JoNorvelleWalker

The recipe is from The Yogi Cook Book, Yogi Vithaldas and Susan Roberts, Bell Publishing Company, New York, 1968 (pp 36-38): "Like so many things in life, Bryani is more difficult to explain than to prepare. I lead you gently toward it. To do otherwise would discourage you, and that would be too bad." It is a five layered dish of basmati rice, sautéed scallions and potatoes, saffron rice, fruit and nuts. The final layer is yogurt. The vessel is covered in waxed paper and wrapped in muslin. Baked 325F. I confess these days I omit the waxed paper and muslin, and just cover with a lid. When the book was new there were few people from India living in this area. Fortunately at the university I was acquainted with two people from India. I asked each about bryani. One told me bryani could not be made with meat. The other told me bryani could not be made without meat. Given this information I prepare the recipe vegetarian as written and serve grilled lamb on the side.

Shelby Maneuver -- twice so far. Just be sure to tighten the hose clamps. (Oh, and empty the drip tray while you're at it.) I am rather sure my clogging problem was due to organic matter, not lime scale. I had been using deionized water in my tank. In the winter I'd have algae and at other times a white flocculant growth, as yet unidentified. After the last Shelby Maneuver I switched to distilled water and so far have had nothing visible growing in the tank.

I too love my glass top stove. That being said I've been cooking as often as not on my Paragon induction.

Yes.

What is the pink stuff dripping off?

Bryani, lamb.

I baked cookies. I ate them.

Make a tomato sauce. When the sauce is hot and ready add the can of drained tuna. Stir to break up the bigger chucks while the tuna heats through. Serve over pasta.

My box came today as well. I believe in the last month I have eaten two thirds pound of beans.

"pain in the ass" I cannot un-see this.

A better Philips grilled pork chop than one deserved. Apple sauce with freshly pounded mace. Sour cream for the potato. Brussels' sprouts dressed with Extra Vecchio Aceto Balsamico Tradizionale di Modena D.O.P. What am I saving it for, the apocalypse? Helped along by a liter of methode rotuts.

Thanks. I assumed it was a labor union.

What is local 130?

I've tried polenta in the Falk sugar pan. Not large enough in my opinion. And a pain to clean. I keep it for sugar work. I confess I do not understand the logic of cooking polenta in copper pots, although I understand unlined copper pots for polenta are traditional in Italy. Actually I suspect the 24 cm Falk I just ordered will be pretty good for polenta. Still if I were into jam making that Falk 10 liter jam pot would be my choice. The Mauviel copper seems too thin for proper heat conduction. https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/

Somehow good sense stopped me from buying the 10 liter jam pot that I couldn't lift. However not one to pass up a sale of Falk, I ordered a 24 cm saucier, a larger size than what I have in my Falk collection. As much as I love the Falk classic line, for the first time I am trying their induction compatible copper. The copper layer is only 1.9 mm but 1.9 mm should be tolerable.

No, but Kerry can.

If it helps, Cook's Illustrated current issue has an article on Choosing Oil Packed Tuna. Their recommended favorites were Tonnino and Ortiz, both of which I buy.

There is another switch on the same wall plate that I use frequently, so a basket would not be ideal. I tried red nail polish. The switch is dark brown and the color didn't show. I ordered the magnetic cover that @DesertTinker suggested. Soup is cold again.

I possess a battery of stainless lined copper pots of the heavier persuasion.

That is the pot I have...I was speaking of the 10 liter jam pot.

Were I to get the Falk jam pot I wonder if I could use it for anything else? Polenta, maybe? I don't do much bobbing for apples this time of year.

I went with The Saffron Tales, thanks. And when I did amazon suggested Sabrina Ghayour's Bazaar: Vibrant vegetarian and plant-based recipes. For $0.99.

How thick is your pot?

Welcome. I'd love to see pictures.

Odd, I've tried bake steaming potatoes in the CSO and it did not work at all well for me. My favored method is in the big oven 430F, two hours, in a bed of salt.