Paul Fink

Many differences.The roast. The grind. But what defines espresso is the brewing method. I typical cup of coffee is brewed at about 200° with the water slowly passed through the grounds. Espresso uses a smaller amount of water, at similar temps that is quickly pushed through finely ground coffee.

Your a good spouse

Can't get much higher than a 193% (98% + 95%)

I have select collection of 54 classic cook books. I haven't bought any in years. But I'm the guy who believes in the classical cuisine

I don't understand the "sharing" problem. Why can't she have her piece & you have yours?

My guess would be because of the relative thickness of the pan and handle. (the handle is too thick)

I can't think of anything more bland than pouched pork with cream sauce. Pork needs to be well seared & complemented with good flavors. Like apples, mango, carrots, mushrooms, & herbs Sometimes recipes don't turn out because they are poor recipes. Think about it. Where is the flavor going to come from? The pouched pork? I don't think so. The cream sauce? Not much there ether.

I won't debate which is better. I hope the spot welding holds.

Those are spot welds not rivets.

Ahhh, that recipe seems like a pretty bland sauce to use with pork.

Huh?

Need video for that.

I generally use my slicer for tomatoes. Its thinner and usually sharp.

He is enamored with his serrated knife He uses the serrated knife like a chef's knife which is the source of the question. The cuts he demonstrates are standard and can done with an ordinary knife as well as his serrated knife. Different chefs have different methods. I do red peppers differently than he does but that doesn't mean ether of us are wrong. He is quite skilled and the courses are well done.

I signed up at Craftsy and watched the first couple knife skills lessons. Yes he does have a serrated knife in his kit but he uses it for special purposes. He is very skilled and does a great job of teaching classic knife skills. He instructions are very clear & detailed. I would recommend the course.

What's the point of all this? A 28 cent chop ain't going to be anything else.

I don't understand why you pay for a online class. The are many, quality vids on you tube that will show you the basics. Check out the one I posted. After that its just a matter of practice like @daveb said.

Is it a serrated knife or a knife with flutes? See this video

I would find a differ class. The only serrated knife I have is a bread knife

Is been a while but I used get "marrow bones" at the grocery store. Most folks use these for dogs. I would ask. Most butchers can slice a bone for you.

In the end you will have what you started with, a thin, rather uninteresting pork chop. No matter how you cook it its not going to be a thick juicy chop We ate these when I was a kid because we didn't have much money. As I posted before my mother would season them caraway seed, sear, and finish in the oven. She was after a fully cooked chop because in those days you had to fully cook your pork. Throw the dang thing in a hot pan for a couple of minutes. Flip for 30sec Next time get a nice thick, bone in chop.

You certainly can freeze part of it. However, I would stay away from the slow cooker, Sear the roast and put in 350° oven cook to 140° and let rest

Congratulations what a wonderful story.

I guess I wasn't clear. Bluetooth is a point-to-point solution. So you can control one one device.. If you had a WiFi solution you could easily control multiple devices. I use the Roku WiFi interface to control several Roku on several TV's in my house. I never liked Bluetooth because of it short range & general unreliably. But its cheap to do so manufactures use it as a selling point.

Just to correct this thread. Bluetooth is not Wi-Fi. Bluetooth is short range device to device protocol. Wi-Fi is a wireless networking protocol. Which is the answer to the question. No you can't have multiple Anovas paired to the same phone