scubadoo97

77c for 5 hrs

Baby octopus cooked SV and finished on the grill. The sides were leftovers from last night.

Count me as one that likes kale. And braised kale or other greens with a runny fried egg is wonderful in my book. Anna, the sweet potato cubes are a nice touch to give some sweetness to the dish

I also like the original touch screen for ease of use. The Precision Cooker is smaller, lighter weight and with the plug attached is easier to store in a cabinet drawer in the kitchen so I can quickly pull it out and set up a bit faster. I have already made multiple Cambro set ups of different sizes for the use of Anova One and the Precision Cooker fits them all, so I have not experimented with the use with kitchen pots. My Cambros all have lids with custom holes in them to fit the units. I like the use of lids to retain heat and reduces evaporation. Looking forward to see how easy and accurate the app will be when trying something new. Currently I research eGullet and do internet searches to find info on time/temp and texture when doing something new. Regardless, the use of SV Dash is still important to me. I don't usually use the built in timer in the app but use it for information on safe temps and times

I do. Got the V1 when it first came out and picked up 2 of the V2s to give one to my daughter and have a second one for us

I can identify with that. Although I eat the more traditional breakfast fare in the morning it's all fair game

Birmingham Alabama My plane was seriously delayed yesterday. I had to talk my wife through what could be done with a bunch of BSCB, Jared spaghetti sauce, # of spaghetti and fresh string beans

I think you are talking about the clamp and we were talking about the plastic directional cap at the bottom

Yes I know that now once it arrived. But since Anova suggested rotating the unit it was assumed the cap was fixed

Not cooking for TG. Traveling to the In Laws. Will try to do some make shift cooking in my MIL's kitchen which is small, poorly lit and with little equipment. Always a challenge.

Making use of left overs in the fridge A corn tortilla topped with black beans and fried egg. Mango salsa on the side. The egg was seasoned with ground ancho and guajillo peppers

Have you explored any whisky from Cambeltown? Springbank is one to try

Damn that's a lot for that bottle. $38 seemed steep to me. Glad I'm in Florida, for rum that is. We don't see nearly the selection of bourbon and other spirits that others states get.

the Barbados?

$38

I'm a pressure cooker devote. 1.5 hrs and bones crumble and stock gels like jello

Just picked up 4 bottles of the 20th anniversary. Nose and taste are like melted ice cream. Tasty and too easy to drink. After drinking a lot of barrel proof bourbon most things are easy to drink [emoji5]️

Have you looked at the Bonavita? Brews at correct temp.

My second unit was dead on at 4 temp levels. Getting use to the new touch screen and scroll wheel

I have one of mine running. Very quite. Temp reading taken at 37C, 50C and 65C. The first was 0.1C off by my Thermapen and readings at 50C and 65C were dead on

True and the adjustable clamp was what really made me want the V2. For the most part my 8 qt Cambro is about as small as I go for most things which the V1 fits in nicely. I guess if doing a few eggs the adjustable clamp would come in handy to just use a small sauce pan. My units arrive tomorrow. Will have to play around with it over the next month or so

And that's before discounts and coupons on the V1 that have been offeredI really like my V1 and really hope the V2 is not a step down as far as performance goes. Rotating the unit instead of a removable directional cap is already a compromise.

I do the same. Cooks treat

Old whiskey is in demand. Blended not so much but there are still those that like to collect old intact bottles.

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