JoNorvelleWalker

Just drain and eat them with your favorite beverage.

Rinse them well if they haven't been cleared of neurotoxin.

As you mentioned @Susie Q, I am a fan of Fissler. I have three of their pressure cookers, one of which is the Vitaquick 8.5. I use a smaller Fissler regularly for a quick pot of Rancho Gordo beans. Which reminds me I have leftovers to eat up. My remembrance is that Fissler states spare parts will be kept available till at least ten years after a model has been discontinued. And Fissler does not update models very often. All the Vita line use one or the other size of the same two gaskets. If the US website does not show stock, try Europe. Or Fissler dealers in the US. For any stove top pressure cooker it is important to have an adjustable, if not controllable, heat source. I have an induction unit called the Paragon. When I'm cooking beans I close the valve and set the Paragon to 265F. When 265 is reached and some steam has vented, I lower the Paragon to 236 for the remainder of the cook. With the Paragon app I can monitor the Fissler temperature from my desk two rooms away, but that is hardly necessary. I hope you love your Fissler as much as I love mine!

The blue vinyl were over top of the cut resistant glove. Looked like baby calamari.

I shall never again slice a blue vinyl glove into the red onions with my new stainless steel mandoline.

There is (or was) the KitchenAid Precise Heat Mixing Bowl.

1. Figuring out some way to cut it. 2. Cooler weather.

I still don't see how any lateral force applied to the shaft would be greater when the container is partially filled rather than full.

I have a whole, uncut, intact block of gruyere from panic buying before Covid. I'm wondering how to deal with it?

I can't envision this at all. Could you explain further? (I often spin half pints.)

I was about to click when Amazon reminded me I own a copy.

I am also a fan of McConnell's. Wish my Whole Foods had more flavors.

It was too hot to sleep, so at 5:00 am I had a bowl of Mango. So far Mango is my least favorite flavor (I have not purchased Pineapple). The underripe mango is not puréed, but rather remains in unpleasant chunks. I've made much better mango ice cream in the Creami. Plan is to stock up on Coconut and Passionfruit before the Whole Foods ice cream sale is over.

The Guanabana is fragrant but astringent. I doubt I'll buy again. I have yet to try the Mango.

My original creami came with five containers.