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Yes. I want to drink it when it's just been fizzed, and also very cold. I keep the SodaStream in a remote location (i.e. lower prime real estate value a.k.a. a couple dozen yards away from the kitchen).

I suppose I have wine on the mind, @liuzhou.

I have a SodaStream which shoots CO2 into the water. I don't add anything to the water usually (nor baking soda either). I have 2 half litre SodaStream bottles (filled with plain water which I keep in the fridge). I find that I can drink half litre in one go; more and the bottle would sit around until the fizz unfizzed. Mine is a SodaStream Genesis which I bought on eBay. Refils cost about $15 from Staples (return old canisters).

This would be another vote for yes, @Alex. We ate our first panettone, so we've ordered a second.

White or red grapes?

My problem, @Maison Rustique, is that I previously (mostly) made grilled onions in the slow cooker for 24 hours, so I had little idea of what "cooking on low" meant. (I think that's what Anna N described). Anyway, I know more now. (I need @rotuts little emoji with the bursting eyeballs). 🤪 Edited to add:

I'll be interested to see your experiments, @rotuts. Take lots of pictures! 😋

I'm a convert, @rotuts.

Elsie, you can do this in the Anova oven in sous vide mode, without a bag. You'll use the probe so you can choose the destination temperature. According to google, a turkey crown is a breast with bone and wingtips removed. So I guess this is breast meat. I can't read how much yours weighs. When it's time to go in the oven, I would put it on a rack which sits in the sheet pan. That way the air can circulate around the bird which will help it cook better. For the recipe in the link below, the cook time is 3 hours, but they have cut up the breast. When I did my 48 hour pork roast sous vide, I put the roast in a 4" deep x 8" x 8" baking dish on a rack, and at some point it had at least 1" of water in it. 100% steam adds quite a bit of water. So you might want a deeper dish. By the way, you can put another baking pan at the bottom of the oven which might catch any spillover. This recipe (Bourbon-Brown Sugar Turkey Breast) brines the meat first (for 8-12 hours). When brining, I usually dissolve the salt and sugar in the microwave, then add ice cubes to cool it down fast. https://oven.anovaculinary.com/recipe/68sIHGRSR1TlM0f31e4k Let us hear your thoughts. Well, @rotuts ?

Cool, @rotuts !

Last night I took the maiden voyage with my A4. I can't remember whether I took photos, I was trying to make dinner for company, and now I have misplaced my phone. It took me 1.5 hours to grill onions! (Green bell pepper added at the end). I couldn't decide whether to keep the lid on or not (to get water out of the onions). The lid fills with water, you flip it over, but the lid can't be emptied because of its design (Grrr). I kept upping the temp a little at a time, so naturally I eventually burned the onions. Live and learn (they say). 🙃

I have just sent in my order (and funds) for another panettone from Goûter. My Christmas treat!

I love that little emoji (?) @rotuts

I love this! They do look awfully enticing, Shelby. 😋

Hmmm. Sounds like I should order another one. 🙄