rotuts

@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.

@Maison Rustique I think Brita filters remove more than chlorine I use the filters to remove calcium , and I use test strips to check raw results. Ca is removed.

use a sturdy microwave ' cover ' when micro'ing.

@weinoo would you please share that Rx . Im trying to get the idea of ingredients , before the curry // roux . thanks

@Duvel if Im seeing this correctly they wrote the name of the cheese down on the inside of the wrapper , before they added the cheese no bout. quite brilliant . first time Ive seen that . brilliant. I should get out more. to a real cheese shop. there is one very near by.

@Duvel a fine selection of interesting cheeses. Im not going to find any of them around here. wish I could . I can taste them.

@Duvel what a wonderful trip. Tent-less. if you are able , can you take a few more inside pics of where you are staying esp. the kitchen and kitchen stuff that went with it . touchy question these day did you bring a few of your knives

@Smithy \ fantastic. Ill await your review , w possibly a few pics . their was a video on Amazon , someone taking it out of the box , showing it working. it must have been used a while ( fine ) but it wasn't ' buffed ' up this sort if item has its standards. my plastic does get taken care off . its one level below an item that asks for buffing , from the to time well worth doing.

@liamsaunt looks like a wonderful dinner Ive only had the deep fried version of S&P squid readily available locally in Chinese restaurants , inc Chinatown rest. where very little english is spoken its one of my favorite dishes . Im guessing you have had that version how did the non fried dish compare ?

@&roid and @blue_dolphin Boooo ! Boooooo! enablers ! my scale is working well. $ 19.95 BB&B with the obligatory 20 % off coupon $ 16 or so. this one is talking to me ....

I found this helpful : https://www.amazon.com/James-Joyces-Ulysses-Stuart-Gilbert/dp/0394700139 and , after half a doz. Imperial pints of Guiness you can pretend to have read this : https://www.amazon.com/FINNEGANS-WAKE-James-Joyce-ebook/dp/B09WYQ76CQ?ref_=ast_author_dp&dib=eyJ2IjoiMSJ9.whzHga2Tn67xiHwXf4C298McK5UALW-2qwELDqjBDrn5ExW9MzngM_310LggzllbYhePkvnBZkmBM3rFNYlnMa5LXVy5u0K-qEqSQlUOgFeljqSNTS6BHe4l3RAXzDoSf1mscstUox1mE3um2pHOjmHNfs5wPj2qKJNH-i7kgS_01est1t7wJjskwsKckVZ341d2m3J2SBIRDqBK_i74W6D_4T5_zQbWzPfqeHKClz4.JRCzYlALLRtOSiAclckp0UnW8ckirIu1KD-bB2A-ZpA&dib_tag=AUTHOR then more Guiness , just in case.

@YvetteMT I like your plan. do you mix in the wrapping Jus if you ' pull apart ' after the rest ? love to see your results.

has anyone tried the various cuts of beef @ TJ's ? I currently eat very little beef. but I very much love the flavor of a ' fine cut ' treated accordingly , looking for good beef flavor cooked to desired doneness. I may get something , and more or less SV it to rare reverse sear and see. some of the beef , possible grass fed might be from australia , no matter but a good deal of the beef thet i used to glaze at was Vac's and east sigh had a strategic label preventing you from seeing any marbling or not. thanks

@@YvetteMT thank you for those pics. feel free to keep them coming . addendum : at what temp do you wrap ? Ive heard reasons for one end of the bell and the other: using internal temps as guides : earlier wrapping preserves moisture later wrapping improves bark and the effects of The Stall enter into choices of course. your thoughts ?