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I wonder on whom I can blame my APO purchase? Possibly Jo, probably not @rotuts. I'm sure there are other guilty parties though. 🙄

True. I have 4 tiny Darto pans which I have not even figured out how to season, let alone think of something to put in them! 🤣

I've noted that if I had to upgrade my Anova Precision Oven, I would get 240V next time.

Fixed it. 🙃 These look marvelous, Barb!

Hello @michallen. The folks here are very opinionated and great fun. What's one of your favourite dishes? Welcome to eG.

Just need to add, whenever @btbyrd mentions some device or tool, I always put it on my To Research list!

Hello @sundaysupper, welcome to eGullet. I brought home a small jar of pine honey from Switzerland. Gosh, that was divine. And I tried to use it sparingly on toast. I would recommend bringing back two or three jars!

Hello Kai. Many fascinating folk here. Welcome to eGullet.

Oh, where shall I begin! 🤣

I had only one version of Larousse cookbook (in English) which had an index in French (iirc, or it might have been in English but French alphabetical order). Very unusable. As a child we had French/French and French/English Larousse dictionaries which behaved correctly. I recall not using the cookbook much, especially after repeatedly not finding what I was looking for. I did look at a few pictures then looked up the associated recipes. I don't know if I still have the cookbook. Are you interested in it if I can locate it, Paul?

Thanks @Jacksoup. Did you use an immersion blender or a regular blender? Edited to add: Do you remember the recipe?

Thanks to @blue_dolphin's recommendation I'm planning to make some eggnog. This recipe calls for ~3 cups volume for eggnog for 2. If I want to double the recipe, can I use an immersion blender, or, should I make the drink in 2 separate batches? (My blender is 5 cups)

Hello Barb. Many friendly folk here, but hold onto your wallet (lots of enablers 😄). Welcome to eGullet.

@blue_dolphin, do you have a recipe for that eggnog?

I have the Anova Precision Oven (which has many other features for steam cooking and roasting) but as I am very interested in dehydrating, I have been heavily using this device as a dehydrator this summer and fall. The APO comes with two racks, so I bought 3 other trays and 5 Silpat trays (mesh with small holes) [thanks to @palo and @JoNorvelleWalker ] and 3 Fruit Leather Silicone Dehydrator sheets. The ridges on the side of the oven are a bit less than 1.25" apart. Adding the tray and a silpat, food needs to be cut into pieces no larger than a fat 0.5" in height for the trays to slide without colliding. The open mesh on the Silpat is 14.1875" x 9.5" which totals 141 sqare inches (one sq foot = 144 sq in). All 5 trays could provide drying surface of 706.5 square inches. Dehydration occurs by setting steam at 0%, oven temp using rear convection element at 95-145°F (more for meat), and with a chopstick stuck in the door to speed up the exit of damp air. Most of my dehydrating experiments include an overnight. DH did calculate the electrical energy usage which totalled a few cents. I heard elsewhere on eG that Anova happens to be having a sale at the moment. Also there is a eG topic for cookbooks about dehydrating food here.

Thanks, @Duvel. Should one remove the rind?

Where did you get yours, please?

Sous vide?

Could you say more about Prune?

Those would be cook's treat, no doubt. 🤣

Teaspoon, Tablespoon, 1/2 cup?

@DiggingDogFarm, your recipe for buerre monté doesn't reference the amount of water to be mixed with butter.

Both of these can be used one handed: a soap dispenser and also refillable bottles of foaming soap (4 cups water + 1 cup of dish detergent whizzed up in the blender) which a fist will dispense.

This is my current setup for stock straining. I'm sooo glad that I no longer have that 4" opening at the top of the bag! The stainless steel clothes pegs also go straight into the dishwasher. The container is 15 cup (3.6 L) Rubbermaid container.