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@AlaMoi, it looks delicious! But I had to laugh.

@RWood, I have a farmer friend who has a great fondness for tractors. How I would love to take him that bûche! Edited to add: He's 91 in a nursing home, so this is not a real request. But I shall take him the photo!

@lindag, thanks. I really want a Paradice 9 because of it's small footprint, but I'm worried it won't do what I want . . . And I want the disc peeler too. Go ahead, call me Nervous Nelly.

I'm in the midwest, @Shelby, and wonder about my ability to get fresh seafood. (I used to live in SF Bay area, so Cioppino was rediculously easy). I did recently get two lobster tail which were easy to do in the Anova steam oven. But Cioppino, I'm going to buy some today. Thanks!

In that case, how small were the onion and garlic chopped?

Wow, @Shelby ! That's a beautiful spread. I'm filled up just lookin'. Do you make your own Cioppino? Got a recipe?

I think there's only one dice size on the Paradice 9, Elsie.

Linda, I want to dice onion into 1/4" dice sometimes . . . and garlic even smaller (1/8" ?). Can this be done?

I, too, was very impressed with the thoughtfulness of the second bag.

@MaryIsobel, now that I'm older with hands that are stiffer, I regularly have items which slip out of my hand. I have broken most of my flour containers (and wrote to King Arthur to tell them that the containers they used to have don't fly out of my hands whereas the new models do 🙁 ). Regularly I lose loaded butter knives and other stuff. And no dog to rush to my rescue. HOWEVER in the past couple weeks I've had two spectacular two handed saves. 🙂

I thought that the buttons of my most used timer position were a little weak, not broken yet, but worn. Then I moved to the new Thermoworks, but still use the old one too. So the buttons did not break. I must have been in error.

Thanks, @FauxPas. I got the hardcover The Bean Book for Christmas. Now I have an ebook too!

We have both of these! Actually we have TWO TimeStacks because I phoned up Thermoworks to complain and the clerk suggested that I just needed a new one and she would give me a great price, so. One red and one blue. And I use both of them! 😅 The Durand was DH's birthday present.

@liamsaunt, thank you. Truly, the world is lovely through your eyes –– (your camera's eyes)

A Y peeler is the only kind I can use. DH hates them. So we have both kinds!

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 !