JoNorvelleWalker

I would aim for the lower end of the range. I have my freezer set to -21C. That was just perfect for the blueberry ice cream I spun last night.

Though Nik Sharma denotes Flavor as Emotion, Sight, Sound, Mouthfeel, Aroma, Taste.

Like toes.

Even I would pitch it if that old.

I don't recall bad reviews (except from @Anna N) however I use my Paragon almost every day, and so far nothing has gone wrong. Should it ever fail I have two spares.

My guess is your freezer is not cold enough.

Yes, limes. Probably the same as what you have. The recipe says to crack them only enough to open the skin, otherwise the ice cream becomes bitter.

I could try shaking the bottle very hard.

Thanks to @blue_dolphin Nik Sharma's blueberry omani ice cream. I am partial to blueberries but I had never heard of omani, and I'd never tasted kefir. I was not sure what to expect. Haunting flavor, pleasant texture. Maybe a hint of cream cheese on the palate. However I can forgive it that. Expectations far exceeded.

Surprisingly Whole Foods still had corn. One ear was very good, one ear was OK. Served with coleslaw and RG Corona beans, drizzled with olive oil and vinegar.

I was serious about the $69 Paragon.

I shall never again reach into a bag of what I thought were organic onions only to pull out what was once a Valencia orange.

I've had a bottle of sparkling cider in the refrigerator for going on three years. Never figured how to get the cork out.

I have a set of Gerber steak knives, circa 1970. I was never thrilled with them. I am not sure they are still made. Googling just now I see used sets on offer but the price will make you bleed. What I actually cut with at the table and love is a Wusthof Cordon Bleu 4.5 inch utility knife. Sadly the Wusthof is discontinued.

Chris, exactly how do you put your dough in the chamber? All I can envision is a mess.

It keeps the contents off the ceiling.

The duck skin sticks during the "searing" but it is not really searing, as the skin crisps languidly in its own rendered fat. Yes, a two pan solution should work, as long as there is someone to wash the extra pan.

Mark Bittman's crisp-braised duck legs with aromatic vegetables. Served with Bineshii Ghost and (oh, and why not) apple sauce.

Probably not, as the duck legs are crisped in the pan.

For employment reasons I am not currently in kitchen toy buying mode at the moment, but I have discovered a weakness in my battery of cookware: Tonight is the third time I've made Mark Bittman's NY Times Crisp-Braised Duck Legs With Aromatic Vegetables. Obviously I like it. Amanda Hesser critiques Bittman's recipe, saying that when she prepared the dish in her Le Creuset, the duck stuck to the pan. She says to use a non-stick pan if you have one. When I cooked the Crisp-Braised Duck Legs the two times before I used my Berdes non-stick wok. This was great except the Berdes exactly does not quite fit in my Anova Prescision Oven. Tonight I decided to try La Creuset. I can't say I was not forewarned. The duck stuck to the pot. It's always great when I achieve the same results as the New York Times. So what I need is an induction compatible (I can't live without my Paragon) non-stick braising vessel that fits in the APO. For the application in question a lid is not required. Thoughts?

Pasta looks delicious!

As did mine, but when I bought another jar it came with hard. The two lids are interchangeable.

Fellow Blendtec fans: when do you use the soft lid and when do you use the hard lid?

You were expecting a Ninja CREAMi?

Not any more.