rotuts

decided to ty these : decent. the packaging suggest these might not do well re: crunch in a humid environment.

yep dead links what a shame. ll look for the books.

@blue_dolphin thank you for the 5 page reference . bookmarked them all . looks excellent.

@mgaretz where did you get those bangers ? Ive never had the type of banger here like the ones Ive had at B&B's all over GB and Ireland. Id love to find them these were finely ground a bit like weiswurst , but the light brown in color, rather than grey they were consistently the same all over GB. in B&B's

@paulraphael excellent point. Im guessing that if you want to weigh something large like a sheet pan , on this scale , you would have to ' turn ' the pan so that the longer dimension is ' up and down ' in relation to the readings so that you can see them . rather than l to right , covering the reading ? interesting problem.

these are actually for sale ? USA ?

@Smithy thanks for yhr follow up. its a beauty.

@Ann_T that beef looks delicious. thank you for the butter ref. enjoyed scrolling through their products.

@Maison Rustique indeed ML sandwiches are very hard to beet . and mayo is a requirement.

I used to get the ' uncured ' pepperoni. in the Brevelle , which I no longer use. It was OK for an easy pizza fix. they had two thin crust items from France. https://chewingthefat.us.com/2017/02/attention-trader-joes-shoppers-this-tj.html they were very good , w real 'French ' flavor difficult to bake correctly there was a second one , w french ham , can't find a pic. if you know what I mean : the two French Croque's Mr and Mrs are very french' difficult to produce outside of France , as the simple ingredients are hard to duplicate : French ham has a very different salt content than USA et.

@C. sapidus love grilled fruit. never got around to it much back in the day serious mistake that was.

' Not Fried Rice ' Mise : sorry for the blur. no Idea why the iPhone wasn't clear about its asignment 1 heaping cup ( USA ) of Dawat basmati rice , completely rinsed. window green onion ( 2 ) Not Red home made char sui , diced Red onion , diced two eggs , beaten not pic'd hand full TJ's bagged spinach , chopped roughly into the 3 C Induction Zo. when the Zo ' jingles ' , I open and fluff up. my proportions for rice // water are one heaping USA cup basmati rice , 1 1/2 cup water. When cooked , the rice seems a bit wet. but after fluffing , w the lid open for a bit , it ends up perfect for my taste. firm , not wet the 3 cup Zo does not leave a lot of head room , for Mix-Ins in the rice cooker bowl so I use a SS bowl Back in the day , I used to use my 10 cup Panasonic w 2 heaping cups of basmati , and had plenty of room for mix-ins. some reduced salt SoySauce , and the chopped spinach. I add the spinach to the hot mixture ' room temp ' and it wilts just a but , but has some crunch. the eggs are cooked in a fondless , until firm then chopped a bit. my Rice Bowl : Id be happy w this rice , in any restaurant in Chinatown. forgot how tasty this is , and easy to make. leftovers for breakfast tomorrow. in the past , making 2 heaping cups , w more mix-ins , I had several quarts of this sort of thing in the refrigerator for a few days . eaten cold , during the humid summer : very very nice.

@Norm Matthews Im voting for saving some for Brisket Hash

@Smithy yes . however , the cut side is thick , as you would expect. but the other side is the one I use as you note the red silicone at the top. it does not have a sharp edge , and the edge is not flexible next the standard Rubbermaid . similar size. again , it does not have a sharp , flexible edge . in this size its OK . it does possible heavier work than the green ones . the cut one is the second from the bottom and the bottom one is the smaller size . it's nice , but the shaft is too short for larger hands. the Rubbermaid is fine in this size. . Id like a sharp edge. the Rubbermaid comes in larger sizes built for heavier work , size wise . but I find the larger sizes of RM have shafts that are too flexible for the work intended. but they do work. after all , RM'ds are in most professional kitchens but for every day work , I like the thin, sharp flexible edge. too bad the style is not made in similar RM larger sizes . but I dont make 2 lbs ++ of stiff cookie dough , in my KA 6 qt ' professional 'mixer' any more , as I sued too . RM worked , but w the wrong flexibility in the shaft. Ill give a Kudos to RM though : th shafts are red , always a good idea. P.S.: for that price , buy tow sets : one large , one Lg //Sm cut one edge off the small , close to the shaft ( it cuts easily w kitchen shears ) and see how y0ou like it. do the same for a large , and see. pls posts results if you try this. P.P.S.: the shaft has stainless steel in it. so you could cut off one side until you are just short of the SS. but I dont know how long the SS is. it might not go to the very edge of the colored area.

the various silicone spatulas that Ive tried that look similar to several recently mentioned inc. Mrs. Anderson's slim baking spatula I have problems with . the edge is not sharp , and and its stiff . I bumped into these : HiramWare Silicone Spatula Set of 4 - Heat Resistant Flexible Spatula 450F with Stainless Steel Core - Food Grade Premium Good Grip Kitchen Utensils - Seamless, Heavy Duty, BPA Free, Dishwasher Safe (eG-friendly Amazon.com link) the edge is sharp , thin , and the spatula has variable stiffness as you move from the edge to the shaft. Ive gotten two sets , and cut one , easily to fit cleanly into a standard jar the size that Heinz gravy comes in . it's a family standard jar so the one trimmed for this works for similar jars .

