JoNorvelleWalker

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.

Yes, I dug out my 10 inch ones. These are dwarf peas.

Wouldn't you get a similar result if you just bake-steamed the carrots at a higher temperature? Not that I'm lazy or anything.

The pea plant fell over. Sort of a metaphor for my day.

We've missed you and your baking!

So were people.

Nasturtium fan here. Burpee discontinued the ones I used to grow.

Whatever @Anna N thinks, that is beautiful!

One can do far worse. My dinner is CSO reheated leftover chicken cacciatore. No lack of Boursin and bread. Indeed last night I was showing my dear boss pictures of my latest loaves and complaining that they stale faster than I can eat them. She asked if I fed them to the birds? "No," I said, "I feed them to Susan." Susan who was standing a couple feet away. Susan has two growing teenagers. Half a kg boule does not last the night.

Since the digital list price is $2.99, $2.51 is not much of a sale.

I also find balsamic a natural pairing for Brussels sprouts. Sadly I once calculated the price per drop.

Do you open your email before lunch?

Clearly likable though I have no idea what I am liking.

I'll second Thermoworks. But you probably want a temperature logger. Thermoworks has high temperature USB temperature loggers but they are expensive. I have a Thermoworks WiFi temperature logger but a wired connection is required between the thermocouple junction and the transmitter. Can't use it for the pressure cooker, can't use it for the CSO. Works fine for the conventional oven though. Someday one of the USB units! For the pressure cooker I use temperature sensing strips. The strips will record the maximum temperature reached but will not show the temperature variation over time.

Not if you have enough.

Somewhat under exposed chicken cacciatore: Bread: