Already at 1:1, though only 4 minutes (+10 minutes) for Basmati. It’s so soft that I’m sure 23 minutes would make glue.

I’ve already reduced to the prescribed 1:1 (down from ~1.25:1 or so that’s on the package for a non-sealed preparation). Per the cookbook and manual, I’m doing the “Natural 10-minute” thing. (After the cook, let it count up 10 minutes and depressurize slowly before opening the vent.)

I’ll be conducting the same experiment... slowly... one dinner at a time!

Regarding the “Magic” rice function: My “Mini” only supports 3 rice times (8, 12, 20, IIRC). However, I cook a lot of basmati rice, which both the manual and cookbook specify as “4 minutes” - leading me to believe that manual operation is my only option.

I wouldn’t. You actually want the dough slack enough so that it’s dribbling through the holes a little as you add it to the hopper. Moving the hopper back and forth just sort of “squeegies” the dough through the holes.

Perhaps, but your noodles will be very thin. The other difference to watch out for is that spätzle machines usually have provisions to sit on the rim of a pot - since you’ll be extruding the dough directly into boiling water. (See the extended “nose” on Kate’s machine.)

So it is a bit like a ricer! Very cool. I imagine that you can get away with a tighter dough than I can use with the mostly gravity-based system that the grater-style employs.

Everything looks in ordnung, except what the hell kind of machine are you using that gives you those long, thin noodles?!?

My annual Lifehack for people who have Prepaid Cards with partial balances:

Based on what I pay per-pound for fresh salmon vs. what I see charged for prepared Gravlax, you’re saving about 75% (or more). Some people swear by Gravlax from frozen-salmon since this will kill a few types of parasites without cooking. I’ve only ever made it from fresh caught, but that’s because I tend to make it…

Thanks for the Rx, looks like a great book. Oddly, Amazon doesn’t have any for sale, but was able to point me to a UK Used-book reseller. I’ll have my copy in January.

First of all, Fondue was “a thing” in the 1970s, not the ‘80s.

I’m ashamed to admit I don’t clean the Dry-Cereal storage containers (the kind with a snap-on lid and a “pour” spout) as often as I should.

Agreed. Like I said, I was addressing Monoprice, specifically. Typically their cables do the things they claim. Going through the reviews on the particular cable I had trouble with, it seems like the issue is down to the vagaries of the different fast-charging “standards” that use the same connector. Some use a…

Yeah, there’s an XKCD on this topic. I’m a little surprised, just because Monoprice cables have universally worked well for me in the past. When they say a cable works for charging, or for a certain standard, it usually does!

The suffix “thing-ería” in Spanish basically translates to “thing-store” or “thing-shop”. (In the same way that a Pizzeria is a place to get pizza.)

Still in San Diego? The Cotija’s Mexican Grill franchise in town has what you’re looking for.

I would have thought so, and my first purchase was this cable from Monoprice. However initial tests didn’t give good results - my Pixel2 indicates “Charging” but I don’t see any movement of the battery indicator after more than 45 minutes.

Heh, two ports. Up until recently I’ve used a 7-port powered USB hub, since at the end of the day, it’s nice to be sure everyone in the family can charge their phones and tablets, not to mention the cameras and other devices. That unit plus a half-dozen 6" USB cables from Monoprice (+ one long one) has made for a…

I can’t speak for the rest of the country, but the San Diego Miata Club is the best social club or car club I’ve ever had the privilege to be a member of.