Porthos

@suzilightning Any David Beniot in your mix of music to cook dinner by?

@suzilightning Listening to Guaraldi tunes always adds a nice touch while cooking.

Here is what it looks like on the Kindle app:

This is the inexpensive book I bought as a test. Not sure I like needing the cloud.

I will try 145 F. I hope it renders enough fat out of the meat.

@DiggingDogFarm Downloaded and installed the desktop reader. Bought a cheap book to test it with (adding it to my EatYourBooks library, or course) and it should be a useful tool. The trick for me is to not go down the rabbit hole when looking at titles.

Serious question. Do they make Kindle readers for the PC? I don't have any tablets or readers.

For Monday night's dinner I am going to cook a 3.37 pound corned beef I just pulled from the freezer. As research for ren faire CB I will be doing it SV, 165 F for 18 hours. Still have one left in the freezer. No Guinness in the house. Oh shuckydarns! I will have to buy some. The things I do to take one for the team.

I have pulled out a 3.37 pound corned beef and put it in the bottom of the refrigerator to start slowly thawing. It will be dinner Monday night. See the "St.Patrick and his Corned Beef" for details to be posted in a few minutes. ETA: The meal will be Corned Beef in Guinness, red potatoes and carrots. Nope, no cabbage.

I have considered SV but haven't commited myself so far. My CB is rather simple. The meat goes into some form of temperature-controlled slow cooker, I add Guinness stout and then cook for 8 hours at 235 F. The long, slow cook allows a good deal of fat to render off. After cooking I scrap the remaining fat cap of, slice and serve. The ren faire variation is that the meat is cooked in advance, refrigeratred, then the fat cap is scraped off, it is cut into chunks, reheated in a sealed container, then served. I have had numerous people over the years say that they don't like CB but they do like mine. I suspect that the much lower fat content has something to do with that. I don't know for sure. I do know that it works and I intend to continue forth. My thoughts on SV are for ren faire only. I'm thinking bagged with some Guinness then 165 F for at least 12 hours. Have to figure out how long to render out enough fat.

Since the heart of this thing is mostly likely a CPLD or FPGA a programming port is needed for the manufacturing stage, and that port would also allow for "firmware" upgrades later. Could also be a PIC controller.

Yup. ETA: Because of wanting to serve corned beef at least occasionally as part of my ren faire feasts I stock up, helped by donations from members of my guild who enjoy my take on corned beef. Last year saw in excess of 130 lbs of corned beef go into the freezer. I cook up 12ish pounds as part of one feast meal. (Reminder that the concept of our feasts is that you get tastes of everything, not portions as if in a restaurant.)

Well met, good sir. Three cheers for a job well done - hip hip huzzah, hip hip huzzah, hip hip huzzah. How does it look repacked?

Anova Power Usage Test Setup (Not highly controlled): 20 qt thin-walled SS stockpot with about 15 quarts of water. Large Charles Viancin Rectanguler lid mostly covering the top. Water bath temperature 147 F. Heated the water to about 144 on the stove, then attached the circulator and let it bring the water up to temperature. Bringing up to temp: Had a breif spike at about 800W then bounced around mostly from 300W to 450W. 15 minutes after being at temp: bouncing around from 120W to 260W, favoring the higher end. Slowly moved more toward 160W- 220W. I'm thinking that whatever UPS would be employed would need to produce a clean sine wave and handle 500W peaks. I don't do "long cooks" with my Anova nor do I do large batches, cooking one meal at a time. 5 hours max and generally 3 hours or less. I never leave while I am cooking something SV.

I pulled out 2 large chicken breasts. I will SV them, then incorporate them into a Chicken Enchilada Casserole, served with sour cream.

I suspect that the power draw will be in the 100+ watt range while it is coming to temperature and stabilizing. The power draw after that is what interests me.

I am going to SV a couple of chicken breasts this afternoon using my Bluetooth Anova so I am going to use my Kil-a-Watt meter to track power usage.

Dinner tonight was Marcella Hazan's Pot Roast of Beef Braised with Red Wine. This is the first recipe I have made from Essentials of Classic Italian Cooking. It was accompanied by rotini pasta splashed with olive oil and parsley, and Roasted Asparagus seasoned with rosemary. ETA: I made one minor substitution on the ingredients. In stead of opening a can of tomatoes to use just 1 1/2 tablespoons I squeezed some tomato paste into the wine used to de-glaze the browning skillet.

Same here regading bluetooth (my model) and wifi. I downloaded the smartphone app and have never used it.

I received an email from Anova today annoucing the sale.

This is what I ws trying to say in my initial post but didn't state it, only implied it.

Thank you, @FrogPrincesse. Based upon the rules I can see that I will not always be able to use EYB for same-day cooking. For instance, I don't keep lemons in my kitchen; I buy them as needed. And Dijon mustard, well let's just say that I call the popular brand "Grey Poop" and it will never be found in my pantry. That being said, seeing this list is very helpful.

The baked carrots recipe ingredient list in the book includes carrots, butter, chopped onion, sugar, thyme, salt, pepper, chicken stock. Chicken stock, butter and onions are in other lists so I'm thinking that this particular recipe's incomplete list must be an anomaly.

Not quite sure about something. I haven't entered very many books yet. One that I did enter was the Fannie Farmer Cookbook. I entered the ISBN code for my wife's copy and it brought up a different edition. I was looking to find a simple recipe for carrots. One choice was Fanniie Farmer's Baked Carrots. It listed carrots and thyme as the ingredients. When I pulled out the cookbook it had 8 ingredients. Not quite the simple carrot dish I was looking for. How realiable have others here found the ingredients lists to be reliable?

This appears to be a classic entrepreneurial move. Let's hope that the acquisition doesn't negatively affect the future of the product.