JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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I shall never again trip and spill the ice, stepping backwards from the freezer where stuff was starting to fall out.
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Yesterday a patron of the library at which I work brought me a quick bread. She is known to be an excellent and prolific baker. I was not yet on desk when she dropped off the gift, and I reached only her voice mail when I called to thank her. I assumed of course that it was zucchini bread. I'm not a fan of banana or pumpkin bread. I tried a piece of her bread after dinner for dessert. It is made from carrots, nuts, and a lot of cinnamon. The texture and sweetness level are perfect. If there is any zucchini in there, it is well hidden. Possibly the most enjoyable quick bread I have ever had.
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Not a recall exactly, however the NY Times reports 16 people sickened in a Salmonella outbreak linked to ground beef sold at Shoprite.
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11 minutes ago, Ann_T said:
@JoNorvelleWalker, I'm sorry you are still dealing with health issues. Hope you are back to baking soon.
Thank you for letting me know that you use yours for bread. I'm excited to get my steel. Just noticed though that the size I need 14" X 22" x 3/8 isn't the norm
so it is custom made and will take three to four weeks.
Thank you for your good wishes. I neglected to note that Modernist bread recommends baking on a steel only if you are using a combi oven (such as the CSO or APO).
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@Ann_T, I bake my bread on a steel, but due to health issues I haven't baked in months.
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11 hours ago, Katie Meadow said:
Those piparra peppers are singularly dellicious. One jar doesn't last long chez moi.
They are. Wish I had discovered piparra peppers earlier in life. Three more jars arrived from Supermarketitaly.
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7 hours ago, Duvel said:
… because that’s a given 🤗Wine ?!
Folonari Soave...same as every night.
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7 hours ago, TdeV said:
Thanks. You posted a link for this, yes?
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31 minutes ago, TdeV said:
DH set up a wifi connection which is 2.4 GHZ but this went untested. Even after a cold reboot of the oven, the wifi light never progressed to a steady light.
The oven is unusable.
My guess is that something got scrambled in the firmware update process.
More later (I'm waiting for Support to get back to me).
Try a factory reset. I wouldn't want to be working for anova tech support this moment.
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Just now, Duvel said:
Bread ?!Flatbread from Sweden.
You didn't ask about the wine?
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Two jars and a can. Pinhais sardines, Matiz Basque piparra peppers, Castelvetrano olives.
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2 hours ago, TdeV said:
I've communicated with Anova support 3 times. So far I cannot connect to the oven; I've deleted the app, reinstalled, turned off bluetooth, etc. etc. without success.
Edited to add that we've recently upgraded our internet service to fibre optic.
The top of Anova Precision Oven wifi troubleshooting page states
"To successfully connect your Oven to the Anova app, ensure you’re connected to a 2.4 GHZ wifi and not through a 5 GHZ wifi. The Oven will only be able to connect to a 2.4 GHZ wifi. "
More later.
When I last tried to connect I turned off the 5 GHz radio in my access point to make sure.
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I could be wrong, but I don't believe I have ever seen or been served an eclair that had been cut in half nor hinged. Granted I don't often shop for eclairs.
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28 minutes ago, ElsieD said:
Can anyone confirm that my oven settings are up-to-date? My oven profile says firmware 2.0.11 and App 1.1.3(12977). Thanks!
@ElsieD, I believe your firmware and app are up to date. Did you have any issues? (With the firmware, that is.)
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2 minutes ago, TdeV said:
Has anyone successfully upgraded their Anova Oven (APO)?
Google says the More menu, first line will say what is my Firmware Version and the second is App Version, but my first line says "App Version 1.1.0"
Suggestions?
Since my oven is working perfectly fine at the moment I am waiting for more information. I'd love to know if anyone has updated without problems.
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Out of orange flower water. How could this have happened?
Batch 30:
90g blanched Spanish almonds
90g apricot kernels
350g water
280g sugar
60ml Wray & Nephew Overproof
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15 minutes ago, Robenco15 said:
Moved into a new home (well I bought my childhood home) and got a 30” GE Monogram range. It’s awesome. To my delight it also fits a full size blue steel Al Taglio pan (24”x16”)!
