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Could you please explain why this is funny? TIA.

Thanks for your thoughts, @rotuts. My desire, too, is to use the lowest possible temperature. I don't much care about pull apart meat*. My "usual" temp for pork shoulder is 133ºF for 3 days (using the Joule); recipe originally came from you, I believe. FWIW, I have not yet seen any official Anova oven recipes that are multi-day. I am interested in trying out the dry rub (which looks like [maybe] rub can be kept dry-ish using the steam oven in sous vide mode with steam. At least, drier than inside a sous vide bag). Followed by using the oven to brown the outsides of the roast. Do you think 24 hours is too long to sous vide at 145ºF? * I did read article recently about pull-apart meat which wasn't dry, because it had been sous-vided. Sorry, I can't remember what temp.

Some advice, please. @rotuts @gfweb @Duvel Anova oven has recipe for Steam Oven Pulled Pork, running 165°F / 74ºC for 18 hours, which I'm modifying with Anova's Sous Vide BBQ Pork Shoulder which suggests "Set the temperature on your Precision Cooker to 165°F / 74ºC for pull-apart tender pork, or for 145°F / 63ºC for pork that is tender but still sliceable" which can run for 18-24 hours. (I want to use the lower temperature, otherwise I'm not using any part of the second recipe). I wanted your help to determine how to convert the FIRST recipe from 18 hours to 24 (easier for me to plan meal), but in the SECOND recipe, Anova seems to suggest that one can use these temps for the full 24 hours. Correct?

To have that kind of bottle brush, the handle of the spoon must be hollow. It's also unlikely that plain water is running through there either. Edited to say I should have looked up to the end of the thread!

Images from the internet look delicious! Can't wait to see how it's made. 😋

Hello. No involvement with chocolate here––except eating it. Wait––I love reading about how other folks do make chocolate! You'll find many expert chocolatiers here, and will soon make fast friends. Welcome.

The first time I did Pork Butt at 133ºF for 72 hours it was a revelation.

In early sous vide practise, I used a stupid slow cooker with an Auber Instruments controller (turned power on and off, controlled by a temperature probe). It worked just fine for 2-4 day cooks but presented a real problem with fish. I thought the Joule circulator a vast improvement.

Were the prosciutto and arugula added after the pizza was cooked, or were they placed under the broiler/heat? Looks delicious, indeed.

@weinoo has this totally fabulous dish with white beans and Parmigiano and roasted garlic. See recipe here. Mitch Weinstein's photo.

Thanks again, @liamsaunt, for a mouth-watering virtual vacation!

I can just see @Shelby waving around a spatula while singing "I'm Doing It My Way" 🥰. Maybe @weinoo is ladling out clams. @gulfporter is the Maître d' (I'm probably bussing tables 🙄).

Hello @TX Salt Life. I can see you've a weath of interests and I shall follow all your posts! Best wishes for surviving these storms. Welcome to eG.

😎 I have texted my garage sale shopper friend to keep an eye out . . .

Today, I have 9271 notes in Food notebook in Evernote, mostly recipes.

No fair @lemniscate. Here we are sitting with our tongues hanging out, waiting for your big Reveal, and then what –– peanuts?

@ElsieD. Do you still use Android? What Android version are you running? What is your Evernote version? The old Evernote, nicknamed Legacy, was version 6 (methinks v6.25). The company shut down access to the legacy version, so unless one did some fancy footwork, all old Evernote versions (and data) are gone. The current version is 10.x, an entirely new animal. According to Evernote help files, there is a new Android app version for Android 10 and newer. Evernote "promises" to get to older Android versions "in the near future." If Evernote help discussions are to be believed, there is no Print function on one version of Android. (It is not clear to me if folks are talking about a Legacy version of Evernote or a modern app version of Evernote). Workarounds mentioned: -copy/paste recipe into a notepad type app. -work in Evernote on Android app, then print later from Windows/Mac computer -Just highlight the text so the cut/paste menu pops up... click share... that brings up the standard Android app share options. I use Google Print. Very easy workaround for a free app. -One workaround I've just tested successfully: if your printer allows you to email items to it (as at least some HPs do), you can use Evernote's Email Note function to print a note. Tap the Share icon at top right of note, then the 3-dots menu at top right of the Share Note dialog, and select Email copy of note. There's no way to select specific pages, orientation, etc., so it's pretty basic. But it does work. -Android Evernote also doesn't work with Android's standard sharing interface at all, which is the way most apps access printing. Seems like Evernote for Android has basically stopped development in any meaningful way. Please reply, Elsie, and I'll see if I can find out more. P.S. I'm in Evernote v10.x in Windows. There is an easy print function.

