JoNorvelleWalker

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.

Does anyone know when the Whole Foods ice cream sale ends?

I first tried Coconut, Passion Fruit, and Guava. I fell in love with the Passion Fruit and coconut. The Guava was perfectly good, but I liked the other two flavors better. This evening's Whole Foods delivery brought Mango and Guanabana, as well as another pint of Passion Fruit. And Frutero's pints are actually real pints!

Yup. Dinner tonight was three bowls of ice cream. I tried Frutero for the first time and am ordering more.

Here's my Le Creuset tagine... I had to order from Europe as the larger 31 cm Le Creuset tagine was not available in North America, nor was either size tagine in Volcanique. Not to mention the 31 cm tagine in Volcanique. One simply cannot mix colors of Le Creuset. @chefmd may disagree. https://www.amazon.fr/Creuset-Tajine-émaillée-céramique-volcanique/dp/B001IKK2FY?th=1 It's been some years since I've prepared a tagine in the Le Creuset. I use the Le Creuset for strong seafood flavors such as shrimp that I don't want absorbed by my unglazed clay tagine.

I recently tried Tate's Bake Shop Chocolate Chip, purchased from Whole Foods. Not too sweet. I have to say they're good.

I shall never again...not sure never again what. How about I shall never again get out of bed. Last night during a storm I heard a crash that did not sound like thunder. I wandered around looking for broken glassware, but everything seemed fine. Eventually I went in the kitchen to fix dinner (hotdog, five nights in a row). The magnetic knife block with all its knives had fallen. The fall snapped the lid off the new citrus juicer. Maybe a good thing since my homogenizer was spared.

There is a reason Chimay sells 1.5 liter bottles.

I don't have the technology to get the wire ball stopper back in the bottle.

At the cost of CO2 cartridges I might as well buy more beer.

I thought about decanting the remains of the opened bottle into an iSi.

My vacuum stoppers work for sealing still wine. But a vacuum stopper would just pull the bubbles out of a carbonated beverage. Perhaps I should consider buying smaller bottles in the future.

I have one of that style stoppers too! I'll try it next bottle.