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Sweet Pepper and Cheddar Clafouti from Clark’s Dinner in French - made with green, yellow, orange bell peppers, garlic, basil, ham, eggs, sour cream, milk, flour, cheddar and parmesan. Finished after the baking with some lemon juice

Personally I would never put tomato sauce near bare aluminum.

"Minimum order is four (4) plants." Though I really enjoyed reading about the varieties.

Damn! I had a brain fart. Although it's still not arbutus. It's not jujubes. It's 杨梅 (yáng méi), bayberry. Myrica rubra. My favourite fruit!!!

Why is it not an Arbutus (i.e. strawberry tree)?

@TdeV I overfilled a loose bottom 6” cake pan! Although I had taken out enough batter for two small tarts, it was still too much batter, I should have used a 7” pan but was too lazy to prep another pan. The 6” had parchment on the bottom and a 3”parchment collar. Because it was over filled, it just baked up wonky, it should have been reasonably flat. I actually pressed the sides down a bit to try and flatten it some. It did give me the opportunity to fill the center with raspberries. The recipe is from Mangiabedda, Crustless Pistachio Cheesecake, I’ll eventually make it again but scaled properly.

There is actually some medium-rare rib eye cap hiding under the mushroom/shallot/mustard sauce, but it's hard to see. Green beans sautéed in ramp butter. Yukon golds.

A friend gifted me this: It's about a pound+ of ramps, sustainably harvested. So I got a little busy: Couple of cups of ramp pesto, and some rather "rustic" ramp butter. Like, it could have been finer had I used the food processor, but I chopped the ramps and mushed them with the butter by hand. AS I do when I make pesto with basil, this has no cheese added at this point. I learned from an old Italian cook not to add the cheese if it's not going to be used right away, as the cheese doesn't get any better sitting in the pesto. And for this ramp pesto, pistachios.

Thanks for the feedback! I've since discovered that the vacuum drawers which impressed me so much aren't chamber sealers, which I thought they were based on appearance. They are still regular vacuum sealers that need the textured bags, just nicely packaged. I'm on my 4th vacuum sealer, they seem to last me about 3 years, so definitely worth considering the repair options and maybe it's time for me to consider something a little more robust.

Tonight's dinner. Seared Duck breast with a Rhubarb Orange Ginger compote served with potatoes roasted in duck fat, zucchini and braised red cabbage.

Picked up a 6 tray Nesco food dehydrator at the local Habitat ReStore for $10 (it even came with the manual). Plugged it in and it appears to work! Also found this basket for $2 possibly silver plated.

Chris, I was an early adopter of Anova steam oven (Dec 2020). The baking tray and water tank were replaced. I have a note from early 2022 which mentions "first replacement". At the moment, I can't find another note about another replacement, but I have the impression I'm on my third APO. I have more baking trays and oven racks than I should because I kept forgetting to pack up something or the other. I have not had a critical malfunction in well over a year (maybe two). The oven makes a squeaky noise when it first starts up which disappears after 5 or 10 minutes. I'm presently testing if the probe temp alert is working properly). I really, really, really resent that there is no self-clean function. I told Anova this is the reason I'm a bad prospect for version 2.0. I use the Anova for mostly everything, except pizza which I still do in the gas oven. I still use my Joule sous vide for individually wrapped meats in big batches, i.e. 10 lamb shanks or 12 duck legs. Here's a teaser for you: I have a recipe for Steam Oven Sous Vide Pork Roast which is thickly covered with a dry rub, then cooked with APO sous vide setting at 100% steam at 150ºF for two days. The roast needs to go on a rack in a deep pot because the condensation will collect. Before turning up the heat to brown the roast, the liquid is reduced. This is then mopped on top of the sous vided pork roast which goes into a hot Anova oven to brown. This tastes totally, utterly outstanding! One can even put thinly sliced pork roast on a charcuterie board. (There are more steps in the recipe but I will give them to you later). The point is there is more that you can do with sous vide which you aren't presently doing. And no futzing with plastic. As @blue_dolphin says, the steam oven with high heat does a great job of reheating leftovers. Lots more to say, of course.

My mom made it too. My dad loved it. Wasn't for me.

I am considering getting a pan for the primary purpose of finishing and saucing pasta dishes, although I may do a little stir fry with veggies every now and then. This pan also comes with a nonstick interior. I'm deciding whether I want nonstick or bare aluminum. I've never cooked on bare aluminum that I can remember. Probably the biggest concern that I have is how the aluminum might react with acidic sauces, especially tomato and citrus. I'm also wondering if, beside acidic sauces, what other things I should be aware of. I'd appreciate any suggestions and advice for cooking on an aluminum surface. In large part, I'm looking at this as a learning experience while familiarizing myself with another cooking option.

@OlyveOyl, what is the shape of this pie tin? How do you get that indentation? That is a truly enticing looking dessert. Do you have a smear of something under the raspberries?

Yes, Barrio is terrific....but oh the lines!

I don't know. I did find that it was available in Australia and Malaysia.

Easier by far is stopping at the deli counter at my corner market. Not Duval’s but itch adequately scratched.

Booooo ! Boooooooo ! and more Booooooo ! just saying.

Is it available , USA ? and if so ,, what is the ' you-know-what' ... ' addition ?' an economic questio , not a political one.

@rotutsThanks! I haven't had an enabling compliment it seems like forever. Maybe try an appliance store?

The interior dimensions are at the bottom of my post.

Thank you, @ElsieD you are quite the Enabler . I looked the manual over , very briefly , and it seems to offer ' steam cleaning ' possibly like the CSO . and Combi-Baking : baking w steam . I stopped reading , and decided I might be drinking early today . I do recall Panasonic had a counter top combi over years ago , then it was possibly withdrawn does not seem to have WiFi , nor BlueTooth , or Apps or App subscriptions . Wow. did not look into the capacity compared to the Anova . I had already started drinking early. but I did go to Amazon and did not find this model ( USA ) but i found this : https://www.amazon.com/Panasonic-HomeChef-Convection-Airfryer-Interior/dp/B09TTXN558/ref=sr_1_1?crid=20AOZB2GLRE8K&dib=eyJ2IjoiMSJ9.xAJLn66dE8zJDCM_hTHSGw.beKBeS12WkKQ0rdngm4FYbHB8A4trMxIvqGQ1q_1jzo&dib_tag=se&keywords=Panasonic+HomeChef+7-in-1+Compact+Oven+with+Convection+Bake%2C+Airfryer%2C+Steam%2C+Slow+Cook%2C+Ferment%2C+1200+watts%2C+.7+cu+ft+with+Easy+Clean+Interior+-+NU-SC180B&qid=1746556609&sprefix=panasonic+homechef+7-in-1+compact+oven+with+convection+bake%2C+airfryer%2C+steam%2C+slow+cook%2C+ferment%2C+1200+watts%2C+.7+cu+ft+with+easy+clean+interior+-+nu-sc180b+%2Caps%2C242&sr=8-1 no microwave , and I lelt further review for another day . $ 449 mixed reviews

Sounds interesting. The water tank is fairly small, 600 ml, but as long as it’s easy to access, that wouldn’t be a dealbreaker. I couldn’t find the interior dimensions. On the exterior, it’s bigger than my Cuisinart CSO, so I’d expect it’s adequate. Let us know if you get one!

Stir fried noodles with bok choy, oyster mushrooms, scallions, and peppers, topped with a runny egg