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@JoNorvelleWalker, does your blender have a heater in it? I'm wondering if I could make a white sauce with the Bamix. (I'm not very good with a whisk).

There's a pillar on that stone patio, is it holding up part of the tree? Thanks again, Shai, for the bright spot you add to my day.

That recipe looks like a huge amount of sugar for not very many grapefruit. Was your jam sweet?

Was the water warm enough to get your feet wet?

Could you tell me more about these?

Haha, @ElsieD, when I was younger I used to pay extra for creamed honey. 🙄

Hello @Synerge. I love reading about ice cream adventures, though I'm still not brave enough to try. There are many fascinating folks here, so you'll be well-entertained. Welcome!

Does anyone have experience with both an Air Fryer and an Anova Oven? I'm wondering what makes the difference between a regular convection oven and an Air Fryer.

Jo, do the TeamFar pans pop like the original Anova pan?

An update: turns out I didn't know anything about tipping the bottle forward (to release the pressurized gas) before unscrewing it. Since discovering that technique, I have had no recurrence of the issue. New issue: I've noticed that I'm going through 60L bottles of CO2 fairly often. I think more gas is used when I refil a half empty bottle. Yes? I use 1/2 litre Soda Stream bottles. Anyone know where to get a 1/4 litre SodaStream bottle?

@palo, I also have had my tank replaced. I mentioned to customer service at Anova that others had had their pan replaced, and they gave me some waffle about manufacturing delays. The Hamilton racks seem really pricey, but I'll recheck the measurements. Thanks.

Write to customer service, Anova will replace the water tank. They also say they will replace the easily-buckling sheet pan, but so far they haven't done that. I have bought a lot of accessories to fit in the APO, but none of them fits exactly, so I'm waiting to hear from Anova (which will surely occur someday.) For now I'm using the racks which I bought for 1/2 sheet pans, which are a bit too wide for the oven, so they must go in at an angle. They are, however, perfectly adequate holding up chicken wings or thighs, just remember to put the official sheet pan on the bottom of the oven so that it can collect drips.

Hello @Robbie2000. Many great people here, so you're likely to enjoy your time here. Welcome!

@cteavin, I looked at the wonderful recipe you provided for this tart on another thread (which I can no longer find). Am anxious to try it! Do you ever pre-bake the pastry shell?

Amusingly, I can't read WildForkFood's privacy policy about cookies without accepting their cookies. 🙄

Ahh. Thanks @blue_dolphin.

Hello @choc.frogs. I shall watch your chocolate experiments with pleasure. Welcome to eGullet.

The link didn't resolve for me.

Hello @CheekyChoc. Welcome to eG. Great folks here. 😀

Hello @Jon S, you sound like you'll fit right in here! Welcome to eGullet.

Decisive, @Duvel!

The pork belly was sous-vide-d for 48 hours at 146°F. My fridge temperature is 44°F.

Pork Belly which is vacuum sealed and was sous-vide-d for 48 hours. It's been sitting in the fridge for a few months, not in the meat drawer (which is close to freezing). I was thinking of putting it (still wrapped) in the Anova Oven at sv temperatures to get warm, and then opening the bag. If it still smells okay, can we eat it?

I'm cooking more, and more interesting stuff. But I still don't know how to make sauces. Should take a few hints from @lemniscate! 😅 Edited to add: Do you make more sauce than you need (so you have some for the next day or two) ?