JoNorvelleWalker

No, it's been months since I've enjoyed a two mai tai evening. And my mai tai's these days are usually half strength. However had you inquired "mai tai and opiates" you might not have been far wrong.

If I am vacuum sealing something wet, for example when making dashi, I freeze the water first.

Odd, when I click on the link it goes exactly to the steel I use in the Anova. Where does the link take you? Could it be something funny because you are in Canada and I am in the US?

I use this steel from McMaster-Carr https://www.mcmaster.com/9745K79-9745K19/ ...or I did before I had to stop baking bread.

Some nights only a can of Progresso soup will do.

Last night I assayed a bit more cooking than usual. I repurposed the last of my dumpling filling for bucatini and meatballs. The meatballs I fried on my A4Box using the takoyaki plate. Good.

Thanks. I somehow overlooked @blue_dolphin's original enablement. I now have the pot in my Amazon saved for later list.

My aforementioned Fissler stockpot came with a pasta insert that might be useful for deep frying, although I've never used the insert while frying.

I've also deep fried with good results in my Fissler 20cm x 20cm stockpot. Bulky things such as chicken parts.

Are you still using the good stuff you brought home from the US?

My Fissler pressure pan has a deep frying basket. For precise temperature control while frying I rely on my beloved Paragon induction unit*. Though I confess since my heath failed I've been mostly making do with air frying frozen French fries in my anova oven. Thank you. I may make some fries tonight. *of which I have two spares living in my living room.

The handle of my Kyocera ceramic knife is rosewood. It does not feel sticky or rubbery.

That cauliflower looks almost good enough to eat. Almost.

Yes, if I understand correctly, I think the roasted pineapple would be great with ham slices cooked on the vertical spit. I recently got a pan with a spit for meat al pastor. I have not used it yet, but when I feel well enough I intend to try it with slices of pork loin and pineapple. There is an Anova recipe for pork al pastor.

@Duvel, my suggestion of ham al pastor was not intended to be humorous.

Ham al pastor?

The quaint television in your room reminds me of the movie Ringu. My traveling days are probably done but when I was younger I sought out beaches in remote locations, such as Scarp in Scottland and Loiyangalani on Lake Turkana. Not that it was Turkana then. Nile perch from the lake were good eating.

I believe the Demeyere searing pan, which I have, is still available. I recommend it.

For a dorm room an A4Box would fry a much better egg.

I got a little dumpling maker: (eG-friendly Amazon.com link) Four of the last five nights have been dumplings for dinner. My coworkers fear for my health and safety sanity. Tonight I did not feel up to making dumplings, so dinner is cheese and crackers. Plus an organic Pink Lady apple.

How did it work out?

For the gearbox the instructions say "Do not immerse". The spokesperson says "Don't wet". There is a difference.

Earlier this week I set myself the task to shred some napa cabbage. Not feeling up to knife work, I assayed the shredder attachment for my Ankarsrum mixer. What a mess. Then I thought of my little Breville BSB530XL immersion blender. I used the food processor attachment for the BSB530XL. Perfectly shredded cabbage in seconds. Little wonder Breville is doing well in the kitchen appliance market. Yesterday I read an article in Bloomberg Businessweek on the success of Breville's business model. One of the few products they have not yet cracked is the kitchen mixer. But I have to say they have the immersion blender down perfect!

Where is the bridge and tunnel?

Having had none of the above, could you explain more of the difference?