JoNorvelleWalker

Does it connect to the internet as well?

I remember in some thread here that IP was releasing a model that would do 15 PSI. Am I crazy?

Indeed, for short pasta shapes the skimmer is my tool of choice. Short pasta shapes are not my problem. I have of course read Kenji but having done the experiment and tried abundant water and reduced water, I am firmly persuaded a large volume of water is better both for my pasta and for most vegetables. Other people's mileage may vary. @Lisa Shock I did not know those tools existed. But I'm not sure they would be an improvement over my current strainer method. One still has to pour the pot. I do have a colander (albeit not a great one) but I worry about the sanitation of my sink.

My bottle of boiled linseed oil arrived. It says it is linseed oil treated with hot air to make it cure faster. Does not say anything about additives, but then food is not the intended use. The label says not to drink it.

The Fissler is 20 cm in diameter and 20 cm high. Why would that not be the best geometry?

Is this the model that goes to 15 PSI?

I am neither an owner nor manager but I am struck by the similarity to the arguments once made in the US in favor of slavery. That being said I wish you much success in your new venture.

That's what I was afraid of.

Please see my edit.

Pupae?

I'm just finishing reading China The Cookbook. There is a note: "While the book features recipes with freshwater eel, Seafood Watch, a sustainable seafood advisory list, recommends that consumers avoid eating them due to significant pressure on the eel populations."

Bernard Le Bovier de Fontenelle, who made to a month short of 100, is quoted as saying if coffee is a poison it is a slow poison.

Thanks, I'll see what the bottle says when it arrives. Meanwhile I've put several coats of grapeseed on my Lodge. I just finished baking a boule in it.

By geometry I assume you mean diameter to height? What ratio would you suggest? I failed geometry in high school.

Thanks. I went with Vibrant India. Dosa is one of my next projects.

In the Q&A -- Understanding Stovetop Cookware topic @slkinsey suggested a well-equipped battery would include a pasta insert. https://forums.egullet.org/topic/25718-qa-understanding-stovetop-cookware/?do=findComment&comment=350053 My method of draining pasta has been to carry the boiling pot over to the sink, and with one hand holding a mesh strainer, pour the contents into same. I am getting too old for this. I've tried a skimmer and I've tried tongs, but for long pasta like spaghetti I've had no success. So I thought to try a pasta insert. Some while ago amazon had a Paderno 11 inch insert for about $70. So I bought it. (They now are asking $179.91). Nice piece of cookware, NSF, made in Italy. So far I haven't used it. More recently I bought a small Fissler 20 cm stockpot that came with its own pasta insert. They call it a multi-pot. The pot is not available without the insert. Nonetheless a lovely insert also. So now, if you are counting, I have two pasta inserts. A week or so ago I tried out the Fissler insert with some pasta. Or maybe it was pork belly. Anyhow the water boiled all over the stove. Last night I made chicken Tetazzini and needed a quantity of pasta. Having learned my lesson, this time I put the Fissler insert into a bigger pot with plenty of room around the edge. The water boiled all over the stove. I ended up carrying the boiling pot over to the sink and pouring through the same mesh strainer. There must be some secret here. How does one use a pasta insert? I'm thinking the Paderno might work better since it is much larger than the Fissler -- however on the other hand it might just result in a much greater quantity of pasta water on my floor. Thoughts or advice? There must be some pasta insert people here.

I purchased the boiled linseed for another purpose, also food related: for treating my new garden tools. I had hoped to use it for cookware also but I read somewhere boiled linseed has additives. Can I safely put it on my pans?

Last night chicken Tetrazzini. Chicken Tetrazzini for days and days.

Having just ordered a bottle of boiled linseed oil I'm assuming that's the wrong stuff for culinary cast iron?

The Demeyere is redundant, anyhow, now that I have the Fissler. Thank you for looking though.

I spent the day with my dear family. Enjoyed a crispy fried fish with tamarind sauce around four o'clock. Got home not much before midnight. I had a shower, my mai tai, and (in this case) Brazilian cashews. I was still a bit peckish. Dill was in the refrigerator, so I prepared a dill omelet according to Julia (also the name of my granddaughter but in this case Julia Child). It was a two egg omelet in my larger William Sonoma non-stick pan. I was amazed, truly amazed, how the omelet came together -- just as how Julia showed from shaking in the pan. It folded in three, no brown spots. Like magic.

At the moment my poor Lodge has been wiped down with grapeseed oil and is in the CSO at 450 F for an hour. I am not expecting miracles. There must be a more idiot proof cookware material than iron somewhere in the cosmos. Though at $14 a shot I am not complaining. Too much.

I see only 8.5 quart on that link?

Red-cooked pork, stir-fried baby bok choy.

Thanks!