rotuts

@Anna N you beet me to it by only a few nano-seconds

I think any solid cuts or chunks of meat heated past certain temperature determined contraction points whether via a slow bubbly braise in the oven for hours or in an iPot for times you chose are going to be dry as the moisture in the meat has been squeezed out into the liquid. fatty meats might still be decent as some of the fat might still be in the meat. ' dry ' in the mouth is not just a water-jus effect but also a fat effect. I had occasion to serve on a jury today , two towns over. we were let out for lunch. there was a BlurRibbon BBQ joint a block away I made a BeeLine to it. the platters were huge and I was in a bit of a hurry I had the KC burnt ends in a sandwich. it was fork-flaked it was exceptionally tasty as were the 4 different sauces you could try out on the side fantastic beans and slaw the the meat , in all its taste sauce was very dry itself. it was probably beef which is not what I was thinking of but being in a hurry , I didn't spot an option for just a few pork ribs. my point is only that Dry is Dry and you know it when its in your mouth no mater what else is in there at the same time is sauce. Im fairly sure this meat was ' fork - tender ' to be flaked as it was but tender is a fairly complicated thing and quite different from dry. tender does imply juicy-ness Id say.

@JoNorvelleWalker yep there are a lot of things JB does that I think are questionable but innovating he is. and WF needs a lot of it to get me back in their stores.

yet there are more of them out there circulating than I though.

SousVide everything used this circulator in a recent vid : Slaiya Digital Sous Vide Pod Immersion Circulator Precision Cooker ↵ Use original player Sous Vide VENOMOUS Fish! Florida's Lion Fish By Sous Vide Everything YouTube 720p 360p ← Replay X i take a peak if you like

@weedy your On-Line CkCurry Rx's : with an iPot ? granted that does not mean Rx's are really good but maybe what's the ref for iPot Curry Rx's ? if you have one what you might try in the iPot CkBr vs CkThighs w the same curry Rx. that would be an interesting result.

@HungryChris they say that Bacon makes everything better Mortadella ( no pistachios , please ! https://boarshead.com/products/detail/509-mortadella-small-with-pistachio-nuts-half ) is a close second for a time sandwich did you dress the thinly sliced cabbage ?

@Anna N thanks for MC , the book not that Big Big Big MC . which I have I have it now on reserve from the Lib.

I have no doubt about that . Im sure its Mighty Fine.

@Shelby Zook's -> MIL nice one !

its interesting ( to me ) that retailers are trying to fight back using lease restrictions amazon whole food restrictions that might prevent lockers @ WF , selling electronics and what noe. Good luck to them ! the Horse has already left the barn .

"" Emma Reichart Dry Riesling for 4.99 "" thanks Ill look for it. I too like dry Reisling and TJ's price is right in the ball-park for a Fizz.

and one last thing : its fun !

I think lean meat in the iP contracts at the high temp involved , and then the Inner Juices are pressed out of the meat thus the dry feeling. this idea come to me from studying SV and protein contractions at different temps. fatty meat seemed to come out OK i.e. baby back ribs but not lean meat ground meat seems to do well. I can't say why the meat seems tough to you.

" crappy wine somehow drinkable "" is always going to be crappy. as menitoned , its to make decent table wine a bit fizzy. its the same thing bulk wine makes do to make ' champagne ' of note : the 750 cc version Mastrad A01900 Purefizz Soda Maker https://www.target.com/p/mastrad-purefizz-soda-maker/-/A-15645358 no longer seems available there is this : SodaPlus SP76327 Soda Carbonating Starter Kit I got one of these for a ' spare ' its not as nice as the 750 cc model as there is more dead space involved therefore you need more cartridges / trial Im mongering if there was a liability issue. you do have to carefully rfelease the pressure before you open the carafe and the top etc on the larger one is exactly the same as the one on the smaller one

@andiesenji interesting what you say about lefties and the model you presented. Ive never handled one , so I defer to you however , the mirror image of the item would put the handle on the L ( or R depending on your starting ref. ) and the crank on the other side so as usual Im missing sorting.

" Grand Marnier + Flaky Pie Crust " would make any filling taste good ! well , maybe not cat food ....

nobody else did either this side of The Pond. my mothers had the handle on the top. and once one got the hang of it , it worked very well and very fast for whipped cream and the like you would have to be an idiot to use it for anything heavier whisks like this put AngelFood cake right on the plate.

wow nice I used to have my mothers very old egg beater. it had something at the bottom that protected the blades from getting damaged by the bottom some sort of guard. I can not envision the issue w R or L handed that you mention it might be real the old Beater could be used ether handed as far as I can recall. I also have my mothers very old electric ' mix-master ' this was mentioned a fair while ago here. those beaters were not ' wire . beaters , but had a scalloped if you will inner indentation to them now days its just a wire but I have not looked at them in a while what you are showing here does look pretty nice ! it was pretty much lie this one w some sort of hard on the bottom : hard to see here , but the blades are not simple wires and as far as I can see , would work L or R handed

@gfweb interesting points. I can't recall if there was any garlic nor if any thyme involved. I do recall there was a very hight end chain where I lived when I was back visiting my father where I grew up : Andrinico's https://en.wikipedia.org/wiki/Andronico's it seems to be having Hard Times. but this was 1990 - 2007 they had the best fresh produce and a very large collection of fresh mushrooms. ' pick your own ' from the bins and no Vibe a la WF'd its dangerous to think one might go back in time and do certain things that one never got to : for me : Espalier trees ( there was a lace on long island that had them for N.E. with 4 branches each side but for me , being a member of Long Standing at the https://nysaes.cals.cornell.edu it was about Pears , FR. pears the kind that were small and only fruited every other year .... and having a Mushroom log system outside. a big one . now I fiddle and faddle and pouch Return this is not a complaint

this lip suggests it designed to sit snugly in something specific : then also something larger which the two prong item accommodates

On EBay this cup : "" From handle to handle the cup measures 4 1/2 inches, and is 1 1/4 inches deep and 2 1/8 inches in diameter. its pretty small.

however this suggests to me that it might sit in something larger than its diameter : so it doesn't wobble interesting .

it might be on EBay as a sommelier cup but I really doubt that's what it is. its completely different from all the rest. the S.C. was carried by the sommelier this sits on something

not only that it looks like the same one : http://www.ebay.ie/itm/FABULOUS-VINTAGE-STERLING-SILVER-SOMMELIER-TASTING-CUP-N7-B-/381417944730?hash=item58ce47f69a:m:mtcb_EK-ccFYuCHEeJlqXzg