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The anova website is now saying the interior height of the oven is 10 inches. Maybe they are still refining the design.

I wish I had photographic documentation of my salmon success last night using the CSO, but I don't. Still, it's worth description. I had a fairly thick salmon fillet - not quite 2" thick at its thickest, and maybe 5" wide. I mixed a garlic/ginger/soy/avocado oil sauce and drizzled the salmon with it, then cooked it on Steam Bake, 350F, for something under 20 minutes. The timing is approximate because I pulled the salmon before the time ran out, based on appearance and internal temperature. I may have basted the fillet with more sauce partway through the cooking time. I love salmon.

Wahoo fish ended up on the grill, easy, easy, with brown rice and some broccoli stalks (with kimchi paste for me although my girl is starting eating it too, this one is pretty spicy!). The fish was a revelation, I was expecting a flavour/texture similar to Spanish mackerel. And you know what the husband first sentence was, after saying “interesting”...:-It tastes like chicken! 🤣 A very good and mild fish but since it costed the same as spiky lobster, I don’t think we are going to buy that often. I see how people who are not fish eaters might like it.

Salmon, maple-bourbon glaze, grilled squash and mini-peppers and steamed Brussels sprouts. Grilling of salmon and veggies on the PAG.

Cape Cod reubens using local flounder for most Nephew won't eat that so I made him sausage and escarole soup using escarole from my CSA. It was a win win situation. He thought the soup was great, and I hate escarole except for winter soups, which I am not ready for just yet. Bonus picture: Hurricane Teddy is passing by (far away) today. The sea is way up. We went by about three hours before high tide, and this is how it looked on the ocean side. 20 foot breaking waves on the shore were predicted for high tide, and through tomorrow. Ma

The best!

Not sure how it would be on those fish but my go-to now for salmon is to crust the fillets with crushed dried caperberries. A fellow has been selling those at our farmers market and I have been having a lot of fun playing with them. Not so overpowering as regular capers

Can you PM me too? I have too many chicken livers in my freezer, milked.

I totally understand that feeling, but with what's already a niche product it would cost at least as much (probably more) to create a supply chain for two different (with/without phone) versions of the oven.

BC and Ontario, Manila clams from Evergreen Seafoods, risk of paralytic shellfish poisoning. These were sold in bulk, so there's a high likelihood of followup recalls as they trace them through the food system. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-09-22/eng/1600812242248/1600812248453?utm_source=r_listserv

Yes, I do believe this is the case, I just don't want to pay extra for these kinds of smart features I would never use.

@Yiannos I think the consensus is that the Anova oven will have full manual controls in addition to app functionality, but I defer that to the Anova thread which I haven't read in a while.

I have thought about the Anova, but I am personally always hesitant to buy appliances that include a phone app middleman, so to speak. I understand I can just not use that feature, but I feel you pay a premium for those kinds of things so the money seems wasted for my application/needs. I have nothing against technology or anything, have grown up watching it evolve and love a lot of it, really it's that I like to buy for longevity whenever I can, and technology changes so fast anymore that I don't want to end up with something that ends up being primitive in a relatively short period time. We

There's no official word from Amazon but media leaks are suggesting that Prime Day will be October 13th this year.

It's silly, but I don't like the look of the minipack line, except for the MX2 - I'm 90% settled on it, but worry that the chamber won't be wide enough for a lot of the applications.

I'm pretty sure it showing 3 phase on the Katom site is a typo. The Henkelman site shows it as single phase. 3 phase is used on large loads to reduce the amp draw per phase and increase efficiency, which is not needed on a unit this size. I don't think Busch even makes a 3 phase vacuum pump that small. 3 phase power is almost always available in a commercial building, I have never seen it in a residence. The bigger issue is 50hz European vs 60hz US. It would run slightly faster on 60 cycles and may or may not be detrimental to the motor. MOST loads are OK on 60hz, but not

One thing I forgot to mention! This past weekend I shopped at the Walmart Neighborhood Grocery Store near me and I think they think the worst of the Pandemic is over. The entrance to the store wasn't roped off (you no longer had to get in a line to enter the store). The directional arrows on the floor of each aisle, telling shoppers which way to go up or down the aisle, were gone (a lot of the customers ignored the signs anyway so what was the point?). They did have a sign on the shelf of the Lysol-type disinfectant spray (can't recall the odd brand name) telling customers

What is a three phase power?

I just seared off a whole bunch of home-cured back bacon slices on the patio on the A4, THEN I used the leftover fat/juices to sear/steam a whole bunch of brussels sprouts along with a glug or 2 of balsamic. It was about 100F air temp, but at least the house didn't smell like brussels sprouts. Worth the temporary discomfort and the A4 did a nice job on both ingredients.

Oh! this I can wrap my head around, Hazels in the crust yes . Cracking those and toasting them was fall to me. I feel odd when I buy them shelled at Trader Joes. I love handling them and filling bowls round the house with them as art along with other nuts. Smoked cheese is a childhood memory. Our mall and local store thing https://www.hickoryfarms.com/meat-cheese/cheese/smoked-cheddar-blend-003037.html I may switch up my Christmas giving items this year.

I still remember that company picnic. It was in Seattle in July and hot as the blazes. That poor little apple tart sat in the sun on a judging table, the dusting of powdered sugar just melted. I took it back home, but most likely shucked the poor thing into the trash. I don't remember I got a ribbon, which probably says I would have remembered if I did!

For the Apples and Caramel- 10 Golden Delicious apples, peeled, cored and cut in quarters 2 sticks butter 1 1/2 cups granulated sugar 1 tbsp. light corn syrup For the Pastry Dough- 2 1/3 cups all-purpose flour 1/3 cup cake flour 1 tbsp. granulated sugar 1/2 tsp. salt 1 stick cold butter, cut into cubes 1/2 cup Crisco 2/3 cup ice water Prepare the Apples and Caramel- Heat the oven to 400. Heat a 10" cast-iron skillet over medium heat. Add the butter to the skillet and melt. Once the butter is melted, Add the sug

This apple recipe morphed over the course of about 25 years, more if you think about the history of a slice of apple pie and a wedge of cheddar cheese. Cheddar with apple pie wasn't big in the Pacific Northwest when I was a kid, but I remember my folks talking about it when they were kids in the 1930s. The tart first started out in this basic form when I entered a pie contest at a company picnic ala 1995. Last apple season I updated it, fanning out the apples over a custard with the cheddar cheese. The original tart had both hazelnuts and cheddar in the crust. It's quite a different contr

I of course just see the flaws 🤣

Yes. Although at some point i started painting them on after they were out of the mold (less shiny, but otherwise the darker green was sometimes stuck in the mold)