JoNorvelleWalker

I apologize, this would be funnier with a photograph. Today I received a shipment from one of my favorite vendors, nuts.com. In addition to the free bag of cashews, there was a mysterious inflated plastic bag taking up space in the shipping box. The label reads "Invisible Peanuts, ingredients: air". It broke me up.

I too lurked. I found eGullet posts kept turning up on google searches.

Last night I cooked up a mess of Rancho Gordo Mayocoba beans. My poor Fissler was audibly venting more steam than I expected, which is why I took the valve apart to clean it, and to run the lid through the dishwasher. When I visited the Fissler USA site just now I saw only one applicable valve. I would love to get a higher pressure replacement.

Mine says 60, which would be 8.7 PSI. Not sure what to believe.

Mine wasn't long, but yours may have to cross the border.

While I'm sure it is behind a paywall, the NY Times Magazine has a recent article on whether it is disgusting to eat tomatoes with mayonnaise. The dispute is between a tomato and mayonnaise loving Eastern European mother and her Taiwanese husband, along with their three children, who are revolted by the mother's enjoyment of such a disgusting texture. Since my dinner tonight is tomatoes and mayonnaise, I assert that I have standing.

Although they all get caught in my teeth.

I've not seen fiddlehead for sale in years. I envy you.

Last weekend a friend took me to dinner at a local Mexican restaurant. Chips and salsa came immediately. After a long interlude the wait person returned and asked if we were ready to order, or if we needed more time. I complained we never received a menu. She explained the QR thingy, but I pointed out I do not have a cellphone. My friend has a cellphone but it is a flip phone, not a smart phone. It would never have occurred to me not to expect a paper menu from any restaurant short of Le Bec-Fin.

As I recall @rotuts has also served as a resident Progresso shill. A warm can of Progresso soup has eased my way through many a long night.

The thermocouple I used is a ThermoWorks K-020 Heavy Duty Surface Probe. I have a Surface Thermapen but the battery needs to be replaced. The pan I used was a Falk 28cm. Using this same pan I have previously noted the surface gets much hotter under the induction coil.

I tried to make a pretty graph for show and tell, but I lost patience. Anyhow with a thermocouple at the center of a 28cm induction compatible copper pan on the Paragon set to 150C, the temperature stabilized between 136-138C. I did not measure the temperature under the coil area.

My guess is still it was an unintended descale function. Ask me how I know.

I don't exactly remember but I don't think it was very long.

Odd. When I had a problem they shipped me a new oven.