These kettles have been around for a long time but this one from the Amazon Basics line of offerings is my first one.
I’ve been using a glass kettle in the microwave to make tea. I noticed that there was some rust in spots inside the oven from the steam that condensed on the sides. I decided to try something different.
The electric one is smallish at 1 liter but it isn’t significantly smaller than the one I was using to steep tea bags. The base of the kettle plugs into your outlet, the pot itself has the heating element and lifts easily off the base for cord free handling.
I timed the boil from hot tap water to the auto-shut off and it was about 2-1/2 to three minutes. I set another timer to tell me when to remove the bags.
It’s a no-frills piece. It’s meant to take water to a boil and then shut off and it does just that with no fuss.
I’ve been seeing alot of reviews of these lightweight skillets and finally decided to try one out. This one is their #8 pan, measuring about 10 inches at the top with a 9 inch cooking area. It weighs 4.5 lbs. “Lightweight” is a relative term, of course.
It comes with some seasoning but they will definitely improve over time. I’ve just started the process – I caramelized the onions for last night’s mac and cheese in it.
I cut a pork loin in half for sealing in two vacuum bags along with sprigs of oregano and rosemary, and cooked them both for 4 or 5 hours @ 135°. I see a recommended range from 130° to 150° for pink and juicy at the lower end and firm and not so juicy at the higher side. I still get twitchy about seeing pink pork but I am gradually overcoming that.
The sauce is brown butter with roasted garlic. I cubed the potatoes and gave them a nice soak in cold water, drained them well, and dropped them into 350° oil till they browned. The broccoli was steamed and then buttered with a squeeze of lemon.
The Indigo Bunting is a new one to the stump feedlot. I finally set up the new camera on a tripod and paired it with an android tablet, I sat in the kitchen and took a series of photos until the rain came, again.There is an app for smart devices and it’s fairly easy to pair the camera with the device. The photo is of the live view out of the camera. The functionality is limited, the only controls are zoom and the shutter button so there is no way to change the shutter speed, focus point, or aperture from the app.
It’s pretty easy to download photos to the connected device over the wifi connection between the camera and tablet in different resolutions. To get original quality you have to download one photo at a time, if you select more than one to download the app will only download in a lower res.
I downloaded the Windows app from DSLR Dashboard but it refused to hook up with the P900.
This is a shot from the new camera, a Nikon P900, at max zoom. It has the 35mm equivalent of a 2000mm focal length. It was a hand held shot with the camera set on auto, and has a shutter speed of 1/250 @ f/6.5.
A Denver-ish omelet. More a frittata, although I did try to fold it over. Lacks mushrooms but it does have all the other elements: eggs, onions, green peppers, diced ham, and cheese.I’m loving this new stove.
Your no frills chicken pot pie. Go ahead and call the cast iron pan a frill. Ha!A basic pan biscuit, adjust the recipe for an inch thick crust (10″ pan will use 1/2 recipe) and bake at 450° until it’s just showing color. Take from oven and remove from pan when cooled. You can get it out in one piece if you’re careful. I have a flexible, wedge shaped, nylon pie server that slips under and frees the bottom. All that butter helps!