Shel_B

So, are you just pledging funds? Or do the people who ordered the product send money to Anova or to an escrow account? How does Anova physically get the money to continue working on and to produce the product? They need the money in hand to pay staff, buy equipment and supplies, etc., don't they?

A prototype is not the final product. Often the final product is different than the prototype. Can the circulator be used if one doesn't have a smart phone? Can I use it in my mountain cabin where there is no connectivity?

Thanks for clarifying that. So, some people are getting their knickers in a bunch over a product that doesn't yet exist. Anova, it seems, is selling blue sky. Although it's clear that they do have a good reputation, there's only a promise of the MKII (I know about the MKI). It's possible that the described features and specs may change once production has started, yes?

Help me understand this. The way I read this is that there is no actual product ready to ship, rather, people are getting in line and ponying up $$ to help fund the production and development of the product, and some people can, by making a contribution early enough, get the heater cheaper than others who made a contribution later. Is that correct? Is there a product that is ready to ship now?

Whenever I buy commercial nut butter, it separates. However, when I grind it in the store using their machines, I never get any separation - never - although some people here have said that if the nut butter sits long enough it will separate. Neither Toots nor I have found that to be the case, and between us we must purchase about 15 containers a year. I've observed that a lot of the prepared or commercial butters have added oil in them, and others seem to be ground finer and smoother than the butter from the in-store machines.

National Hamburger Day is May 28th. http://www.punchbowl.com/holidays/national-hamburger-day There are a few different "Pizza Days". September 5 is National Cheese Pizza Day, November 12 is National Pizza with the Works Except Anchovies Day, and February 9 is National Pizza Pie Day. Then the entire month of October is National Pizza Month. I guess it can't be limited to just one day! And then there's International Bacon Day: http://bacon.wikia.com/wiki/International_Bacon_Day

It is good stuff ...

I thought similarly about recent products, although when I first tried sun dried tomatoes they were, indeed, dried in the sun. Take a look at this: http://trainafoods.com/resources-recipes/how-sun-dried-tomatoes-are-made

Anyone tried this? http://trainafoods.com/shop/sun-dried-tomato-ketchup

Have you ever examined a D5 pan? It's very easy to see the individual layers and judge their total thickness. It's also easy to see the individual layers on the standard tri-ply All-Clad pots and pans that I have.

Perhaps I should have said I don't always need a responsive pan. I have the heavier D5 All-Clad in the 1.5 quart saucepan and the 8-quart soup pot. They are used mostly for making and heating sauces, making soup and stew, with the big one used like a Dutch oven sometimes. For example, I recently made a beef stew and used the 8-quart on the stovetop and then in the oven. By my definition they are <LOL> You're just making up numbers to make your point. Since I actually own some 5-ply pans, and they are of the same manufacturer as my 3-ply pans, I can directly compare weight and thickness both with my other pans and a friend's tri-ply All-Clad of the same 8-quart capacity and configuration. And no, I didn't measure the thickness of the pans with a micrometer - I just used my eyes and could see the difference in thickness - it's obvious, at least with the pans I have access to.

And that more even heating and heat capacity may be just what's needed. I like the D5 All-Clad for those reasons, and because it's not so responsive - ideal for the uses I put the pans to - I want more or less steady heat. 5- and 7-layer pans (in my experience) work because, almost by definition, they are thicker and heavier. If that's what you want. I'd prefer a more responsive pan for a skillet.

We all have different needs, but this one http://www.foodservicewarehouse.com/browne-halco/s8098/p7104.aspx has served me very well for more than six months. Very pleased with it, especially considering the price.

FWIW, I picked up a package of black garlic at Trader Joe's this afternoon. I guess it's gone mainstream ...

Restaurants are a different environment than a home kitchen, and, IMHO, the needs of a home kitchen may not always be the same as the needs of a restaurant.

I was referencing fully clad cookware. There are several brands and styles of clad stainless that's pretty thick and heavy. It might be better to compare those with copper.

Over the years I've read it twice. As good as the article is, it could use an update/

So what about a thick, clad SS pan, like the All-Clad D5 series, or the seven layered pans, like Demeyer? I have two All-Clad D5 pans, they are thick and heavy compared to my All-Clad tri-ply pans. They heat very evenly, retain heat well, can easily be left unattended for a time, and cook well using low heat.

I'll look into that. Not sure what zaatar is, so my education starts .... thanks!

Yes, it is legal. However, if you bring back large quantities (I don't know what defines "large") you may have to pay import duties. My friends wrote : "Our guide buys a lot of spices when he returns to S.F., to the point he has to pay custom tax."

A couple of friends will be at the Istanbul Spice Market next week, and they have offered to pick up a few things for me. I know next to nothing about Turkish spices, or the spices used in that general area of the world, so with experimentation and education in mind, what might be some spices that deserve attention? I've already got my order in for sumac, Aleppo and Urfa peppers, and black cumin seeds. Thanks!

These questions have been on my mind for a while ... Several weeks ago one of my Picardie tumblers, while sitting in the sink waiting to be washed, shattered. Nothing banged against it, it just broke apart. Has anyone an idea of why that could have happened. Now, every time I wash one, I get a little nervous, concerned that it may shatter. I read somewhere that several years ago the company that makes this glassware went bankrupt, yet it seems that the glassware is still being made. Does anyone know if the glass is of the same formulation as it was some years ago? Is the company making the glassware still a French company? Does anyone know about the details of the bankruptcy, or if it's even a true story? Any place on line that a good deal can be had on the Picardie tumblers? Thanks!

Probably my 1 1/2 quart All-Clad D5 sauce pan. I use it for boiling water, reheating soup and sauce, making small portions of sauce and veggies, making pudding, and it's used at least twice a day. It lives on the stovetop. Next up - and maybe tied for first place - is my Breville oven. I have the mini, and it's been used for making meatloaf, baking and roasting potatoes, making and reheating pizza, making bread and brownies, made a salmon loaf in it, and the top has been used as a plate warmer. It's so useful, and I like it so much, that I may trade it in for the next larger size. Gotta go - the toast is ready.

At one time I was of the idea that there is nothing better than a high quality copper saucepan, stockpot, or other piece of copper cookware. Now I'm not so sure. With fully clad cookware, such as All-Clad, and other high quality and good quality clad cookware, is there really much, if any, benefit to be derived from copper cookware? It's much heavier, usually more expensive by a factor of two or more (YMMV), some needs to be retinned every now and then is limited in its thickness, and the stainless lined copper although I'm not sure if that makes much difference. Clad stainless cookware is lighter, lasts a long time without any maintenance or repair, is, arguably, easier to maintain, works well on a variety of cooking surfaces, such as induction, and is quite a bit less expensive. Is there really any reason to buy copper cookware these days, apart from a love of tradition and certain, perhaps only perceived, levels of craftsmanship, in other words, things not directly related to cooking?

Not paid any attention to oven temp as you suggest. Might well be worth looking into. Tks!