AlaMoi

"The vision was actually to wake up to a complete breakfast . . . " one egg sunny side up is not a "complete" breakfast. just saying . . . so,,,, whadda' about the rest of it? next, from timer "Start" to 'egg all done' is how many minutes:seconds? how does that time duration compare to people woken by an alarm, hit the toilet, wash up, brush their teeth, get on a robe and go wander into the kitchen? ..... and make a slice of toast . . . given that it takes +/- 2 minutes to preheat a pan to fry an egg, and cracking an egg into the pan is 3-6 seconds, and ~3-4 minutes to cook the egg - any number and anyway you want . . . what does this device accomplish? the disassembly/wash/clean up looks to take that much time or more , , , so, what is the net time saving for one/two eggs sunny side up?

methinks making such generalizations is a really really dicey thing . . . example: was once a local farm stand operated by Mennonite family, with relatives/contacts in the Carolinas. they would have the mostest superbest early berries and corn . . . one of the family would drive a truck full of stuff up to PA once/twice a week - so they always had the best stuff from a climate 'ahead' of us.... picked ripe, delivered next day . . . I have found early supermarket berries and "sweet corn" are not at all 'reliable' in terms of quality. sometimes they get a hit, most of the time they miss it by a still-green mile. even "in season" the local stuff is far superior . . .

Pepin is an outstanding tutor for crepes and omelets. the MSN link doesn't have the same pic, but the text is similar/same . . . perhaps the author 'sharing' or editors 'editing'?

I think I found the same here - no paywall https://www.msn.com/en-au/news/us/what-jacques-pépin-taught-me-about-omelets-and-life/ar-AA1BCRt9

I think the only reason one has time "free to do other things" is the video "starting in a cold oven" putting a sheet pan with ground beef 8 inches under my pre-heated (electric) broiler would produce ciders in not very many minutes.... a good chili takes time for flavors to meld. so "instant" chili is not really an attractive idea . . . 'from a can' may well have a better taste/texture.

some confusion perhaps? clear plastic "clamshells" are made of recyclable plastics. styrofoam "clamshells" like fast food did / does come it are not generally recyclable. recycling varies widely by location and time of day. our township stopped recycling paper and corrugated. eh? two of the most potent waste streams . . . we have a trash-to-steam plant....does paper/corrugated not burn well? only plastics and glass - not steel cans! - may be recycled.... steel cans are perhaps the singularly most easily recovered materials from any waste stream . . . but . . . .

if home made room air dried pasta was dangerous, Italy would have a very small population . . .

since ten thousand years ago, Diamond has been "renown" aka "famous" for the crystal flakes of "kosher salt" vs. the "big chunks" of other "kosher salts" it would be my guess that somehow a batch of cartons improperly labeled made it onto the production line . . . altho . . . given the ability to scan/verify "codes" on every single box . . . makes that unlikely. unless, , , , of course, , , , they knew and decided it was simply more trouble than it was worth to "fix" the issue.

hard to believe . . . but our local markets only have corned beef available the day before (St Patty's) and then days to weeks after (left over stock - on sale - really good prices....) at an 'off major' market I did find an off-brand, thin cut, point,,,, corned beef. it was terrible. any opinions on the "best" national brand?

it might be helpful to point out / know / consider . . . eggs are more a 'local item' than 'from anywhere' eggs are not shipped from the west coast to the east coast (or the east coast to the west coast... north/south/etc) this has a pretty big influence on costs in any given area - when local/semi-local egg producers are forced to kill every chicken in the coop because of bird flu . . . prices spike - since any supply has to come from further further further away. there is, however, a supporting fact to 'price gouging' - the "bird flu problem/all chickens are dead" has not had a severe impact in south-eastern states. but,,,, egg prices are up there as well.... which one could ascribe to "supply and demand" - or not. is this not deja vu all over again . . . . like the toilet paper issue? or, , , Tickle-me-Elmo dolls?

the big ones don't fit on a toasted muffin . . . I find it curious that supermarkets - despite the well documented trend in aging and 1/2 person households - continue to carry 'pretty much nothing but mega-size' stuff. there's no economy in buying in bulk and throwing some/most away . . . oh - wait - the squirrels have registered their disagreement . . . .

