Chris Hennes

Yep. The Kickstarter was designed to get them the funds necessary to develop a griddle top for the hob, but that hasn't shipped yet. They are also developing an external temperature probe that will let you use the devices controller with arbitrary induction-compatible cookware (in theory).

I checked our ILL database and it shows that there are just over 20 libraries that hold this title that we could (probably) get it from, so I'd definitely check with your local public library to see if they can request it for you: US,CA CITY COL OF SAN FRANCISCO CCS US,CA RIVERSIDE PUB LIBR CRP US,FL GULF COAST STATE COLL LIBR PD5 US,GA ART INST OF ATLANTA GIF US,IL COLLEGE OF DUPAGE LIBR IBI US,IL ILLINOIS INST OF ART, CHICAGO A4C US,IL UNIV OF CHICAGO CGU US,NC ART INST OF CHARLOTTE RRQ US,NC ASHEVILLE-BUNCOMBE TECH COL NQB US,NC BAKER & TAYLOR INC TECH SERV & PROD DEV BTCTA US,NH YBP LIBRARY SERVICES YDX US,NY CULINARY INST OF AM LIBR VDL US,OH BAKER & TAYLOR BAKER US,OH UNIV OF CINCINNATI CIN US,OR MULTNOMAH CNTY LIBR ORX US,PA BRODART BOOKS & LIBR SERVS BDX US,PA PENNSYLVANIA COLLEGE OF TECHNOLOGY WSB US,TN ART INST OF TENNESSEE TNAIT US,WI LA CROSSE PUB LIBR GZX Australia HOLMSGLEN INST OF TAFE LIBR H0L CA,BC VANCOUVER ISLAND UNIV CN8ML CA,ON GEORGE BROWN COL G3B New Zealand AUCKLAND UNIV OF TECH Z5A

Well, marble being soft does have the advantage of making it easy to polish, so there is that anyway. Small comfort, I know. Pretty much any polish is going to get the job done eventually, but you may consider investing in an electric buffer (I have this Black & Decker model) unless you really enjoy scrubbing.

Then don't get the all-in-one models like the Sous Vide Supreme or Oliso -- I use my Anova in all manner of pots that were already taking up space in the kitchen. The self-contained non-circulating models have very few advantages over the drop-in circulators. That Gourmia is on sale for $120 right now, that's the one I'd get.

I personally own an Anova Precision Cooker, Anova Sous Vide Immersion Circulator, and an Oliso SmartHub. All three get the job done. Of the three, the Precision Cooker is the least expensive. Amazon also lists good reviews for the less expensive Gourmia immersion circulator. Plenty of people also like the Sansaire circulator, at about the same price as the Anova. I think the market has matured a lot in the last year or two -- pretty much everything on sale today is going to give you perfectly respectable results. What is your tolerance for lost counter space?

I have replaced every part of my KA Food Processors except the actual motor/base at one time or another: I've gotten parts direct from KitchenAid, from Amazon.com, and from eBay.

Wow, the end of an era! I have all of Steven Shaw's old Art of Eating issues, plus my own from the few years I was a subscriber. It's not quite a complete set, but I'm not missing many.

Reminds me of the Bearnaise gelato from Modernist Cuisine. My brain really struggled with that flavor as an ice cream.

So from that perspective it sounds like the Rocky is not an optimal match for the machine, given that she's touchy?

Thanks for the link, @weinoo -- it looks like they focus on making coffee in their tests. From the discussions at Home Barista, it sounds like having really fine adjustment control is also a requirement for properly prepared espresso. Has that been your experience as well?

Yes, you can rewarm it in the oven just as you describe. I used a torch to sear mine off, but I suspect a broiler would do the trick as well.

According to this Globe and Mail article, spit-roasting is the standard, but it's then finished on the griddle.

Is the Rocky a good grinder at that price point? Much as I'd love to get the Mazzer, I just don't think I can eat that cost for my first espresso setup.

Exactly what I was thinking: you need something to add structure, either by strengthening the myosin of bypassing it entirely. @radical gardens -- Can you post your recipe? Also, can you tell us anymore about the roaster you've got? It looks like an awesome piece of kit.

I usually make beans in the oven, using the 90-minute no-soak technique. So balance isn't much of an issue as long as it fits in the oven.

Are you using 100% ground meat, or are you layering ground patties in with thin slices of whole muscle? I'm thinking of a video @Hassouni posted here:

Eh, the Mixteca pot wins on looks alone. You can probably make good beans in a clean boot. The clay gets serious style points.

Seconds? I doubt that. At 800 watts you're looking at something like 5 seconds per degree C per liter (very ballpark, ignoring compounding factors, etc.). So to heat a five liter bath from 20C to 60C you're looking at something in the neighborhood of fifteen minutes.

Well, everything has a shelf life of some kind! The general rule of thumb for soda is 6-9 months.

Interesting, I really like the texture of beef fat after a 72h/61C cook, I just did a brisket like that the other night. Tonight was a couple of chicken breasts: as always, I appreciate the timing flexibility sous vide gives me, I was running late getting the rest of the meal ready, and of course this didn't affect the chicken at all.

No, no laundry sink. I do have a stupidly large bathtub that never gets used, and honestly it's never occurred to me to use it to clean kitchen items.

I was just looking through Rum Cocktails and Rum Drinks, and basically every single recipe in both discussions has some kind of juice component to it. The only exceptions seem to be the rum-and-fizz variations (Dark and Stormy, Rum and Tonic, etc.). And even those are usually garnished with citrus! Are there rum drinks out there along the lines of a Manhattan or a Martini? Not necessarily in terms of ingredient count, but in terms of style?

To be honest, considering how difficult this item is to locate I'm betting that even if you do track it down the price is going to be crazy. I've got a Northern Industrial meat grinder recommended in the Electric Meat Grinders topic and have been very happy with it; you might consider going that route instead of the mixer attachment.

I made pommes puree with dinner tonight, and the Oliso was quite handy for the retrograding step since I didn't have to bag the potatoes. I also used it to sous vide a couple of turkey breast tenderloins. I even used the little metal rack it comes with for that. No idea if it made any different, but the turkey was properly cooked.

I suspect that most of us own at least one pot, pan, or tool that doesn't fit in our sink. Tonight I made pommes purée, which uses my big sieve: I am currently making a huge mess trying to clean it. What are your strategies for working with stuff that doesn't fit in your sink?