rotuts

@palo excellent point Id lobby for sliming down the edge rather that getting a silicone protector. that might just be me Im able to feel the Exceptional Quality of the Darto that way. no joke you have a fine item that you take care of ? you will know what Im taking about.

indeed agreed Darto pans are stunning. you do have to enjoy keeping them non-stick , etc but that's not hard for such a fine WorkHorse. there is one issue that might not make the Full Appeal Apparent to those w smaller hand : the handle has 90 degree edges and the with of the handle is substantial compared w other pans. that with is a plus as this pans are on the heavier side , so it makes turning them easier than if the handle was skinner. I have very heavy copper pans from FR and they would have benefited w wider handles but what to do about that Edge on the Handle ? get some sandpaper before you season the pan and sand down those edges a bit Night turns to Day. Id suggest a small grinder but most of you would just screw that up and not wear eye protection etc. Darto is an exceptional pan for those who appreciate something that asks them to participate in its use. stuff you cram into the dish washer may be Might Fine but its not going to be a Darto. this are as it should be. if you are willing to put a small deposit in that Bank you might make some appreciated withdrawals in the future.

Geee Wizzz maybe the GTA has more depth and outstanding talent than the BOS area Yikes ! oc course it been some time since I Cruised the Cambridge area for Stuff Like That Any snow your area ?

" I post drunk. a lot . " that's the blog not me of course M.R. notwithstanding.

Id like to know if 7 can soup is really that much better than 6 can. just asking.

@Porthos its about time Id say.

@bleutwoyou wow nice if you get the chance Id love to hear more about its Prep 1

I disagree a bit on Mrtha F being able to cook. she is outstanding on pretending to cook . and done a lot of work through her employees to tell her what to do Emeril , who was fundamental in establishing the Food Network way back when knew a few things and did well with them but he claimed to do BBQ Ribs you had to first par-boil the ribs for tenderness. just saying.

After all Martha Fellon did her best to rehabilitate herself after Prison duty for some time doing This and That possibly free show to PBS to get some Brand Structure or not for free to PBS under the 12:00 PM notes but her shows are still what there were and are now

Excellent @ElsieD I didn't want to bring this up myself

@gfweb still think they are doubles. AA knows what makes AA food Taste Good !

@gfweb wow. does indeed look nice. what's in those two BoozeBottles ? are they doubles each , as they are no longer the old fashioned round ones I remember from the Last century. and what's in the little yellow bottle w the paper seal on it ? Olive Oil ?

I meant it for either my iTouch or iPad.

is there any other way to get the app for a Mac ? i have chronic problems w the app store on my iMac. after Christmas i might go to the apple store , a few days after the seasonal Commotion and DL it there

@weinoo I was waiting to see the red knobs on the Wolf !

@weinoo what an outstanding looking kitchen ! congratulations ! I can see many meals happily made there.

"" sous-vide per se does not tenderize the meat. "" strictly this is true. heat tenderizes meat but the term SV implies a cooking technique i.e. the application of heat.

@CanadianHomeChef the black surface is 10 3/4 " there is then a lip of about 1/4 " down to the blue surface. what I don't know is the size of the induction coil under the black glass. that may or may not be important for larger pans. the stripes on the black surface are probably just cosmetic. I doubt they have anything to do w the coil under the glass , which has to be circular I think.

thank you @Anna N for your report. No calamari in sight here but plenty of M.R. that's the best I can do.

nice very nice. like the tea pot but I don't drink tea espresso for me no matter its nice please you tried there calamari

Well for Steak id consider going here and look over their U-Tube vids : https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos there is a lot of fun here and over time they have dropped their SV temps for Steak. they are Meat Eaters and sometimes go fishing . take it or leave it. very entertaining I think after a glass or two of MR and Ive learned quite a bit from them. Up to You !

Yes indeed ! welcome ! hopefully you will share your take on Lasagna , etc. I lived on LI for a few years. 1/2 way out. I used to come back close to the city to an Italian restaaurant as it made the best lasagna ive ever had. almost as good as mine !

Ive unpacked mine. no cracks the packing is very tight and heavy. It will be a while before I get to mine as I have a new espresso set up that i hope to get going soon. the top is intact thats just a bit of a reflection on the r does anyone know how to DL the app ? Im on a Mac and have an ancient iPod. thanks

well its here : MC is both looking and smelling it over Something from China ? Ribs from Memphis ? it very cold and Ill look into it tomorrow.

Comercial Shows are actively designed for profit. all of them so just move on if the the for profit theme does not suit you. there still are a few PBS shows that are quite good and indeed there is profit there but as bit more reasonable.