JoNorvelleWalker

Send our senators and representatives packing. The husband of a friend is a packaging engineer. I marvel at some bewildering examples. What first comes to mind is containers of refrigerated fresh pickles that spill half the liquid while getting off the lid. Next are the almost impossible to open vacuum sealed packages of chicken parts. Of course I am old and candy wrappers are often a challenge too.

I once read in a book on tea that in Britain it used to be the case that tea houses brewed large batches of tea at one time so that the beverage could be taxed and then sold customers the previously brewed tea as needed.

Moroccan Khobz.

I have a device like that!

You have to ask?

Last night I baked a batch of Rose Levy Berenbaum chocolate cupcakes that I took to work. Lots left over, and chocolate buttercream all over the kitchen.

I've made the blueberry and Omani lime. I still have the rest of the bag of Omani limes in the bedroom so maybe I should make a batch again.

JB Prince. I bought a Sitram lid for my Paderno 18 liter stock pot. I also share lids among Demeyere, Fissler, Le Creuset and others.

@weinoo beat me to it, but I would second Falk. Several small Falk sauciers to choose from. No maintenance for Falk copper except don't run it through the dishwasher. If you're anal Bar Keepers Friend shines it right up. A copper lid is never necessary. Metric lids are standardized. You probably already have stainless steel lids that fit the Falk sauciers just fine. You may not need induction cookware now, but I suggest buying the Falk induction ready versions. You can thank me later.

All the better.

Have you considered whole dried Aji Amarillo? That's how I buy it. Probably longer shelf life too.

I'd sleep in his kitchen.

I've been pleased with berries from Driscoll's Sweetest Batch. So far I've had their strawberries, blueberries, and blackberries.

If the device were not induction I would not be interested.