rotuts

just stand back a little when opening the door. initially I wanted to bend down an poke my nose right in there to take a look. not the best idea ! i think steam-cooking is very forgiving . hope you got or will get that crackling skin that steam-baking seems to generate !

that looks quite delish however they way to to a Turkey it to de-bone it a la Julia and Jacques brine or not and place the Turk on the fantastic stuffing or your choice w the stock made from the bones and etc the day before as the liquid for the stuffing. bake etc and done.

@Anna N "" My tania "" I can't quite understand your dis above something mage inn a tagine ?

I thought about Shaptons a long time ago when i first got my EP as far as I can recall they made them that fit the EP back then I learned a lot about sharpening from Knifeforum it seems to have moved on. I didn't get them way back when as they were thicker than the EP stones. no matter. I know that the EP jig allowed me for years to put any edge I wanted on my knives and there was no other way I could hand hone my small collection of Global knives now the EP will allow me to take exceptional care of my Watanabe knives

HungryChris no green tabasco ? I really like the little metal tartar sauce container very Dinner-ey

Of course , the .44 M might break your wrist. you would mis the Pig etc etc. a short LongGun is much better : it would just break your shoulder. and stop that Pig. Of course , if you Shoot 'em , do you get to Eat 'em ? Id still go with 130.1 SV , but well past the Pasteurization point.

I think there are Rx's to consider from the New Cabal : MS Im fortunate that the TV shows end up on my computer for very little effort. I learn a lot from watching Rx's vein made. the magazine is at my public library and I take a look. the book is there soon and Ill take a look. BTW the same day MilkStreet 102 was aired ATK had their own show. I learned from each : MS a bit about pastry dough and on ATK a pear upside-down cake that looked worth trying way back when I made all sorts of upside-down cakes , and the best was w canned pears. good luck to you finding a really ripe pear in N.E, its possible , but you will be disappointed for the other 50 weeks of the year. Ill just let them Churn. after all , as far as I can tell , none of each Cabal are Felons

@Beebs thanks for the ref. I didn't know they advertise at all ! I wish the iPot group the best. they seem to deserve it. maybe they can talk the Anova Group currently vacationing in BoraBora or its equivalent to get back to work on their Steam Oven

try 7 , and if not enough , add a little more still the best toast ever , when properly managed , comes from the CSB or similar " tight' toaster BVXL really bakes bread so its not going to ever be ' toast ' and I have both machines.

Indeed Churn is Alive and in HyperDrive on the Amazon page : ""From Christopher Kimball, one of Epicurious' 100 Greatest Home Cooks of All Time: One of Eater's Biggest Books of Fall 2017" Yikes

@Anna N please consider a comment on any item you make in the iP from the Indian iPot site I know you prefer not to comment on the LL's lunches maybe just a Id make this again sort of thing thanks

@Anna N thank you for the ref. for the B.C. don't have ad-blockers N. of the Border , eh ? took a while to load, but got it all and the ref's to some other iPot Indian. and not a single ad. @Tropicalsenior well said. with SV , Combi-Oven ( even a small one ) and the iPot almost every thing I make is covered and much easier to cook, and comes out better and faster. very interesting to hear how the iPot is doing with Amazon. its my understanding that the iPot Folks never bothered w advertising. ATK really did miss the boat w that one !

@Anna N I dont suppose that Butter Chicken Rx is on line ? I will ask my lib to get the book eventually

This ? http://nomnompaleo.com

Gr.Turkey is indeed moist. now that Im a serious student of RB40 on meat , both whole ( steak ) and burgers ( ground ) I may revisit the Beef ML.

at least he's on the Turkey Cart . its a start . but the Way is Long. no veg is a start Onion , garlic OK thought but mince that onion mighty fine,

there is a flip side , of sorts , to the pressure discussed above Im willing to suggest that the personality type ( in this case Chef ) thrives ( of sorts ) on this pressure to begin with. those that cut the mustard succeed and some don't. some might enjoy and thrive under this pressure consider : Race car drivers , 220 ++ mph for 2.5 hours where a sneeze at the wrong time might be catastrophic Fighter Pilots landing on an aircraft carrier in rough seas at night ? fortunately ive found my level : Pulling a Cork in the late afternoon. P.S.: I found this quote insightful : " he would continue to dazzle diners' palates "without wondering whether my creations will appeal to Michelin's inspectors". " Ive added thee bold italics inspectors are one thing , diners another.

@mgaretz yes , CI , ATK , CC now BostobnComonPress are the Sultans of Churn MilkStreet seems to be heading it that same direction , but its new.

forgot the peas here : remembered them here : somewhere it all came together. here is it oven ready : and here it is cooked just to review : the above became I could go on and on .............

@Anna N this one ? https://twosleevers.com/news/indian-instant-pot-cookbook-urvashi/ yikes my library system does not have it !

MeatLoaf = American Pate delicious when you find it a calling. I have Mashed Potatoes , Gravy . Peas its the best place for Bacon BTW no matchup either. mine always involves ground turkey and bells seasoning.

Ive become addicted to the CB's above however , I drain them then use a little TJ's Kalamata olive oil drizzled on them.

I hadn't had the Tj's Mozzarella balls in wile I love them in water they and these next to my usual so I though Id try them: these are a fair bit cheaper and quite nice. you can taste a hint of EVOO but its mostly canola the seasoning are ' light ' and to not detract from the M.B.'s very nice. they also demo'd a Creamy Polenta : it was creamy and rich and they ofter it w some saved TJ's parmesan - ish its really good. it come in little Fz dollops so you take out what you like and micro only those. and , wait for it , it comes from France !

I completely understand. the BlueStar is a stunner if they has a BS with a Combi Id just give up and surrender.

@HungryChris no more Zoook comments . Ill try . wouldn't want to push you into GB's