rotuts

still simple , but w the addition of fresh chopped spinach , off the heat . wilts a little , but still has good texture : 8 0z stock reduced a little very vey nice dish so ... Straciatella w tortellini a la Florentine . not Italina , more French terminology very easy very very good. in a fancy bowl ( next time ? ) Ill leave myself a generous tip.

F.D.: I did not spot the sale. @Dave the Cook did. I paid full price .

Im happy with mine. does what I want it to do . cleans up with minimal attention. so Im pleased this one turned p and Im pleased I go it when i did .

@JeanneCake congratulations

@JeanneCake not wishing to spend your money and hopefully you will get a unit just like mine on the second ' heat in ' ( I did two ) there was no plastic aroma this is a spectacular deal . I don't regret paying full price , a month ago . this has a solid place , and very useful , for what it does.

@Duvel Wow I bet ( hope ) they are ' salty ' still excellent . a dosing issue only and not available near me one way or the other.

for about 25 years I was very fortunate to have a large set of pans i purchased individually in France , from https://www.edehillerin.fr/en/ in one sloop / packed in a crate w wood shavings , the lot came to NYC via a deal w Air France , as the shipping about the cost of one pan. I had to pick them up at a commercial end of the air port and had a nice chat w the federal narcotics agent while we looked through the box. very polite , but that was a method if shipping ' stuff ' back then to make this story shorter : they were not non stick. you attested the temperature as they had a thick copper bottom and waited for the natural release when you cooled something fish , chops , burgers . and you didn't dit the pans scorching hot. Bartenders friend , and occasionally EasyOff for the rims got you back to the starting point . the pans were very very smooth. here is my question : \whould these type of pans have be able to take on a polymerized coating of oil that over time would have made them ' non-stick ' similar to a well care for DARTO or your Grandmothers cast iron ? I can't imagine its not possible but it was really never done in restaurants as far as I can tell because the restaurants had very cheap dishwashers ? I can imagine my two favorites getting on a patina over the years I still have the pans. and I have experience w EasyOff , get this the paste just in case

I had that same GE . way back when lasted for over 30 years.

on Amazon , in the review section one person said the plastic smell dd not go away . I forged ahead anyway. the instruction booklet said there would be a plastic smell for a bit , on the ' test ' but it would pass. fortunately , it passed for me. that was one review on Amazon that said it didn't. all the rest didn't day anything about it. so .... good luck. mine is turning out to be a fine purchase. P.S. its 50 % off. https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/65/#comment-2417921

Ive kept SAF in an airtight container in the refrigerator for quite some tome. a mayo jar w some extra plastic wrap around the lid so it stayes air tight. its gets very humid here , so I used the refrige.

gee wizz buy two !wo

@Pete Fred your Pound Cake looks stunning . I can see your Expert Concerns about that lighter top. I know you willl work that out not too fat as you can send me all the imperfect ones . Id love them . we all have our histories of baking PC. mine , right out of Fanny Farmer . Two Loafs , very nice and tasty . My sister , send me that same loaf , in college . I enjoyed it. it had a good chew , at that point . wondered about the other loaf. the Rx made two. 3 0r 4 months later , back at homer vacation my father pulls out a small log , from the ' flour drawer ' yes , a ' flower drawer ' not used at that time and then shaved off parts of the log to put on ice cream , had packed from both Baskin Robbins and Swensons , in they very early days. worked fine ..

does the book have a reference for ' Supplies ?' ie where to get ? looks like my batteries will be here Friday. MB@Home is hitching a ride.

@Duvel thank you . mine has an effective dose of EVOO. I like that. I first had Straciatella , in Italy . I was 10 y.o . my parents were teachers , and had sabbaticals in Europe. We were in Spain , for two years . my father was invited to give some lectures . over Holy Week , as it is called in Spain. our family was put up nicely , in each stop , a few days. in the restaurant ( it had a table cloth ) I first had type soup a revelation of the first order , I remember it exactly for dessert : Zabaglione remember each perfectly .

