NWsFirst

http://chefinyou.com/egg-substitutes-cooking/ suggests 3T of fruit puree for 1 egg. That would be able right from a volume perspective. However, if the recipe depends on eggs for leavening, you won't get that from fruit puree.

If you're mathematically-inclined, a 120V 15A circuit can provide about 1800watts of power, which is equivalent to about 6000 BTUs per hour ("...the amount of work needed to raise the temperature of one pound of water by one degree Fahrenheit"). Let's assume that the Anova is of this power level. The volume of a pound of water is 454ml. If your 12L Cambro was half full, 6L of water is 13 pounds worth. If the heater was 100% efficient, you could calculate (I say "you" because I have been drinking cheap wine and eating expensive cheese) how long it would take to heat this quantity of water. But It isn't that efficient. So once you do the calculation, that's the minimum time it would take. Once confident of the outcome, have some good white wine, and expensive cheese.

For my knife roll, I just use the flat ones. The soft rubber(?) in the previous reply would frighten me - if the knife is that sharp I'd worry about cutting through the guard when putting it back on. Mostly I carry around a single chef's knife, and I use a scabbard-style guard for this - like http://www.amazon.ca/Victorinox-BladeSafe-Knife-Case-8/dp/B0054752W0. This is nice because it just ISN'T going to come off the blade accidentally.

They're the same company... there's probably not a lot of difference between the units you're looking at. I'm only using a portable unit but what I dislike about it is the fixed temperatures it offers aren't useful/accurate - like 210F is well above boiling temperature (and it's not the altitude...). A consideration might be the size of the induction coils. I love induction burners - I'd rather have gas but that's not an option for me. Worthwhile getting/migrating to induction-ready cookware.

Careful with the marinade "demi-glace": to the extent that it had salt, once reduced it will really have salt.

Last Viking range I had had a combination of 15,000 and 20,000 BTU burners - significantly higher than the usual home range. Aside from others' comments, verify that the regular is right (whether by setting or replacement) with the type of gas you're using -- LP or natural gas.

I'd say twice a year, and about US$70 sale price.

Check out an edition of Cook's Illustrated.

I've taken some classes at Cambridge School for Culinary Arts. True culinary school with good equipment and professional instructors. Cambridge Center (and I presume Boston Center) are more diverse and instructors less apt to be professional teachers.

I've had better luck with Mastercook 9 than Dave, but it does have its quirks (not unlike me ). Import can be tedious, but it works. Often recipes are overly verbose for folks with culinary training, so a lot of times I'll just import the ingredients and type in whatever instructions I need. It has weird rules for converting between metric and imperial measures and will sometimes crash entirely when performing some conversions. MC's support is useless, but offsetting this is a huge installed based and many cookbooks that are available in their entirety for import into MC. If this sounds like a conflicted endorsement... it is. Chef Marco at our alma mater has used Resort Chef for quite a while. He swears by it. Resort Chef's approach is to offer a suite of products for everybody from Dishwasher to Owner-of-suite-of-hotels-and-all-their-real-estate-and-employees -- with prices commensurate the the salaries of these people.

CityFood is generally available at Capers (Robson St, West End), and at Ming Wo (23 E Pender, Chinatown; there's a location in Kitsalano (4th?) too). I wonder about the objectivity of stuff in CityFood. Is this publication more than the uusual tourist fare, where venues write their own descriptions and the result is little more then informercial?

I think one extra will probably do. Consider getting the copper insert if it is available. For recipies that involve beating egg yolks and whites separately, you can quickly rinse out the bowl and pop in the copper insert; the copper helps stabilize the egg whites, and you don't have to worry that your bowl wasn't quite clean (which screws up the whipping process for egg whites). If you're going to make sausage or other charcuterie the grinder attachment would be nice, but I find it a bit of a mess to clean up and some small parts to get eaten by your dishwasher.

I'm happy to see Dehillerin mentioned here, my favourite from them (and my only tinned pan) is their 2.9l "splayed saute" aka fait toute. And it does. Great compromise between heat transfer and heat retention. I find Dehillerin prices very reasonable, especially compared to, say Bourgeat. Even with delivery charges from France to North America! Only problem with this pan is it is remarkably heavy. It is challenging to lift even when empty; when it is full of liquid it is definitely a two-handed operation.

Resist the urge to buy a camera based solely [or primarily] on megapixel rating. It's a system: if the optics are crap what you'll have are awful-looking photos with enough resolution to make great 16 x 20s. Great. Consider how you'll use the camera -- will you be making large prints (greater than 4 x 6")? Deploying on websites? Choose a camera that fits your hands. I've played with some great digital cameras that took nice, sharp photos -- but were quite difficult to use simply because they were too small (I feel the same way about tiny phones). Internet pricing is likely to be better than retail shop -- but consider the value of being able to handle the camera, take a few photos, decide whether the way it works is intuitive to you. Like a good Chef's knife, others' recommendations are helpful... but it is going to live in your hand, ultimately.

I'm one of those "even high 30's" students in the initial class at Northwest Culinary Academy. Actually, the student ages vary from 20 and 21 (one each), a few 30somethings, to a cluster of us "mature" students -- there are a total of 4 of us between 47 (me) and 53. Its an interesting group of people, and an amazing experience. I'd be happy to tell you about the school -- drop me an email. I believe this is true to a point -- the set of things you'll be exposed to is apt to be similiar from place to place, and you will get out what you put in. However, the environment may help or hinder your efforts. You're paying; it should help. Being in a class largely consisting of "grown-ups" makes a big difference. People are focused, we have relatively few snits; we tend to discuss our differences like adults. It is easier on the Instructors too -- more attention to the topics at hand, less on adolescent foibles.