tranche's for a bit then re-baged them and froze them finest smoked CB Ive ever had Id like to add your ' not so secret ' spice mix to a few of my haul and try that cheers ' Happy Cooking ' Jacques Pepin

Cra*p @weinoo you will just have to move.

FR is at best OK. is there no way you can vent the next level up roaster ? that would be the http://behmor.com/behmor-1600-plus/ at espresso levels it does not emit SB aromas try the SHB beans in the Silvia clean it up and the grinder first !

if you have enough of the SHB left , why not Rancillio it and report back ? how fresh was the SHB ? 3 - 4 + days after roast makes the best espresso. Ive rosted and used beans at a little over 24 hrs , and it was OK. but three days later , sampling each morning , makes the best Cup. and one day @weinoo you will start roasting your own the The Night will turn to Day.

@HungryChris your Shells look delicious. it , along w ' flat shells ' , i.e. lasagna are one of my favorite meals I used to make a meat sauce for the shells how do you make your filling ? alas , Im way to lazy to make shells , and I suffer accordingly. every once and a while I think about making a couple of big batches of Lasagna baking them in smaller aluminum containers and freezing them.

Moka-Pots can make excellent coffee. the beans , the roast level , and the grind make a difference w the M-P's of note : as a ' single taster ' , i.e. Me being my own control , and a home roaster the selection of beans for my favorite ' drip ' or M-P coffee is very different than my favorite blend for espresso , using a high end grinder that matches the high end espresso machine. the Espresso-Blend is also roasted to about 4 - 5 degrees less than for drip. just into the second crack. if I switched these two roasts around , and used the ' drip ' roast for espresso , and visa versa I wouldn't care for rather cup. Since im my own ' control ' for this experiment , and Ive done it out of curiosity the bean blend for espresso matters and its not the bean-blend for ' drip ' including different roasting points. I was a bit surprised when I tried this. the switch made pretty bad espresso , and awful drip. Id also suggest that ' true ' turkish coffee can be excellent , but that's a different topic and a different blend of beans and roasting point and grinding point.