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My only saving grace, @Margaret Pilgrim and @ElsieDis that I never go to garage sales - for just that reason!

Hello @Deephaven, welcome to eGullet. There are many kitchen appliance enablers on this site, so you're in good hands! 😂

I had to argue with a friend the other day that serving a main dish with hot chiles was unacceptable, one can't exclude diners. "Think of it as an allergy," I said. Instead of thinking that I just like being a dick. 😲

Thanks. You posted a link for this, yes?

DH set up a wifi connection which is 2.4 GHZ but this went untested. Even after a cold reboot of the oven, the wifi light never progressed to a steady light. The oven is unusable. The oven works manually as well as it used to. My guess is that something got scrambled in the firmware update process. More later (I'm waiting for Support to get back to me).

I've communicated with Anova support 3 times. So far I cannot connect to the oven; I've deleted the app, reinstalled, turned off bluetooth, etc. etc. without success. Edited to add that we've recently upgraded our internet service to fibre optic. The top of Anova Precision Oven wifi troubleshooting page states "To successfully connect your Oven to the Anova app, ensure you’re connected to a 2.4 GHZ wifi and not through a 5 GHZ wifi. The Oven will only be able to connect to a 2.4 GHZ wifi. " More later.

Definitely the right attitude.

Has anyone successfully upgraded their Anova Oven (APO)? Google says the More menu, first line will say what is my Firmware Version and the second is App Version, but my first line says "App Version 1.1.0" Suggestions?

Hello there @Madon2234. Looking forward to your posts. Welcome to eG.

The original question was about simplifying online recipes which, as far as I know, can't be done with recipes from Anova Culinary. (Easy with Zo recipes). I'm very worried about installing that update.

Unlike Anova, Zojirushi gives a button to see recipe with/without pictures. With the APO, in my case, I use a note keeping program (Evernote) to copy/paste the recipe, and then cut out all the extraneous stuff (HTML and pictures). I'm unaware of any other alternative for this oven. Which recipes are you wanting to print?

@Katie Meadow, great post. Could you please discuss your recipe for creamed spinach?

Not really food though, @chromedome ?

Don't know @rotuts. Perhaps @JoNorvelleWalker does?

The APO is a fancy air fryer too, Darienne! 😁

Elsie, somewhere on eGullet there were many discussions about sealing something with marinade in a non-chamber vacuum sealer. I think it was @PedroG who said - buy a roll of vacuum sealer bags, so that you can cut a really long bag. I.e. add 8" to 12" to the "normal" length. - pull the vacuum sealer to the edge of the countertop - hang the bag vertically off the edge of the counter. When you engage the vacuum sealer, it will have to expend the energy to suck the moisture up the bag (against gravity). This will go much more slowly (than if the bag were laying on the counter). You will have enough time to engage the manual seal. Voilà!

@Darienne, there are often sales. If you can hold out, there have been a few sales at 50% off. I like the machine, myself.

Makes perfect sense.

In online recipes for pie crust, vodka is added. Google says it adds liquid in a form that does not develop gluten. Can any alcohol be used? I think it's only about a tablespoon. I have a number of bottles of burbon left over from a friend's ex- although I don't like the flavour of burbon. I do have brandy though. Or should I just buy a small bottle of vodka?

My mother's favourite snack (with a crisp apple).

I love that traffic light!

Hello @OliviaCollin, welcome to eGullet!

Hello David. Probably you'll have a good time here. Some of us are crazy, but mostly in a good way. For fun, check out this important thread. Ha ha! Welcome.

This is from Oxo, might hold two silicone pans. OXO Good Grips Pressure Cooker Bakeware Sling, Red: Kitchen & Dining Edited to add that it can hold 2 stacks of small ceramic pots for custard just fine.

TropicalSenior, when you freeze this ginger, is it submersed in liquid? Also, how big is "bite-sized" ?