rotuts

@btbyrd fantastic enjoy !

@lindag looking forward to your report. for a ' large dish ' Ill use my Cuicinart 11 + prep I have the extra blades mentioned for 1 -2 servings of ' Ragu ' I use Tj's Parmesan-ish I ised to use a hand grater w a MicroPlane cutting surface now I use a thin knife and slice then slice again into matchstix then turn the pile and slice into small dice. I start w cold cheese and let it get to room temp so that the dice warm up on tp of the ragu Ive grown to like the texture of the final result more than grated. but I agree at some point of one life's hand grating loose its appeal.

I brought late : $ 529 USD Nov 13 - 17 I don't have Prime. current price : $ 562.50 still ' pre-order ' Canadian : $ 497.68 ' ships Nov 6 th odd. wasn't it exceptionally cheap for a while in Canada as the Amazon Bot ' reverserd ' the exchange rate ?

@TicTac as I thought. as there is a butter shortage in FR I didn't want to be rube suggesting : How did you manage that ? see ?

so whats in the square dish ? a bit creamy looking ? Polenta ?

@HungryChris mortadella ! the Siren that sings my song ! I have a few Fz turkey breast in the freezer 798 cents /lbs ! now with the iPot Ill be making stock etc but Im going to make a few TB's filleted w mortadella in the center SV of course ! thanks for reminding me

@IEATRIO if you are thinking about the ' new ' anova that's bait smaller pay attention to the Maximum gap the attachment screw allows its smaller than before this might not make a difference to you viz-a-viz your cooking vessels but as far as I can tell it won't fin in any of the BeerCoolers I have I give credit to this analysis to the OP that spotted this

I don't own a TM. this might do different things maybe with that ' slicing-arm ' thing-ey : and Im sire the TX does something this does not but Sooooooop many buttons !

Very Interesting of course should it not be @ElsieD Hub aster discussing this with Zeus get a decent and For Sure Organic Apple One make sure you are confidant no pesticides were used the peel there apple and offer fist the flesh dans le peel the try some peel not to much at first Zeus need to approve of this. that's what MC says

if you are going to look for a grater that is non-eletric look for the kind that @blue_dolphin suggested you get a lot of leverage w the longer handle smaller rotary units ie https://www.amazon.com/OXO-Grips-Rotary-Cheese-Grater/dp/B0000CCY1U this type whether microplane or not do not give you tat advantage. and are too flimsy for harder cheese for M&C , which generally enjoy a softer melting cheese @andiesenji suggestion is worth remembering firm up that soft cheese first.

what's in the jar foie gras ? nice id bet w the sauternes

Rocky : good CSB : good iPot : good Take-Out : OK

@kayb nothing trashy about what I see above easy enough to make it trashy but that's not what I see above

thanks Im not at the age where items above or ThermoMix and the like would help me dans le Kitchen but I like to cook I like to eat and bottle of Wine from you own Cellar ( i.e. basement ) that you thought about away before lower shelf or not is special its just too bad for me that I can't get at any cost a high end Induction range with a combi-0ven with a reservoir

Thanks ! Everything tastes better in French ! and Spanish and indeed Italian too many will disagree but while young I spent some time there moving north : not so much not enough Sun. Im hoping this stuff is not available in the USA and indeed with my copper pans and my fine Japanese knives and my Cuisinart 11-cup + I can make all this stuff but .....................

yep : http://www.kenwoodworld.com/en-int/products/cooking-food-processors/kcook-multi/kcook-multi-ccl401wh-rw20610007 love all the buttons !

this Sooooooo many buttons !

Ive decided to lightly peel cut in 1/2 , than large Julienne the 1/2's Ill undercook them by a bit , then cook and vac-bag and freeze w a little butter Ill use the in Jan during a snowstorm , and finish the cooking in butter + a little TJ's dark agave syrup if they end up tasting as I hope they might , Ill clean the stall out ! and do the same for the Winter.

the white one seems to be : http://www.moulinex.fr/Cuisson/Blenders-chauffants-%26-cuiseurs-à-soupe/SoupAndCo/SOUP-%26-CO-/p/8000035789http://www.moulinex.fr/Cuisson/Blenders-chauffants-%26-cuiseurs-à-soupe/SoupAndCo/SOUP-%26-CO-/p/8000035789 any idea on the brand name of the SS pot item? many thanks

I got these beauties test. at the local farmers market : like the dummie I am , I only bought one bunch ! hope there will be more next week Id like to iPot them pressure-steam in a basket after a light peel and a large chop. I dump the tops ' Hip ' suggeest 4 min pressure steam , for ' sliced ' and 8 min for whole , natural release. I don't plan on slicing them on the thin side but thick side. Id like the cooked but ' firm ' suggestions ?

Im assuming the yellow/orange bottles are Sauternes ? thank you for less detail on the labels and prices and years I love the several countertop " work-station-mixmasters " do you recall the Makes ?

I was waiting for a Pan au Chocolat. that one looks terrific.

@weinoo thanks for letting us fallow along. didn't you have a fairly new stove not so long ago ? a keeper ?

in the previous post what are the 4 rows of square pastries ? something savory ?

I agree Dehillerin's is a bit dated.