JoNorvelleWalker

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.

When Greyshia Polii and Apriyani Rahayu defeated China in women's badminton to take home Indonesia's only Olympic gold medals they were awarded, besides prize money and houses, "meatball kiosks and five cows."

https://www.nytimes.com/1996/07/17/garden/sorbet-made-in-10-minutes-from-canned-really-fruit.html PacoJet was invented in "the early 1980's."

Take one for the team and see.

The effect is I do not buy Jeni's.

But does it come in orange? Seriously, the Ninja manual speaks of different colors and different models, with different extra stuff. My concern is that the range of working temperatures is 9/-7F. Unlike PacoJet, Ninja says not to freeze ice cream to cold temperatures. They say not to use a chest freezer because chest freezers may be too cold. I worry about the resulting ice cream texture. Then again, Ninja is manufactured to a different price point. The end result could still be pretty good. They offer a 60 day return window.

In Texas this year some swine killed and ate a woman. I bought two loin chops yesterday.

Not intending to be facetious I find some very practical things are sold for other than their original intended purpose. Point in fact, plastic garlic peelers.