JoNorvelleWalker

Under the "oven" menu, enter your cooking parameters, then press "add stage". For "transition" press "automatic". Enter the parameters for the second stage. Press "start". The first stage runs for the allotted time and then the second stage automatically begins.

It was on my ironing board, not with the rest of the potatoes. Not sure why I would have put it there. (Obviously I do not iron very often.)

This aspect of the APO doesn't bother me at all. What bothers me greatly is that the app is not a native iPad app, so when I open the app it flips my user interface upside down. Personally I don't miss dial phones.

Blessedly not shad, but there is such a thing as too much mashed potatoes.

Not very hard. The Biospec homogenizers that Kerry and I have are powered by a Bamix motor unit. Something I've pointed out again and again. Most of the cost is in the rotor-stator probe:

I shall never again find a liquified potato in my bedroom.

There is no specific delayed start function that I know of. However you could always write a multi stage recipe to have a non-heating stage run for a preset amount of time before the cooking step began.

I’ve been practicing my shad cookery and my Photoshop.

Actually I have made pepper ice cream. However that was not what I had in mind.

Shad, day two. Shipment was four shad fillets. Each fillet represents three or four Jo servings. After last night I went to work hoping never to see shad again. On the way home I found myself craving shad. Shad broiled eight minutes in the APO, 250C, top and rear elements, 100 percent steam. Hard to imagine better.

I wish I had ice cream.

I had no trouble saving twenty some dollars.

SupermarketItaly.com 10% off everything. Yes, it hurt.

Raymond Sokolov -- one of my favorite food writers. I'm a hoarder but I've sadly been clearing out old magazines. Including Natural History. How I miss Sokolov's food columns.

I plan to start with broiled.

I wondered about that myself. I think I'll relocate them to the regular refrigerator.

Citarella shad (and littlenecks) in blast chiller. They arrived well packed with ice.

First.

I shall never again spill my mai tai at the keyboard. Should you believe this I have a bridge. Least this time the Baccarat did not break.

http://www.eztemper.com/

Progress. I now have figured out how to display the camera viewfinder on my iPad Pro. I don't have problem with camera shake, however last night's hand held dinner was out of focus. It is easy enough to focus with the lens wide open, but once the lens is stopped down for depth of field it is almost impossible to refocus accurately. This calls for a tripod obviously, and I will give the tripod another shot. I've ordered some extension tubes and the extension tubes may help.

Scheduled shad delivery date is the 16th. We'll see if this time, unlike last year, Citarella actually delivers. @Katie Meadow I'm sure you know Citarella ships shad next day over almost all the country. For a price.

I don't often prepare batters, but for my last batter I used the Blendtec frothing jar (the jar with a metal disc instead of the typical Blendtec blades), on the Blendtec batter setting. No problem with emptying the jar or with cleanup. I would expect the Vitamix experience to be similar. Most recently I used my stick blender for a spinach souffle. The stick blender worked fine, but the next time I made the souffle I just used a whisk -- much easier and far less mess. I'm sure by now I must sound like a broken record, but for anyone contemplating a stick blender, consider an homogenizer. Price is high but the technology is game changing.

I suspect a lid supply problem. I've noticed other foodstuffs now coming with plain lids.

These are boneless fillets. You should give shad a try before the season ends.