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Looking forward to pictures and discussion about all your experiments!

I could plan a whole vacation around one of those!

I hope that was for a case of 12! 🤣

Ha ha, me too!

In Rob's watermelon bread recipe, he calls for watermelon purée. How would that be different from watermelon pulp?

🤣 🤣 🤣

Yum, @Pete Fred. A recipe, perhaps? (please, please)

@MaryIsobel, those look delish! Is each puff a .25 of a sheet of puff pastry? * * I can't view the source without allowing download of various things. So I can't view the source.

Congratters, @Alex. Now you just have to find a way to use the word. If you can use the word 5 times in June, then I'll owe you a drink next time we meet up. Cheers!

Hello @tcdo. This is a great place to learn and share pictures of your feasts. Myself I'm enamoured of @Duvel's weekly Empty The Fridge casseroles on the Dinner thread. Oh, and hang onto your wallet - plenty of enablers here! Welcome.

For me replacement time was pretty prompt. I ended up keeping the racks and pan and probe from the dead oven. If I had to do it again, I might keep the water container and drip tray too. You might ask them what their planned disposition of the old machine is, i.e. would they mind if you kept the other parts as spares. Edited to add that I did not ask their permission to keep items and they did not complain that I did.

A link to the cookbook (in the US) Backordered $9 shipping ($US) I bought one.

I have had a number of issues with Anova. If I remember rightly, they responded within a few days. Bug them again?

From my original order, Anova Culinary 667 Howard St San Francisco, California 94105, United States However google only shows (855) 421-8282, the same number you've posted. Their employees: 36 Nth America, 5 Asia, 1 Australia, 1 Europe (However there are 58 employees). https://www.zoominfo.com/pic/anova-culinary-inc/357936725

Right, now I'm moving to France. 😋

I don't know, @Anna N. The internet said "couche." I'm intrigued because my pizza peel uses a fabric cloth over the peel to "deliver" the pizza on top of the pizza stone. For quite a long time now, I use the "new" cloth which still has sizing in it because it's larger and stiffer than the cloths that have been washed. I just thought I was peculiar. So I'm wondering about this material. More research is needed!

No. Some places I have read to dust one's hands with flour, others with water. Now possibly oil. Will try to remember, thanks.

Well, I have made my very first baguette using @Tropicalsenior's Mock Sourdough. Here's my story. And here was the dinner. TropicalSenior's recipe uses white vinegar and sour cream for the sour taste. I used white vinegar also. Having only Greek yogurt, I used the same volume made up of mostly yogurt and some water (not measured). It had an okay taste, not stellar. One of the two things I loved about living in San Francisco Bay area was sourdough! More practise is needed . . . 😁

I'm behind in my reading of this thread again, I'll be back to enjoy all these lovely photos soon. We had another Wine Time appetizer dinner in the back yard. My very first baguette ever made from @Tropicalsenior's recipe for Mock Sourdough. More about the journey here. Lot of garlic, fancy olive oil, heated enough for great smells to come forth. Fig & Date Press (Black Mission figs, dates, Turkish figs, almonds, hazelnuts) made in Southern California, purchased from Zingermans. No sugar added, so a good flavour with creamy cheese. The cheeses were Double Gouda and Fontina. My neighbour brought some huge artichokes asparagus from his garden. One artichoke asparagus spear was sliced thinly and added (uncooked) to the salad below, after the photo was taken. The salad had diced heirloom tomato, cilantro, snipped fresh chives, and diced Preserved Lemon (from Paula Wolfert via @Margaret Pilgrim). Sauce was AgroDolce White Balsamic Vinegar with grape must. Also from top clockwise: local cucamelon pickles, cornichons, black Moroccan olives, sweet gherkin pickles, and ground cherries. The ground cherry is in the same family as tomatillos and similarly covered with a papery shell. Raw ground cherries are a bit tart. My neighbour also brought over some grilled tuna with barbecue sauce which was very tasty (sorry no photo).

I've been using a bread machine to make bread and pizza dough for 30 years or so, but have recently developed an interest in oven baked breads. Yesterday was my first attempt at baguettes. I haven't enough experience to have any deductions, so all remarks are welcome. Dough was made in bread machine using @Tropicalsenior's Mock Sourdough bread. I substituted greek yogurt + some water (1/2 cup) for sour cream, proportions not recorded. In the bread machine, the dough looked a bit wet so I added one tablespoon more flour. I inherited some 18" baguette trays made of lightweight metal with no perforations. Somewhere was posted that oiling/buttering baguette trays was recommended. I used what I thought was a small amount of Grapeseed oil spray which was spread around with a pastry brush. (More about this later). The dough was very sticky. I was completely unable to shape it on the counter. It was weighed and approximately divided. Once into the tray I pulled it into a vague shape. A great amount of dough remained stuck to my hands which could only be removed with a scrubbie. The dough had rested in the bread machine bucket for ~20 minutes after dough cycle completed, so some expansion was lost when I moved the dough to the counter. It rose a bit more in the following hour. These trays are too long to fit in my Anova steam oven. Baguettes were baked on a ceramic pizza peel in the regular oven, with no attempt to generate any steam. The loaf was adequately baked internally though did not brown well. Oiling of baguette trays produced a much darker baked product where the dough touched the oiled surface The crust was completely soft where the dough touched the oiled pan. Not much chew. Overall, the bread was acceptable. Flavour and chew could be better. It was suggested that using parchment paper would keep bread dough from sticking to tray without messing up the crust. What temperature should the interior of the baguette be when done? For future bakes, would you recommend using the regular oven or Anova steam oven? These baguettes were 13" long. I'm interested to make a smaller baguette (thinking the bread will taste fresher unbroken/unopened). Can I place 2 baguettes in one tray? Know where to buy a tray with more, smaller trays? Here's the dinner using the baguette (one baguette fed 4 people).

Me too, thank you!

Hoping my query gets some traction in this thread I have some Chorizo Casero by Espuna (dry cured) which I bought two years ago from Spain. It was manufactured in USA. There were originally 5 little sausages; I used 2 and vacuum sealed the rest. They've been sitting on a shelf in the fridge. Wikipedia says "In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor". Can these sausages be used?

@Maison Rustique, I wasn't thinking of much liquid, more stew like, but hadn't really gotten much further. If the batter has any liquidity it will drip to the bottom regardless, yes? Or, if it's a stiff batter will it stay on top? How stiff is stiff enough?

Query: I've got to make a leftover duck casserole and I'm thinking to put a thick layer of doctored Jiffy on top. Will this work? What consistency should the dough have? TIA.

How much dough please?