weinoo

I don't know if I understand the question. I could see using every type of each vegetable if that's what you want to do. Except for - eggplant. It's not a salad vegetable, at least in my opinion. And onion - either green or red in salads. I'm not a fan of white or yellow in salads.

Flying Pigs Farm's prok rib chop with pan gravy, pan-roasted new potatoes, Southern-style (i.e. cooked a lot) green and yellow wax beans.

It looks like the "Steam" function is the only one with 10°F increments...all the others (bake, bake/steam, broil, etc.) appear to be 25°F.

I think they're 25°F increments. Don't know about stability at lower temps, but at "norma;" oven operating temps, I find it quite stable. The door seals quite well.

So these... Became one of these... Strawberry rum frozen yogurt. The other is apricot/banana Apry sorbet.

Also, anything other than gin and dry vermouth (ok, addition of orange bitters and/or olives if wanted), stirred with ice, isn't a martini in my book.

Nice haul today... Pork chops, scallops, cornish chicken, corn, onions, tomatoes, string beans, strawberries, apricots, peaches,

Farmer's market haul... Salad + corn and polenta and scallops.

Roasted 1/2 chicken atop potatoes and onions.

But a lot of drinks need the water.

No way.

Well, this we know .

I just don't understand why I'd need "chilled water from the fridge" and a "slight shake with ice or 5 minutes in the freezer" when I get chilled water and an icy cold drink with the melting that happens when I shake with ice. More important to the taste of the drink is the quality of the rum, lime, and ss, imo.

I'm at sea level. I suspect many of your readers will be too.

Are you saying that a properly made margarita, daiquiri, aviation, et.al. are merely "acceptable" cocktails? Or would they be better with the addition of chicken stock? Frozen, of course.

Congrats. Let us know if you need any recipe testing.

Hey, don't shoot me - I'm only the messenger!

They much prefer cooking a steak from frozen vs. defrosting first. Overall, they prefer cooking from fresh, but if that's not available...

So I could theoretically use this to make kasha if I roast the kernels first - I might give that a try.

I bought a bag of Bob's Red Mill buckwheat cereal to try for breakfast (it sucks)... But is it the same as buckwheat groats, or is something done to groat-a-lize them? And kasha - what gives?

I don't necessarily understand - why are places deliberately not on your list?

I think that's the least of her worries !

Since I can't ever have enough different ways to brew coffee, I got me one of these... It combines (imo) the best attributes of French press without the muddiness that sometimes comes from same. So far, after brewing with it twice, I am liking the hell out of it. rotuts will be happy to know that I ordered it from BB&B, and got 20% off ! Here's how I roll drip...

In what have to be some of the craziest "how-to cook" videos I've ever seen. And hilarious, too...

The only pro I can see with the one that is shallower is that it is probably easier to get a spatula in there. Otherwise, they pretty much are all the same and do the same thing. And at the prices you're looking at, not worth doing 3 weeks worth of analysis on, in my opinion.