Okay skip that. I’m going to wish for an automated droid processing plant/factory with design files of every known class of ship- and the defiant, just to fuck with people.
It’s just my anecdotal experience but writing off my comment as me justifying a purchase (that I haven’t made) is just silly and lazy discussion
Somebody made that purchase, though. dismissing the cost point for apple products because you didn’t personally fork over is… amusing. Also, most vendors configure for windows, aka the OS with the largest market share of desktop computing devices. Some vendors (like epson), who cater to photography or graphic design will also ensure it works in Mac, but as noted elsewhere, the drivers for the printers in MacOS and linux are the same- CUPS. if printer compatibility is what you were looking for, you got taken for a ride. (this is not to say there aren’t valid reasons for living in Apple’s walled garden…there are… it’s just printer hardware isn’t one of them)
Successfully made shoestring frenchfries. (and I’ve officially used it more than they have…) (thin-cut-sticks, salt, olive oil or whatever, fresh thyme. Air fry at 400 in the wire basket.)
pork tenderloin. brine it, cut it into rounds, and brown it. (on heat setting. in the pot. doesn’t have to fully cook. you just want to build up a fond, and a nice sear.) in a spice bag, add onion, cilantro orange and lime zest, a couple cloves of garlic, some peppers (I halve them and remove the seeds. You can use whatever. I go with 1 serano and 1 habenero, some of the heat cooks off later.). to the pot, squeeze the orange for it’s juice.
Pressure cook it for 30 minutes or so. Discard the herb. You should be able to pull the chunks apart loosely. put them on a baking sheet (preferably with a cooling tray under it. Parchment helps keep things clean.) “baste” some of the juices on to it- it’ll drip down and the steam will help keep it moist. It doesn’t take long in the oven, you’re looking to put some more color on (the pressure cooking removed the crust,)
I love mine. Breaking down whole chickens to refreeze makes sooo much more sense. Also, you can prep sous vide… stuff… and freeze for when you’re ready to use it.
I got a diamond sharpening rod from wusthof as well as a universal knife block. (knife block, but instead of dropping them in slots, they have plastic stick-things inside. you can make your own with skewers,though.) they’re great if you’re not gonna be bothered with buying the full knife set. I only use 3-4 knives regularkt (Chef knife. paring knife, boning and carving knives. And the carving knife is only if I’m showing off…)
I mean… I don’t use quite that much stock. (or rather, maybe I do, but, like 10qt frozen lasts long enough to get enough scraps fro the next 10qt…) 10qts once a month or so, or 20qts twice that… doesn’t really make a difference.
I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)