ElsieD

I had a look at their web site. They are sold out of most things and besides which, they don't ship to Canda. Stuff looks good, though.

I'm dreaming of lamb shanks and polenta.

Thanks. I decided to go with 10 hours. They are on sale this week for a good price so I may get another one and try 4 hours.

I initially thought about 4 then the more I looked, the more varied the times, right up to 29 hours which to my mind is waaaaay too long. I don't want to eat mush. I say that from experience. I'd like to use this meat mainly for sandwiches, like Philly Steak .

I have a small sirloin roast I would like to cook sous vide at 133F. It is a AAA grade and measures about 5" in length and about 3" thick and weighs about 2 pounds. Any idea for how long I should cook this sous vide? My instinct suggests about 10 hours. Thanks.

@JoNorvelleWalker What temperature did you set the Paragon to?

That would be nice. It's a wider building so more chocolate!

Our next door neighbour gave us each one. She was recently in Brussels and I suppose she may have gone to France while there.

Sigh. I'm drooling.

I ate the bottom half as it had more chocolate.😁 it was maybe 4 or 5 inches long.

Just weighed 60 ml of water. It weighed 60 grams.

I just ate 1/2 of a chocolate Eiffel Tower.

I was wondering the same thing.

Sorry to be so thick. That would be unbleached AP flour? That and bread flour is what I have. We can't get KAF here. Well, we can, if we want to pay shipping.

Regular yeast or instant? Bread flour? I'll give this a try.

FWIW, I have a note on my Control Freak chart that says 300F for caramelizing onions.

Saveur has on-line classes?

Yes, I do. The metal pot doesn't stick as badly as the non-stick. Go figure.

I tried that and I got a rolling boil.

I made a soup today - nothing special, just a vegetable/ meatball one. I used my non-stick pot as I wanted to brown the meatballs. They stuck like glue. I have tried using the non-stick pot a few other times and find that food sticks to it something terrible. I have never had a non-stick pot perform so poorly. Does anyone else have the same problem? I'm thinking of sending a letter of complaint to them. Another question - does anyone know of a setting the IP has that will allow you to actually simmer something? I tried slow cook, soup, and low saute and none of those worked. I recall seeing a chart once of the temperatures the IP maintained at different settings but I can't remember where I saw it and the instruction book doesn't have it.

Even worse are those who say that the recipe sucked either taste-wise or for some other reason and then list the changes they made. I want to grab them and give them a good shake.

Agree with @Okanagancook. It does a wonderful job on soups and anything else you want liquified. If you don't have an ice crusher, it works well for that.

@Beth Wilson and @Kerry Beal Thanks for inviting me along today. It was nice to see Kerry again and to meet Beth although we had exchanged e-mails a couple of years ago. I need to go back to Chesterfield's Bistro....for lunch. As some of you may have noted, I'm not much of a breakfast person.

I do it with my toutons.

Great looking food, so far.