rotuts

@Beebs take some time to discover the iP's strengths there are many but don't look at it as Faster Cooking for everything. its not. it can do 18 eggs pressure-steamed , then rabidly chilled to what ever ' doneness ' your like. it can pressure-steam ' hard ' vegetables : potatoes , beets , etc very fast then you cool them and use them in all sorts of things later. Ive made Turkey ( from fresh ground turkey ) ragu easily many many times then chilled and frozen. the iP does not do everyting but once you find the things it excels at for you done!

@Beebs my point is pony that meat at these high temps contract and the jusice and fat move out of the meat into the "" broth "" the meat itself then is dry. but maybe for a braise it might suit you if you then let it sit in the juice over night braise is always better the next day because of this. there are better wye to cook meat where you leave the juice and fat in the meat initially. the iP is still a fantastic unit for pressure steaming various vegetables , potatoes , beets etc where all the flavor states in the veregables. and for Soup Id not look at PC or oven the iP as a way to cook everything quicker many things : you betcha.

i almost can't stop enjoying these knives here is a magnification of the cared in ' words ' : i have a huber of knives. Some Globals , from BB&B and they did give me 20 % off and because of the Globals which are hard to sharpen , I got the EdgePro. I have a even larger number of knives from Granton , in GB I recommend these knives. you have to email them and they will send you a catalogue. then you pick what you want and Id call them w you CC info. they are wonderful for boning knives and slicing knives. I had a very modest collection which I accumulated over time but they were ' removed ' from my home during an extended stay w my father in the later years of his life. Henchels etc only three were price-less to me : My mothers American made chef;s knife , walnut handle then smooth w use and high carbon steel and two very inexpensive knives from my grandmother who I remember seeing her use when i was 3 04 so. scalloped from sharpening , w cheep small handles . no matter if you enjoy a fine knife , enjoy caring for it , and lets not forget Your Knife's best Friend : the cutting board i.e. https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-21-inch-x-15-inch-carving-and-cutting-board/1014949216?categoryId=12070 take some time to look over Japanese knives I look some time to find these and I don't regret it in any ay.

I tried to get a picture of the markings on the knives : they are carved into the knives. Ill ask for a transliteration

for me , most meat does not do that well in the iPot. ground meat in a sauce and baby back ribs are exceptions

@kayb I completely agree with you on the Local Burger Joint back before the Internet and personal Computers '50's and '60's there was Kirks in the PaloAlto area CA stunning Im pleased you still have a Local Delicious Burger Joiint ! cheers

ShakeShake is far superior to 5G's in all respects it would be an abomination to get a SS : SmokeShake via a drive through window. no BurgerZen at all that way. just ignore the SS fries. Ive had InN'Out many time in CA I do love their sauce but I can't remember enough about them to compare w SS. Fries at one 5g's ive been to are a Gift from God.

for fun : the gyuto is 144 grams and the nakkiri 200 grams

i received two knives from Watanabe this morning . Im exceptionally delighted :

my two Watanabe knives arrived minutes ago . There was no duty charge . I e-mailed Watanabe a few times and decided on the Professional Series they gave me a total price w shipping , and I emailed back that day's exchange rate from Google. My bank would give me free a one use CC # to use w PayPal , as Im not a fan of PP. but free only in dollars not Yen. the would be a several % charge from my CC company . and PP would charge Watanabe 2.9 % + a fixed fee. Im not fond of MiddleMen nor MiddleWomen. I went to the PO and bought an internationali money order for $ 8.50 and placed it in an envelope w a letter : First Class to Ja,an : $ 1.25. I mailed it Sat Aug 22. 8-10 days the PO said. Watanabe got the MO on Tues 1 Aug. http://www.kitchen-knife.jp/pro/ I decided on the two t80 mm , as i have a large hand. I had my eye on the Santoku and Nakkiri , but went for the larger knives. I got the octagonal handles as they had a horn hilt. why buy plastic ? I asked for a light color and a close match in color if possible. tracking : the box : inside you can't see the engraving , and anyway I don't know what it means. its clearly hand ' carved ' these knives have an exceptional hand feel, and are razor sharp. I like the black matt finish. I asked what angle they would use to sharpen them, and that I use the EdgePro system and got this reply : Thanks for your reply.Yes, you can sharpen our knives with the system.You can decide the angle by yourself.You can control the toughness at the edge angle. The narrower the angle of the edge, the more your knife will cut like a razor. But the blade will chip easily, because it's thin.On the other hand, if the edge has an obtuse angle, the knife will dull but will be very strong and you will be able to chop fish or meat with bones.Our blades are slight convex shape.If you want sharper edge, 0 - 2 degree is the sharpest.I guess 3 - 5 degrees must be normal sharpness. this did not make a lot of sense to me so I emailed EP . their reply : If your new knives are double bevel you will want to set to 17 degrees to start. Most of these knives are sharpened at 16 degrees and you set the EP to 17 it puts 16 degrees on the knife. You loose one degree by resting on the sloping FACE of the blade. You will be putting on a flat edge. We have proven over 30 years of testing that the flat edge is sharper and stronger than the convex edge. People with argue with you about this but I can prove it. The most important thing to do with these knives is use them until they start to get dull. Do not sharpen them new. They will come sharp. When you do the first sharpening, start with a 1000 stone, and then polish the edge. The bevels on these knives are so small that you will get a burr very fast even with the 1000. Once you polish the edge you will not need to use anything but the polish tapes to resharpen the edge. I have had one of these knives for 2 years. The edge will last about 2 to 3 months in the average home kitchen. Do not use the ceramic hone on these knives. When the edge starts to fall off just go back and polish the edge and you are good for a few more months. If you are getting a single bevel knife get back to me of more instructions. If you are getting a 70-30 knife you do not need to do anything special. The angles are the same on both sides. You just want to do a little less work on the 30 side. Get back to me with questions. Regards Ben Im exceptionally happy with this purchase. Im glad I didn't get the santoku , as this gyuto fits my hand fine. eventually I may get a smaller Nakkiri " just because " these knives are so fine !

