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@ElsieD ... Thanks for your suggestion of applestroop, something I've not heard of. I dug up a number of recipes and techniques, and feel that I can whip up something satisfactory. Your effort is appreciated. 👍

From last weekend. Ken Forkish method but steam baked in Anova APO on heavy baking steel, not in a Dutch oven... Slackest dough I've ever tried to work with. My guess is slightly over proofed. Scoring was out of the question and I decided to use parchment on the peel. Excellent flavor. I've found it's easier for me to mix by hand than wrestling with the machine(s). Also got to try out new proofing box.

Is a “thing” right now in the fashion world. I just bought this key chain because it can hold a dog poop bag and is cute: https://www.portlandleathergoods.com/products/fortune-cookie-keychain?variant=40623520940114&_pos=2&_psq=fortune&_ss=e&_v=1.0 Judith Leiber is famous for her unique handbags, which are often food items such as this: https://judithleiber.com/collections/novelty/products/french-fries-fresh-and-hot More consumer friendly designers are also jumping on the trend: Kate Spade: https://www.katespade.com/products/slice-3d-pizza-crossbody/K5530.html Kate Spade shoes: https://www.saksfifthavenue.com/product/kate-spade-new-york-Soiree-50MM-Satin-Cork-Heel-Sandals-0400020358782.html?dwvar_0400020358782_size=7.5&dwvar_0400020358782_color=IVORY&site_refer=CSE_GGLPLA:Womens_Shoes:kate+spade+new+york&country=US&currency=USD&CSE_CID=G_Saks_PLA_US_Women's+Shoes:Sandals&gad_source=1&gbraid=0AAAAADO6JtSuSAjhN4Hh7bDUBG0sjwtHb&gclid=EAIaIQobChMIk4Cxj4vahQMVP1FHAR3XIAQoEAQYASABEgLbufD_BwE&gclsrc=aw.ds Not sure how to properly post these links, my apologies.

I knew I was pushing it with the “Italian” entrees. I live in an area with a large amount of Italian restaurants and have an Italian mother, etc. and as @blue_dolphin said, pasta is also my go to, easy quick meal— so I made poor choices. I’m sure if I pushed back about the quality of the meals I would likely get a discount, however, the proteins are really shining. Every protein has been cooked well and I have used a digital thermometer to see how the proteins are cooked to temp. It’s important to not let anything linger in the oven, and I was pleasantly surprised that a marinated chicken breast that was delivered vacuumed packed was very flavorful and juicy. At the thickest point it read 166 degrees F as a high. the prep was opening the sealed, marinated chicken breast and put it in a provided tin pan, use the small packet of mayo to coat the chicken and put the bread crumbs over the chicken. i have a pork cutlet I’ve yet to try. That should be interesting. The oven really uses the steam feature a lot. I haven’t gotten any type of notice that the water reservoir has been low, but I keep a 6oz water bottle next to the machine and add water after every use. The oven makes a sound when it’s full. It has also has a wide water spout so I haven’t been worried about potentially getting water on the buttons. Also, if in the off chance I did, I can control the oven directly from my phone. The oven appeals to me as a child of the 80s. It’s fun watching the various cooking methods that cycle and watching proteins cook. It’s like an adult version of my “easy bake oven”. Along that line I wish they offered more dessert, breakfast and side options.

I have an APO which has Wi-Fi, a phone app and pre-programmed recipes that I can set up from my phone... but I never use them. It's easier for me to just set the temp, set the steam % I want, put the food in and ask" Alexa" to set a timer for when it's done. So it does everything you want plus convection and adjustable steam. p

I have been watching lots of Youtubes about ovens and the last thing I'm interested in is the pre-programmed cooking cycles that new ovens seem to have. I want a rangetop and oven where I can set the temperature to what my recipe calls for and it goes to that temperature and stays there. All the other stuff, starting my oven from my phone, smart ovens, Wifi enabled is, in my opinion, nonsense and things to break down the line. I work in an industry where 30 years ago I need a wrench to fix a shower, now I need a laptop and router to program it. Some smart stuff is OK but not on my stove and oven. Simpler the better. When it no longer becomes economically feasible to make circuit boards for appliances that are 10+ years old, they'll stop. So yeah, less bells and whistles is fine with me. Go on when I turn it on, hold the correct temerature, and go off when I turn it off. Steam and convection would be nice.

