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  1. They look great. After I asked about the sequence, I saw your post about them in the sous vide thread. So there was no finishing other than the pre-sear?
  2. Like cheese dip or a dipping sauce for ham? Details/recipe please!
  3. Thanks Rotus and Kayb for the feedback. I suspected that was the way to go, but I wasn't sure and didn't want to ruin any of it - nor get sick. Point taken on the meal-sized packages. I may cut it in smaller portions than I initially had in mind.
  4. I recently I found myself within range of Hemp's Meats in Jefferson Maryland. In a moment of unbridled enthusiasm, I bought an 18 lb unsmoked country ham. It is definitely a dry cured country ham, just a very big one. The cut edge is hard and dry as one would expect. In their shop the hams are just hanging on hooks on the wall - no paper, no cloth, no netting. There isn't any packaging or labeling either. It was just put in an open plastic bag for transport. I have it (mostly) wrapped in a tea towel and a paper bag right now. I've never been there before, but I had read at least one en
  5. Do you mean the iSi slim silicone? If so I totally agree, but I think it may have been discontinued. I've wanted to get another one for a year or so now. It wasn't on their website when I checked a while back.
  6. We finally finished (mostly) our long delayed kitchen renovation at the end of June and had a suite of Bosch appliances installed. Now that we've had them for a few months, I thought I'd post my impressions of them so far. Slide in induction range (HII8056U) - we had long planned to have a gas line run for our range, but we opted for an induction range instead and we have no regrets. It does make some noise in our usually very quiet kitchen, but most of the time it isn't very loud. It is quite loud when using the speed boost setting though, in part because a fan blower sometimes
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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
  12. 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.
  13. 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.
  14. 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
  15. 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.
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