intereesting wonder what this was like , and what was in it : XO no less.

@JoNorvelleWalker Cost Id say. https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=Zojirushi+Pressure+Rice+Cooker

@JoNorvelleWalker no. time to get an iP Id say. take your time and get a good price. the older 6 qt is probably a bargain here and there.

I enjoy following various companies if its easy to do. BlueApron is one , as its selling one of my favorite subjects : cooking this article is interesting : https://seekingalpha.com/article/4096537-blue-apron-smells-like-somethings-burning\\ it has some good points. however , any analysis like the above rarely mentiones that they might be trying to move the Market as they might have a position they hope to profit from. none the less , BlueApron is not just selling meal kits. it is selling a ( hopeful ) panache : BA just as WholeFoods isn't selling just food , its selling WF they mention that Walmart will take notice if BA succeeds possibly but who would think they are getting any panache w a Walmart meal kit ? just get a Walmart refrigerated ' pizza ' now a WholeFoods meal kit ............... BigBucks Right There !

thanks for the tip on the missing CBS I have two copies of the older book and the new one will be here in a day or so I was going to give both older copies away. now Ill keep one for a while to compare.

@Shelby the zucchini have once again overtaken me. count your small blessings they might have been eggPlant !

@Anna N everything looks good but the Chicken in orange peel sauce looks fantastic one of my favorite dishes luck you

@weedy Im not quite sure what you mean by ' steam' pressure steam ? where the little silver button goes up ?

@Captain nice if you have the time what is your BBQ isn set up ? you are rotating a pork loin on a BBQ set up charcoal fired ? what's in the back on the first pic ?

nothing like freshly dug from the garden New Potatoes w dirt still on them ! so sweet before the sugars turn to starch. Nicely Done. Im going to have to find a source of quality duck fat to keep in my freezer. there was a high end butcher very near me , their second store. I used to go to their first store a long long time ago for Prime Rib ( 4 - 5 bone ) for NewYears and Christmas. back then Prime was really Prime. they had Duck Fat in their refrigerator and it worked well when carefully sealed and frozen.\ they of course are no longer in business as Animal Fat was frowned upon for a while Eat Less , but Better Id say.

@gulator any bleach solution ?

"" any sterilizing attempts only seem to temporarily free up sponge-space for potential pathogens, which rapidly recolonize the festering scrubber. "" this suggests that new sponges are rapidly colonized Ive never met a pathogen smart enough to tell the difference. I use a 50 % bleach / 50 % water solution and make sure the sponge is completely saturated w this solution and microwave the solution and the saturated sponge in the microwave until bubbling. the let cool completely and carefully rinse out. I have no data to suggest what this has accomplished. being sterile is one thing , which last only until you touch the sponge Clean Enough seems to be my goal. that being said , I am not immunocompromised etc.

Thank you for sharing your trip. I always enjoy them. Seems short this time , maybe because the weather was not always the Best.

@Kim Shook Im not a cocktail drinker but I like the ones you made that seem to fluoresce !

be careful with PaintBall type cartridges. they might have non-food grade oil in them to lube the guns , not so much you.