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white89gt;7536831]I bought my Wife this cooker for Christmas.
Very likely. Some even do pressure cooking,but only to 12 psi, *relative.* My 1950.Prestis can do 10-15 min noodles in 5minutes, and at half the heat, so 6-9 x as energy efficient. And cooking at ~240°F, no boiling, the water is clear and noodles not soft beaten and starchy.
BTW, the switch back to Xfinity internet was a good call. I can tell a big difference already. I got the 800mbps package.
I had 800, then 1G, way more than 4 of us can task,even gaming AND streaming. We go over our 1.2TB though and that's pricey. If you want to downgrade, no help. Upgrade? $URE!!!!!
LOL... Hey , I looked 3 times.....Not the squirrels...I got their number...yea, I can just call them now lol. Looks like meteor hits through the snow..
Thought that wet snow was going to be to heavy for the wind to take it. I was wrong. 50 mph arctic winds are no joke... throws that snow around with ease..
Jbrew;7536784]I'll go with partially true on the first, on the second, grass fed actually has a better flavor...imo of course
No - you're right.
That's quick and good, but there's many ways to make chicken great. Learning...because I have to.
I've gone over to Avocado oil. v similar to OO, and takes 500°F, not that you'd subject chicken to that.
Learning? F150 has a gun sub-forum... Maybe we need a recipe section?! LMAO... In a facetious way.
But did you know that you can cook chicken or turkeyntona.dine, stage, at about 145? Issue is to kill bacteria initially. (I stuff turkeys, but cook them for an hour, cavity propped open. Then, 25-59° under usual, raising it the last 5-15 fir Browning. REALLY Moist results.) But check FDA cooking sites to confirm. Chicken, fully cooked, red inside. Takes over 24 hrs... But doable. Good to know if you breakdown and the truck breaks down too, w no cell-sig and you have a chicken and can only fashion a weak roaster. LOL!
I once did a whole chicken in a new 1976 crockpot at 7AM and forgot it that night and made dinner. Realized, noon, next day. Was wonderful fall off the bones that eve, veggies and all.
These slow cookers are now too hot due to morons starting on low, never doing the initial germ-kill, and getting ill. Same reason only "bakers'" ovens go down to 105°F, to raise bread.
I totally don't know a lot about a lot. Specially when it comes to food...the common sense has finally kicked in though. No more fast food....so - take out from the good restaurants around here FTW. Liking the Bob Evans this month. They have menu just for me...the best nose pinch food. Green beans cooked in bacon or ham grease...to die for and probably will lol.
Hey I've seen a line at their dumpsters.
Slow cookers finish cooking and keep warm on low ..right? I've used one twice now. First time...and with brisket. Off the internet. It was like to easy, turned out perfect as well. Not sure why I'm not doing that more.. need to change that. Some folks are really into those.
The wind just totally stopped....must be in the eye. Going to grab some Jerky to get this food stuff off the mind...keep it in the medicinal cupboard because that's where it belongs.
Jbrew;7536978]I totally don't know a lot about a lot. Specially when it comes to food...the common sense has finally kicked in though. No more fast food....
You pick up tid bit of what you need and or want.
Slow cookers finish cooking and keep warm on low ..right?
Some, on high, can slightly sear, and pre-searing is great, but it is not a requirement for a slow cooker. Starting on low is a general No-No. Temps can rise so slowly thar nasties have time to grow. If starting from cold and adding water, hot is better. Beer? Not chilled, but at but at least room temp. Once you hit 165°F, internally, you can switch to low, so says the bureaucrats at EPA or FDA or whoever.
Boiling removes botulism toxins, but the botulism organism itself, NO. That takes a pressure cooker to reach past boiling's 212°F, and up high, boiling might not reach 200, and it is why canning for looong term pantry storage requires one. Some new fancy ones only hit 12 psi. Sometimes it's enough. Old Prestos reach a lil past 15, but at altitude, they can struggle to reach the high temps.
These represent tidbits that I run across and have held onto over 6+ decades, cooking since I was 5 with a pressure cooker, under the very close eye of Grandma. I was undistracted by siblings and soaked up her few, on-point words. I'm in awe of you guys smoking meats. Never saw my uncle do it and dad didn't smoke food. BBQ chicken, he burned, but was head cook in the army. I mastered the chicken.
I can cook many things, make jams etc, but I'm no master. Pick out any tidbits useful to YOU in this. Temps, in normal safe cooking, can be critical at certain low points... 165 & 145, & ~240 for canning. 105 to raise bread. Syrup, I use a thermometer often, but barely touching "soft ball stage" is how I roll. It's like painting here and watching 5° over a declining dew point as temperatures drop. You gotta see it coming. Making beer, or wine from dandelions is fun. My bread etc is rustic. I remove most of the labor, without machines to help. Folks love fresh bread. Perfection is over rated. I like to simplify to an essence. (My turkey stuffing is a bit involved.)
I wrench, knowing only tidbits. Like ring end gap. I bought an old Crock Pot from GoodWill last week, cuz I like the old ones, plus they cook cooler. But I know the safety aspect. (They are a challenge to repair cuz the assembly spring loads them to TRY to make the element unrepairable. Right uo my alley - simple challenge.) Smoking must have some similar tidbits that can be critical to food safety. Have fun! That is above all, but safety.
Big things, are all made of lil things. Lil things, win the race. Arduinos? Maybe someday. Or Raspberries. Odd I have not, yet found a pressing need or desire. They sit around my past vocation.
Next is the clip for the trans shift cable. Always something. Sheesh, plastic parts. Water in a bottle has an average of 247,000 nanoparticles of plastic. At that size they can travel through cells, and factory water filters, obviously.
LOL! We now return control of your set. Hope a few tidbits were interesting or even useful. 😉😏🙄
Well I'll be damned. I've been having a helluva time since the last Chrome update last week. Even typing, particularly on FB, was lagging. After doing some research - I'm not the only one. I ran across an article that said it was part of the Chrome "refresh" package. It's basically an appearance package. I went into Chrome Flags and disabled them. Back to normal!!!
