lemniscate

The original price of $44 WAS on the Anova site. I saw multiple other forums pointing out this "unbelieveable" deal and I went to investigate, it was indeed a price of $44 for the nano and the vessel. I have 4 SV setups already, so, even at $44 I passed on purchasing. Then, a few minutes later, the forums were saying the $44 price was now gone (some said they got "out of stock" when trying to put in cart), after that the other sale price showed up. Not sure if it was a online pricing mistake by Anova, or possibly a unicorn flash sale for the lucky few, but it did exist for a bit. It was a dynamic situation to say the least. I posted the link early before the "out of stock" and pricing change took place.

Well, that changed quickly!! I know some lucky people got the deal.

Anova Nano bundle. $44.00

Atapino in an old shot glass at sunset with a fire of the old Christmas tree.

On the patio with the A4box tonight. Last decent weather evening per predictions. Sablefish sautéed in butter in A4, eaten right out of A4. And some saku tuna.

Yes, I learned about that in the Instant Pot threads on eG. Works a charm for veg (and some fruits). Press manual and then - down to 0. IP will pressurize and then immediately switch to keep warm. If you want slightly crispy, yet cooked veg, do quick release. If you want, like I did, a braised product, walk away and come back when you are ready to eat. I really believe I eat more veg now using IP than I ever did with conventional cooking. I love 1 button unattended cooks.

I had a impulse buy of endive (3) to use. I split it and used the IP saute with a good knob of butter to brown the cut sides. I also had quite a bit of leftover celery ribs (Costco sized bag) that I had used for soup, salads, and dehydrating. The last few unused ribs were also sauteed in IP for a bit, the endives were laid back on top of the celery with a couple tblsp of water and a sprinkle of Herb-Ox sodium free chicken powder. 0 minutes on IP manual setting, and natural release. It stayed in keep warm status for hours until we were ready to eat. The endive was silky soft, sweet with a slight bitter undertone. The celery was soft and tasted sweet and buttery. I liked the braised celery better than the endive, but it was a close race.

It's been a while since I had cheese ends and pieces to make some more melty cheese. I had about 250g of cheeses (gruyere, cheddar, gouda) and a can of PBR (someone included in a Christmas food gift). So I made a fondue type sauce, added lots of cracked black pepper. We just did a bit for appetizers with sourdough toast soldiers.

I need to do that the next time I roast chicken (or duck) in the Big Easy. Those are potatoes to dream about.

smoked sturgeon, scrambled eggs, a touch of cream cheese and a toasted slice of "life changing bread". I didn't name it, but I had the ingredients (more or less) and decided to try a go at it. It's good, in a savory granola kind of way.

I was literally 5 minutes late to the table and the platter was scraped clean. So there was just very little left to take pictures of, I was lucky to pre-serve myself or else I might have been left with toast for dinner.

SV Char siu pork loin diced (I have 3 or 4 bags of NOH seasoned meat in the freezer) stir fried with 1 big crown of broccoli and 4 diced stalks of celery. The sauce was a few glugs of Ve Wong XO thick soy. I bought a new non-stick 9" skillet at IKEA and used it on my outdoor induction hob, it did a great job. It was served family style, so no pics but was very good. Just green stuff and meat.

I know it's very unusual out here in the West to use any of the offal, probably because a lot of the immediate processing is miles out in the range. The gut pile is left for the carrion eaters. And most want the heads as mounts anyway, so tongue is not even thought about. I did see a YT video of some NM outfitters/field-to-table that uses the elk tongue/heart/offal/bones and I was pretty impressed to see it finally.

Any use of the tongue, heart, other offals? Bone marrow?

Tangerines needed to be used up quickly. 4 tangerines, segments deseeded 4 ribs of celery diced handful of dried pomegranates pips (anardana) 6 green olives chopped salt pepper (lots) dash champagne vinegar last tblsp of olive oil in bottle. Small side salads for 2. To go with elk burger patty melts.

I have some vacuum packed and in the freezer from 3-4 years ago! Collector's item?

There was a spat of "lickers" filming themselves in Walmarts in Texas 2019/2020 ish. The "lufkin licker" and Port Arthur licker got jail time from what googling shows.

Very exciting. My latitude incubates the Generation 1 of the migration. I have lots of wild milkweed in my area to help with them along. I am torn between the Monarch, hummingbird and sandhill crane migrations in my location as to which one is my favorite. Canada goose, not so much.

@Ann_T I have a dumb question possibly, but how do you think that dough would behave in a loaf pan? While I believe the boule shapes are baking art incarnate, I use loaf pans for my breads. I have been wanting to do a decent rye and have been adding white rye to my sourdough recipe in increments for r&d since rye can be a little unpredictable. Any speculation or guidance?

and another.....................canned meats and poultry.

This is a big one. Deli/Charcuterie meats. Daniele. Super*bowl party food.

In my part of the world, that's called a ristra. We do cook with them. When the chiles dry, snip off with scissors, toast in dry pan, deseed, rehydrate and make some nice sauce.

Would drying them be an option?

I found that a bag of TJ's pork dumplings/potstickers fits exactly in the A4box Was at a get together and brought the cooker as a serving device. Steamed a bit then fried on the bottom.

Immense sourdough loaf in a 13" pan de mie. I like this one because its big enough for a standard sandwich and makes some wicked crispy toast too. Lasts a good while and with a larger loaf I can share some around.