weinoo

Yes.

That’s right around the same size as the one from Clearly Frozen. I still had to rearrange most everything in my freezer, but I got it in there. One good tip is to remove them before the bottom part is totally frozen. Note the part which holds the cubes, but the liner.

I bought one of these: Ice cube makers, after seeing a friend extol its virtues. Indeed, I've now made the clearest ice ever in my home freezer. However, it's a bit of a pain in the ass, and takes up a fair amount of space in the freezer while it's doing its job. Clearly Frozen (eG-friendly Amazon.com link)

Pan-fried steak, with a sauce made from drippings, stock, horseradish, mustard and butter. Well-braised haricots verts; braised in butter, olive oil, stock, garlic, shallots. The steak is described thusly, to the skeptic in me: 100% Grass-Fed Local Edge of Eye Steak This extremely tender (and little-known) steak is named for its source — the area between the chuck and the ribs, called the eye. East meets West dessert: Jersey peaches and blueberries. Washington Ranier cherries. California (decent) strawberries (the fancier ones, but still commercial).

The bottom line, I think, is: great tomato + mayo + (not too much) bread = tomato sandwich. Great tomato + mayo + furikake + bread = tomato and furikake sandwich. Bacon + great tomato + mayo + bread = bacon and tomato sandwich. Who the heck puts a protein on a classic tomato sandwich? More importantly, why?

Just got a big bag of Ranier's from FD; haven't sampled yet - they look and feel in good shape. $7/lb.

My thought, exactly. HELP!

As a matter of fact, I recently replaced the burrs!!

I'm sure that the person to whom I gifted my early-adopter Fresh Roast to appreciated it. And I'm sure my neighbors above, below and to either side appreciated me gifting the roaster. Unless they really enjoyed the smell of roasting coffee 24/7 (which kinda smells like popcorn in a small apartment). No doubt I enjoyed playing with the roaster and the beans from Sweet Maria's, but I've found a very good supplier, who carries many varietals, and from whom I receive my order a day or two later. often having just been roasted. And they do multiple roast levels.

I think they're permanently destroyed from all the furikake Eric uses.

Oh, you make that sound so easy.

Lotsa sizes...

I have the less expensive Donabe gin...is yours from Toiro Kitchen (in which case, I know how expensive it is)?

Made some salmon/hijiki rice in the donabe last night, using dashi I brewed from Okume. Served alongside some oshinko, avocado, and tomatoes. Also made this to go with... Wild gulf shrimp, on the plancha. Left the shells on, but deveined them and marinated with olive oil, Tabasco, salt, pepper, pimentón, garlic for about 30 minutes before they hit the hot steel. Minute and a half on each side - good stuff. Served with a lemon wedge.

Some...

Well, maybe not by tasting it, but in 15 minutes I'm sure some would know.

That might be fun! But did someone do something to you with tomato skins when you were least expecting it?

Yes: But as to the $25 - I was referencing what a sandwich, serving one diner, would cost here were it that cheffed up. That's an understatement.

That's a teaching moment, @haresfur.

Long ago, I reconciled the fact that if I wanted good coffee, I'd be making it at home. All these years later (and all the thousands of dollars saved by not going out for coffee) make it seem as if that was a good idea. That's not to say I won't go out for coffee when we travel or for an espresso if I'm near some place known for pulling a good shot. But overall, with the amount of great roasted coffee available to me, I'll continue to brew at home.

This is neurotic about tomato skins!

Vivian's nuts too. I don't mind the "cheffing up" with different tomato varieties or even...gasp...homemade mayo, but basil???? Come on. By the way, that sandwich is easily $25.

NEVER!! That's like using Miracle Whip on a tomato sandwich.

Peet sold the company in 1979. We "cut our coffee teeth" on Chock Full o'Nuts and Maxwell House, which were perked everywhere during my formative years. When I first learned about pour-over coffee, I was a senior in high school. I had an older cousin who was a flight attendant, and she was using a Melitta back then, and buying beans from https://mcnultys.com/ - in business selling coffee and tea since 1895.

The interesting thing about Duke's and we from the "north east" portion of the country, is that Hellman's was always the mayo of choice (Best Foods, for those west of the Rockies). I was never able to procure Duke's...and then I was.