rotuts

@Beebs what are your views on Potato Salad ? you iPot the eggs you iPot the potatoes hopefully Pressure- Steamed i.e. above the water then cool best P.S. Ive ever made.

Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel nice deal. prime not required it seems but P is free for 30 days

when I buy " hardware " I decide what i need, and if i can afford it , consider the next similar item up the line. Im not taking it back but the 99 is so close to the 129 thats 30 bucks for something else.

@jvalentino if you don't already have an iPot , you will love it. and excellent price with one push of the button , a weeks worth of Soup made at your home right in the Pot !

what ever marketing genius decided that spacing out deals was a good idea needs to get their head examined. Im really for a deal on something I sort of want now is good. not in a few hours after checking 37 times. by then Ill probably get all M.R.'d and wound not be able to find ' Return " on the keyboard. think of the money Ive saved !

@Jacksoup that's a standard sale price that comes along from time to time. I have both the BT and the WiFi as aspare I dont do cooking from my iPod/pad it s worthwhile investment. comsoider beer coolers for your container. light , same some energy etc start off w HD zip lock bags and you won't go wrong also Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts the watt difference don't really matter that much , and you would need a router to use the WiFi you are going to enjoy it !

@KennethT mine is the same except I use TJ's Parmesean-ish and a 1-minute boiled / cooled egg tha's right : only one minute !

I guress you can get prime for free for 30 days, if something catches your eye today then cancel in 29 days https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B01B1VC13K/ref=gbph_img_m-3_c825_2b295603?smid=ATVPDKIKX0DER&pf_rd_p=6823903e-c532-41c8-b6ec-0e08ec2fc825&pf_rd_s=merchandised-search-3&pf_rd_t=101&pf_rd_i=13887280011&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=ECCGNGAR4JN5K78W9X43 8 qt !

well, Ive thought about it. So my take : first : pick smooth or chunky. the bread should be very fresh , and not too fancy. but not WonderBread. No 'heels or end caps. grape jelly is best but what ever you pick for yourself would be OK for you but 1 ) no seeds in the jam/jelly 2 ) no rind in the marmalade and no stuff that's combined into one jar 'cuz your just too lazy to open two jars. that's it.

any links for the plebs ?

@Anna N perhaps shelling shrimp is a bit of a pain like cleaning out a complete lobster so that dans le plate one can just Snarf Down. fo me its just less work but the OP might see this as icky fair enough just wash your hands and counter space w lemon and Done !

Of course I don't have Prime why pay 100 bucks to buy 4 times the things I need. none the less I used to PiggyBack w my sisters prime. Soooooo early peeks are more of less stuff from Amazon that locks your in future buying so What's Cooking ?

nice but for some a bit far away ?

OK a chore is a chore But ! if you can get shrimp from a fishmonger that's peeled for you Nice consider getting 4 - 5 unpeeled chop them very finely and used them for your stock fresh is very key w fish.

did the crumble seem to have enough or not enough ' nuts ' ? maybe the implication in the Rx was pistachio's of two different textures : rougher and finer. don't forget to ask about salted or not !

that is odd. in reading the Rx it doesn't seem to use two different ' batches ' of pistachio's when assembling why not call the restaurant ? http://www.vivianhoward.com/chef-the-farmer/ explain your situation , explain the large FanClub on eG and ask for an email back at some point with a clarification. bet you get one. maybe not today , but ...........

OF Note : " Frames " mean the fish skeleton after filet-ing frequently the heads are included . A good thing. most people remove the gills before using them for stock. the gills contain blood and will cloud the stock. something to consider. and start that stock as soon as you can. it only takes about 30 min or so to make no more.

you would be surprised to find you might get a smile from the fishmonger if you ask for fresh frames. I have. and they remember you respect the ' whole fish ' well , maybe anyway. Ive done that and later it was suggested to me that I might prefer Fish B this day rather than Fish A which I thought I wanted. Fish B was fresher .

hopefully there will he some pics of the RibCap ? that's a cut I hope to someday find ( Prime ? ) at Costo w a gift card or two. personally financed of course.

I also think vacuum -freezing is very different than just plain freezing.

so we'll both have all three !

and you get to see so many pretty jars in the basement when there is 3 ft of snow outside.

@Shelby what id the advantage , these days , to canning , say green beans , vs blanching and vacuum bagging and freezing ?

icebox cakes is an interesting book. The Local Economy probably looks forward to your visits ! the book of greens I just got from my library but have not peaked into it yet. is the greater the type with Microplane edges ? nice !

I can't say but : https://www.surlatable.com/product/PRO-188347/Demeyere+Industry5+Saucier 2 qt $ 199 https://www.williams-sonoma.com/products/demeyere-5-plus-saucier/ 3.5 qt $ 99 I have some aluminum all-clad sauciers. work on gas and I like them these pans do not seem to nave enough curvature to be called sauciers and work w a ballon whisk. Id look else ware