gfweb

I see too many carrots, too few potatoes and of wrong type, too many lemons and avocados. Is this actually a good deal ? I love the philosophy and all, but does one save money with this thing ?

So what did that cost?

Saveur, F&W, BA (I think), and Cooks Illustrated (a gift)

That would be a shame.

I'd look at the seal between the pot and the lid. If that isn't coated with gunk then the whistle itself is the issue. I'd be surprised if the whistle itself is copper or nickle plated. It could probably take a little vinegar. Or maybe just boil the thing for a while

I have friends who SWEAR that they get bad effects from MSG, but can gobble Doritos with no effect. Uh huh.

I'm having trouble reconciling conditions of real SV with steam oven "SV". I need comparison cooking of various meats under both conditions. Does Anova give any of the conditions/results/assumptions that they use to make recomendations?

BBQ sauce and Mayo?

I'm curious about the mechanics of this thing. Who sorts it out...where does it happen...what's the lag between sorting and delivery...is it less fresh than what's in the market?

So do they net fish walleye and pickerel? They can't be line caught.

Fish and air fryer chips

It had me at "heating turds or cooking corpses" FWIW I'd choose dumplings or lo mein, both neither fecal nor charnal

What @heidihsaid. It makes gravy with no roux/fat needed. Just whisk it into a hot liquid. Great for coating stuff pre-frying unless you like the uneven coating AP gives. I don't love wondra for fried chicken, but for a scallopini (a scallopinus?) its a perfect even coat.

Latest NYT thermometer ratings https://www.nytimes.com/wirecutter/reviews/the-best-instant-read-thermometer/?campaign_id=58&emc=edit_ck_20201230&instance_id=25485&nl=cooking&regi_id=77481515&segment_id=48050&te=1&user_id=450779b547a8488ee63617dbe58cc9d4

So how does he deliver little fish then?

Pretty much what I do. I should deglaze more.

@Dejah Are these farmed pickerel?

I prefer metal or wood...then red. Blue and green are immediately regifted

@Kim Shook Gorgeous food and decorations! We had Christmas crackers too, a bit disappointing though this year. No pop and no decent toy.

Meat looks great. You could dissect off the fat and bake it between two sheet pans to make cracklings

Important to not cut too thin or they will desiccate before carmelizing

Cod, fried polenta, tomato sauce

I bet its tossed in oil

Yes the circulator, sorry, I forgot the oven does sous vide-ish things. Garten is perfect for what she wants to cook. There's a nice picture and a well-tested recipe. She needs a picture. Ina's schtick is a little tiresome, but I'll take her over that prairie woman and Giada.

I got nothing food related, but our daughter got an anova SV machine and a couple Ina Garten books from us