ElsieD

Nice to hear they are still that size.

I used them for a short while some years back and was happy with them. The dinners came with full size recipe cards (do they still?) And I kept some of them. There are a few I still make to this day.

Snoozing.

No, I wasn't near it all day. Is that what happens when you descale it? I haven't had to descale it yet, I was still on my first tank of water.

I should add that there was no water in the drip tray. Weird.

Agreed.

Thank you for checking. The LKK that I have lists 810 mg of sodium per 5 gm which, unless my arithmetic is faulty, works out to 16.2 gms in 100 gms. of the powder, so somewhat less sodium than yours. I'm not salt-averse but the powder I have is too salty for my taste.

We sponged the water out right away.....not just off the oven floor, but off the stand and the kitchen floor. The water was considerably warmer than room temperature. I wish I had taken the temperature, without it being turned on, it had warmed the water.

Last night I went into the kitchen to get something and noticed that the light was on in the APO and the door was covered with water vapor. I opened the door and lo and behold the bottom was covered with several inches of warm water. The water tank was empty, it had been 1/4 full before it drained into the cavity of the oven. First thing I did was pull the plug. I then realized it had been scrolling a message of some sort across the dials which disappeared when I pulled the plug. If it makes any difference, it was still on it's first tank of water. Anyone have any ideas before I call Anova?

I'm curious - what is the salt content?

What is the sodium content of yours?

I have some. I used it once and found it so heavy on the salt i haven't used it since.

Indeed you can. My pan was 4" across.

That is indeed what I meant. Thank you.

Instant ramen noodles? Here's a recipe that uses them. I've made this and we both like it. https://www.melskitchencafe.com/easy-one-pot-beef-and-broccoli-ramen-noodles/

He did like the cake. It was baked in one of those round 3" high pans which I cut in half to make 2 layers.

It was John's birthday today so I made a small batch chocolate layer cake, mug shown for size comparison.

I use one of these. Note that pepper is a little frosty as I just took it out of the freezer.

I don't have one but the sale applies to Canada too and I'm thinking about it.

I was in a bulk food store the other day and noticed a bin full of "Sourdough Bread Machine Flour Mix". Just add water, this mix and a bit of yeast to your machine and that's it.

If only you were closer.......

Thanks for the blog, @Kim Shook. A question on catfish: can you tell by looking at it if it is farmed? Every now and again I see it for sale here, but I always stand there, hemming and having until I finally leave without it.. I've never heard good things about it but I'd be willing to try it again. And @Jim D., those chocolates look amazing!

The hospital food in Ontario varies in quality from hospital to hospital. When I was a guest of The Heart Institute the food was edible even not bad sometimes as far as taste went, but there were times when I wondered how some of the stuff they served could be healthy for a heart patient. I don't think you were being persnickety at all. Glad you are healing.

We need a "jealous" button.

Yes, it has a specific proof setting, set at 81F. I made a "wee loaf" the other day and took your advice. I simply stuck it the oven covered, and did not use the proff setting. Worked just fine.