weinoo

Maybe your left over coffee should go down; there is rarely any left-over coffee here, and certainly not any that's been held on a warmer, hot plate, or in a thermos. I will make extra pour over coffee specifically to have some for the fridge.

In my opinion, iced coffee should be made from left-over, pour over coffee (make extra), that then gets refrigerated and used as needed.

Let's hope not. A few places here (NYC) use some labware as mixing glasses, but I've not seen any of it used for serving.

So far, I've found the shrimp to be nice quality. The scallops may not be the equal of the fresh ones I get at the farmer's market, but quite good. Both very convenient to pull out of the freezer, take 4 or 5 of each, defrost quickly in cold water, and use however. (In other words, the IQF works well here). Both the smoked salmon and the Gravlax salmon are also nice. Haven't tried the halibut or steaks yet.

I might first cook some unadorned, or very lightly adorned, pizzas. And see how it works.

Well then, sounds as if you have nothing to lose.

My guess is you'll void the warranty. The "secret" is that Vitamix is most likely made to a higher standard, with better raw materials, than knockoffs.

How many cups of coffee do you @Deephaven and you @Laurentius drink per day?

You mean... To be honest, the price was OK and the anchovies were very good, as was the butter. The bread, on the other hand, was not full of flavor...because this restaurant is in Florence.

I guess I'm one of the few who washes rice in the insert to the rice cooker - one less thing to clean, no?

I'm sure you all have seen this: The taste of fines in coffee grind

This should be a fun weekend; remember, I had nothing to do with it!

As it's known in the current parlance, it's tinned seafood. What it's known as in the Oxford English Dictionary, or 4th Century Latin, or prehistoric China, I don't really care. Yes, I did miss the one use of the word in the eater piece:

Just more hack writing by another hack, in order to get clicks. Let's look at the caption under the lead picture: Now who the fuck puts "conservas" (which according to this author and picture means tinned fish, as the word is never mentioned again in the piece) on a charcuterie board, when they have nothing to do with charcuterie?

if I were you, I’d buy it now! but I am little surprised you don’t have an Ooni!

Yes you do. Yes you do. Yes you do.

Oh, cool. I wish I had the space for it, cause that would be the one I would go for.

I don't really run into this problem with the Rocky (who has new burrs!). But then again, I don't do French Press often, if ever, as I prefer a cleaner cup.

I guess the term "deckle" has evolved from what it originally meant, which was basically the point cut of a whole brisket. And this: Snake River Farms Now it apparently includes a similar location on a pig.

Indeed, most birds will happily eat "meat" or its equivalent.

Cafe Katja. Krainerwurst on sauerkraut. Roasted vegetables subbed for the standard accompaniment, trying to be healthier.

Random buys: I remember this stuff from my formative years...https://en.wikipedia.org/wiki/Turkish_Taffy#History And this, which doesn't have quite the same backstory as the above... But I'd not seen it with the Hatch chilies, which are evidently all the rage at this moment in time. OK - there's a bit of a backstory: https://www.ro-tel.com/about-us

Big salad of potato salad, roasted veg, veg, tuna, etc.

There is probably very little in between the super cheap and super expensive. Especially stuff which works properly.

Got around to trying the above smoked salmon this morning. On a toasted bialy, half with cream cheese, half butter. It's pretty good. More acceptable than most pre-packaged smoked salmons, actually.