lindag

That's the mixture I like to use but can't always get veal here so sometimes I use more beef tho I think maybe I might try a bit of ground turkey next time. One of my better markets does have 'meatloaf mix' which is the preferred combo so I buy that if I'm in that neighborhood.

I'd love to give Lexi a big smooch.

That's a big reason why I don't make my own stock anymore...it takes up too much valuable space in the freezer that I need for other items . However, if I cleaned out those freezers I'd have lots of extra room, but I can't talk about that.

Where do you get granulated?

More Lexi!!!

Penzey's Onion Powder doesn't clump...at least it never has for me.

I admit to being frustrated when sautéing with my IP. Maybe it's operator error but I have had difficulty . Once I ditched the whole process and reverted to my range and LeCreuset. For me, it's more fiddly than it should be. That's why I'm thinking about getting the mini..it seems to be able to adjust settings more easily.

Mine is similar...A long grill pan came with my GE it fits down the center but doesn't get the whole surface hot enough to cook anything. Pretty worthless,

Even MORE enabling!!!

Just gorgeous!!!

That looks just wonderful!!!

Right. iI've never eaten it except in a particular canned veggy soup. Maybe I would like it but probably will never know, it's not really a product seen much in these parts.

No. I didn't see okra nor would I have bought it...I'm a Northerner, therefore I do not eat okra, I,ve been taught that it is slimy and icky.

Good question.

I just got my latest order from Nuts.com. Gotta love their cashews! Also got peanuts in the shell, dark chocolate nonpareils, red locorice bites, chocolate covered espresso beans, hot chocolate mix. Plent of egullet snacks.

Today's lunch was a chicken patty from the freezer along with a potato bun, lettuce, slice of Swiss, thin slice onion, mayo and thin slices of a pretty decent tasting Roma tomato. Pretty good. I prefer Banquet brand patties when I can find them. Some brands are way under-seasoned

I wonder if your unit is faulty. Other owners get great results with toast. I rarely have to change the setting on mine...I set it on 5, which is usually my minimum, then if it's not done I just press start again if necessary then keep an eye on it and stop it when I get the right doneness.

The sealer! Couldn't survive without mine.

But you have a CSO, no?

Yes for the CSO No,for the Anova - because I've had mine for over a year and only used it once...I think it intimidates me.

Why two ovens?

I have a GE 30" slide-in duel fuel similar to this one, it has the warming drawer (forget that, it is worthless). The range is now about 10 years old and going strong. (I especially like the electric oven for baking breads.)

I can't wait for your reports. I bought an electric one some years ago but never figured out what to do with it so I sold it to a worker who was doing something around the yard. I wish I could have used it but it was just above my skill set.

ENABLER alert!!!!!

I have the nonstick inner pot for my IP and love it. Unless you need to pressure cook, the nonstick is the way to go...easy, easy cleanup.