scubadoo97

Very poorly designed

Wow, your SideKIC Is still working.

Yes Dale is real nice and helpful. Whenever I've flattened my EP stones they cut way faster FWIW

Did they list a 180? They may have done away with the 180 which at the time was medium

I bought my EP several years ago but I have my fine stone listed as a 220. The medium is 180

I wonder that myself. I've made clear stocks and cloudy stock and don't strive for either. They all taste pretty good to me

Great grilling Bruce and the sprouts look fantastic

Great job! Sounds like its a nice tight fit

Pressure Cooker

Duck larb and crispy skin. Boy does that hit my buttons Dinner tonight. Fish soup The PC stock was really good. Enhanced it with saffron, fresh vegetables and some sliced fennel. With some crusty sourdough bread it was really good. One of the reasons I take photos of my food is so I can remember what I've made and hopefully make it again.

It's still warm here but a cold front is pushing through. May get lows in high 50s in the next couple of days Just started working on dinner. Was able to score another nice yellow tail snapper and good looking 10/20 head on Gulf shrimp. Thinking of a fish stew/soup. Removed the heads and shells from most of the shrimp and fillet out the snapper. All the fish remains and shrimp heads and shells are in the pressure cooker at the moment to make a seafood stock Will finish the soup up with fresh vegetables and toss the seafood in at the last moment Making the stock

Use a 3 1/4 inch hole saw. There will be little gap to worry about

Outside of using it in its regular capacity I put the rack on the highest level and when making a frittata and can slide my pan half an inch under the red hot elements to approximate a small salamander

Not that I know of. I just sent mine back for the software upgrade. Obviously this has not been changed in the new software. Maybe in v3.01 It has been a frustration to me. I have a conversion app on my phone and have been trying to use C over F since centigrade is the unit that the calibration is set to use. I switched over one of my Thermapens to C

Ahh the Aqua Chef. Looks like they took their same controller off the mini deep fryer they were marketing as the Aqua Chef and stuck it on a clear plastic double boiler. They didn't use kickstarter to develop their first product which obviously tanked so why not use other peoples money to relaunch their new product which is similar to their old product

MM8 your sweetbreads look fantastic PB, same with the scallop. Just perfect Patrick, great color on the chicken Tonight I made black beans and rice. Cuban/Puerto Rican style Added a soffrito at the beginning and the end as well as a good glug of red wine vinegar and some fresh olive oil to finish

Nice looking ribs Bruce. Appears you made the best of the journey. I have yet to get an Egg but know they produce great Q

Bourbon Bistro in Louisville has some nice food and a great selection of bourbon. Being a UPS air hub Louisville has some good fresh fish

Found it -- the Codlo. Unfortunately, they're in the UK, projected ship date is five months out, and it's nearly as expensive as the Sansaire and Anova. Can't tell whether shipping is included, which would probably absorb any savings. I think I'll pass. Looks like one of my dive comupters

Ann, looks better than most high end steak restaurants and bet it taste better too.

Paul, I want MY pictures to look like yours.That was an excellent photo. Made me want to dive in

Why of course. Hummus with meat

huiray, I could totally eat that for breakfast. Looks fabulous

With the amount of lemon juice I find hummus last at least a week in theme fridge. Usually eaten through the week but I've had it go longer with no loss of flavor or texture. Didn't do microbiological cultures but no visible mold. When I have a fair amount that needs to get used I'll make a spiced ground meat dish with lots of fine chopped onions that are cooked down until they nearly disappear. The meat is spiced with baharat spices and cooked until nearly dry. I'm sure there is a name for this. The meat is surrounded by a generous ring of hummus and is served with salad.

I've had this happen once and it was because the stainless sleeve was not tight in place. Knew immediately that there was a problem. Unscrewed the bottom cap, centered the impeller and tightened the sleeve in place. Now I watch for this anytime I remove the sleeve for cleaning