rotuts

@Chris Hennes many thanks for this preview. Im looking forward to this myself. is there any chance you might get permission to post a screen-shot or two from your electronic preview ? I know that's quite the long shot still .....

I had occasion to go to ALDI the other day for a Mayo Run I pick up some brats and some imported dark chocolate w hazelnuts on these runs. yearly Breakfast : for years Ive tried to limit my Industrial Salt consumption for various reasons. salt at home is another matter w fresh ites these brats I split in 1/2 sand soak in cold water for a few minutes : night and day salt wise. I use red onion and keep the unused portion in the refrig. it can get very harsh but a dice and a brief soak in cold water fixes that. buns nuked for a few seconds for ' steamed buns ' and after the brats were nuked they were torched. brown mustart nice ! still packs a punch , but not a knock-down one

thank you for letting us fallow along.

@Tropicalsenior Yikes! wonderful stuff ! Im not so keen on the celery but the tops look fantastic ! [ed.: texture issues w the stalk ] Id personally consider a fettuccine dish. nice

I couldn't wait : my crime was # 9 Assault with an intent to rob. here is Total Wine on 19 Crimes : http://www.totalwine.com/search/all?text=19 crimes so maybe your bottle was not $$ 20

enabled by this thread I went to Tj's this AM : and i have not tried it yet. its to early even for me I asked about the bottle mentioned above and they said it was about 20 USD and no longer carried it mine bot. cost $ 7.99 Ill mention it in the Thj's thread later today they did have a Chard. at about this price , but it had oak in it and I don't care for oak.

"" stovetop PC "" I can't ever imagine using one again and I have one in the basement that I used once. maybe one and a 1/2 iPot at the same time I might see

indeed for me the accessories propel the iPot into something really special and fast to boot.

@lindag Nice ! one of the Fine Breakfasts of All Time. try it with a piece of sautéed bologna ! you could torch the bologna for a quicker result !

on sauté low I got 210 F and some bubbles in the water little ones steam rising seemed like a simmer to me on sauté mid I got 212 F and lots of larger bubbles on sauté high I got a rolling boil. used 1 qt of tap water

WoW ! great food. My coat out of the air fluffer so Ill be showing up soon for the Good Eats ! Ill have to do some more googling for some Hunting Lingo : " How's that choke ? " see covers everything. !

Yes looking into Japanese knives is a bit like falling into a rabbit hole. however , with some thought and patience its well worth it just make sure you can properly care for them as they are quite different than western knives.

Interesting If I remember Ill check the three temps on my iPot tomorrow with water too and report

using the 6 qt DUO Ive set some jared tomato to simmer using the Saute button the adjust button to ' less' the ' less ' isn't really a button but one of three choices under the digital dial : less ------ normal ------- more here is a screen shot of the manual , pp 17 : but you've done that as far as I can tell. I didn't do this to actually reduce the volume , just to get the tomato sauce to a slow bubble while I sauté's the two batches of ground turkey and several turkey italian sausages in a conventional pan to add to the tomato sauce I didn't thermapen the sauce to see the temp. the HPressure to make ragu.

if you work your way thorough the thread some use this for HB'-ish eggs as ut offers nore control for that Perfect Yolk in bulk for pressure steaming. you can get the yolk in cold eggs right out the refrig just So............ not hard and meealy not softer and runny but jell-like

I also only do Manual and set the time I also choose low pressure from time to time : note low pressure and high pressure under the timmer I do have a newer one , Duo + ? but its a spare and I have not used it. its front looks like this :

for potatoes Russet or Wax I cut into fairly large segs the pressure steam at HP ie in a basket above the cup of water for 7 min w a 10 min release I also have notes in my note-book for the same but 8 min and natural release

@Shelby Jee Wizz I dont hunt [ed,: a neutral comment } But I can show up and pretend . I do have a Filson Tin Cloth Jacket it has spaces for bullets and shotgun shells under the upper flap I got it a long time ago when I was a member of a Hunting Dog group where I trained Ridge ( my second Labrador --- Black ) to be a Senior Hunter I could dust it off , and put a bit more of that Filson Wax-y oil on here and there Im sure it would look Well Used when I got there ? this one : I think you can stuff your Ducks in a flap in the back ! I might put it in the dryer on ' air fluff ' for a day or two similar to SV to look Well Traveled ?

I steam because Im more or less lazy i just want the top surface jus set. and I don't want to flip. although real fired is best and good luck finding RF's when you are out and about.

cut up the wax potatoes , consider leaving the skin on for flavor pressure stieam , then dry out a little in the pot after you toss out the hot water or another pan. mash w a hand masher. I still have my grandmother's add butter , mash a little more then the hot milk I like a little fresh ground nutmeg in MPs and white sauce just a little

I also do SunnySideUp eggs w a glass over. I add a little water to the fry pan when its hot after the eggs then cover until the top just sets. these are easy to make they are not as good as true Fried Eggs w the crispy edge but a still barely set yolk that would envolve oil that id then toss out.

they are TJ's brand : https://www.traderjoes.com/fearless-flyer/article/3225 I didn't know they had sweet P.s Ill try the I always keep the skin on and mash w the skin a lot moer flavor. you can make decent MP's w waxy potatoes if you use a hand masher and don't over do it. add the butter first , lightly hand mash then the hot milk. full fat milk works better for some reason even w the butter added first. never an electric mixer for waxy potattoes unless you need the glue you mentioned for something

TJ's has some frozen mashed potatoes. they sampled them once and I was bit surprised. they are not as good as home made but OK in a pinch. they come in ' pucks ' : you take what you need and micro them adding a little hot milk and butter gets them on your plate. decent gravy ( Not TJ's turkey gravy ) on top and that's that.

its a good idea to delay the actual mashing until the last minute. my appologies I thought you wanted to keep completed MP in the iP although you can keep completed MPs various way as noted by AnnaN they re never as good as freshly mashed I think the MP's are a sort of emulsion that changes over time. although you can give those a boost just before serving

@Okanagancook what are you planning for the 2 1/2 hours ?