scubadoo97

So far I've been just draining off the water and while it's still hot standing it on the counter to cool and dry. Once cooled there is virtually no moisture left behind that I can see. I try to minimize removing the stainless skirt repeatedly.

Here is a Cambro container which I think is polypropylene. Not as hard as polycarbonate. I would think a fine toothed hole saw would work well for the Anova considering its cylindrical shape I used some foam type packing material to cover the gaps since this top was initially was cut for the SideKIC which didn't last very long. This foam material could be easily cut and floated on the surface of the water

When dealing with a cuisine I'm not too familiar with I will look at several recipes of the same dish and look for common threads and then once I have a better understanding I will wing it I almost never follow a recipe to the letter. Consequently my dish will vary a little each time I make it. I've made peace with that

I make frittatas because they taste great and are a good way to use up leftover veggies. One of my favorites is a corn frittata. You can take it in a southwest direction or not.

quiet1, good tip on the use of a peeler to create a flat surface

I would cut into manageable pieces, then cutoff a thin slice on the side to make a flat surface. Now you have a stable and manageable item to split down the middle. This gives you more control and will reduce the chance of injury. Can you still injure yourself? Of course, the the more control you have and the better your technique, the less likely you will cut yourself

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?