Well, according to google 1 US tsp = 4.9 ml 1 Imperial tsp = 5.9 ml According to the ones in my drawer with tsp and ml marked, I think both from the US and Australia, but at this point I'm not always sure 1 tsp = 5 ml According to what I pull up on google, 1 tsp fine salt or table salt is 5.7 g and 1 tsp unspecified salt is 6 g. My guess would be that these are 5 ml tsp, but that is just an assumption Epicurious has a weight conversion chart that shows it is all over the place but unfortunately goes from g to volume, and I am more interested in the other direction since I will use weight if it is given and my brain doesn't want to do the work to calculate volume to weight.

Shrimp Scampi Vermicelli with Garlicky Miso Butter from The Global Pantry Cookbook This is a nice quick pasta. The recipe calls for 4 oz pasta/serving. I used 2 oz pasta + 3 oz sugar snap peas + 1.5 oz red bell pepper.

In my browser it does. The + is just what a space gets converted to in the URL.

Started the Tourtiere filling and the quick puff pastry last night and this morning I made Tourtiere turnovers. Eight larger ones and 8 minis. Moe had two for breakfast. One with the chile sauce I canned for his Christmas Eve tourtiere, and one with chicken gravy. I'm going to freeze the rest so Moe can have them whenever he feels like it. On the days I work, he can just take one or two out the freezer and warm them up in the oven.

The interior of my BSO after 4 years of daily use

I have a Bluestar RNB range, but I would think the cooktop would be similar - very basic and easy to use , not much in the way of digital or electronics. Highly recommend a combi oven. I bake bread every week, but use the combi nearly every day. Main benefit it is a much smaller cavity, and preheats far quicker than a full sized oven. Unless you are feeding more than 4, I would think the combi will be your daily oven. As to bread, some like the Wolf, I have a Miele. While having steam injection is a nice thing, AFAIK, none of the combis have a bake mode with moisture that is pure bake without the convection fan The Miele program has a setting which adds heat from below, but it still has the fan going in the oven which, IMO, tends to harden the crust which is the opposite of what we want at the beginning. My breads do come out quite well, but you would probably do just as well with a Dutch Oven or Forneau Bread oven in a regular oven. If you like bagels, using steam mode, then switching to convection makes the process go quicker than boiling, but you don't get the same sheen from the bagels since there is no lye or barley malt. Note one downside for combi ovens is that there are not many recipe sources - mostly trial and error.

Haven't found anything yet but I'll keep on looking.

Savoy cabbage and shrimp soup with onion, ginger, dried shrimp, white pepper, fish sauce, and chicken stock

well, "1+tsp+salt" does not produce the same result as "1 tsp salt" so . . . there is that . . .

We are somehow passing in the night as I do not see that at all. Physical properties https://www.wolframalpha.com/input?i=1+tsp+salt Edit: It appears we agree on the volumetric measure, but not on the density.

inputting 1 tsp: and that illustrates the issue.

That's exactly what I do!

Not sure what you're looking at. When I do the search it says 6 grams per teaspoon (Edit: 0.2116 oz). I just measured 1 tsp of table salt and it was 7 grams (on my scale that only measures to the nearest gram). I measure salt by weight all the time (usually in greater quantities). Edit: Do people in Europe measure in ounces? I think America is the last bastion of that antiquated measurement system.

I haven’t made these in years, but I found some really nice sun dried tomatoes at the Buford Hwy Farmers market. These are soaked in vinegar with sliced garlic, herbs, parm, olive oil and capers. Really good with goat cheese or burrata and grilled bread.

wow. seldom have I seen more absurdity on the web.... using "1 tsp salt" the best it comes up with is 0.099 ounces per teaspoon. everyone in Europe - where tsp is not so common... - has a scale that will measure 0.099 ounces

Or have Henry do it. The Airedales I've known have had disapproving glares down cold.

Yes, in the app you can rate each meal and comment on any issues you’ve had. I’ve noticed some meals marked as “revamped” which I’m assuming means they changed something about the item to cook it better.

I haven't read every page of this thread to see if this has been mentioned before, but wolframalpha.com does conversions from volume to weight (or vice versa) - often with the option to select specific products. For instance, if you type in '1 tsp salt', it will allow you to select among coarse sea salt, kosher salt, fine sea salt and kosher flakes (is just 'salt' table salt? I don't know) But sometimes with other products it gets down to specific brands.

I downloaded the app. The Apple App Store says there’s a 3-month free trial then either $38.99/year or $3.99/month and that’s what I was offered. Not sure if there are better offers floating about. I haven’t entered my payment info so I can’t see any recipe details.