Also, @pervis, I forgot to mention the teachings of @rotuts : take careful notes, as in I keep several notebooks: for making pizza, pie, beans (mostly Rancho Gordo), etc. And for using specific pan technology: Instant Pot, Sous Vide (Joule), etc.

Congratulations @pervis. I find recipe books tell me a lot about the technology. Anova Combi Oven recipe site https://oven.anovaculinary.com/?query=reheat leftovers&page=1 Miele Steam combination oven cookbook https://www.miele.co.uk/media/ex/gb/cookbooks/Steam_combi_ovens_DGC_6000.pdf Wolf Convection Steam Oven Cookbook https://ca.subzero-wolf.com/en/use-and-care/cookbooks/convection-steam-oven-ebook Subzero Wolf Convection Steam Oven Reference Guide https://www.subzero-wolf.com/-/media/files/united-states/product-downloads/sub-zero-wolf/misc/steam-reference.pdf Convection-Steam Oven Cookery assembled by Okanagancook from CSO posts on eGullet https://forums.egullet.org/topic/156892-cuisinart-combo-steamconvection-oven-timetemperature-index/ Cuisinart Steam Oven Instruction and Recipe booklet https://www.cuisinart.ca/on/demandware.static/-/Sites-ca-cuisinart-Library/en_CA/dw1324682c/Instruction%20Booklet/CSO-300C_en.pdf Some spectacular recipes from worthy sites: Combi Steam Almond Crumbed Fish with Sweet Potato Chips | Steam and Bake https://steamandbake.com/combi-steam-almond-crumbed-fish-sweet-potato-chips/ CombiSteamQueen Classic Meatloaf https://www.thecombisteamqueen.com/combisteamrecipes/indexphp/classic-meatloaf My oven is an Anova Precision Oven (APO) https://forums.egullet.org/topic/153870-anova-precision-oven-features-accessories-troubleshooting-and-should-i-buy-one/ There has long been a thread on using the Cuisinart Steam Oven (CSO), from most recent to oldest https://forums.egullet.org/topic/152212-cuisinart-combo-steamconvection-oven-part-2/ https://forums.egullet.org/topic/146617-cuisinart-combo-steamconvection-oven-part-1/

@KatelynM, I can see that you will soon make many friends. Welcome! Here's one (of many) drool-worthy topics to check out:

I'm making mashed potatoes! In one pot in the Anova steam oven in sous vide mode went 1280g sliced potatoes (1/4"), a pint of cream, and a stick of butter. The oven is set to 197ºF, 100% steam for an hour. Here's the recipe. I'll let you know how it goes. Edited to add that the mashed potaotes were a bit too watery. But, I had converted the original recipe rather loosely. The mashed potatoes had dried sufficiently by the second day they were used. So this is a reasonable recipe/practise.

Hello @emosier. I have no idea about anything to do with chocolate – except for eating it. 😀 I did want to welcome you. This is a great place – and you will soon make many friends.

Minnesota has a large Somali community. See also https://en.wikipedia.org/wiki/Somali_Americans

Today is Thursday and I'm going to a potluck on Sunday. Can I marinate store bought chicken in buttermilk (in the fridge) until ready to cook on Sunday?

I'm so sad that political opportunism has real consequences. Going to Bulrush was a marvellous adventure –– and here I was hoping @Alex and @Chris Hennes would organize another field trip soon!