JoNorvelleWalker

I received a Caraway pot today. It's cute if nothing else. Any suggestions on how to use it? I have no experience with this sort of cookware.

I shall never again allow my pressure cooker of Rancho Gordo pinto beans to boil dry. In the last couple days I've had additional never again moments. I use nitrile gloves in the kitchen, but previously I've kept them in the living room. Doesn't everyone? One of the products I was reviewing for Amazon was a lovely clear acrylic glove box holder. Another product was double sided adhesive sheets. I used the adhesive sheets to affix the glove box holder to my refrigerator door. The refrigerator in the kitchen. The wretched adhesive did not hold and the glove box holder crashed to the kitchen floor and smashed. Meanwhile everything in my other refrigerator was sticky. I'd wash the stuff and put it in clean bags. Only to become sticky again. Eventually it dawned on me that my iSi of homemade apple soda had been leaking. Worse the soda was flat. It was a pain but I scrubbed out the refrigerator. But the experience convinced me that I should use a silicone mat under the refrigerator to protect the hardwood floor. To get to the extension cord outlet for the refrigerator I had to move boxes and pull my bureau out from the bedroom wall. The stress was too much for the corroded antique hanging hardware supporting the large mirror above the bureau. The mirror crashed to the bedroom floor. Remarkably, and thankfully, the mirror did not crack. Now I need to put a silicone mat under the blast freezer in the living room.

Brita is a German company. However in the Americas Brita filters are made by the Clorox Company, which has the rights to the Brita name. Clorox made Brita is not the same design as Brita made Brita. Which is why I order my Brita filters from Europe. I cannot speak for Clorox made Brita, however Brita made Brita filters do remove water hardness... https://forums.egullet.org/topic/136349-do-brita-type-filters-work/?do=findComment&comment=2162319

I shall never again drop peach pie on the kitchen floor twice.

What is hot honey?

The meatloaf was not getting made by itself, and the chuck roast was beginning to show its age. Last night I got home from work around 8:30. Put the grinder parts in the freezer. Grated the onion, minced the garlic, beat the eggs. Chopped the parsley. Started grinding the meat at midnight. Meatloaf went in the Anova at 1:00, 176C, 40% steam. Last 20 minutes with top element on as well. Total bake time 75 minutes. House Special Glazed Meatloaf from Nagi Maehashi's Recipetin Eats Dinner pp 32,33. I omitted the ketchup glaze and covered the loaf with bacon and brown sugar. Thanks everyone for the help. I would not have believed how good this was -- and indeed still is. Plan is to mash potatoes to go with more meatloaf for tonight.

Cherry season, so clafoutis.

I cut the PolyScience vacuum hose in half. The ID is 4mm (5/32 inches). On Amazon I found this 5/16" to 5/32" adaptor: (eG-friendly Amazon.com link) It would be prudent to wait until next payday, though no one has ever called me prudent.

The PolyScience tubing 7mm OD was what I measured with my micrometer. I was too lazy to convert. Granted I could just have pressed a button on the micrometer. I have no idea how well the PolyScience tubing will stretch until I cut off one of the end pieces and try.

My chamber vacuum sealer is a PolyScience 300. It came with a length of vacuum tubing to connect to the PolyScience vacuum canister, which I also have. Each end of the tubing is terminated in a plastic plug. The setup is a very poor design in that one has to hold the plug in the port on the vacuum sealer with one hand while manipulating the valve on the canister with the other, and operating the controls with the third. Now, ten years later, I have a vacuum pump. I would like to connect the vacuum pump to the PolyScience canister. To do so I need to reduce the 5/16" ID vacuum tubing from the pump to the PolyScience tubing. I'm guessing the ID of the PolyScience tubing is 1/4" but I can't be sure until I cut an end off. From product pictures it appears PolyScience reengineered the external vacuum port since ten years ago, so the diameter may have changed since I got mine. The OD of the PolyScience tubing is 7mm. Should I just get a 5/16" to 1/4" reducer to see if the setup works?

I googled and the paloma recipes I saw called for grapefruit soda. Were you thinking to swap carbonated fresh grapefruit juice for grapefruit soda? I have seven more grapefruit to use up! As we speak I am enjoying tonight's Golden Barnacle. Edit: Just noticed a paloma recipe that calls for fresh grapefruit juice and sparkling water. Seems easier just to carbonate the juice.

Yesterday I was evaluating a grapefruit juicer for review, so I made a Jet Pilot from Shannon Mustipher's book TIKI. The Jet pilot is rather like a baby Zombie. Still having grapefruit juice to use up I think tonight's libation may be her Golden Barnacle. Oh, and I clarified the juice.

Why should the sidewall temperature matter for a pressure cooker?

I shall never again bring home two more cookbooks from work and perch them precariously on the living room table, augmenting the stack of eleven other heavy library cookbooks which I may or may not be reading. About ninety minutes later as I stepped out of the shower the whole shebang fell over, taking out half a liter of Chinese black vinegar. Amazingly the bottle didn't break.

I shall never again take ice out of the freezer in order to rearrange the space to accommodate an erstwhile container of perfectly clear cubes. Only to find the bag of ice on a cutting board when I got home from work.