is this perchance an off-shoot of the "horrid black plastic utensil" debate?

for years we bought/used Faust label canned red salmon (sockeye...) Trident has apparently bought itself into a monopoly on canned salmon. old labels are "discontinued" - new labels now abound. [see tridentseafoods dot com if you're interested] looking on Amazon, for example, many brands are now shown as "discontinued" I'm not a label freak - I'm a quality of contents freak.... seems most of the old labels have been 'replaced' by "Icy Point" tried Icy Point multiple times - one a bit iffy, the others just fine. it's not the label that is the problem. the problem is the physical can(s) - seems in the process of buying up all the competition and shutting down their facilities, Trident has installed/commissioned some off-standard canning equipment - none of the Icy Point cans will open with an OXO side opener. how and why a company would migrate to non-industry standard cans/seal dimensions is a total mystery - other than the probability the Chinese canning equipment was cheaper . . . I'm using a WW2 C-Rat P-38 can opener to get at my sockeye salmon . . . it's not pretty . . . I emailed Trident presenting the issue - no response. long time no response . . . anyone know of a good quality canned sockeye/red salmon that isn't "Trident" made?

32 minutes for a soft boiled egg . . . I'll pass - and stick with 4:45 out of the fridge.

poorly designed ovens that allow the heat from a self-clean, or other, to destroy their electronics . . . question on that....? the biggest decision should hinge on who, within my local area, will service this device? I have a "Professional" grade Viking. the nearest company that will service the junk wants one hour travel time to, and one hour travel time from, plus on site time to 'diagnose' and order parts, plus one hour to/from, plus repair time. some modern junk is much more expensive, long term, than other modern junk...

the bubbles say it's ready.

funny thing happened on the way to this thread . . . . my grandparents - born 1898/1899 - lived thru 'the depression' with a family of 2+five. my grandfather raised/bred/slaughtered rabbits to keep the family in meat (and a little trading . . .) repeated that again, during WW2 rationing (and a little trading . . .) he was a welder, building two Liberty ships per day, exempt from the draft.... altho,,, at 40+ . . . . fast forward to 1986 - my parents+grandmother visiting us in Germany, at a resto with "Wild" dishes, my grandmother ordered rabbit. stating, she had not eaten rabbit since 194x - as she got real tired of it . . . it was a good tasty dish and she enjoyed it! history makes for odd things . . .

keep in mind . . . spices/herbs come in all shapes and sizes of 'containers' many McCormick items come in short jars . . . if you stack two shorts in the rack, it may well transpire that the top shortie is above the wire retainer - and falls out on a door swing type mounting. I have my "shelves" divided into "shorts" and "talls" - all the "short" shelves have a vacant 'spot' so I can move a top short and get the the bottom short without turning the whole world upside down.... new, not so neat anymore . . .

. . . . Oh. Waiter . . . why is my breakfast taking so long?

PSA for those using non-stick bake ware . . . . every spray product mentioned that I've tracked . . . has lecithin as an ingredient. it is an 'emulsifier' - used to ensure all the other spray ingredients 'behave as one' if you have encountered a brownish unremovable coating - turning your non-stick into to stickware, , , , it's likely the lecithin component. not even pure Teflon 'sheds' lecithin. fwiw

I've always enjoyed it in German "salads" - the 'tossed green salad' ala the common USA dish of lettuce/onion/tomato/cuke/etc... is essentially unknown instead, two options: "Feld salad" - "field salad" "Krautsalat" / "Unkrautsalat" / "Kraeutersalat" - weed/non-weed/herbal salad, sorta' most of these include shavings/slice of celery root/celeriac - adds a touch of licorice flavor. good stuff . . .

if it works so well, why do you desire knowledge of 'options?'

I pour some oil into the pan/form/whatever and smear it round with a finger. for really heavy duty, softened butter.

hmm, haven't tried that . . .

sigh.... found this pot with a bottom stamp - much info has been obliterated. however comma and so forth, it cites "National Sanitation Foundation" . . . enlarge enlarge enlarge . . . which may could possibly sorta' provide some help on the company . . . nsf.org