rotuts

@Ann_T congratulations x 2 ! one congrats is for mighty fine Beef port !

good old MA making things so complicated. a Dot.Ma.Gov unemployable niece or nephew controls the TPTB trade. for sure its easier in MA to buy dope.

def.: " partially full bottle " 1) exceptionally rare 2) non-existent 3) mythical

BTE the sauce Fx in the iPots is lethal the heat is so uneven , hard to avoid a lot of scorching , burning. maybe if one then pressure cooks , the torched bits incorporate I always sautés in a regular pan first , if that's part of what Im point in the iPot.

thank you for that insight. Ill be doing this again , w everything but the 8 oz of chicken broth. scorching ? well . I did try to sautés something a long way back in the 6 qt iP and it did sorch , and it did clean up. in this case I did mix things around a bit , before I did the 30 in iP on Low Pressure the scorch was snot that large , and I only discovered it after poured off the cooled down content of the iP but , what ever made it did clean up. and as before , same sort of thing as mentioned no cream of anyting no scorch.,

its cooler now , so I brought out the iPot and made a concoction Id been thinking about for some time : a ground turkey , creamy , wine-y , something that would go over Rice , or pasta , or a baked potato. Id make enough to freeze in blocks , the way I do w my turkey-redsauce-ragu. mise : I sue this brand gr truly as it comes in 20 oz slabs ( thicker than 1 lb slabs ) , goes on sale regularly and seem less wet than newer entries ( years now ) Perdue , Tj's ) I also wanted to see what would happen in the iPot w ' cream' soups , as ' Hip pressure cooking ' suggested avoiding milk in the iPot ie scorch9hne ? I brushed off the 1 lb mushrooms , coarsely chopped. dumped the turkey slabs in the iPot , added the chopped mushrooms , and the two cans of CofM no salt soup. I reduced 1/2 bottle of Cote d Rhone I got at Tj's this has more flavor than Tj's Coastal Zin. and yes its a table wine , not a chit/chat wine wine reducing Left. Looks yummy already ! the wine went down to 3/4 cups , and remembering the 1 cup rule , added someone salt chicken stock. it was 8 oz for the unit. more on this later . iPot's on low pressure ( mindful of the possible ' milk ' issue , for 30 moon , then quick release. I added no seasoning what so ever . my plan it so salt ( I use a different salt ) and season each batch after the cooking, thus varying each meal. still looking very tasty ! clearly a Cat , possibly a Dog , didn't care for this ! added a little salt , and it was very tasty . I was going to brown the slab , on each side , and the chopped mushrooms for added flavor , but went the lazy route . the idea is ' very easy to put together , tasty , and thick enough for Rice , pasta , baked [potato ' this effort was too thin. I made a mistake by added the extra 8 oz commercial Ck stock. and , Illl pull out the Cuisinart next time to get an easy , much finer dice on the mushrooms. the dice here was wrong. but , I learned Cream of ... condensed soup does not burn in the iPot and once the result is thinking , and more uniformly diced a very nice item to easily make , Vac freeze in blocks and season each time I pull out a block fro the freezer. P.S.: I ended up not using the miso . it might be an add-in for individual servings in the future. P.P.S: there was a very small amount of scorching , after all . in the rim , 1 " x 3 " no more .''sealed up easily w some hot water and a teflon-ish sponge. Ive done many many turkey ragu , similar ingredients : slab turkey , jared tomato sauce and iP'd on high no scorching .

Donna Hay's TV shows are also quite good.

Brawl # 7 theme : State Fair first : something on a stick then , Team effort : Sweet , Savory . Over the Top : I would have enjoyed everythijhg esp the Lobster Corn Dog , and the BlueBerry-Peach Fritter.

Ive corrected an error , posting two links to the same place : LaTienda the other one was meant to be https://laespanolameats.com a place in Los Angeles area. thank you for the references above.