@Dejah I have not heard of a Cottage Roll . Ive google it : this turns up Pork CR " ''''' What Is a Pork Cottage Roll? A pork cottage roll is made from pork shoulder. It's cured in a brine made with water, salt, sugar, sodium erythorbate, sodium tripolyphosphate, and sodium nitrite. It's covered in a string mesh that holds it together while the meat is cooking. Basically, it's a pickled boneless pork shoulder roast. is this what you started with ? a pic or two the next time you use it ? many thanks

@ElsieD no . Im using the AFas a two channel unit: Start then beep for done. I do check a few minutes before the projected time to see what's going on out of curiosity Ill do a light shake , bur don't tale the hot pan out until the end. delicious results so far . no fiddle nor fiddle at all. clean up : cool pam completely , on top of the unplugged unit then , in the sink : hot water liquid soap , and use a soft brush and let sit. I lift up the insert and bush over each side then let sit in the hot water. rise then or later.

TJ's gyorza , from frozen 400 F 13 min TJ's chili sauce , crispy tops , soft sides and bottom . juicy hot interior. perfect

same theme , tortellini in a pan I pulled out 3 or 4 rarely used micro planes . used the top one on a fresh trance of TJ's pamesanish as its not rock hard I used one container ( 8 oz ) of the no salt roasted chicken stock mentioned earlier. it has an intense roster chicken aroma when you open the package. Im sure carefully enhanced in the lab. to give you an idea of the intensity MC ( the Cat ) was napping on the auto-heat . Medium-Zen level before I pour poor the stock into the pan , he came roaring around the counter and demanded to know what was going on. the tort's are only half covered by the stock, with a reasonable amount of EVOO ( one of TJ's ) went back too Simple. this is simply straciatella + tor's delicious.

@ElsieD congratulations. you are going to love it.

AF'd some freezer ignored TRJ's sausages here : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/50/#comment-2417896

nothing new , two large russets ( from the pick your own bin ) sliced in half at the equator , then in thirds. EVOO // chili lime no salt spice blend about 14 min 400F . I did not rise them after the cut , nor then use hot water , and dry ( from ATK ) simpler the better , as long as the results are winners . this was a winner . the thinner ones were crispier , and I ate them first the thicker ones lost their crispness , but not their exterior flavor and the innards were like a fluffy baked potato , still piping hot. easy-peasy my method for AirFryerEasy is to start cold,, ignore the ' flip ' beep but check a few minutes before expected done time time . try to make a note of the times in the Red AF Book. a jiggle of the tray is allowed . nothing more.

I get Tj's chicken sausages from tie to time. the jalapeno is a favorite . this package got lost in the freezer for a few months . it pack might have had a small puncture , thus : Ice Block. I rinsed off the ice , and place it in my new AirFryer it seems to not go higher than 400 F on AF . I haven't looked into this too closely AF'd them , from frozen , cold start 400 f maybe 12 minutes ? didn't make a note . far tastier than I thought they would be , a little dry in the middle after all that water came from somewhere . from now on , Ill make sure the pack is sealed when I buy them. and freeze them than cook them this way . delicious . mayo // dijon // windy GO's

the Thai Shrimp have thinner wrap in the AS , the top gets crunchy the sides and bottom , tender

Parmesan rustlers are a very serious problem and have been for tome time . https://www.wsj.com/articles/who-stole-my-cheese-parmesan-thefts-grate-on-italian-cheesemakers-1529682856 https://www.thedailymeal.com/thieves-italy-steal-7-million-worth-parmesan/4216/ https://www.insidehook.com/food/cheese-became-target-italian-thieves

BTW there is an even more Weaponized shear out there. forgot its name. it has an almost identical basic design as the IKEA but ir comes apart at the central pivot easily I almost got that one chose not to : now two Weapons , and soapy hands . ( and Id like to take a look at it again , if the aficionados understand the difference Ive mentioned ) Just checking.