dscheidt

They certainly have always broken if you dropped them. There's been something of a panic over exploding pyrex dishes (or was, a few years ago, I haven't heard as much about it lately). Pyrex is made of tempered soda lime glass (ordinary window glass, with a heat treatment to make it stronger and tougher, and change how it breaks). It's been like that for some time, since at least the mid 1990s, when Corning spun off the business. One of the properties of tempered glass is that any chip or crack will eventually cause a failure, and it's likely to be a dramatic failure. And, of course, once the pan is in 10,000 pieces, its impossible to tell whether there was existing damage or not. it's also possible they didn't the heat treating as well as it should have been done (cheaper to do it fast, takes less energy....). Older stuff might be made of borosilicate glass (or might not: I have corning made pie plates that are soda glass based on color and density), which doesn't rely on tempering for heat resistance. Chipped borosilicate glass can still fail unexpectedly, and it's likely to do that when under stress (like putting a cold pan in a hot oven.)

The little propane burners used in restaurants for omelet stations and what not are about 10K to 15K BTU/hr burners. They use, typically, 8oz butane cartridges. A pound of butane is 21K BTU. Depending on where you buy the cartridges, and in what quantities, the cost from about a buck a piece to a few bucks. (I've never seen a bigger butane burner, and would be surprised if they're available. There are limits on fast you can draw butane out of the can before it freezes.) Also, you can get an adapter hose that allows you to run your coleman propane stove and lantern from a 20lb (grill size) propane tank. Much more economical than little tanks, particularly if you have a local source that fills them rather than just swapping them out. An even larger tank is more economical (as there is usually a labor fee built into the pricing, and price of the propane is a small fraction of the cost. At today's propane spot price ($0.56 gallon), there's about $2 worth of propane in a grill tank.)

No one has told Ateco that. They sell at lest two different versions of that tool. it's a cutting tool, so the unevent pressure matters very little. As long as the cutter with the lightest pressure is pressed hard enough to cut, they'll all work.

Handily skips the "find phone. Unlock phone. Find app. Launch app. Wait for app to start." steps, which will take quite a bit longer.

You'll be able to be an annova from the apple store soon.

A picture I took this weekend at out picnic lunch, of an apple slice. Apple was cored with an apple corer (a pretty new one, so as sharp as it will ever get.). The slice was made with a sharp knife. Pretty clear difference after about four hours in zip lock bag.

Two points: 1) you can get a hose for any torch. attach one end to the cylinder, the other to the torch, and you get the same thing. 2) better torches have a regulator in them, which keeps them from drawing out liquid from the propane tank, which is what puts the torch out when inverted. I fail to see what the sansaire gives anyone over a flame spreader.

Some are whole eggs, some are just whites. If they say "no cholesterol" or "low fat", they have no yolks! Without yolks, they won't work for choux. If they're whole eggs, they're almost certainly pasturized, which may change how they cook. (I've only used them for scrambed eggs, omlets, and in baked stuff, where they behave normally, but choux might be different.)

Consider using a different flour for putting on the peel, as well. I use semolina for pizza, and have used rice flour. Both work very well, and are generally inoffensive tasting. The semolina doesn't burn as badly as corn meal, at least the stuff that stays on the stone. Stuff that makes it to the foor smokes. I can't remember how the rice flour smoked or not.

apparently, there enough people who use sweetened condensed milk everyday that trader joe's sells it in a plastic squeeze bottle. Haven't tried it, but I saw it in the fridge at work today.

My results are in the same ballpark as yours. I haven't timed (or measured the volume of water, for that matter, I use a large soup pot most of the time). You will get much faster temperature rise if you cover your water, as a substantial amount of heat is lost to evaporation. Ambient temperature also makes a difference in how much heat is lost, as does the amount of insulation in the container.

AN8 male fittings are 3/4 X 16tpi. Should be able to get one that will work in this application. Also, there filters that use metric threads, might be easier to deal with. Not all fiters are equipped with anti-drainback valve, so you might pick one of those. (They're not required in applications where the filter is pointed down, like yours, since it can't drain when the engine is off.)

In the summer, I drink a cocktail, unamed as far as I know, but related to the Presbyterian. It is 1 part rye 2 parts orange juice, preferably fresh squezed 4 parts ginger ale all over ice I also make a variation where the orange juice is replaced with the juice of a lime. Either variation can stand some fiddling with ratios, depending on your taste and the ginge ale. A stonger ginger beer could by watered down a bit without losing too much, i think.