JoNorvelleWalker

You may need to set it to ludicrous freeze. The freezer of my refrigerator/freezer never gets colder than -9C/15F and is more often warmer. Too warm to store ice cream, certainly too warm for CREAMi containers. This is why I have a blast freezer in the living room. I suggest you invest in a freezer thermometer. No need to be fancy. I am very pleased with the Thermoworks Spot, which comes in nine vibrant colors to match your ice cream. https://www.thermoworks.com/spot/ Currently on sale I note.

I have never changed out a toilet seat, but have you checked how your future apartment handles recycling? Here we first had a bin out by the street. In other words directly in my lovely view. That did not last long. Then the county issued buckets, one for each apartment. That was a bad idea. People put trash in other people's buckets, and others stole the buckets. Now we have recycling bins in back. Eg. in other people's view. People (people who apparently can't read) still put trash in the recycling but it has been the best solution yet. I take recycling out as necessary. I don't see the need for a special combination can. Here the fire marshal does not allow "real" grills, neither on the balconies nor outside.

Why did you have to Pacotize so many times? I appreciate the toes.

What temperature is your freezer?

Rough Linen offers two choices of strap length and three different apron sizes. I got the longer straps on mine, though now I am wishing I had ordered shorter. Now that I know how to quickly put it on I am loving (and wearing) my apron more and more. I wish, however, there were a sash that could be tied around the waist. It is awkward to bend over, say when assaying the bottom shelf of the refrigerator.

I wasn't sure it was worth mentioning but amazon US is offering 10% off on the CREAMi.

Nothing wrong with the APO as a dehydrator.

Last night I was sleep deprived, over tired, and braindead from work. I did not trust myself around hot oil. I did my Alexia fries in the APO instead. Very disappointed. Like eating salty cardboard.

The PAG is an electric grill. When I got the Philips I stopped using my old electric grill. Which could not be immersed in water and was impossible to clean. Hence it also created lots of smoke. The main reason to get a PGA rather than a more traditional electric grill is that food tastes better grilled on it. As @Kerry Beal explained when she enabled me.

Zojirushi.

My drill press lives in the living room.

Sorry guys...I shall never again shake my mai tai, which I am preparing at this hour only because I must get up for work in not too many hours more...I shall never again shake my mai tai...without putting on the lid.

My apartment has a non-functional range hood. At best it recirculates the grease. The hood does have a light in it which is useful.

I shall never again throw perfectly good bread in the APO to reheat only to get sidetracked by a Nija/Pacojet comparison.

If indoor steaks or chops are your thing, the Philips infrared grill is indeed the device to have. Don't thank me, blame Kerry. Just be sure not to put the Philips on a circuit with any other kitchen toy. Though steak tartare by candlelight has a certain charm.

I like Rubbermaid for ice bin and garbage can. Best of luck with the transition.

Would this include the APO?

Makes me wanting paella.

I got six. In related news Thermoworks repaired my well out of warranty ThermaQ at no charge.

Indeed. Thankfully I only have two. I wish Paula were well enough to still participate.

Screw Kenji and Voltaggio. I could not decide between my Scanpan non-stick saute pan and my Berndes non-stick wok. I grabbed my trusty Williams Sonoma stir fry pan and stir fried sliced mushrooms. Transferred the mushrooms to a bowl. Added fresh oil and rosemary to the pan and browned the chicken all over. Keeping it moving with the wok shovel. Added vinegar then wine and garlic, and cooked down till the liquid evaporated. Removed the chicken from the pan, then added water to deglaze and make a sauce. Returned chicken and mushrooms to the pan for just a moment before serving. I have been making chicken cacciatore almost fifty years, or maybe more. One of my best ever. Accompanied by last night's baguette and Boursin.

Well, if you count Corningware and double boilers I can add twelve more. Plus I found another pot in the bedroom while searching for the Corningware. I threw away my Visions -- horrible stuff. Also I did not include my aunt's ancient bean pot. I have never cooked in it because I am not sure it is lead free. You and I both use our bedrooms as pantry. It's just that I have to sleep in mine.

I assure you, neither my Lamson Heavy Duty Stiff Turner nor my 2kg Paderno meat pounder would hold this unbagged thigh flat against anything.

This time the loaves really were red. It was as if I had added malt to the flour. Something must be off. I did cut the yeast in half from usual. But the bread tastes fine.

I am the one who may be missing some vital step: since the chicken is cooked, how do you get it to lie flat? Short of a tortilla press.