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Zingerman's staff told me that one can order a bunch of their cheeses during the sale, but ask for it/them to be delivered at different times of the year. I think you don't pay til it's shipped, and you still get the sale price. Though check with customer service that I have that idea right.

@rotuts, I want to copy recipes as text, because I frequently search on the text. I will try a screenshot next time. Though if the recipe is long, it's hard to see how one would get the screenshot on one page. And dividing such a page is probably how print-to-pdf got in so much trouble!

And they also have bad grammar: See more recipes See less recipes Sheesh! I will see what calling them does. Thanks.

I have been reading Breville's recipe page for food processors. I don't know what most people do for recipe collection, but these recipes are nearly impossible to collect. Copy/paste spends a lot of time with tiny icons of what the recipe ingredients are which takes a long time to render and then 100 years to prune out of the copied document. Print to pdf gets mangled at the page margins, so you can't be sure you've got all the ingredients or instructions either. If anyone has solutions, please say so!

Does anyone know of a source which tells which cutting blade to use for which vegetable (or fruit)? Large onions and potatoes dice beautifully (dicing blade and grid). I think @lindag has also used the green blade (S blade) for onion. I tried the slicing blade (Adjustable slicer) on a small onion but it was a disaster; the onion fell over in the feed tube and needed to be cut by hand. I used the slicing blade (Adjustable slicer) for celery which was fine. @lindag and I have both chopped up garlic with the green blade (S blade) which worked well. I have shredded carrots with the Reversible Shredder. So I've just come back from the grocery story with zucchini, butternut squash, russet potatoes, a box of arugula and a bundle of parsley. What can I make with that?

Lovely, Ann! How much butter? Cooked for how long and how?

@rotuts, the Anova is interesting because one is not limited to stuff in a bag! As a matter of fact, I use it more than my regular oven.

@rotuts Use a dry rub. 150ºF for 2 days, sous vide setting, 100% steam. Use a deep dish because water will accumulate, which you can turn into a sauce.

@rotuts, I've just bunged it into the Anova in sous vide mode with a dry rub. Here's the original recipe from Anova. @gfweb says one can use the lower tempreature for 2 days. For non-pull apart pork, he uses 150ºF for 2 days. Which I have done a few times, quite successfully. The recipe is for pork shoulder and that's not what I think this cut is. However, it's now covered in dry rub so it might be difficult to determine. The roast is 2 lbs, 7" x 5" (top photo shows long view) x 2.25" high (bottom photo).

I have a cut from my university meat store which is labelled "Pork Chef's Prime Roast" and I've no idea what it means. It's 2 lbs and has no bones, no visible fat.

The duck turned out delicious, see here. @rotuts, what is Chef's Prime Pork Roast?

@Shel_B, I forgot to mention. Most Instant Pots have a slow cook function. However, be aware that most (pretty stupid) slow cookers have a high, low and keep warm function. Instant Pot has a high, medium function. In other words LOW on a slow cooker is MEDIUM on an instant pot. Remember tthis when reading recipes!

Hello Meco, Welcome! Not a chocolatier here either, but I read most everything everyone posts. There's a chocolatier workshop in Austin May 16-18 in case you have interest, see Hope you have a great deal of fun here.

I use a silicone paintbrush to smear the oil around. Sort of like the one below (Walmart) Mine came from King Arthur which they don't have any more.

This is in answer to a remark posted by @rotuts on the dinner thread here. Rotuts, leave the skin on your duck legs. When sous-vide-ing, the duck fat will largely melt. I sous vide duck legs at a much higher temperature (160ºF for 28 hours) than duck breast (133º for 2 to 2.5 hours). Note your and @Dave the Cook's suggestions for making a sauce to spice the duck leg after completing sous vide. Run the duck leg under the broiler to give it a finish for a couple of minutes. After broiling, you will eat the skin and any unmelted fat. There's nothing in the world which tastes as good as duck fat (😂). Another idea: when I buy a whole duck, I remove the breast from the duck and bag it separately for sous vide. My favourite method for roasting a whole duck, is to put the bird (sans breast) in a Romertopf clay pot. First add a few cut potatoes in the bottom. Make the potatoes 2" high because there will be a lot of liquid. Maybe add some garlic or ginger; also a half or whole glass of pink or white wine, and then the duck, back side up. Put the clay pot into a cold oven and set the temp for 425ºF or 400ºF. My oven takes 3/4 hour to warm up, so I inspect the bird in about 2 to 2.5 hours. Take the lid off when you think it's done, so that the surface of the bird browns. Decant the juice and fat, then put it in the freezer. Use a scoop of duck fat on nearly everything (for flavour). I usually do several bags of duck legs sous vide at the same time, then into the sink with ice, then into the freezer. It takes an hour or so to rewarm the duck leg for dinner. Edited to add: the reason for the Romertopf clay pot is to minimize the mess which a duck makes all over one's oven. Using a Romertopf with a lid, the mess stays inside the pot. Also all that duck fat is retrievable! 🤣