JoNorvelleWalker

As long as you'll push the corn a bit to the side...

Drive home and check. You know you'll never sleep until you do.

My package of two Multifunctional Bottle Openers arrived. Clever idea, though it pains me how little it must cost to make these things. Nonetheless I think I'll find them helpful.

Fissler with their Cookstar bottom comes to mind.

No Hellmann's?

Paella with chicken, chorizo, pork, and beef...

Welcome!

I shall never again employ a pinch grip with a slicing knife... My project was to prepare chorizo for tonight's paella. last time I sliced chorizo I used a chef's knife for this purpose but the resulting slices were not as fine as I would have hoped. The chorizo is quite hard and after addressing my battery, the knife I chose had thicker blade and thicker edge for applying force. Eventually it dawned that my thumb in the pinch grip was embracing newly sharpened steel. Irony is that the hand restraining the sausage was accoutred in a Kevlar cut resistant glove. Having learned the hard way many years ago following a trip to the emergency room from slicing chorizo with the exact same blade. While they held me for observation, the forever blessed physician was kind enough to sit with my two young children in the waiting room. Not sure hospitals do that anymore.

Yes. The basil was not cooked. The leaves were 3-4 cm.

I had some of my basil on a pizza but the basil didn't taste like much. Maybe it has to get bigger?

As it happens paella is on tonight's menu here. Precook your meats. I would not precook the rice. There is a saying "The guests will wait for the rice, the rice will not wait for the guests." I cheat and steam-bake the thighs an hour at 300F then add them near the end. It sounds like your recipe is more like a Portuguese paella, which from my limited experience is moister and would not expect a socarrat.

I still prefer to snack on the liquid version.

Cancelled order: found bundle of two for $7.99, with two days less shipping!

I found one for $7.95 and ordered. http://amzn.com/B07HMJRY85

This seems to be the one: http://amzn.com/B07C7DMPXV But for $21.99 I have to think about it.

Where can I buy one?

I saw that article and wondered. Seriously, it's no secret, the Times laid off their copy editors a while back.

"Ring pull" is not a term I've heard.

Maillard reactions should make the soup less sweet. Depends on the pH and on the pressure you can achieve. I can't say I found the soup too sweet, though for me it was not worth the blood and tears and toilet paper.

Pressure steaming (at least in any apparatus available to me) does not get hot enough. Remember Modernist carrot soup. CSO super-steaming is another matter.

$10,000, no copper handle, a ripoff. Though EZtemper washroom has a nice ring to it.

I don't think so. Vegetables I super-steam come out quite colored. Almost wish I had some carrots to run the test.

Probably less than 50 cents per drop.

Hence the cost per drop.

Out of the bottle it is a heavy syrup.