JoNorvelleWalker

It does to me.

I don't know...how much M.R. can you drink per hour? Pressure cooked beans and oatmeal work OK for me. Risotto and polenta, not so much.

Polenta here too last night: This was an attempt at the Simple Beef Ragu and polenta recipe in the current issue of Cook's Illustrated, page 6. Unfortunately I had read the recipe a couple days before at work and had not thought to make a copy. Memory being what it is my ragu is not Cook's Illustrated. Perfectly nice, mind you, just not as written. I did remember to add the anchovy. My polenta is The Romagnolis' Table method of adding half the water to the cornmeal before stirring into the boiling water. And I followed Bugialli's injunction to use an unlined copped pot. Liberal M.R. made a pleasant hour and a quarter stirring at the stove.

Wow. I paid $18.46 for the dispenser, with of course free shipping. And there was an even cheaper option. Still, your price for wrap is less expensive than the small rolls I almost ordered.

I just ordered the Stretch-tite dispenser from amazon and noticed they had the wrap for $5.99 so I stocked up. Then I noticed the wrap @$5.99 was only 250 square feet. I canceled the wrap, but I wonder if that is a good price or a bad price compared to what you are seeing?

@Smithy the ferrules are horn, handles are wood.

I suspect the markings are Watanabe's signature. Much more likely than "Made in Japan" or "Hand wash only".

OK, Kerry, I did that. Nice compromise but all things considered I think Cuisinart's 300 deg F for 60 minutes took the prize.

I went for Elizabeth David. While I was there for another $2.99 I picked up Richard Olney's Simple French Food: http://amzn.com/B00MJK345W

My dinner looked like yours, minus the stir fried beef: go of rice with greens.

I'll wait. My Zojirushi Pressure Rice Cooker is induction. The Zojirushi is preparing dinner for me as we speak. Wonder why Instant Pot doesn't use induction?

Question from a non-instant pot owner, or an instant pot non-owner, whatever: is the instant pot induction?

I buy my cylinders from creamright.com by the case.

Cook's Illustrated reviewed wrap dispensers in the current issue that I just saw today. The Stretch-tite Wrap'N Snap Dispenser/Cutter was their favorite.

The grape plants I put in last spring were Concord seedless. Naively I assumed they would taste the same as Concord. The good news, I suppose, is that the birds will undoubtedly get them all.

And they call soda-lime glass Pyrex.

I recently gave the last of my Visions away. Good riddance, horrible cookware. However Visions is not -- never to be confused with -- Pyroceram. Please.

@MetsFan5 you may not want to know.

How can brominated flour be unbleached??

@Anna N conspire ahead with Kerry, make the same thing, show us the results! Show us your kids and kittens. Still on the peanuts course down here. Forgot what I was making and rather more rhum in the mai tai than called for. I measured accurately, just wrong. Oh well. Eventually dinner should be ricotta ravioli with tomato sauce. Maybe an insalata of tomatoes, torn basil and cucumber if I get that far. Lunch was tomatoes and Hellman's. Yes, it is that time of year.

If you added soda I am afraid it's neither.

I sure wish I could find a package of two. Usually it's ten.

Apparently...and the French made Pyrex is said to still be borosilicate.

Here is a picture from Wikipedia that illustrates the difference: https://en.wikipedia.org/wiki/Pyrex#/media/File:Pyrex_and_PYREX.jpg I believe all my measuring cups are borosilicate. My three newest say "Corning NY USA". My older ones no longer say much of anything at all.

One thigh left. I was thinking maybe 300 followed by a broil?