rotuts

@OlyveOyl doing this tomorrow AM in the 3 qt the potatoes might be larger by a bit but the whole connection , eggs peeled all cooled is going to be chopped together , then seasoned some how and go on top of my current slab of ground turkey . and baked as usual in the CSO.

@OlyveOyl thank you . Ive been thinking of both the eggs then the potatoes but Id like to also use both ingredients for the two main elements , for a potato salad like concoction that Im going to use as a sub for commercial mashed potatoes as a topping for my Turkey Shepherd's pie . with variants evolving as a project to see if its possible to eliminate some exogenous NaCL easily , so why not.

i haven't iPot'd in a while and my Red books are around somewhere Id like to be reminded for two pressure steaming times : low pressure pressure steamed eggs , from erfurt yolks beginning to set potatoes , large cut pieces , HP steamed until just done . many thanks . I know @Shelby et al in the egg thread had a LP trimming ( from refrigerator , rapid cool ) that worked very well for me . thank you again.

What is F&W ?

@Shelby you've right ! this is exactly what a gift card was invented for.

@Kim Shook wow. that pork belly ! Im going to have to look into it . should you learn of the parameters of the cooking , over all [ no secrets divulged ] Id like to start thinking about this How did you use the cut ? does it come off the smoker fully cooked and in texture on the oder of brisket ? would you simply slice it fo a sandwich ?

@lindag would it be easy to move and thus use outside on warmer days ? Brev makes some nice items . Im not a fan of the I.Q. sort of thing , but this looks very good. hopefully there might be a new thread soon chronicling individual results. ( for an indoor P.O. )

@Shelby meet yourself half way : via Camel wait for the price your would buy at to appear. and set a time limit for waiting. omce that time limit expires you simply buy. Done . 24 Hrs is a workable compromise time . vs buy now .

my sincere apologies . its unlikey that any machine of any kind will give you exactly what you want. as the price of the burr grinders goes up they generate a tighter bell shaped cure. with regard to the size of individual pieces of ground coffee that satisfies most people . you should look into a very fine sifter to get what you are after . you won't get it w just a grinder . P.S.: you might look here : https://www.home-barista.com I recall reading some articles years ago about grind size distribution

Fines , however you define them are just smaller bits of bean. French Presses ( made in FR ) sold in USA used to include a very fine nylon mesh that pretty much eliminated the smaller fines , ie fin sediment in your cup those same brands , made in France , sold in France , do not include that some fines are thought to be desirable in a cup in France. if you are getting too many times w your burr grinder you should consider getting a better burr grinder. check to see if your FP has that nylon screen . https://www.amazon.com/Bodum-Chambord-French-Coffee-Chrome/dp/B00008XEWG?th=1 Boded used to include the nylon screen in USA , and not FR. its a matter of degree of fines , and ones interest in eliminating them. fines are just coffee that's a bit over extracted , based on whatever extraction method you use. I doubt commercially they are purposely eliminated . but back to your question : I don't know of any commercial sifting of ground coffee to eliminate fines.

is there a picture of this pallet ?

lots of non stick, utensils mugs what is the cost ?

@blue_dolphin never occurred to me to cook long pasta in a skillet . thank you for that idea . I do have a 12 " Fond-less . Ill use linguini as I prefer it to spaghetti . I like the edges for some reason.

@blue_dolphin your pasta dish looks very inviting. the long noodles visually work well with the thinly sliced SP's and RBP my above stove micro needs a new panel , so I no longer make long pasta . [ my slightly smaller counter top replacement micro will not hold a Fasta-Pasta ] after cooking the long pasta , do you add a small amount of water to the pasta, after drainng but before assembling the dish ? or is your pasta timing much better than mine was , and it doesn't need it ? compact pasta shapes , ie bowties and such , would not have the same visual appeal but would still be tasty .

@zend thank you for your response . it was polite and informative .

https://northspore.com/products/boomr-bag-monotub-mushroom-grow-kit take a look at the video on this page , lower R back when , I would have been all over this . go w the DIY version . no App for that. nice.

$479 (USD ) , after all , its Smart. https://firstbuild.com/inventions/mella/ https://northspore.com/products/mella-the-smart-mushroom-fruiting-chamber-by-firstbuild thoughts ? I could not find out the cost of the inoculated mushroom ' stumps ' , more their projected lifetime yields . P.S.: found this : https://northspore.com/pages/spawn maybe a decent hobby for more exotic mushrooms than you find at the A&P. hope your Portfolio is doing well . on the other hand , I already have both a mushroom foraging knife , and a mushroom knife/ brush for cleaning . might not need the later w this . but Im ahead of the game. it probably comes w an App.

@liamsaunt looking forward to you chronicling your visit. the above looks sooooooo good.

@Senior Sea Kayaker how much are the worms charging you for that service ?

@blue_dolphin great idea to thaw and proof .

@Sdogg fine link thank you

@Ann_T Congratulations.

some of those green onions just have been grown specifically for the white part. never seen that before a bit like what one might do growing leeks for an extended white portions.

@ElsieD hoping the farm will allow pics of its met counter.

@ElsieD Id enjoy seeing pics of the cuts you get . Ive never had nor seen cheeks in my meat case travels. you should ty some if they have them and they meat your budget .