rotuts

I have or ' had ' a SS tenderizer Tool [ that's what they are called if not mallets ] that was quite heavy not go to the Gym heavy , but Weighty a bit like this one , but less Froo-Froo-ish Plain https://www.amazon.com/Leifheit-23014-Tenderizer-Reversible-Stainless/dp/B000A387PM/ref=sr_1_28?ie=UTF8&qid=1520705813&sr=8-28&keywords=mallet+for+food like an espresso tamper as I do not know where that is i too use an empty wine bottle there are always several lying around looking for something to do before the go into the reCyle bin.

I was at Amazon just now for other items and on the lower bits the ones that suggested I needed to by this right now re: history at AMZN InstaPot 6 Qt Steamer Basket or Pot interesting then there is the is : RSVP Endurance Stainless Steel Wide Rim 8-inch Mesh Basket, 3-Quart capacity

my parents version had a griddle in the middle sec ion. with a temp dial to boot. it was used on Sundays for Pancakes when I was small. it fascinated me to see them cook on it.

@ElsieD interesting the stirrer really complicates things. hope it works. and based on @Anna N unfortunate customer service experience Im wondering if they have grown so large they have forgotten that customer service was a big part of their growth.

no question ; " Greatest " 1 ) a SV system of your choice . Anova brought that into Any Kitchen. After all , they go on sale at Target ! 2) a Combi-Oven for home use : Cuisinart stands alone here. Anova's oven is a PipeDream so far 3 ) the electric pressure cooker : iPot v 2 and above. the ' handles ' and cut out for the lid allowed the iPot to take-off. and as a runner-up : a quality induction cook top. this has yet to be embraced.

My parents had a very similar gas stove. very close to this one , but with both ovens having see-through glass. and a shelf. it did not have the white top of course , and had a shelf above the burners. they got it in 1950 and im sure it was second hand. they eventually got the thermostats fixed and that's what I grew up with in CA. after they moved on I gave it away to the Salvation Army for sale. it weighed a ton if not more. it had pilot lights and used natural gas which was ' in the street ' here in NE W of BOS there is no gas ' in the street ' and having the pilot lights on in the summer would have been insufferable. the SA made out like bandits, a good thing , as those stoves ' peaked ' a that time in CA as big time retro.

@menuinprogress wow love to hear what you do with it. what do you get ? then what do you do with it ? sad it not Montreal Hot Smoked Meat but still what i make is tasty.

@Toliver nice. no mustard ? Ive found that CB , along with the potatoes , carrots and cabbage arfe ideal agents to soak up a lot of mustard. I use TJ's Dijon but last year Stop Shop has a significant sale on French's Deli Brown mustard in a squeeze container it was excellent guess this year its called : http://www.frenchs.com/products/mustard/spicy-brown/

interesting. maybe this year Ill add some Penzey's granulated garlic to a few bags. its a good product , and not a powder so it has decent garlic flavor for a dried product.

please consider telling us [ ed.: me ] about your techniques. its the first day of the Sale, and after many years of study , 'burbs of BOS its Stop & Shop O'Donnell point cut. You have to get to the store on the earlier side of the sale as it gets picked over fairly quckly the sale BTW is maybe 10 days or more $ 1.57 / lb until St.P's day. I look the packs over carefully , as some do not have a big gob of fat on the meat, under the label. I trim off any external fat , but Im not obsessed with making the surface fat free. Ive found if you are careful in selecting the PointCut , there is little external fat and not too much intra-muscular fat either the fat that's left after the trim adds flavor . the flat is more expensive and can end up dry. I trim the large portions into about 1+ lb sections , then vacuum bag I always SV , 140 F x 48 H , rapid chill, then freeze for The Season. plenty of snow to help out just now. I reheat the smaller SV bags for a hot meal , and use the Jus that is rendered in the SV bags in the iPot for the potatoes , carrots and cabbage. this years 6 bags : about 17 lbs , $ 110 regular price , savings $ 78.57 , price to me $ 31.42. commercial CB ( or possible your own cure / ) really shines w SV.

I avoid all that extra work by shoveling the whole yolk into the mouth , one yolk at a time.

I hope you lick that plate !

@HungryChris out of curiosity only have you had scrapple that's not from Pork ? slices seem on the thinner side good idea as soon as I get a decent tomato , its going to be SLT's for a while.

no guarantees : https://www.youtube.com/watch?v=t5tNSi4UF3w I have no idea what that purple thing-ey is but I bet a pipe cleaner would work. https://www.youtube.com/watch?v=2dDagLgjff8 best of luck ! let is know your take on the above

@Anna N " it started expelling steam at the same rate as you would expect if you were doing a quick release ' I assume you mean the steam was coming out of the release valve area ? if so , and not around the pot where the seal is , the release valve is not working properly. maybe the metal item that pops up to indicate pressure is stuck and dirty ? that you cannot replicate the issue all the time suggest something like that. interesting problem.

@Kim Shook A million years ago when I was an ' advanced scut dog and slave ' after Rounds I used to sneak down to the Cafeteria and get a fresh bagel and pass it though the toaster. Id get a huge amount of cream cheese ( you added that to your plate , before there were ' scales ' ) and two ( one / bagel ) huge breakfast sausages . Soo good those sausages were about the size of three or yours then return and eat them reading the NYTimes they had rocking chairs back then, and Id help myself to one. until I had to deal with some sort of Fire. Still alive , I am ! sadly , no maple syrup

@Nicolai I can do the finger thing , but I might still need some assistance from the Carousel Assistants. "" Carob " you don't have Chocolat ? I don't might last century. I lived there for quite some time. no Pomegranate M ? my PM comes from Lebanon. Cortas I love the stuff Id very much like to hear more about the desserts and every thing else once you sober up of course ! I more than bet every one had a fantastic time my kind of celebration good for you !

@Nicolai BTW may I ride the carousel ? what was for dessert ? just asking. baklava ?

@Nicolai what time do you start eating ? Ill be right over on that dot ! fantastic looking stuff !

Im wondering if AMZN is setting up its stores differently based on work-style of the environment Manhattan : ready to eat or ready to cook 'Burbs the usual wonder if the Manhattan store will be one of those Auto-Stores where you walk in and walk out but have to have a phone w an app on it for paying for the food.

@liuzhou its also a relief the maker chose ' edible salt ' and not the other kind.

@heidih I agree MarieC used to make the best pies. as good as home made a long long time ago and only a few blocks away !

wow iPot has gotten too big to answer the phone ?

@weinoo "" he Whole Foods I regularly shop at "" than's for letting me know. Ill light a candle.

I almost stopped at WF , across the street from TJ's im in no way a fan of WF , i.e. ' The Asparagus Water ' sysndrome Im very interested in AMZN as a revolutionary business model. now Im not a fan of them shilling for 2d to 3d rate electronic products at WF Ive been told Im odd Ive never contested it.