rotuts

@TdeV excellent ideas , thank you . I have lots and lots of space in the kitchen cabinets many have those pull out drawers . maximizing space is not my issue , in its self. much of the stuff in the many drawers that pull out has not been used for years and years . some of that stuff will just stay put , some will move downstairs. Im after ease of accessibility , having some balance and back issues . thanks again. I like having the space in that space , after I remove the junk on the floor to move around and get the things at waist or above height.

I plan to add an adjustable door mounted spice rack to my renovated storage closet in my kitchen. the contractors cleaned it out , painted it , and installed these shelves , non adjustable . the contractor was going to build shelves on the R wall in this picture , which see in the second picture : a lot of this junk useful stuff , that isnt used much these days , will travel down to the basement and be easily available for Call-Up. the rack will go on the door , first pic Id like to get something sturdy , adjustable , and not offensive Amazon has a zillion of these things this one caught my eye : SWOMMOLY Adjustable Wall Mount Spice Rack Organizer, 12-Tier Dual-use (Multi-use) Hanging Spice Shelf Storage for Kitchen Pantry Cabinet Door (eG-friendly Amazon.com link) a lot of stuff @ Amazon does not end up being as nice as their pictures . what experience have you had w door mounted racks , and what would you not hesitate to buy again . Ive looked through many of the spice systems presented here , and gotten some good ideas but have not found many that are on a door , and adjustable. 'thanks P.S.: in thinking a bit more about this , I might mount the item mentioned ( or similar ) on the empty wall as then the spices would no rattle each time the door was opened. of note , the light goes on when the door is opened , and simply screws into a standard light bulb fixture . no mechanical switch . very nice , and not expensive . ive mentioned it somewhere already on eG. highly recommend it. its @ HomeDepot

@Midlife Apps for the lazy I can understand . Apps for Rx's , not at all . People weren't starving before the internet , and indeed some ate very well after thinking about it for a bit.

@Smithy its interesting that stale ( ie a bit past fresh , in baked goods ) has mostly negative connotations . The texture changes , but many times for a different better . Ive been making Tj's cornbread mix for a while , and I like the cut surfaces to dry out a bit for several days .

and I just stocked up w Benton's which im very pleased with. [ Benton's is now a vital ingredient in my Turkey Ragu ]

Fathers Country Ham ( and bacon ) is closing for good due to health reasons. I know some here have purchased from them in the past : https://fatherscountryhams.com/collections/specials?se_activity_id=176997728279&syclid=cujkvfna69ps73952ce0&utm_campaign=After+74+Years+of+business%2C+the+time+has+come..._176997728279&utm_medium=email&utm_source=shopify_email

@weinoo I don't have an Egg p0rn folder just yet ... but it looks like I need one.

@MissTaurus Welcome ! Im hoping you can show us some of your local dishes and markets at home or at your favorites eateries and markets.

Snow tomorrow . Most of the day . 1 - 3 " . Not that much still , please post more pics. thank you .

still , Tj's $ 1.00 cheaper than Market Basket . and MB's suggest a two carton limit. but a full case. this inversion in price , Ive seen before , during the last egg shortage.

@gfweb delicious Army food. Chipped Beef on Toast , a favorite of mine . the Army has another name for it. in college they had it from time to time for lunch on Fridays , fortunately , not during the week. as I didn't have classes Friday afternoon , I had several helpings. and a nice afternoon nap. used to make it myself. Ill have to check the beef packs for their salt content these days . probably prohibitive .

this is what the bottom of my iPot looks like after making a pot if TurkeyRagu : I rinse the pot out , and let it sit for a bit. the brown bits are the result of the uneven heating element. this come right off w a textured sponge. from time to time , I snazz the pot up w some BartendersFriend. done

my Turkey iPot Ragu looks like this for yesterday's dinner and will be the same tonight , w a fresh batch . delicious , and easy for me to do.

@Shelby Oooooo! Ooooooooo! good for Ninja , coming up w new suff that's really different. hope its well made and at a discount somewere does not have to be soon.

@TdeV although im curious about the keep war , not so much when my iPot Rx is finished , I just unplug it and wait for the natural release. done.

I believe this question was answered very early on somewhere in the iPod threads : when your selected cooking time is finished the iPot goes to a ' keep warm ' state , at least he ' keep warm ' light is on. if you are are planning on an natural release , does the ' keep warm ' add to that time , or not ? one can simply turn he iPot off , and wait for the natural release. this was looked into early on , and I recall the answer was that it didnt matter . anyone recall ? Im using Natural Release for turkey ragu , and other Rx's as im in no hurry , and there is significantly less splatter on the top w N.R. thank you

The Mini, if I recall correctly also has a limitation in the maximum width of it clamp. this might matter if you plan to use insulated coolers [ ' beer coolers ' ] as I do. if it can only be controlled by their App, Id look into wether that app is free w the purchase of the Mini, as I thought Anova will be changing for that on a yearly or monthly basis . w all the sales Anova has had recently w heir circulator's wonder if hey are coming out w a new line . seems circulator's are pretty much ' fully developed ' as they stand now.

@Ann_T ' Diner Peas ' Im going to have go back to those w my TurkeyMeatLoaf [ TML ] mashed potatoes [ pressure steamed Russets , et ] and home made gravy.

just the sort of Mirage I need today . Snow to be dealt with by Maurice and Me. Maurice is the SnowBlower.

@Ann_T that chicken dish is going into a food p0rn folder for sure . dont those canned peas make the dish ?

or Wallace & Gromit

generally TJ's does ' Mousse Cakes ' very well : the cake is cake-ey and the mousse is generous the offerings vary through out the year. if you like raspberry , these are for you. at this time they have heart shaped cake chocolate frosting and mousse , w a red heart sugar tipping. if you gently lift off that red heart, discard it , the rest is very nice .

Pam , has various ingredients . if you heat the pan you use it with above a certain temperature and that temperature is lower than you think Pam polymerises and turns to a Gunk that you can only remove w very caustic oven cleaner ( NaOH , not easily avialable , for good reason these days ' EazyOff ' the paste was great ) or BartenderFriends , and someone else to do the grunt work.

indeed

i havent looked over the manual , but Ive found turkey via SV is very tasty at 140 F or so. so that might be a ball park figure. looking up the temps it seems 150 F is the lowest the oven goes. so ... 150 F.