Anna N

Indeed. And I judged better.

Of course. I’ve done it that way. Thing is that with the SVS you don’t need to do it that way.

Awfully sorry but it’s payback you know. Click.

Came so close to ordering in Chinese food… This was faster, cheaper and tastier. Sausage, mushroom and egg.

Thanks! Enjoy your “tough” life while you can.

Don’t think so. You need to be able to add cultures to the milk and dip out curds. Wouldn’t work well in a closed system.

One thing it can do better than the circulating ones is heat milk for those who like to make cheese. No additional container needed.

Here’s my take for what it’s worth which is not very much! To those of us in the Western world a grilled cheese sandwich or a wedge salad certainly seem so simplistic as to barely warrant a recipe. Does that hold for the rest of the world? And where do you draw the line between those recipes that are too simplistic to charge for and those that are worth something in monetary terms? As an ex journalism student and a former (well-paid) op-ed writer, I sympathize with the plight of print journalism. But trying to prop it up by selling recipes does not sound to me like a sound business proposition.

Salad with a miso-sesame dressing. This is loosely based on a recipe in the book The Zen Kitchen by Adam Liaw.

Four digestive biscuits and a double scotch. No photograph.

That is good to know in case I find myself in a position where I am forced to eat them out of politeness. Otherwise, I have never found anything in the least tempting about raw mushrooms.

I didn’t think you were supposed to eat any mushrooms raw! Apparently supermarket mushrooms such as button mushrooms and cremini are safe to eat without cooking.

Thanks very much. I have forwarded it.

Noted for making fabulous toast: Toasted in the Cuisinart Steam Oven. Yes, there is sugar in the dough.

I can’t believe we don’t have a macaroni and cheese cook-off. But I cannot find one. It’s not a dish that I like or that I make very often but I just got a call from a good friend who is looking for a “from scratch” recipe — kid friendly (I interpret that to mean as much like the blue box as possible!).

But of course. I should’ve guessed.

Indeed and if it works as well as the Sous Vide Supreme then it is a bargain. I sent my SVS to a new home. It had a large footprint and was very heavy once it was full of water so I would want to know that this one has a spigot!

I always misread it as Health Bar then wonder in what universe are Oreos and ice cream healthy. Looks tasty!

Looks very much like the sous vide supreme. Click

I don’t have data to back it up but I bet more people die from E. coli in their supermarket ground beef than from mushrooms foraged by knowledgable foragers. Just saying...

Shokupan (Japanese “wonderbread”) but made without the tangzhong (roux). Mixed in the Thermomix and baked in the Cuisinart Steam Oven on the bread setting 350°F for 30 minutes. The temperature was just over 200°F when I pulled it. It’s amazing how many mistakes you can make and still get a loaf of bread. I did my very best to kill the yeast using water that was way too hot because I became distracted. As the steam poured from the Thermomix I kissed my bread goodbye. But then I relented and gave it a second chance at life and followed the rest of the recipe mostly according to plan.

Working on my tamagoyaki and eating the results.

By “Chinese cabbage” do you mean this ? One doesn’t need to be a sailor to understand how important it is to have provisions that will last until another trip to the grocery store is imminent.

@JohnT Thank you for a fascinating read!