rotuts

P.S. : I certainly have a source of pellets . I have about 80 lbs in my garage. 4 different blends.

absolutely. waiting for 20 % off.

Ive soaked the Thai dumplings from frozen in cold water for a few minutes , and cooked them on steam bake they come out just like a dim sum steamer. the cold water hydrates a thin layer of outer dough

an indoor Yoder ! Ill have to lookout the inside measurements will art hold two decent sized chickens , each on its own rack ? , one over the other ?

you use the strop in the same way you use a stone. w the strop you use a paste on the material to get the fine grit you are after.

over here https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/page/107/#comment-2412890 Thai shrimp gyoza and fish sticks two of my favorite TJ's frozen stapes.

I haven't had these two TJ's items in a while , but usually have them in my freezer : TJ Thai shrimp gyoza and TJ's fish sticks I used the CSO , conventional bake 400 F 30 minutes , added 10 more # 425 : the pot stickers were very crunch on top , but still moist inside. the FS's were very very crunchy , and did not need to be turned. I used conventional bake , as the CSO is a sealed oven, thus plenty of steam escaped when finished and the door was opened I tried this again the next day : just the 400 F for 30 min: the potstickers were still crunchy on top , not brned, and moister inside. better the fish sticks were still crunchy ,did not need to be turned , and moister. both items directly from the freezer. the second cook time is a keeper when I do both of these at the same time if I do the FS's separately , Ill add a few minutes @ the 400 F temp. easy , tasty and a keeper.

@JoNorvelleWalker id not use the strop you might get the acute angle wrong. and the steel is relatively thin nd brittle. EdgePro is the only way to go at home unless you have very fine water stones and a very steady hand,

@JoNorvelleWalker I not use the items you mentioned on any Watanabe, rather honing rod should be fine. they work the same way pick the one that is easier to use.

when you have that kind of money you can start all sorts of projects that in themselves are, on their own ridiculously expensive but you just don't notice the cost , nor do you even care .

Im still enjoying the Campari from TJ's they come from Mexico vs those from Canada, there was a hint of orange on them a few weeks ago. I passed for a few says. nice and red since , different average size from time to time. I now get several packs , so they stay on the counter for several days before i eat them helps mature them a bit I think no complaints

@Shelby My kind of pizza , and my kind of food. hope there were seconds on that VML w MP's and gravy .

@MaryIsobel \ound very interesting I hope you might share some before and after pics. thank you

@Tropicalsenior looks completely thoughtless to me . well before the idiotic GBP ( red bell so difficult to find ? ) the sodium load would either kill you or burn your tongue out so you would taste nothing . a blessing in this case at least a red BP was saved for something else .

@OlyveOyl I would like to hear more details on how you made that soup. soaking the lentils ? prep pre iPot ? it looks delicious and Id like to try to make it thank you.

@TicTac unusual technique. very clever . Id bet very tasty. is that on an outdoor BBQ an indoor oven w a drip pan at the bottom ? Ill be keeping that in mind.

@Pete Fred Im intrigued by your rock cake. is it like a large soft cookie ? or a small cake w crunch or not surface ? its talking to me.

Thank you for taking us along on your trip. enjoyed it all

you do want some grounds in your cup. and it should be a small 'espresso' style cup. you leave those grounds in the bottom of the cup , w a littleliuid then rapidly turn over the cup on the saucer wait bit for the ground to slide down the side oft cup then turn over and the patterns on the sides tell your fortune. also there should be a little ' foam ' on the top of the ibrik that gore into your cup and you drink that.

A.I.cooking. what's next ?

@Paul Bacino Fantastic looking meat. classic and delicious presentation congratulations.

went to Amazon , and covers are quite cheap Rock 4 Pack of Microwave Plate Bowl Splatter Cover. Keep Your Microwave Clean While Heating Messy Items with Vented, Colorful Lids! (eG-friendly Amazon.com link) not that Im recommending these , as I don't know how sturdy they are 4 too many ? how about two : Nordic Ware BPA-free and Melamine Free Plastic Splatter Microwave Cover, 10-Inch (Pack of 2), Clear (eG-friendly Amazon.com link) make sure your choice has a hole for venting staem not sure the two above do. Good Luck

@Smithy Micro's are purposely tricky. melt using defrost . always cover w a study microwave cover , not a flimsy one the sturdy cover confines splatter and Super Splatter.

a P.S. : initially Santa brought the tree , fully decorated , down the chimney w the gifts. my parents were very exhausted Christmas morning for several years. at some point , it was noted that Santa would would appreciate some help ,so the tree went ip Christmas eve , now the Santa was unburdened w so many decorated tres , he will managed to bring the presents on Christmas Day for a few years. and my sister and I had no idea my parens did all this work . Christmas morning was a very special morning for my sister and I because of their work.

growing up , there were 12 days of Christmas . Tree when up Christmas Eve , and came down day after Epiphany. Presents were under the tree ,either brought by Santa , of Chimney fame , or later , just under the tree after it was set up. I lived in Spain for two years , Gifts were exchanged on Epiphany , not Christmas day . and whoever got the Baby , was guaranteed good luck for the year . No tamales , but a lots of Turron was consumed over the Christmas days.