@C. sapidus '''' I am trying to use up the Dungeness crab meat ''' my heart is bleeding for you. just saying.

From Ames , Bili-Labsrix 1991 exp 1998 these are 'Historical' and i don't need to test for blood or glucose in ' urine ' Hach ' Sofchek ' 50 strips , two containers , one never opened for Calcium only from 2012 that being said no idea how long ' sealed ' cloned Brita's last and , If I had to repurchase , Id be concerned about clones of clones , an the chinese business model. so , I just pass the water , twice , though what I have its only for The Espresso Machine . I drink good old fashioned town well water . so far so good on that.

my Brita's , were USA purchased there is a Brita clones these days : https://www.amazon.com/Overbest-Replacement-Pitchers-Dispensers-Reduction/dp/B08FSPLQLZ/ref=sr_1_15?crid=13MF0XUP83RHS&dib=eyJ2IjoiMSJ9.sV6u3vCv--cDKJ67xLhfcQfFO3uyPJ1PI07h9iUDfaWYUgzK_etwH06SJBANG3xkfB-fDHLPmxn-rVQ-ozdFkwa0YRVizx-Je9RXcfeSQgb0hvIgSbUAayojkw2sq-B0aImbJKrt4oB1bDwZo88fcKNJ3hUCY_INgDZDZ8BNcS4BJMUIhiWS_vtP_yjNKhFg0ERJzMdaNRF1Dq4Md42WKI_K3Rt9HruRpinRAtrVGWQFysD4_9f-q-bPfdj4ophEKksIWEMh7mXmupEQHQtGs-fEANqcbcb-lP9SV0lT7sM.7MIze3Es4f9LkBuchLzopEgSL_Pn2EfUlqgvC4hMRiU&dib_tag=se&keywords=b%2Bbrita&qid=1717613298&sprefix=b%2Bbrita%2Caps%2C92&sr=8-15&th=1 Ive been purchasing Brita clones for some time can't tell you the clone band , as I have about 6 of them , for future needs , and have had them for a bit. the clones that I have , remove calcium , to the same degree ad Brita USA did, I habe Ca test strips , about 100 lifetimes worth , ie two containers , maybe 25 - 25 ++++ per can. cheaper that way,re shipping. the test strip company is the same company that supplied test strips to various hospitals Ive worked in over the various yeats however , one clones appear , there will be clones of clones and we know what the business model is in the end, for chinese companies.

that stuff was probably , for me low '70's stuff. I think it had lids.

@Paul Bacino looks delicious. I have those same pots somewhere , in a secret place , known only to the pots that certainly dates me . maybe that style is still current .

BTW does anyone know the cost od the panasonic unit ? I could not find it. w 2400 W its 220 V ?

I mentioned this quite some time ago, a curiosity. at least in California , Brita is not allowed to advertise its calcium removal properties . why ? Culligan (sp?) , a major water softening company had 'prepped' the legislators w a bill that disallowed that information to be public via ads. things might have changed by now , but I have my doubts.

@weinoo Montreal is indeed a fine city . Wine is always marked up in restaurants . I have not been to Canada in quite some time , but I recall the wine prices in restaurants , relative to the meal was far higher than USA . some of that was probably a much higher tax rate now , BTG : the choices you posted average $ 15 a glass ( 12 USD ) what's the pour ? 6 oz ? 4 oz ? and a bonus in Montreal : you can pretend to speak French ! just like they do in Montreal ! ( bit of a joke ) if you ask someone on the street for directions , etc in English best of luck to you ! you ask is very bad Jr. high french : they will take you there ! and the aroma , on a Sunday morning , at the Patisserie : just like France .

TJ's Pizza - rsh : cur w amendments : doen in the AirFryer : TJ's Mozarella , ' fresh ' in the log. cut reasonably this , brought yo room temp , ripped into picecies the fit TJ's jar'd tomato / basil Marinara . will try the garlic next Ive varied the ingredients a bit and found my style version : TJ's Nan-is ue frozen Marinara ( room temp ) a generous layer. this is a tomato pizza - ish take the sauce as close to the edge a you. some Penzey's tuscan blends. it has some anise in it.' tastes Italian ' add the mozzarella , rip it to fit . thick enough to melt nd have chew. AF 400 F until there above. i use the AF w/o presses. when done , cut and plate amendments : one of several TJ's EVOO , very generous dose. I like the crust to absorb some TJ's oregano , green dried chula dukes , and green tabasco. there is no decent Pizza establishment where i like. a family the ran the Local retired after a zillion years , and the repayment is terrible , as are all the mothers areoun this is a very very decent pizza fix. I use the nan from frozen and don't dilly or dilly w the toppings to the nan-is becomes cracker like. ingredients always available , shichight n to ge s good think but better than frozen , but a ways from Pepe's , New Haven.

@liamsaunt thank you for taking us along. and thank you for the menus.