TdeV

I would make sure that water can flow OUT of the planters.

The ECT-100 is still available.

These items are FREE though I may want you to reimburse me for postage. PM me if you're interested. My original sous vide setup involved one of these controllers plus a dumb slow cooker (electric on/off, no fancy electronics)--the kind of thing you can buy in a garage sale, or new costs $40. The slow cooker is plugged into the controller which will turn on and off power to the slow cooker. This setup is adequate for a 4+ hour cook, but not something fast like fish. In those days my favourite things to cook sous vide were multi-day tough roasts. Auber Instruments WS-1500 ELPM This was my workhorse. "This is a versatile temperature controller to have in your home. It can be used for various applications such as Sous Vide cooking, controlling an electric smoker, making yogurt, dough proofing, controlling the temperature of a table top toaster oven, or converting a fridge to a low temperature incubator for beer fermentation or sourdough storing." https://www.auberins.com/index.php?main_page=product_info&products_id=44 Auber Instruments ECT-100 "This is an economical plug-n-play controller that can be used for Sous Vide cooking, and other low temperature control applications (<221°F or 105°C). It offers PID mode for heating control,as well as on/off control mode for either heating or cooling. The PID mode is suitable for precision temperature control such as Sous Vide cooking." https://www.auberins.com/images/Manual/ECT-100v1.pdf

What is an electric griddle good for, Mitch?

Howdy, Sue. Certainly seems like you'll enjoy being here. Welcome to eGullet.

Actually, there have been a few threads on eG recently about Blue Star ranges here and here

I've just made some trotter gear which looks and smells fabulous. I'll let you know what I make with it.

Howdy, mjhtx47. Could be this is a great place for you—I can think of several recent threads which speak to the points you have just raised. And, you'll find the folks here very interesting. And friendly! Welcome to eGullet.

This was one of my mother-in-law's favourite desserts Swedish Tea Ring The authors provide both "American Sweet" and "Less Sweet" filling options.

Duvel, did you boil the meat at the start? I recently bought way too many pork feet, ham hocks and pork bones. Used a torch to burn off hair on pig feet. Also read that pork feet needed to be boiled for 5 minutes at the start. It did remove rather a lot of foam and crud. Same thing with hocks?

I have a bundle (?) of fresh pork hocks, and an Anova oven. I'm interested in this! Recommendations?

Hello @Ewillustration. I'm not a sausage maker but I love reading about food-making. Hope you find many friends here. Welcome to eGullet.

The podcast told me to ask Anova to replace the pan. Anova have told me they will. I will report when the new pan in received and tested.

Hello Yum Yum, your food looks scrumptious! You will find many friends here. Welcome to eG.

Today I tried to duplicate yesterday's wonder with sweet potato and homemade mayonnaise, only this time with russet potatoes. Yesterday's mayonnaise with a sprinkle of already ground black mustard seed. Not even close to the magic of yesterday.

Thanks @JoNorvelleWalker and @jimbo. Do you have a recommended site to buy these pans?

Agreed @palo. Any idea where to find a good Anova oven sized pan?

Yesterday we had baked fish with sweet potatoes, fresh mayonnaise, and asparagus. I worked with this recipe from steamandbake. The sweet potatoes were cut and soaked in salty water so they wouldn't brown, dried off, tossed in couple tablespoons oil (in a plastic bag), laid out on the Anova sheet pan, dusted with some semolina, garlic cloves and thyme. The Anova pan is quite thin and buckled mid-cook. Anyone have a good replacement? This was my second try at homemade mayonnaise, but the first time with the Bamix using the small container (which might be too small). Ingredients: jumbo egg, freshly ground black mustard seed, <tsp salt, white wine vinegar, canola. Tasted salty to me when just made. But, I have to tell you, HOT sweet potato fries dipped in fresh mayonnaise is absolutely divine! 😋 😋 The fish was lemon flounder fillet, dried and placed on a 1/4 sheet USA pan which did not buckle. Dressing (none leftover) was 100g panko, 30 g chopped raw cashew, zest from one Meyer lemon, freshly ground pepper, enough olive oil to make the crumbs stick together. Served with the Meyer lemon and asparagus. With a little practise this would be a very fast meal. And tasty.

@dtremit, thanks. Those Royal Corona beans are truly amazing. I only used 1/2 pound because I was afraid that the dish would be huge. The beans were soaked overnight in gelatinous lamb stock. I wanted to make a bean dish which wasn't a soup (my default method), so the beans were covered in only a small amount (a knuckle's worth) of stock. Thinking it was best to check if the liquid was adequate, the beans were cooked for 7 minutes High Pressure with a 20 minute rest. (My IP RG cheat sheet says Corona beans soaked should be cooked for 10-12 minutes) At 7 minutes, they weren't done, but they weren't rock hard either. Adding additional time + rest is a crap shoot for me, so I skipped it. I had other things to cook in the broth anyway. The IP simmered at Slow Cooker Medium for a couple of hours. Probably the pot was turned up to Slow Cooker Custom (201°F) for 30 minutes to get stuff really hot. If I had to guess, I would do soaked Royal Corona for 8 or 9 minutes.

I made mayonnaise this afternoon; it's better than the last time I tried to make it, but still a bit wonky. I told DH he had to use it up! 🤣 But, I decided late that I wanted to make mayonnaise, and so I fussed all afternoon because the egg was cold for a very long time. So, in future, can I take an egg out of the fridge and leave it on the counter for 24 hours?

Well, greetings @jetfin. I'm very interested in your explorations. The folks here on eG are a friendly crowd. Welcome!

Meaty lamb bones roasted at 425°F to brown slightly. Bones went into Instant Pot with onion, carrot, celery for 1.5 hrs at high pressure (HP) for higly gelatinous lamb stock. Meat cleaned and saved. 1/2 lb Rancho Gordo Royal Corona beans then cooked HP in lamb stock. Separately high pressure steamed 1/4 cup pearled barley. Added a couple of carrots, and IP set to Slow Cook Medium. Dressed with fresh parsley and a drizzle of Lemon Balsamic.

@JoNorvelleWalker, yes. Should the bird have been on a higher shelf?

Please explain, @mgaretz.

Hi Holly. Do your sons like "usual" pizza toppings or radical ones? Lots of great folk on these forums, so you'll surely have a great time! Welcome to eGullet.