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.

I shall never again momentarily remove a container of perfectly square, perfectly clear ice from the freezer only to find the container on the counter in the morning. Actually it was on top of the Ninja CREAMi. But in my kitchen that counts as counter space. And it was the afternoon. On a hot day.

The recipe you linked is the one I had planned to try. Did the pan you used have a perforated insert? Some months ago I was/am feeling overwhelmed and stopped reading the cooking forum entirely. However I shall try to at least skim the meatloaf topic posts. I notice Fat Guy recommended using a loaf pan with a rack insert.

This weekend's Forkish loaf. Normally I would bake a boule in the Anova on a baking steel with steam. However I am blessed (or cursed) with the gift of hundreds of Amazon kitchen toys and gadgets in exchange for my evaluation and review. It's a tough job, but someone's gotta do it. I baked this loaf in an enameled cast iron bread oven that I can recommend: (eG-friendly Amazon.com link) The problem is I am old, and screaming hot cast iron is heavy. In this case 12 pounds. No, thankfully I did not burn myself, or this post would have been posted in a different thread. The results were tasty, but more gymnastics were required than had I simply baked in the Anova.

This is the pan and insert that I have: (eG-friendly Amazon.com link) The pan was twenty some dollars when I got it, now the price is up to $44!

The pan is 10x5x3 inches. That's why I'm planning to use two pounds of meat. I do wish I had thought to pick up a few strips of bacon.

How much steam do you use?

It's a big meatloaf pan.

I would like to make a meatloaf. I have never made a meatloaf. I have parsley, onions, and a two pound chuck roast. What absolute beginner stuff should I know about making meatloaf?

Batch 36: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof No sorbet.

For the orgeat I made into almond sorbet I added a few drops of almond extract. The sorbet tasted like artificially flavored milk of magnesia.