TdeV

What rotuts said.

Oh, @rotuts, I have only ONE !!! 🤣

Appearing on Twitter: "It's the pinnacle of private equity brain to take Instant Pot, one of the the simplest, most no-drama businesses of all time, and somehow turn it into a $500 million bankruptcy" @tomgara

Yes, an amazing story. 😀

Why, Mitch?

Has anyone cooked Bomba (Valencia) rice in the Zojirushi or other rice cooker? What proportions of water & rice? Setting of "Mixed Rice" ? Or?

Staff note: This post and the responses to it have been moved from the Unusual & mysterious kitchen gadgets discussion, to maintain topic focus. So, how does one do this, @liuzhou ? My mango seeds/stones always stick to the flesh.

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 . . . 😁