FrogPrincesse

I bought my Anova for the specific purpose of making duck confit. I use 77C for 12 hours (after a 24 hour cure in salt etc) based on a recommendation from the app (recipe). I have made it countless times and have been very happy with the results.

We have a Kura revolving sushi in San Diego (Convoy) and I like it too, it’s fun place and the quality is pretty good for the price.

You could make citrus curd with the juice. Or you make cocktails.

Thanks for starting this thread, @Duvel, and great to see you back on eGullet! It was just my husband and me this year. We started with a simple little gems - heirloom tomato salad, and homemade confit garlic and sun-dried tomato focaccia. For the main course, I made a classic mustard-crusted and garlic-studded rack of lamb and Kenji’s best crispy roast potatoes (which disintegrated a bit, but were very tasty). I just love a good rack of lamb and this was perfect!

@OlyveOyl And here it is! I followed the original recipe (with butter). I used an extra tablespoon of marmalade in the batter by mistake (the one that was meant for the glaze). The marmalade was a “vintage” homemade sour orange and Jamaican rum marmalade which gave the cake a dark color. The cake is on the smaller side (I used a standard loaf pan), and didn’t rise very much. The texture is lighter than a pound cake and it’s extremely delicious. 😄

@OlyveOyl That looks beautiful. Thanks again, I will make it for sure.

The cheese with an ash rind is a (sliced) Sainte-Maure, recognizable by its cylindrical shape and hole in the middle where a piece of straw was. It's a great goat cheese. (Selles-sur-Cher is disc-shaped with a larger diameter than Saint-Maure. It's another great goat cheese.)

Thanks for sharing. I make marmalade and am always on the lookout for good marmalade dessert recipes. That one looks delicious! Did you also try it with butter or margarine as in the original recipe (link)? I just wonder how how olive oil changes it.

Thanks for all the suggestions. I have a second hand kitchen supply store nearby so I will see what they have. Maybe I will find my pot there, who knows.

Thanks for the info! It looks like a very nice pot (nice patina!). I do not have a lid close to that size, so I would need to buy one if I decide to go that route.

It looks nice, for sure. Would it be ok as an everyday pot? Why do you like it better than All-Clad? And how much maintenance is there with the copper exterior? It looks like it doesn't come with a lid, which is a bummer (the lid is an extra $89!).

Thank you. There are good deals in that sale but no small sauciers. I will keep monitoring eBay and the likes.

Thanks. I looked at eBay and other resale sites but haven’t found what I am looking for. I will check out Calphalon.

Well, some cheeses are sold whole, so they cannot easily give you a sample.

You are welcome. These can be hard to find, especially in good condition. It’s all about proper storage and affinage. French goat cheeses I have bought at cheese shops in my area haven’t been up to par, sadly. Ask for a sample first if they will give you one.