JoNorvelleWalker

Depends what you are slow cooking.

Thinking further on this, Spam might be a tasty base for an untraditional meat fondue, accompanied by, say, fresh tomatoes and candied pineapple. More so if one does not have a ready source of long pig.

No. The cheese would most probably slide off back into the pot. I contemplated a snarky answer but it wasn't necessary. Crusty French bread would be wonderful. I was married in the 1970's and I have a fondue cookbook.

There is a different cycle for sprouting rice.

Do you have grandchildren?

Yes, I have considered ordering from HB directly. They say they sell to private customers as well as to commercial customers.

Thanks, Kerry, so they do. But not quite what I want. I'm looking for a plain hollow egg about 8 or 9 inches, give or take. Tomric has this: https://shop.tomric.com/Product/HB.20_SE175-G-L/Egg_Smooth_Mold.aspx Which may or not be the same as: https://www.brunnershop.com/en/Spinning-Moulds/Eggs/Smooth-style/Egg-smooth-style-oxid.html The part numbers sure look similar but Tomric says 4 pieces per mold and HB says 2 pieces per mold. Unhelpfully Tomric does not give dimensions of the egg. I'd consider a bigger egg such as: https://www.brunnershop.com/en/Spinning-Moulds/Eggs/Smooth-style/Egg-smooth-style-oxid-34.html ...if I could find it.

I have the 10 cup induction pressure model and I love it. However I sure wish I'd gotten the 5 cup size. I am unlikely ever to be in the catering business. I don't think the Japanese crispy bottom rice is supposed to be as golden and crisp as rice from Iran. (Probably because of sanctions.) The fancy Zojirushi has an iron pot but to my knowledge they don't make a North American version of that one. Still, mine is certainly convenient: press a button and get perfect rice in just 82 minutes.

Does anyone know of a source of Hans Brunner egg molds in the US besides what Tomric carries?

A simple stir fry: This may look familiar.

https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/?do=findComment&comment=2180967

Sorry for the confusion...I was actually asking about corn tortillas.

To inaugurate my new Falk copper mousseline... Sauce Mousseline, Raymond Sokolov, The Saucier's Apprentice (p174).

I don't generally care for ham except prosciutto and its relatives but that is beautiful.

Balaclava is a renowned British beverage commemorating the Crimean War Battle of Balaclava. Or rather one of two different beverages commemorating the Crimean War Battle of Balaclava. More than once I have enjoyed balaclava for dessert. When I don't have to get up the next day. In truth given the choice following my dinner I would prefer a well made balaclava to any baklava. Thin Red Line and all of that.

For the first time three nights ago I tried a Lady Alice apple. I believe it may have been the finest apple I have eaten. Sweet and crisp and tart with a lot of flavor. Texture was perfect.

Of course I've posted my many efforts, this is eGullet after all. One example here: https://forums.egullet.org/topic/61988-making-fresh-masa/?do=findComment&comment=2151597 Things improved after I got a good masa/water ratio from @Okanagancook and once I realized Polyscience bags were horrible for pressing. (Stretch-tite works well.) I confess I've not had tortillas for some while because I still can't cook them. At best the texture is friable, neither soft nor crisp. I have a lovely DeLonghi griddle that just does not get hot enough. Then I burned and blackened them on the stovetop in a heavy copper pan -- ruining the stove, the pan, and the tortillas. (Only later did I read in the stove instructions that copper was not to be used on the stovetop over high heat.) And I never got any that looked remotely like the ones from @robirdstx ...that now I see were flour.

Canned corned beef has about the same reaction from me as scrapple has for @Anna N.

Been through that topic several times, thanks!

My corn tortillas are not crisp but they are not exactly soft. I'd say more like flaccid. I've never tried making flour tortillas. I'd like to know how to make my tortillas either crispy or soft and pillowly like those from @robirdstx.

Now that I have my copy of Secrets of the Butcher and two pounds of expensively boneless chuck short ribs from Whole Foods Prime Now I am no less clueless. I plan to braise the chuck short ribs and I am sure they will be delicious but I was hoping for enlightenment. I already knew chuck is from the chuck primal. I also picked up some pretty prime Angus strip steaks on sale from Shoprite. Ironically the Angus prime strip steaks were much less per pound than the Whole Foods chuck. I'm surprised amazon hasn't sued the USDA for trademark infringement over Prime.

Sadly this seems more making desserts out of chocolate than making chocolate. I passed. (Unusual, I know).

How do you make a soft tortilla? Corn or flour?

I cannot envision so much dinner preparation! I had a migraine aura at work. I couldn't see for half an hour. Walking home in the dark I got home about 9:45. Now, finishing up my Mississippi punch, it's going on 1:00 am. I dread getting up and prying the lid off the can of Progresso soup.