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I was working on differentiating from previous food bits for Backyard Wine Tasting, so these dishes vary greatly from former times (which I haven't yet shown you). Our neighbour has been regularly dropping in to join us and this time brought over some of his barbecue, salmon and ribeye (sorry no photos) This was made with the Bamix (C) chopping blade: half dozen garlic scapes, handful cilantro, ~12 oz sour cream, 4 oz fresh goat cheese, salt and couple tablespoons lemon juice. Using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next was an olive tapenade made with garlic clove, variety of olives, handful cilantro, generous tablespoon of Kozlik's Sweet & Smokey mustard, zest of large lemon, a tablespoon or so of lemon juice, several drizzles of fine olive oil, pinch salt. Also using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next is hummus made with Rancho Gordo black chickpeas (Desi Chana), tahini, lemon, good olive oil, garlic and paprika. Served with all the crackers remaining in the house! And 5 bottles of wine! 🤣

Not needed

Hi there @jamgirl. This is a wonderful community. I'm looking forward to learning more about you! Welcome.

Hello Henri. You've found a fine and entertaining place! Welcome to eGullet.

Sorry, Mitch, but I haven't found much information about using the aerating blade and was curious to know what other people have been able to do with it.

Jo, try this recipe for https://steamandbake.com/combi-steam-almond-crumbed-fish-sweet-potato-chips/ and then, if you like, you can skip the fish. These chips (fries) are now a regular thing at my house. I find that I prefer the flavour of sweet potato chips with homemade mayonnaise than regular potato chips.

Thanks for the replies, but this was the issue with which I wanted help. I can update the quoted information to add that I found no apparent value in having a stiffer cheese dip. Maybe I didn't make my request clear: How long should I whip a cheese spread to aerate it? (I'm guessing that the generic whipped Boursin-like cheese was whipped with huge industrial machines, right? So I'm not going to be able to get that result). What items have you aerated? TIA.

I discovered that I was using the form incorrectly, perhaps you have too! The form has now been updated so that Rack shows "1" as the highest placement, and "5" a the lowest. Let me know if other adjustments are needed. AnovaSteamOvenDiaryForm_v1e.pdf

These weren't. Not the first time. Don't remember if they came from the same place as I last noticed the grit.

Yes, my most often used recipe is Toast (also multi-stage). 🤣

How does one make sure that scallops have had all the grit removed (before grilling)???

@Margaret Pilgrim, might do. I had cilantro and avocado in there which I wanted to keep from browning. I have read about adding citric acid to foods, so I'm curious what it tastes like. Yesterday I ended up adding honey twice which got rid of the puckering effect. 😅

P.S. Taste test reveals that 1 teaspoon citric acid is too much. Add some honey or maple syrup?

Host's note: as noted in the first line, this topic was split from the Bamix topic. Bamix, but not quite the same topic as the beginning of the thread. Using the A blade (Aerating), has anyone whipped cream cheese? Lately I have been making a dip with fresh goat cheese, cream cheese, half dozen cloves of garlic, a bundle of cilantro, couple of teaspoons granulated onion, teaspooon of citric acid. Today I added an avocado which needed using and a couple tablespoons sour cream. Previously I added Greek yogurt but today I'm trying to make a stiffer version. First I use the C blade for chopping up the cilantro and garlic, and then to mix the components. I also have found that aerating the dip makes it lighter. What I haven't been able to determine is how long to aerate. My short experience using the aerating blade seems to make no marked difference in the amount of air. I'm mentally comparing it with a generic whipped Boursin-like cheese which was not-quite-as-light-as-whipped-cream, but definitely lighter than my attempts. Any clues?

Scamhi, what is a chili crisp?

Sad for you, mad at her.

How long do you broil / sauté the halved romaine? (I have no grill).

Hello @Sayd. This is a wonderful place! Welcome to eGullet.

Recipe please?

How much spinach and cottage cheese please?

It's for a gift for a friend wants to beef up her drinks for non-alcoholic friends.

I'm looking for online sources for squid (US). TIA.

We have separate sponges. 🙃

Howdy @kikochople. Welcome to eGullet - many fascinating folk here. Incidentally I have a Auber Instruments ECT-100 controller which I once used for sous vide which I'm giving away. PM me if you're interested.

We now have two smallish round tables on our patio, so each couple has their own space. And most dishes were plated one to a table. Missing from these photos is a second appetizer of cooked shrimps with cocktail sauce. I've discovered (yet again) that I don't actually like cocktail sauce, but I ate my shrimp with the other appetizer: Smoked Salmon made with ramps, fresh goat cheese, cream cheese, yogurt, cream and a huge amount of white pepper. Some salmon and wilted chiffonaded ramp leaves folded in for texture. Here's the branzini before and after This is my latest (best) mayonnaise made with Kozliks Garlic & Honey Mustard, Zingerman's white wine vinegar, with plenty of lemon. to go along with the Anova oven chips: sweet potatoes, russet and yukon potatoes (tossed in an oily bag, then sprinkled with granulated garlic and semolina) With dessert made by a guest: Mini Pistachio Bundts