lindag

Here's a similar knife, used for fish.

The only thing I can think of is fish.

I always made lists but then I'd get a call from The Mister who said he couldn't read my (printed) handwriting.

Brilliant!!!

Wow, someone snuck a big bag of candy bars into your cart!

The CSO warms nicely on the (obvious) 'warm' setting, too.

The more I've used my IP the more I've come to appreciate it. While I love cooking in my LeCreuset ovens and braisiers the IP is very efficient. I have the six qt. model and the 3-qt. Is on my wish list.

I actually own an Anova that was used only once. I would be happy to send it to you for just the shipping costs.

Too bad, my brisket that I slow cooked in the IP for 9 hours was still tough, tonight I will PC it for another 10 mins. Or so to see if that helps. Otherwise it's expensive dog food.

FAUX mandoline?

Tonight's dinner is All Day Beef Brisket slow cooking in the IP The only change I made was to add a couple small cut up carrots. IT smells wonderful, will be ready in another three hours.

I dislike him Fieri almost as much as I dislike Michael Symon. Both are loud and boorish and obnoxious.

I remember just one recipe that I made where the flank was PC'd in strips; the instructions were to cut the strips with the grain so when they were cut into bites they were then cut against the drain. I turned very good. Maybe it really doesn't matter?

Strange...that's the first time in a VERY long time that I've seen an actual bottle of ketchup on a restaurant table...for centuries I've only seen the ubiquitous (how I HATE how that word is over used) plastic squeeze bottle.

Too much of a rigmarole for something that can be done so simply. Aren't we trying to reinvent the wheel here?

Based on those examples I think I'll be OK. Thanks for the help.

Can anyone say if the Indian ingredients are easy to find in stores?

I used to have a spice rack somewhat similar to this one. I used it for the most fragile of spices and kept it in the fridge. The fridge I have now has a bin in the door that I believe is meant for fruit but I use it for my spices. It's very handy and holds about 20 Penzeys jars, most are ½ cup, a few are ¼ cup.

I'll admit when I saw this topic pop up again I had a sharp intake of breath, thinking you were back in hospital. I'm thankful that you are not and that now you can look back it all, the good nd the bad with gratitude and humor.

Somehow my own dinner is now looking sad.

YIKES! That would be scary!

It's beautiful and since it was all eaten , we know it was delicious!

I'm glad you were able to solve that puzzle, it was clear that it had really gotten under your skin.

I just saw a recipe this morning for a similar bu Italian style pot roast. It was served over packaged (the kind sold in rolls) polenta that had bee sliced and broiled in the oven for about six to 8 minutes. Do you think that would work with your recipe? I haven't a lot of experience with polenta and thought this might be a good way to use it.

My favorite grocery is in a small town about ten minutes south of here. They just finished a major remodeling job with splendid results. It's a very large store for such a small town and it's open 24 hours!! The 'new' store has wider aisles because (as I heard one of the longtime checkers tell a customer) because people meet their neighbors and stop in the middle of the aisles to visit. Such is life in a small town. It's rather like traveling back in time.