rotuts

I emailed Anova I read the manual . ( unusual ! ) happy to wait for their response. distilled water , eh ? no SteamClean a la CSO ?

a question for Firmware'd up APO users: lets say , you firm up the shipped APO will the APO work , more or less W/O WiFi constantly on ? a la CSO ? my current plan is this : My library is near by. it has WiFi , electrical outlets , and carts ie they would lend me one for a few minutes. might have to ' check it out ' Ha Ha a friend of mine , and myself take the APO to the library , use their cart ( not the book-carts ) wheel it in to a computer table etc etc wheel it back to the car. now , do I have a CSO ( manual , thank you ) that's a bit bigger ? using only the buttons on the APO ? the experiment would probably require you to turn off your WiFI for a few minutes and see. getting your WiFi working again as before is up t you. Id appreciate hearing about y0ur results .

Im a very big fan of JP. please read " Apprentice " if you have not already. there is a story in that book concerning Cow Heads. hilarious.

@gfweb not Garten. she seems to only have ' very dear friends ' unless she meant Expensive.

everything you need to know a about SV is right here on eG. its a long thread , so take your time. the longer the thread , the more info for you to put a probe into meat that's sealed in a bag : make sure your probe is as thin as possible. use insulating foam tape , that you rip off a roll: https://www.homedepot.com/p/Armacell-2-in-x-30-ft-R-1-Foam-Insulation-Tape-TAP18230/100539553?MERCH=REC-_-searchViewed-_-NA-_-100539553-_-N this version is not unique , but you get the idea. make sure the bag is dry , fix the sticky side to the bag carefully insert your thin probe through the spongy part into the meat and then carefully put the bag in the SV bath. might take some experience so there is no leak if you get a leak , re-bag the item and try again. eventually you will realize timing the meat is not very important once you understand the underlying principles of SV : Time in the bath : tenderness . temp of the bath , thus eventually the bagged item is doneness : rare , medium etc. and the time in the bath for meat is very forgiving remember , if you set you bath to , say 135 F the meat is not going to get to 140 F the longer you leave th meat @ 135 the more tender it gets within reason

@weinoo fantastic looking meat and sausage ! interesting business model : they only post ' deposit ' prices ? total price : must be a sort of shock

@chileheadmike Airis Johnson https://www.inregister.com/cuisine/making-cut-airis-johnson-brings-louisiana-roots-big-screen-big-city https://www.youtube.com/watch?v=aoTyle_Y-2A Sara's WeekNightMeals , Season 10 , episode 1 https://www.youtube.com/watch?v=oLsdYGXn4bo fine show.

at the very top of delicious

@Duvel Ill call that style ' Delicious " its one of my favorite styles and I hope to make something like this CSO sizes soon.

I went to SweetMaria's as in the past I think they had an article about peaberries but I couldn't find it Google got me a lot then this ; https://perfectdailygrind.com/2020/03/what-are-peaberry-coffee-beans-the-myths-the-reality/ this is more or less how I remember it from SM of note : there is not ' peaberry ' strain . peaberry beans are had selected from the same group of plants so an individual plant might have some peaberries and mostly regular beans My guess ; identical roasting of both types of beans would give you a very similar cup. it is alleged peaberry is sweeter than its regular bean neighboor but id say a lot of marketing is involed and the price increase for peaberry ( from a good supplier or not ) reflects increased labor costs. all if you roast ( from the same plants ) both types of beans together the peaberry will not roast the same as the regular bean when roasting together peaberry is significantly denser.

@Steve Irby im interested in your Rx for those delicious looking RedBliss potatoes. thank you.

@blue_dolphin what a treat having a place like that ' near you '

@blue_dolphin sounds delicious was the lemon boiled w the seafood + ? interesting idea.

No changes here: Milano's , in Mint. Ice Cold Milk.

@shain your veg. bolognasie sounds interesting please share the Rx ?

SMSM is the best. I remember it well. I was younger then , and went for ' medium ' on the fatty scale. survived !

Don't knock Campbell's ' cream ' soups . while starting to cook for myself , these various incarnations ( mushroom , chicken ) elevated my dinners on weekends . I little table wine , can of CrSoup , chicken breasts or thighs on the bone , baked were pretty tasty adding a little dried herbs ( not ground ) notched the dishes up quite a bit.

consider this experiment : one sample ' neat ' a second sample : ' neat ' + 25 % cold water. temp of each ~ 60 f or so. maybe 55 F. and decide. a little water ( not too much ) tames a bit of the fire , but the flavor is still there.

@Anna N "" seasonally festive "" and gooey !

@Duvel my apologies : Scotch Whisky .

ice in Whisky ?

@Anna N excellent temp , Id say and 44 hrs ? tender Id bet. hope to see the results. as costs do go up : thoughtful cooking like this , matters .

I saw a PBS cooking show recently cant remember which one , button ATK nor MS and the guest was Chinese and discussed the breakdown ( over COVID ) of many small eateries and the possibilities that these types of businesses might not recover sufficiently to add to the vitality of an area like Chinatown . Any Chinatown. pics were I think NYC. Your Thoughts , from Street Level ? in thinking about this : It was Grace Young , on Sara Moulton's show : episode 1005.

Wellington ? its the Wellington additions that make the dish Festive. Pork Tenderloin Napoleone ? ... trim several PT's , and line them up to resemble a BT. just , filling etc the same. gravy would have to be altered a bit.

i think the discount on the APO + free shipping ( a non=trivial expense for the APO ) is the same. I was surprised their circulator's price has gone u[ considerably but , improvements , etc .