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Looks delicious, @wellfoodrecipes. Is the potato raw when it goes into a stir fry? If so, how small do you chop it? (I'm wondering how such a long cook item gets done). Always lots to learn. Folks here are mostly friendly, humourous, and tough on one's pocket book! Welcome to eGullet.

I think I remember that Zojirushi said not to use the insert for this because its surface has been engineered, so should be handled with care. Guess I should affirm this.

eGullet, such a lovely lot of enablers! 🤣

Thanks for answering, Elsie. I do everything via the front panel, so one would think that the Anova brain would be listening! As it so happens, the machine has reset itself a few times since the August update, but that error is a factory reset, and I'm noticing those. This is the Anova not able to reset the temperature thermometer and run at a cooler temperature after I have cooled the inside by opening the door. I suppose it's possible that all the metal inside the oven is still hot, so the temp keeps rising. I guess that means I should ask Anova about it. 😕

Recently I steam roasted eggplant at 400°F. It was done before the rest of the meal. Somewhere I read that food can be kept indefinitely at something like 145°F and 30% steam (this is my memory we're talking about, so those numbers might not be exact) So, I opened the oven door, cooled the oven way down, set the temp to 145°F and put the eggplant back in. In no time, the heat was up around 200°F (and climbing). What do you do to stop cooking but keep a dish warm?

@lindag, did you make one slice thickness of each of the four ingredients which were repeated, or, four separate layerings of all slices of four ingredients?

I read that as "lay some herbs with some soil on top" (which I thought was pretty weird . . . and I might investigate it MUCH later) 🤣 🤣

Some volume of food gets completely mis-sliced. The machine (mine is a Cuisinart) is very fast and the food does not move evenly through the feed tube.

Not a Modernist person, but I would be interested in knowing more about this technique. Some explanation perhaps? 🙏

Sometimes I leave parmesan in the fridge for a long long time. DH cannot grind it on a hand grater. I have a Cuisinart Custom 11 which was purchased in the early 1990s with a ton of blades and attachments. The work bowl is softer plastic than the rest of the processor, and I eventually destroyed two workbowls (where the eyes snap the workbowl to the base) in trying to grate or chop the cheese. Unfortunately it is no longer possible to buy a new workbowl from Cuisinart, so I bought one from China via Amazon. The workbowl doesn't fit properly when new, and none of the old assembly parts fit either, so I had to buy new assembly parts to fit the new workbowl (several hundred dollars). Also I think the plastic for the new workbowl is softer than the original workbowl. In any event, it took next to no time before the eyes on that workbowl had enlarged too. So now I have lots of parts for the Cuisinart Custom 11 but it's unusable. I'm trying to gather the courage to find a new food processor, or at least a new solution for really hard cheese. @weinooconvinced me to buy a Moulinex Mouli-Julie which works well on cheese which is not really hard. Any ideas? P.S. When I solve the food processor problem I will give away the parts for the Custom 11; PM me if you'd like me to let you know when I get that far.

Yes, I have one of those @AlaMoi. Even that colour. Perhaps you recommended it previously? 😂

My stove will light with a match. 'Course it's probably 15 years old. GE Profile.

Hello @Sdogg. That's a fine looking meal. And it smells just right! Folks are usually friendly here too. Welcome.

Me too. I have been cooking with okra for a few years because it grows commonly around here, and I've been feeding friends and neighbours with the results. But, I have no idea what Cajun food properly tastes like. The other day I realized that many of those folks have been eating Southern food all their lives. No one has said a word to me. But still. 😜

@rotuts, I'd like to avoid Amazon if I can. Thanks.

@rotuts, even though you've spent your loot, you will tell us what Redecker says about shopping in the US please?

Liamsaunt, I'm really looking forward to more details about that eggplant, beetroot salad. And, thanks again for all your efforts to keep us entertained!

These spatulas are 8 inches long overall, so they extremely useful (e.g. skinny mustard jars). I've edited the original post to add the general specs.

I use these for everything. Have sets in multiple colours from Thermoworks. Edited to add specifications. These are small devices. Dishwasher Safe! Designed and built for commercial kitchens Rated to 600°F Mini-Spatula: Stir, fold, scrape or flip foods Mini-Spoonula: Stir, Spread & Serve Won't fade or discolor 8" length Designed in Utah by ThermoWorks BPA-Free Stain Resistant Silicone Rated to 600°F Mini Spatula Head: 2 1/4 in. long x 1 1/2 in. wide Mini Spoonula Head: 2 1/4 in. long x 1 3/4 in. wide Edited to add: Thermoworks has 20% off sale right now.

Trust hackers to F things up!

Could you please provide a translation of the object?

Amazing. Again. Thank you!

Bonjour Michel. There are lots of friendly people here on eGullet, so jump right in. I'm looking forward to learning more about you. Bienvenue!

Yes, please. Photos of the dishes you make will be appreciated!

Thanks, @BonVivant, for another fabulous voyage!