JoNorvelleWalker

Mine are russets!

Thanks. I plan to go food shopping tomorrow and will look for fenugreek leaves. Oh, does it matter what kind of potatoes?

Pressure cookers are useful and not hard to find. I recommend Fissler. https://forums.egullet.org/topic/136745-pressure-cookers-2011-and-beyond/#comment-1783650

For Ayocote Amarillo I've needed four hours under pressure. https://forums.egullet.org/topic/141163-question-about-dried-bean-varieties/?do=findComment&comment=2045605 But I found an older post where I said how good the Christmas limas were so I'm sure they didn't come bitter from Rancho Gordo.

Last night I escaped the knife incident. Tonight I bloodied myself on the salad spinner. Not the first time nor the last.

I thought I would update the opinion of my recent New West knife purchases... Plus the 6 inch petty knife not shown. The 6 inch serrated deli knife I have been using every day for citrus. I love it. The petty looks the same but is not serrated. Feels good in hand but I've not found much use for it. The serrated bread knife is disappointing only because the blade is too short for the breads I bake. Bakers of small loaves should rush out and buy one. The chopper is the big disappointment. I had such hopes. I have not found a use for it. More nuanced is the 8 inch chef knife. Compared to my older New West 9 inch chef knife, the tine of the 8 inch chef knife is much thicker, with the result that the 8 inch knife is perfectly balanced at the grip. Whereas the older 9 inch knife is blade heavy. I'm not sure which I prefer but they are different. For me the length difference is insignificant.

Thank you so much! I will look into it.

My excess bean inventory is stored in the living room, which is pretty dark and I don't use the living room for laundry.

As I recall Steve has asked that any problems go through the Rancho Gordo website, not through eGullet. But again, the beans were not bitter when I opened the package in 2021.

These beans had not been soaked. When I think of it I always prefer to soak my beans -- except for black beans. I would not have said the Christmas limas were undercooked. Ranco Gordo says the texture is like a chestnut, and that describes about how they were. While the texture was not my favorite, my complaint is that the beans were bitter.

Last night I finished a bag of Christmas limas. I remembered them as OK but not great. But they had been in my kitchen a long time and I wanted to use them up. I pressure cooked two hours. The wretched beans were bitter. Really bitter. The only additions were a quarter of a red onion, a bay leaf, and some salt. The rest of the red onion had been fine, so I am pretty sure I have the beans to blame. Nothing in the pot was burned. Yet when I last had the same beans I don't recall them being bitter. Could sitting on a sunny shelf in the kitchen cause beans to turn bitter? The only way I really enjoy lima beans is when they are purchased frozen. Is there a way to make dried limas come out to the same texture?

But Crate and Barrel doesn't actually have one to sell. Except for Breville itself and an amazon scalper, there seems to be no stock of the BSB530XL anywhere. I checked between ten and twenty retailers that showed up in a google search. And it remains to be seen if Breville really, really has one. I couldn't get the Breville site to work well for me, and I could not find mention of their shipping charges.

The trick was to check the box for "include out of stock". By default the BSB530XL did not show in the search results.

I couldn't find this on amazon US. Do you have a link?

For fifteen years I wasn't expecting a gold watch or an anti-griddle. But couldn't they have sprung for Vollrath?

Two nights of disasters. Last night store bought Shoprite ravioli in a cream sauce that I made. Awful texture of the pasta, nothing good to say for it, other than I ate it. Sauce was cloying. Tonight Rancho Gordo lima beans. Pressure cooked two hours. Beans were barely done. And they were bitter. How do you get bitter beans? Bitter. Plus they were too salty, which may have been my fault. I pitched them.

I suffered a touch typing course in high school, though now days I mostly type with two fingers. Sometimes fewer.

Indeed, Polyscience. But it doesn't pull much water out of fish.

I don't understand what the problem is that this product solves? I have more vacuum packed fish in the freezer than I will probably ever eat. While I'm here, the hamburger chain dates from 1954 while the cartoon character goes back to 1931. And let us not forget Eugene the Jeep.

I have a red pepper, I have potatoes, I have Basmati. What was the recipe? Sadly no fenugreek leaves in house, though I believe I have seen them for sale at Shoprite.

If my name pops up in this thread at least you know I am probably alive.

If I made the assertion: "I shall never again paint my nails," it would probably be false. However I hadn't for over a year. No particular reason, I just got out of the nail polish habit. At the moment they are crimson. Tonight while slicing cabbage for my coleslaw I inadvertently ran my index finger over the knife edge. I glanced down and almost fainted. On a different but related subject, most certainly I will never again forget to close the pressure cooker pressure valve. The finger is fine. It feels a little funny but no blood.

Considering circumstances, I canceled my amazon order and asked for the library to buy the book. If they won't purchase it I can probably get a copy though ILL.

"In grateful appreciation for 15 years of service...for faithful performance of duties, thereby furthering the cause of good government."

The Kindel sample says the book covers Guangxi, Guizhou, and Yunnan -- as well as Tibet, Himalaya, Xinjiang, and other areas. No recipes are in the sample that I could find. The book's pronunciation guide includes Dong pronunciation, so I would assume there is some mention of Dong culture or cuisine in the text.