rotuts

Exactly Im keen on this pan : Lodge L8SKL Cast Iron Pan, 10.25", Black here are the dimensions from Amazon : does anyone have this pan for a ' fit check ?' ' you would have to turn the handles 45 0 but I don't see that as a problem

yet shipping charges were an issue for me at Ruhlman. I emailed them to ask about this and they said they are a small outfit and they only charge their costs. Odd : shipping for the spoon set: https://shop.ruhlman.com/products/spoon-set after the discount was 15.51. Id try again and make sure you see ' Jingle ' on the final amount w shipping.

I don't really know but its a very heavy for a baking pan Id get the second one as it not as expensive but equally well made and sturdy. Id guess you will not find a heavier pan I don't know of any cast iron that would fit but I have not looked into it.

a 9 " cake pan fits : I got this ' Gold ' one at W-S as I had some certificates . its a heavy pan there is also this pan : https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZO4 I have this series in Bread pans. its cheaper but very well made and heavy I wanted to try the Gold pans and having a certificate to WS went that way for the first pan

perhaps it was Prime ? other than the usual ' Prime ' cuts that you see here and there the whole steer is deemed Prime when graded on the 1/2 carcass. so the minor cuts are still prime. that why when you look in the meat case at non-prime meat the marbling varies and you pick out the cuts w the most marbling. please consider this thread : and this book : https://www.amazon.com/Art-Beef-Cutting-Professionals-Merchandising-ebook/dp/B00DW9JXVI I highly recommend it for those who enjoy beef and would like to know more about various cuts. it well wroth it to have this book . Ill offer two pics for review purposes on this topic : The Blade : the blade roast you might see in the MeatMarket is more of less like pic 4 on the second page its rarely offered as its a bit of work to trim down to this stage and much easier to cut across the grain into ' Steaks ' the method here on removing the central tendon leaves the top and bottom whole its easy to do once you understand and have dealt w that central tendon. the method I mentioned is easier for your fist time. enjoy and consider this book.

@gfweb as fine a rack of lamb as ive ever seen looks like the rack was not severely frenched a good think as there are GoodEats along the bone. Im no fan of B.S. but when caramelized and ' roasted ' they are OK after a glass of MR. for me Id add parsnips. they end up sweet or else have an odd flavor that I don't carve for.

the FC is a good one its the last magazine I get there is a .pdf file that has all their magazines on it. if you can download that its well worth it.

I don't think brits water can hurt. it removes most of the Calcium in you water Ive used calcium dip-sticks to check and use brits water in my espresso machine. Brita is not allowed to advertise this by law as water softener companies more or less bribed Gov. officials for this law at least in California true story. BTW you are supposed to run a full cycle in the oven before cooking in it. check out the manual. wait until you see how easy it cleans up after a SteamClean.

I also0 use brits water. On the original machine the 2d generation machine which has some sort of gizmo or drain in the back , spends its time in the OnDeck circle Ive never heard a beeping sound nor every got any messages. it can't hurt to do the de-Cal if you do let us know what happens.

@Dave the Cook Dying here really dying. Im a big fan of CkFrSt but it uses the cheapest of low-flavor tough beef. the ' tenderizer ' machine takes care of some of the toughness the coating fried adds a lot of texture and if the gravy is good as so might the mashed potatoes what can go wrong here ? well the meat is ant meaty but Blade Roast de-tendonized wrapped in CkSkin ? Wow Ive always noticed this : Ive missed so much and this CkFrdSt is one Ill put on the top of the list

good points boned out and stacked and SV'd makes outstanding sandwiches w the temp you cooked the meat in the back of your mind what do you think of the flavor of this cut when you get to try it. save the Jus for ' dip '

@FeChef fair enough but do you like a rare tender steak that's full flavor ? if so try this cut in that fashion.

I enjoyed this link https://doyouremember.com/50170/campers-interior-remains-untouched-since-1953-awesome?utm_source=AOL&utm_medium=link and thought of this thread.

and BTW if you SV these steaks and then just thaw them in the refrigerator then slice thin : you get one of the best tasting ' roast ' beef sandwiches you've ever made if there is jus left in the bag , and you get a little at 130 just dribble it over the meat on the sandwich Win-Win.

Ive cooked this cut many many times and its close to being my favorite cut of beef. it would be tops if it were available more often. at one time I got true prime ' blade roasts' at a local chain as the cuts came boxed and sometimes truer prime was in the box. you do have to remove the central tendon wither before you cook it or after. I think its a big mistake to slice the blade roast into ' streaks ' as the cut if commonly marketed I prefer removing the tendon before cooking; get a thin very sharp knife and cut down in the center of the surface muscle as the roast lies on the cutting board my roasts were expertly trimmed so there was no surface fat nor connective tissue once you feel the central tendon w your knife , slowly rotate the knife and cut along that tendon to free 1 streak, that't rotation is why a thin knife is very helpful i.e. a boning knife its going to be 1/4 of the meat. do the same for the second surface steak turn the meat over and repeat. cut out any bits of tendon left on these 4 steaks then decide what to do. they are excellent BBQ'd over a very hot charcoal grill keep these streaks rare as they are surprisingly tender and have exellet Beef flavor Im sure if that tendon didn't exist these cuts would be much more expensive sometime I double up the steaks and tie them together , reversing them as you will note one end is thinner than the other. you just rotate the steaks so you get an even bumdle SV these at 130.1 for perhaps 6 or less hours ? the dry and torch and you get a fantastic rare steak. blade roasts are rare in my ares and the cut steaks in the meat counter ( w the central tendon you will be familiar with ) rarely go on sale I see no point in braising these as its easy after some trial and error to remove the tendon. braising isn't going to make that tendon appetizing and you loose all the advantage of having very tender and well flavored beef right from the Get-Go ? would you consider braising Filet-Mignon ? then don't braise blade roasts. do a little knife work first.

I offer Thanks @Anna N I didn't see anything on that Plate that was Green-ish and said to be Bell-ish

18 at a time ? cooled down and refrigerated for " Just in Case ?" with Yolks just a bit gel-like but not too much ? very good its not what you do After you get the eggs just right that's another issue her is the tip: learn about pressure iPod eggs y90u might need to take notes well that's just the start

@Okanagancook you are exactly right I didn't want to confuse @gfweb re the eggs Perhaps he is not a Student of Deviled Eggs +++ ? etc ? that being said I look at it this way : Visions May Come or not.

@gfweb consider pressure steaming you will need this : RSVP Endurance Stainless Steel Wide Rim 8 inch Mesh Basket, 3-Quart capacity its humiliating you might get it for a whole dollar less than I did. you do have to bend the handles so it fits in . why pressure steam ? flavor stays in the veg i.e. pressure steamed russets w the skin left on make the finest mashed potatoes ever made. Q.E.D.

@Shelby fair enough that's and excellent price for the 8 qt though a Cut-Out buy back the 8 qt from the Older One for $ 8.98 ? no shipping !

did it curl your eyebrows too ?

not yet !

@Ann_T you are going to love it. 219 CAD is an excellent price. yours is a newer version w perhaps different buttons on the front and maybe a better shallow pan inside that pan would be better w a slightly taller rim, so take care when taking it out of the oven if it has hot fat / drippings in it. looking forward to your take your home-made bread will love it while being turned into Toast.

better go back and ask for a couple to take home. i would,

"" Americans caught on to the Instant Pot well before most Canadians "" "" the company has a "large cache of new products" "" A larger , well made Combi-oven ?