Shel_B

I may end up with that one for the Breville. I believe I've seen it elsewhere for about 1/2 the price ... will have to double check.

I appreciate the suggestion, however, I don't shop at Sam's Club or Wal-Mart.

I'm now looking for a quarter and possibly a 1/8 sheet pan. I want something heavy for both - ideally around 12 - 14 gauge like my half sheet pans. I'm having the Dickens of a time finding a heavy pan in those sizes - even the nearest restaurant supply store doesn't have one. Does anyone know of a heavy pan in the sizes mentioned, and also, is it necessary to have such a thick pan in these smaller sizes? Thanks!

I have decided not to get a Ninja. I've heard too many stories about their poor to mediocre quality.

I tried the Urbani and was disappointed. Your suggestion does look to be a better choice. I contacted the seller in Italy and asked about shipping. Thanks for the pointer My asking here is to find someone who has purchased and used from a particular source, and to, hopefully, be assured that I'm getting a good quality true dried porcini. A lot of items on Amazon are quite spendy, and comments are not always good. I'm tired of buying poor quality and questionable goods and food products.

I'd like to try making a blueberry sauce for venison tenderloins. I've only just heard of combining blueberries with venison, so I'm in the dark about how to create a blueberry sauce - and it's been years since I've cooked venison as well. Any suggestions here?

I am looking for a good, reputable source for dried porcini mushrooms. The ones I've seen in stores around here are sourced from China and other places, including Russia, with some bags indicating five possible sources. Some I've found on line have negative reviews saying the mushrooms weren't 100% porcini, but rather, mixed with other types. I want to find some non-Chinese, 100% pure, dried porcinis from a reputable source. Any suggestions?

What is that background flavor? Anchovies are used to add or enhance umami. Is that what your describing?

I've been using Red Boat for a while, and when this bottle runs low, I'll pick up some Blis (http://blisgourmet.com/home/products/fish-sauce-barrel-aged.html). Anchovies vs, anchovy paste: I much prefer using whole anchovies vs the paste. I've tried several brands of paste, and while somewhat more convenient than using whole, processed anchovies, I've found the taste somewhat lacking in depth and also somewhat "tinny." Long ago I stopped using tinned anchovies, and now only use jarred, such as Ortiz, but I sometimes put the anchovies in salads or on pizza, where they remain whole or somewhat chopped. However, as this article (http://www.seriouseats.com/2013/10/taste-test-best-anchovies-anchovy-fillets-in-olive-oil.html), the brand does not make much difference when used in cooking, such as in a Puttanesca sauce (although when making a Puttanesca, I like to leave some chunks of anchovies in the sauce, and not dissolve the little buggers completely, so in this instance, the brand and packing method does make a difference). You may also want to check out this comparison: http://www.seriouseats.com/2013/10/anchovy-taste-test-salt-packed-vs-oil-packed-vs-paste.html?ref=obinsite I do not see fish sauce being used interchangeably with anchovies in recipes. BTW, I am definitely going to try the carbonara recipe.

I am considering purchasing this grater: Rosle Medium Grater Does anyone have any experience with it? How well do you like it? Some have complained that it's not particularly sharp, others have said that it doesn't do well with soft cheese. Any comments on those points?

Thanks. Between you and Leslie, I now have a much clearer understanding of the process.

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 ...