lindag

And if the price weren't enough of a deterrent, my research said that repairs were a frequent problem. Where I live? Ha! I could see myself without refrigeration for a very long time.

When I was designing my new kitchen I wanted a counter depth fridge. However, I discovered that in order to get enough space in it I’d have to go with something like a subzero which would’ve run me about $10,000. I decided against that and got a GE café French door fridge which is great and really doesn’t stick out all that much and is not not really noticeable

Nice rise.

I’m betting that the no scorch is just not needed any longer

I would absolutely cook them

Your new kitchen is just lovely! I love the bright white. I know it will be thrilling when it's all ready for you to cook.

What can you tell us about the umami setting? How is the rice different?

Thanks for the recommendation, I just ordered my own copy. And, thanks to @blue_dolphinfor the Thriftboopks recommendation too!

I recently upgraded my coffee setup from the pod System to the poor over method. The coffee is excellent and the preparation takes all of about five minutes. I’m so glad I switched.

What a good idea!

This recipe is highly rated. (Haven't tried it myself thoug)/ Yet. https://www.food.com/recipe/authentic-watergate-salad-120800

Here's the recipe I've been using: Mint Mojito Serves 1 Cool off with this easy mojito recipe! Made with rum, lime juice, simple syrup, and fresh mint, this refreshing cocktail is perfect for summer. Ingredients 5 mint leaves, more for garnish 2 ounces white rum 1 ounce fresh lime juice ½ ounce simple syrup Ice Club soda or sparkling water Lime slices, for garnish Instructions Lightly muddle the mint in the bottom of a cocktail shaker until aromatic. Add the rum, lime juice, simple syrup, a handful of ice and shake. Strain into a glass filled with ice. Top with a splash of club soda and garnish with lime slices and more mint. And here's another: The Real Mojito This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Yield:1 cocktail 10 fresh mint leaves ½ medium lime, cut into 3 wedges, divided 2 tablespoons white sugar, or to taste 1 cup ice cubes, or as needed 1 ½ fluid ounces white rum ½ cup club soda, or as needed Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler and crush to release mint oils and lime juice. Step 2 Add remaining lime wedges and 2 tablespoons sugar, and muddle again to release the lime juice. Do not strain the mixture. Step 3 Fill the glass almost to the top with ice. Pour in rum and fill the glass with club soda. Step 4 Stir, taste, and add more sugar if desired.

My newest cocktail obsession is the Mojito. Simple and light yet tasty. I like that it takes just a few ordinary ingredients. Cocktail hour, here I come.

Recipe?

Watched an episode of cooks country today where they made homemade Spoetzl. In looking back through old threads I see some mention of German style Spaetzle. So is it worth it to make it at home? What should I look for commercially prepared Spoetzl places online?

The writers who created 'Mike' and 'Nacho' and 'Charles', as well as 'Slippin' Jimmy' just blow me away!!!

I just did a search for 'rice' and found @weinoo's post about 'Seductions of Rice' and about rice storage. I ordered a copy of the book from Thriftbooks aofr $6.99, pretty good price. My storage of rice is now in Foodsaver bags, which works pretty well. We now have a small Asian grocery store here which makes it nice for finding unusual ingredients now found in the usual stores. I really like the idea of using canning jars for rice storage and will start with the extra jars and lids that I already have taking up space. I'm keen to have the book to find new types and ways of cooking rice.

As far as size and type: I have the 5-½ cup Induction model. I don't think induction adds anything to the final product. If I were buying a model today, I'd get the 3 cup version (smaller footprint) 3 cups uncooked rice makes a LOT of rice unless you cook for a load of people. Aside from that I don't think you can go wrong with any of the versions.

Without question, if my Zoe stopped working tomorrow I would have a new one within 48 hours. It makes the best possible rice of any kind. At times I’ve used it up to three times a week, and every single time the race is perfect even after using it for about 15 years.

I have noticed the same thing, it happens with most of my vacced cheeses. Sometimes I wrap the culprit in a piece of paper towel to absorb the liquid, of course that doesn't solve the real problem.

I LOVE Better Call Saul! What a magnificent cast. Sorry to see it come to an end.

I agree, unless one is packaging their own meat or game, I just don't see it for the average household. I have a Foodsaver that I use every day and it's quite adequate for my needs.

Maybe you're overthinking this?

Anyone looking for a 3 cup Zo rice cooker? EverythiingKitchens has it on sale now along with a lot of other stuff.

It's turned cold again here so last night I wanted hot soup for dinner. Found a recipe for Kielbasa and Cabbage Soup which I could throw together fairly quickly. Turned out very good and felt warming. On the down side I managed to plug up my disposer. In addition to the malfunctioning furnace I'm beginning to feel like I'm related to @JoNorvelleWalker