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  1. Glenn, I imagine you have bought something by now but I have an update on our kettle. We have noticed that if we aren't careful to ensure that the lid is firmly in place, steam will escape around the lid and the handle will get hot to the touch. At this point I don't know if we have been a little more careless with the lid or if it is getting harder to make it seal tightly.
  2. It has a rather loud/shrill whistle so I always pick it up as quickly as I possibly can, before I even turn off the burner - so no delay at all. Maybe if you let it go on whistling for a while the handle might start to get warm. It also could depend on how full the pot is. It is plenty big for my needs so I rarely fill it more than 2/3 full.
  3. Glen, I have no idea what the bit about the 30-60 second wait on the handle is about - was that from a review? It whistles, I pick it up bare handed and I've never even noticed it was warm. Yes, the infusers are for loose tea. They don't look bad so I threw them in a drawer instead of the trash.
  4. This is the first whistling kettle we've owned, but we are happy with the $42 Pykal whistling kettle we bought from Amazon at the end of June. It heats up well and is easy to pour. Occasionally it is little difficult to get the lid off, but I guess it has to be snug or it wouldn't whistle. It is also louder on our induction range than our other cookware. I am not sure why that is, but it does heat quickly.
  5. rustwood

    Recipe management

    As I have posted before, I am a Paprika user. I don't think a week goes by that I don't use it for something and I typically use it on at least several occasions throughout a given week. I can understand some reluctance to shell out $30 for the Windows or Mac desktop versions, although I don't think that is an unreasonable amount to charge for a desktop application. They do offer a 30 day free trial. Perhaps even better would be to get started with the iOS or Android version on your phone and/or tablet/Chromebook for $4.99. They also have had a sale at Thanksgiving for at least the past f
  6. We have a solution like that and it works well for us. There ends up being a lot of wasted space, but we use it store large, bulky items that are going to waste a lot of space anyway (a stock pot, dough mixer, slow cooker, food processor & accessories). We can also stash a few infrequently used bits of kit under and in front of the sliding rack (sitting on the base of the cabinet). We put the heavy mixer on the top of the pull out portion because that makes it relatively easy to get it on and off of the counter.
  7. FWIW, our Sharp microwave gets used at least 4-5 times a day and it has also held up well for many years. When the time comes, I will be inclined to go with Sharp again.
  8. FWIW, last week's Cooking Issues podcast discussed "domestic" country hams (Newsom's, Broadbent, Edwards, etc.). Basically, Dave's take is that almost all of the hams that are aged 1-2 years are a good products and they are worth the premium over the stuff that is not aged as long. It made me want to pull the trigger on one of those 'extra' premium hams. IIRC, he also thinks domestic country ham is a totally different category of product than things like Jamón Ibérico and thus the two should not be compared. For those not familiar with Cooking Issues, you may find it is an acqu
  9. Thanks for this. I don't remember exactly why, but I also was not a fan of the book. I either stopped reading or started seriously skimming not very far into it. Because of that, I hadn't even considered watching the show. Perhaps I will now.
  10. Perhaps there is more than one spelling/translation, but I think you may be referring to penghui. It is an alkali substance for which there are substitutes (see here for one). It can also be omitted. In some regions noodles are traditionally made without out it. There is a very good article about this here.
  11. I thoroughly enjoyed Peter Kaminsky's Pig Perfect. It has loads of info on hams. Some of the info is a bit dated now, but it is still a good read.
  12. Can't say I've ever known that to be a thing for steaks. Hoagies for sure, not steaks though. Steaks can get really messy without that bread to soak up the cheese, juices, and ketchup. YMMV
  13. I don't drink it very often, but I love the smell of the Nikka Coffey Grain Whisky. I spend more time swirling it around and sniffing it than I do sipping it.
  14. I was thinking the exact same thing when I watched it. I think the variety I get locally is similar, although in many cases the amount of each item on hand may not be as great at my market.
  15. rustwood

    Sous Vide Turkey

    I had 2 whole turkeys and ended up with an extra set of legs of thighs after breaking out a whole breast for the smoker. I also started the legs and thighs at 150 for 12 hours, but then dropped it to 134 before adding the boned out breasts. I was cooking them a couple days in advance, so I decided to pull one bag of legs out when I put the breasts in. Everything went back in the bath @ 134 for 2-3 hours on the day of. The legs with the extra 12 hours at 134 had a noticeably different texture. They were much easier to pull than the ones without that extra time. Live and learn.
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