I hope this is the right topic , as its about Spanish Chorizo I lived in Spain for two years : 1960 ++ I was ten , my parents were teachers , and did their spatical years in Europe . I do love Spanish chorizo , lets say the dried version , where you took it to a day in the campagna , a picnic in the past , long past ive ordered this sort of thing from these to vendors : https://www.tienda.com/chorizo/all-chorizo they imported their chorizo from Spain and https://laespanolameats.com they made delicious chorizo , in the Los Angelis area , USA all were delicious So , I [plan to order some dried chorizo , from other company but perhaps , being a Student of Spanish ( dried ) chorizo someone here , might have an alternative source ? for mne , way back then the chorizo from each place , was equally delicious that you for your help FD: Spanish ( dried ) chorizo in Spain not the Hot varied by provence. and grind. but it walleyes had smoked paprika ( Spanish , of course ) and local etc etc. thank you

then there is this clip : https://www.youtube.com/watch?v=q7SOxM4P7cw Julia and Dave Letterman.

@YvetteMT Nice . Very very nice.

Quantity ?

@mgaretz looks good especially the butter

Apps are an insidious disease . and Modern Subscriptions , a cancer . if gone untreated , will lead to a vacuous ending.

@Smithy you are correct that extraction is best at about 200 - 205 F difficult to get that at altitude possibly. Techinivorm ( double blind testing ) out preforms many other auto-drip machines because the brew temp is higher in their models . and that costs a little money consider a Mocha Pot . https://www.amazon.com/moka-pots/s?k=moka+pots the water will at least reach your local boiling point , and pass through the ground coffee only once. get the larger size(s) that's the best I can think of given your altitude.

In College , going into town to the Pizzeria for an Extralarge we developed the same technique : He Who Cut , got the last slice . worked , but there was a time limit : if you took too long to cut , you got no slice at all worked better . One room mate took forever analyzing.

@KennethT I completely agree . Ive cooked basmati in an on/off rice cooked successfully . the poster has a cooking problem or a palate problem . or some combination of both.

if you've been unhappy w Daawat ( I use the blue bag ' Traditional ' ) ''' Flavor and texture were lacking in most, aroma was scant or non-existent, the grains were short, and so on. ''' its not Daawat , but your cooking method for sure . a fuzzy rice cooker might help out a lot you still have to accurately measure the ref , rinse the rice , and use the proper amount of water there is a reason rice ccokers are ubiquitous in rice eating lands and of course , if it not your rice cooking method which might be tuned up then its your palate hard to fix that.

@Maison Rustique I love that TJ's tarte reminds me of France . I was never able to cook it properly , though.

@OlyveOyl Nice ! going to the Ophthalmologist day one check tomorrow, for cataract L , my second. you look in a decide w a little house , and the optometrist does some things s it give them a rough estimate of y9our vision . Im gong to suggest your Plate above. very Visual Id say . after licensing , etc , Ill ask 20 % of the proceeds for me or 10 % if the desserts , delivered here might be a sweet deal .

Brawl # 6 took a page or two from the Paris Olympics : many not a LVHM boat ,, but a Beer [sic] sponsorship : Lite. @Duvel might want to look away. Very heavily promoted in the first cook : had to use the' bee'r in a BBQ dish, to get beer flavor . a bit Oxy Id say. here are the 6 dishes : they all did well , except for one. the team competition was a BackYard BBQ pot luck : everything looked terrific. would have like to try everything , but BFlay made a grilled lobster potato salad that was that I would have loved to try., along w everything else.

Ive cooked orecchiette and I cook pasta in a lot less water than traditional . much less water works fine. Id say : the pasta choice , your only option , was not good quality pasta or , you didn't srit enough initially , and later, to keep the ' good quality ' sticking.' if you use less water , and I do , you have to do the string , the boiling water usually does : moves the pasta around, after an initial stir or so.

Ive found when tomatoes are ( over ) blended and airated , they turn pink. @JoNorvelleWalker has the right idea

@TdeV do you have a blender to use after the chopping ? adding some stock or yogurt to thin it ? the issue after dental surgery is to be very careful to not disturb the ' clot ' on the surgery side. you can disturb it w blended food , but it helps not to chew first . so think about keeping the food on the other side of the mouth from the surgery small amounts might be a good place o start. and don't use a straw . using a straw created negative pressure in the mouth and can disturb a clot. good luck.