scubadoo97

Sorry to here this. Condolences to her family and friends

Fantastic news Jeff

Well darn. I ordered mine a couple weeks too early The new software upgrades are appealing So far have been happy with the unit. The only food failures I've had was poached eggs the fast method per sous vide dash. Measuring the eggs with a caliper and even reducing the core temp to 62C still resulted in over cooked yolks. Not the fault of the Anova which held to the recommended temp

No cough for me on an ACE inhibitor but that should have been probed during your first follow up. Some docs won't tell you all the non serious side effects up front but will be looking for them in follow up

An Alarm would be nice for short things like poached eggs

Those look great. A little experiment going between the salts and spices/flavoring agents. Let us know which is your favorite. Mine are already sour enough after a couple of weeks in the fridge but my cukes were quite thin and little

Totally agree I've been home roasting for over 10 yrs now. Still using my stircazy/turbo oven combo

My wife is an avid shopper just not food shopping. Since I do all the cooking, I do the food shopping solo. When my wife has accompanied me I find I spend more money on things I would not buy. So while I enjoy her company i'll continue to shop alone.

Dcarch, always very fun and interesting plating. Lamb looks perfect to me too

And so you did. Sorry for missing it

It hasn't been mentioned but flattening your stones is also vital to achieving a great edge. It doesn't take long to develop a little dishing

It's been a few years since I purchased my EP and at that time Ben advised soaking. It was also the general opinion of all the sharpening folks at foodieforum and knifeforum. I think what Dcarch said is correct

The squirt bottle is to wash off the swarf while sharpening. They are suppose to be soaked prior to use

A fishmonger friend in California who is also an avid fisherman recommended fish achieve rigor mortis before being cut for better texture. At the table. I have heard this from multiple sources as well.

Unlike alcohol they just need a signature from anyone. They left a note on the door where I could sign and restick to the door so I didn't have to be home on the redeliver

I like the EP but still have the original EP stones which require soaking. With my glass stones its just splash and go so I can touch up my stones in the time it takes to soak These days with so my after market stones cut to fit the edge pro you have a lot to choose from

Wonder if this thread has helped to bump sells Mine is being used at the moment to reheat a piece of smoked brisket

Frequent sharpening might shorten the life of a knife by a small degree if done correctly but I would have to ask myself if I would rather have a dull knife outlive me or a very sharp knife that I may have to replace once in my lifetime

Does that include fish?

Basque that looks delicious

A lot depends on what your definition of sharp is. Mine has changed radically since getting into sharpening.

Great. I figured as much and glad it worked out for you

I can't believe they will sell a lot at the retail price of over $300 with the Anova already out and the Sansair in the works. I bet they drop their price

I have an EdgePro as well as a set of Shapton glass stones which is my preferred method of sharpening There is the tomato test and then there is the tomato test. The one where the knife will drop through a tomato on it own wait is not easy to achieve. I have done a few times directly after sharpening. I sharpen about half dozen times a year but on demand. When ever there is any resistance to my edge breaking the skin of a soft tomato it's time to resharpen. Doesn't take too many pass to raise a burr and chase it. Break it off on a felt block and strop on balsa wood charged with an ultra fine diamond sprays. These are used regularly between sharpenings

Cooked thru? The color looks nice