The pan arrived unseasoned in its raw blue steel form. Two choices to season it. The normal way with oil (smells up the house) or put 4lbs of course sea salt in it and bake at 500+ for 5 minutes off and on 4 times. I went with the salt method as that seemed easiest.
Then I made the Direct High Hydration Al Taglio dough. Pretty straightforward, but @Chris Hennes, how did it go when you added the additional water? I had to stop the mixer and knead the dough by hand in the bowl for a few minutes to help the water absorb. Then after adding the oil and allowing it to absorb, I put the mixer on high, but it never really came together in a ball. High hydration is annoying with a dumb stand mixer. The 2.5 hour bulk with folding every 30 minutes helped a ton though and everything else proceeded fine.
I decided to top it how I do a Grandma
pie as my wife really likes that and I think it would go over well for an upcoming party so it was oil, romano cheese, provolone, sauce, romano cheese, and oil.
After 15 minutes of baking while sitting on my new 16”x16” 3/8” thick baking steel (love this thicker one!) it came out looking great.
Unfortunately, the salt seasoning was a complete bust and the thing stuck like crazy. I had to slide a spatula underneath all of it to get it to release. Was pretty miserable after spending 6.5 hours on this (and I started at 4pm! Ha! I’m an idiot!)
All that said, the pizza I salvaged was actually pretty unbelievable. I’ve never had a pizza with such a crispy and crunchy bottom and light and airy crumb (obviously the parts that didn’t stick to the pan). The Al Taglio blue steel pan really made a difference compared to sheet pan pizzas I’ve done in the past. Tomorrow I’m going to clean the pan and season it with a light coating of oil and bake at 550 convection for an hour. Smell be damned, I’m going to get this right.
Thank you for the toes. Next time I would like to see them on the pizza. Painting them would be an artistic culinary touch.
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I've dined at Starbucks only once. It was after a concert and the only thing open. In retrospect I'd rather go hungry.
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1 hour ago, lemniscate said:
I found another useful action for the A4box. I wanted to reduce some stock without heating up the house. I have the soup insert for the A4 and it's nice and shallow and wide for max evaporation. So I poured in the stock and set it and forget it, (with an applicable timer set on my phone so I really don't forget). It's works nicely.
What setting?
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4 hours ago, TdeV said:
Unlike Anova, Zojirushi gives a button to see recipe with/without pictures. With the APO, in my case, I use a note keeping program (Evernote) to copy/paste the recipe, and then cut out all the extraneous stuff (HTML and pictures). I'm unaware of any other alternative for this oven.
Which recipes are you wanting to print?
What type of Zojirushi device is this? I don't believe my Zojirushi rice cooker has any connectivity whatsoever. (Which is fine by me.)
Meanwhile my APO seems to be working well as usual. However there is a new 2.0.11 firmware update begging to be installed. "Fool me once, shame on you. Fool me twice, shame on me."
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1 hour ago, gfweb said:
Finally, some color in my tomatoes. None yesterday, real orange today!
This brings me joy.
How I so wish I had my own tomato plants this year! Lord being willing maybe next year if I live so long. Meanwhile, for tonight's dinner: Shoprite purchased Campari style hothouse tomatoes, which I confess are often not half bad. I'll still buy Sunset brand when I can find them.
It's so wonderful now that quite acceptable Mexican or Canadian greenhouse tomatoes are available year long, rather than anticipating New Jersey garden tomatoes available for a month or two at best. I cannot help being reminded of Christopher Marlowe's play The Tragical History of the Life and Death of Doctor Faustus. In those days out of season produce could get you in a lot of trouble.
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Its been decades since I have made eclairs. But as I recall they are somewhat hollow inside, like a creampuff, and the custard can be piped in.
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I will never again . . . (Part 4)
in Food Traditions & Culture
Posted
As things go, a little ice is not all that messy. What would have been messy is if I had hit the floor.