TdeV

Unfortunately, Eric has "not yet found a solution for shipping my tarts that makes economical sense for customers... sorry :(" . . . so, sadly, I shall remain butter-tart-less . . . but he does have contactless pickup (clients order via email). And . . . drumroll . . . The full flavour list is: classic classic brulé pecans pecans dark choco pecans raisins walnuts walnuts milk choco walnuts raisins all dressed (pecans, walnuts, raisins) brazilian nuts brazilian nuts raisins brazilian coconut hazelnuts dark choco coconut white choco coconut raisins cinnamon raisins cranberries cranberries white choco skor bits toasted marshmallow apple pie golden raisins bourbon smores

I have had several battery operated immersion blenders, almost all useless. While I wish the Bamix had no cord, it is the undisputed hero at blending. And I can now make mayonnaise! The remnants can be easily removed from the blade, and it rinses fairly easily.

I found this on BlogTO https://www.blogto.com/videos/erics-handcrafted-butter-tarts-toronto/ Eric's Handcrafted Butter Tarts I've written to ask about shipments to Canada and USA, so will update when I know. 🙂

Sorry, I don't do Facebook, @palo, but it seems to me that a Self-Clean switch on the Anova might be preferable to a propane torch. 😜

@jetfin, thanks so much for your soft boiled eggs demo! Yum, yum. 😋 I see that you're going to be a great contributor here. Welcome to eGullet.

Oh the riches! Thanks so much for the links @FauxPas and @jimb0. My goal is to send unusual food items to Canadians made by Canadians. (I've amended my original description). Maple syrup would be interesting if one could find a flight of five maple syrups, which could be tasted with dry crackers alongside some bubbly, for instance.

I'm looking for interesting food gifts for Canadians, maybe sometimes for myself too. So far I have successfully sourced locally farmed lamb, a couple fantastic locally made cheese collections, Kozlik's Mustard, and exotic Gaspé spice blends from Spice Trekkers / Épices de Cru. Sadly none of the prior eG recommendations for Canadian chocolate seem to still exist. Suggestions? P.S. I must be able to purchase these items from afar. And then ship them to Canadians.

Reply from Anova: Thanks for reaching out. The descale process is triggered by hours of boiler usage. You may need to go through the descale cycle to help you preserve the lifetime of the Oven even if you're using distilled water.. I've attached a photo of the process. You can use any store brand descaler. There aren't any specific brands or things like that you should be looking out for. Here's an example. https://www.amazon.com/Keurig-Descaling-Solution-Coffee-Makers/dp/B00FOT9W5Q [\end] So I guess I have to wait for an engineer to weigh in on distilled water. And buy a descaling solution to find out what's in it. 😡

Here is my letter to Anova support: My reading of the Anova Precision Oven manual suggests that the Descaling Indicator is triggered by the number of hours using steam. Is this action necessary if I am using ONLY distilled water? The manual talks about using a "descaling solution" but it doesn't mention what's in the descaling solution. On the internet I've found Branded descaling products for that brand's coffee maker, and commercial products for HVAC appliances, as well as others which sanitize and clean industrial and commercial water systems. Most of these products dissolve mineral deposits such as calcium, lime, rust, lithium carbonate and other types of deposits, from passages in water-cooled or heated equipment. Different formulas are available for metals, stainless steel, potable water systems, and marine applications. Neutralizer helps to make used solutions safe for disposal. Are any of these relevant to the Anova Precision Oven? I have powdered citric acid and white vinegar in my home. What is the name of the descaling product which Anova Precision Oven wants me to use? What are the active chemicals in that solution? [\end] I will let you know what they reply.

I have not received my new pan either. Nor my new water container.

My Descale light has turned on. The manual @palo links to above mentions descaling pages 20-21, but just states "descaling solution" without mentioning what's in the solution, which is added to a litre of water. Then rinsed with another litre of water. Searching "descale" this topic also doesn't produce specifics either. I have both powdered citric acid and white vinegar. How much should I use? TIA.

Yes, we have a saucier. (MC series).

Ours are these also.

@liuzhou, I guess you eat head and bones too?

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?