JoNorvelleWalker

Bugialli's maiale ubriaco from The Fine Art of Italian Cooking (p443). Before @Duvel asks, since I don't know when I'll be working and paid again, I ordered a camera tripod while I have funds in the bank.

When I was growing up, spending long summers at the south Jersey shore, corn was plentiful and good. I have no idea what variety. Later as a young married, Silver Queen was regarded as the epitome of maize. I even tried to grow a few ears more than once. Now, for decades, the only corn available from local markets is "bicolor". Sometimes OK, sometimes not so OK. Nothing with which to become enraptured, however rarely awful. But it is a long slog till next summer so enjoy what corn you have while it is here. I have two ears in the refrigerator.

Here fresh turmeric root may be found at the local Shoprite, in the section with ginger, horseradish, and parsnips. Not far from the Brussels' sprouts. More than once I've thought to run some turmeric through my Kuvings juicer. Turmeric has a reputation of health food in this part of America. Sadly the thought of me and my kitchen floor stained saffron has put me off so far.

I have pasta inserts for two of my pots, though they are not quite the same as pictured. Maybe I don't know how to use the inserts, however they invariably result in boil over. Water percolates up between the insert and the sidewall of the pot.

I saw there was a tornado on Cape Cod. Are you OK?

Or as I did in college, add green food coloring.

Cook squid ink pasta.

Mine says arriving on the 5th.

Wish I could remember the name. The food was excellent.

I know what @rotuts is saying but I have drunk Jeff's Flavor Aid. @rotuts's loss. Without Prime I would have spent hundreds and hundreds of dollars in shipping charges per year. Now where is my free spaceflight?

For @gfweb's benefit, the restaurant was in Narberth.

I am a garlic lover. I bought a bulb yesterday. Once at an Italian restaurant*, about age ten, I ordered pasta (probably linguini) with oil and garlic. The proprietor presented the pasta but said that's probably not very exciting, and added a scoop of tomato sauce on top. The establishment's tomato sauce was indeed very, very good, but in my eyes what would have improved my oil and garlic pasta was simply more garlic. What most informed my palate as a young cook in the 1960's was the concept of a clove of garlic. With a copy of Joy of Cooking in my hand I confused a garlic clove with a garlic bulb. These days I chop, press, or slice garlic according to the intended application. I don't turn up my nose at garlic powder either. *with genuine 1950's lava lamp decor I can fondly envision to this day.

I have a terrible time with storing herbs. When it comes to the residents of my hydrator/crisper drawer: "out of sight, out of mind". And every ill that leads to. Think of a New York nursing home. However my blast chiller can be set within one degree, and the temperature readout agrees well with my thermocouples. My concern is ice cream at basil temperatures.

Grilled.

Anna I am not so sure. If you can't level your blast freezer you should turn in your eGullet card. And if you reflect upon -7 Fahrenheit, -22 Celsius sounds cooler*. Likewise a little wastage on the sides sounds reasonable for a $10,000 savings. Three pints? I can't recall the last time I enjoyed three pints of ice cream at one time. When I played scientist at TRI/Princeton we would oft visit the local ice cream emporium for lunch. One of my colleagues would order up a quart for his meal, and a cone for his dessert. How many of us on eGullet have stamina for more than three pints of ice cream at a single sitting? Once when I dined at Le Bec Fin I enquired about the ice cream that was not eaten at the end of service. The waiter assured me that the evening's uneaten ice cream went to feed the homeless and the hungry. An advantage of a real PacoJet is one can process a fraction of a quart at one time without wastage. I confess I am more than a little interested in the Ninja. Sadly I need a tripod, which may not sound like a first world food related problem, but it is. And I have several hundred dollars of new fall cookbooks on pre-order from amazon that I will have to pay for. *if not colder.

It could be I never noticed the timer behavior before you called my attention to it.

Not sure about the idea of a cracker thin crust, but that is beautiful.

Paragons are apparently discontinued and hard to find. As I recall I paid $69 for my last one. I own three. At my age they may outlast me. And unlike, say, the anova oven, the Paragons have not caused me any problems. They just work. And unlike the anova oven, an idiot did not write the app.

Not @jaw, but Paragon. Forgive me if I repeat myself. Paragon is awesome. Now, if you will excuse me, I am off to smash a Kenji smashburger.

State Fair funnel cake machine?

The Paragon has 10 discrete power output settings, in addition to closed loop temperature control.

I apologize. I went to cook some beans just now and the timer display issue is exactly as you say.

Beautiful photograph! There are worse things to catch from a patient.

No, I just looked. My problem with setting temperature from the front panel is the change to setting temperature by tenths of a degree rather than by whole degrees. Change is frustratingly slow until it goes real fast and you overshoot your setpoint. Then in the other direction change is frustratingly slow until it goes real fast and you overshoot your setpoint. Repeat.

AS much as I hate to kick someone when they're down, whoever came up with anova's current firmware should be strung up by some part of their respective anatomy. It is now almost impossible to set a temperature from the front panel.