rotuts

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.

@Pete Fred your FR Omelette looks perfect a far cry from scrambled eggs it is. very Continental.

https://www.nytimes.com/2024/08/06/world/olympics/table-tennis-china-restaurant.html?searchResultPosition=1 a lot of buzz on the Olympic food service . " green " sausage etc however , many Olympians , celebrities , pundits have picked authentic Chinese : '' As Tang Zhongqiu knows, there often comes a time in an Asian person’s trip to France when one grows weary of the endless parade of bread and seeks respite in a simple bowl of rice. '' '' This is true of backpackers and businesspeople and, it turns out, Olympic table tennis champions. '' '' For the past two weeks, his narrow restaurant, Yang Xiao Chu, has been transformed into a bustling, unofficial clubhouse for table tennis, a sport followed most fervently and practiced most successfully in China. '' '' Tang, much to his disbelief, has now served luminaries of the game in China, like Ding Ning, a three-time Olympic gold medalist; Liu Guozheng, a former player and popular commentator; and Zhang Yining, a four-time gold medalist considered one of the best players in the sport’s history. ' etc guess there is authentic Chinese in Paris , and not just in China itself. Happy customers : not a baguette in sight ! for review purposes.

Brawl # 5 initially each contestant has to do a Propane // induction true BBQ dish . no wood. here are the 7 dishes : Id gobble up any of them the lowest scored person , one from each group , then has to compete for the elimination round : True BBQ , but no meat : at least no one did a Cauli Steak , which is of course ... again a very good show. for review purposes of course.

Cheers and welcome.

I saw this a day or so ago. Stop & shop ( a large chain in the area made the local ( google ) new feed as it closed its deli . and deep cleaned its entire deli area and removed all its items. then the second recall of all BH meat's wonder if they had to do a second clean-up . that a lot of meat and a lot of cleaning. Im wondering if these large meat processing businesses have insurance for this sort of thing : loss of product , loss of retail space ,e tc. not quite like Delta's claim of 1/2 of a billion loss from the recent computer glitch Legal Firms are thinking about bigger boats and newer larger vacation properties.

@Senior Sea Kayaker that's something Id love to try. looks delicious.

@TicTac fantastic garden produce my favorite , looks outstanding : that's my kind of garden !

@weinoo gee wizz . you8 had to post this so I could see this now , ( w evolving better vision , even ! ) @ 10:30 PM. that means ' Im not going to sleep at all tonight ' that's my style of restaurant. period . I understand there are all sorts of stars , awards , plating and the like. that's fine. but Id take this style of restaurant , in all there many ethnic styles , over any other every day . day in and day out. this reminds me of that Finest of Finest movies ( and it only coincidentally is also ethnically Italian ) The Godfather. there is an Italian restaurant a group goes to . Michael then shoots the Cop and the Mod boss. would give a lot to have eaten in that restaurant , or a restaurant of similar background and style. why was the Godfather such an outstanding movie ? the corrupt captain , not an Italian , asks " Hows the veal ? or that's how I choose to remember it . seems like your choice of a restaurant is similar. you might generically ask as you sit-down in any restaurant : " how's the food " suggesting you are an ignorant dumb-ass but asking in a certain style of Old School Italian restart " how's the veal ' is fat more insulting.and coming from ignorance . so I should give @weinoo a Kudos or ever two. but simply can't. maybe a doz. Anti-Kudos is more appropriate why ? didn't get my Invitation to join the group. Rats P.S.: the interview https://www.cosanostranews.com/2022/11/rip-tough-tony-sources-say-elusive.html is a must see : note the shots of the hand gestures . impressive interview.

@Senior Sea Kayaker my apologies . I was was thinking of something completely different.

@Senior Sea Kayaker nice haul. how can you find apples in Aug ? did thy winter over ? probably not.

@ElsieD wow that's quite something. wish I had a common use for dice. no doubt Ill dream up something over night. my question is : doesn't the ' vertical ' dimension , ie the dimension you ' push down ' depend on how hard you push the food down ?

so the add-on kit gives you two sizes ?

@Dante great idea to use the oil from SDT's Ive made a note. thanks

Brawl # 4 . 'The Chef challenge was Pigs Brains , for an advantage : Ive had veal brains in France , of course , bur didn't thunk much of them , either way. two chef's incorporated them into eggs for a scrambler , and put them in taco Meh . the cooking apparatus was a Fire Table. nId never hear of this , but its clearly an American invention. The idea is you take coals // wood from the central ' box ' and distribute it under the chosen cook area , which you can adjust Up and down/ The major ingredient , to be used in all dished was the creativity was stunning, for 2 hours