TdeV

Ah, thanks @nickrey and @blue_dolphin, but it's specifically skinless, boneless that I'm interested in finding. Flipping through the cookbook, there are many "skinless boneless" recipes. I have two cookbooks about chicken sitting on my livingroom table, both with abysmal indeces. This is, of course, my main issue with OTHER PEOPLE'S data categorizations. 🙄

I added Diana Henry's 155931 "Bird in the Hand" and asked for skinless boneless chicken and got 0 results. What am I doing wrong, please?

My shears (same as @rotuts') came with an instruction booklet for a knife, not the shears. What are the two prongs on the end used for?

@billyhill, I can't remember if you engage in food dehydrating? Lately, I have been pulling semi-dehydrated stuff out of my freezer; the process of having dehydrated food has also semi-prepared it. I would think this would be a great advantage for bulk cooking.

I think Alex is referencing this:

Dear Amy, you sound charming. 🙂 I'm soooo looking forward to hearing some of your stories. Welcome!

@lemniscate, six months ago (or so), something happened to my Joule and the red foot warped. I wrote to support and they arranged to send me a new foot, entirely free of charge. I have two Joules. Previously, one of them malfunctioned and Chefsteps sent me an entirely new Joule. So, definitely worth contacting support! All of my other malfunctions have been corrected by deep cleaning (which I've done infrequently). I'm a satisfied customer for sure.

. . . yet 🤣

@blue_dolphin, I want a Pffft! emoticon.

@Shel_B and @Alex, could you please describe the volumes and method for brûléed mustard? This sounds intriguing!

@Katie Meadow, so pleased to hear your cheerful voice! Warm wishes for speedy recovery.

I've noticed that no one has yet referenced how to cook beans in the Rancho Gordo manner.

@weinoo would know.

I also was intrigued by folks on eG about these, and found some at Zingerman's Deli and bought them (PM me if you want to do it too), but I haven't tried them yet. I'm not very spicy-forward and are hoping these are mild. We'll be having another Cheesboard Wine Time coming up shortly and I can report back.

Using fresh water chestnuts, if one can't peel them immediately before using them, -- can one peel them and store in a water bowl? -- should the bowl be iced or kept in the fridge? -- Should one add lemon or vinegar to the water?

I actually went to Penzey's website and copied the spices/herbs in each mixture into a document which is now pasted inside my spice cabinet door!

Penzey's has quite a few no-salt mixtures.

Thanks, @AlaMoi. Do you ever use the plates side by side (for a bigger pot)? Do you ever use them in the Anova Precision Oven (you have one of those, I think)? On bellacopper's website, someone raved about using the plate(s) for baking pizza and pies.

You say "these" so I'm guessing more than one. Why more than one, what do you use them for?

I seem to have set fire to my longtime heat diffuser (smelled bad), so I'd like to replace with a durable one. Suggestions?

@Okanagancook, to WHICH Mozza Cookbook are you referring? (On Thriftbooks, I find 8 ! )

@Okanagancook, I hope you post a photo of your finished dish! 🙂

Nah, @gfweb, baked beans on toast makes a fine breakfast! 😄

@ElsieD, I had that shutdown behaviour a few times and had started discussions with Anova about it. I was expecting that they would replace the oven. And then I got distracted and not much later, the oven quit the misbehaving. This occurred months ago. I'd suggest trying to see how you can reset the oven. Unplug it. Delete the app from your phone. Reinstall. See if problem reoccurs.

Sounds delish. So, I now have Sambuca on my shopping list. Can you say more about the braised fennel? Will you do it in the CSO? And how much Sambuca?