TdeV

I'm quite fond of Penzeys. Edited to add that whole spices, freshly ground, often have a more intense flavour. Spicetrekkers a.k.a. Épices de Cru (from Montréal) have a Little Italy blend and possible other Italian spices.

@liamsaunt, thanks for such great photos. I was entranced by the menu and wondered how on earth I would ever choose what to eat (I had several picked out). The dishes you, sister, and husband chose looked fabulous. Imagine my surprise when dessert was the most prized dish of the meal! 🙁

Very enjoyable. Thanks.

I just found this really interesting recipe Lamb, Nut and Dried Fruit Pilaf from Spice Trekkers

All the pans are smaller than the inside dimensions of the oven. Check out those Copper Diffusers!

Thanks to advice from @palo maybe, I have some copper diffusers from BellaCopper. 10" + two 6" fit very well under the King Arthur Baguette Pan to provide especial heat. Would work perfectly well under pizza as well. Sid, the APO is 16" wide, 12.4" deep. Is your pizza actually 13" in diameter?

Me too! (But I'm second in line)

Welcome @vonolen. In pursuit of great cheese sauces, also have a look at Melty Cheese Calculator which can be found in the header on every page of eGullet.

@FlashJack, I would check with Anova <support@anovaculinary.com>. I was an early purchaser, so encountered some unusual problems; and Anova replaced the machine twice. Something wrong with the logic board doesn't sound like a user f*up. As it happens I forgot to include all the parts in the return shipments, so I have 3 oven racks and 3 oven pans.

@liamsaunt, your photos are lovely. Can you tell me more about "Salt cod croquettes with golden raisin honey and almonds?" It sounds lovely. Some day I might like to try making that!

@FlashJack, everything (except toast), I do from the front panel. I, too, am looking for a better way to clean the window glass. Maybe this?

Sid, your Amazon link doesn't work for me.

Thanks for the lovely tale!

Actually, @ElsieD, check them at 3 1/2 hours. You might decide they need more time dehydrating. Also, with the peaches I did last year, I did not freeze on trays. I took the peaches off the tray, put them into a vacuum sealer bag, jiggled them a bit to get mostly the same thickness of items in the bag, sealed them, then put them in the freezer.

Yes.

@ElsieD, yes the higher temp speeds dehydration. One day I did some peaches at 145ºF because I needed them in a hurry for something. To be sure, though, a higher temperature will do more cell destruction. I didn't know anything about dehydration when I started this project, so I started with the temp for dehydrating on the then only-recipe-for-dehydrating-fruit on Anova's website. Today, I would start with 105ºF as @Senior Sea Kayaker recommends. Dehydrating at a lower temperature will take longer.

@Senior Sea Kayaker, the reason for leaving the APO door open is to provide moisture a faster exit than with the door closed, IIRC. I would check them earlier, @ElsieD, in case you'd like them in a semi-dehydrated state (which I've come to think is the best method). In my notes, I've taken some peaches out as early as 3.5 hours. This dries the immediate moisture of a cut peach* (makes a cake less soggy) but the peaches will need to be kept in the freezer (since they aren't fully dehydrated). I generally don't reconstitute them at all. * including the acidified water.

Ha ha, for sure! (noon for me)

Hello @LD-NL. This is a great place! Welcome.

I do them in the Anova, Elsie. 213ºF, 100% steam, 37 minutes. Not tiny beetroot, but not humongous either. I peel them after they've steam roasted.

@ElsieD is right! Here's the US link at $1.99 https://www.amazon.com/Williams-Sonoma-Cooking-Home-classic-recipes-ebook/dp/B0149O0Y8K/

No doubt folklore started by your mother. 😜

For only a $50 charge, I would send in for repair, especially to Bamix. (I have gone through many Breville toasters).

https://bamix.us/pages/about-bamix https://bamix.us/pages/contact This is the leading info from my browser, but I didn't see it on the link: "Do not open the unit yourself or you will void the warranty. We have a Certified Repair Service in the United States. The great advantage of the bamix® is of course its sustainability. Our equipment can still be repaired and in most cases for less than $50. Write to our customer service via the contact form so"

No. Pasta drained. Add a little olive oil, then toss pasta. For me, it separates nicely.