JoNorvelleWalker

To be clear, I meant the photograph of the duck breast in the cookbook is a picture of a duck leg. (Granted, easier to see than in my photograph.)

http://amzn.com/B0059VSNOA Valencia would ordinarily be my choice but amazon had Seville in stock so I decided to try them, since the recipe did not specify. Seville are the seediest oranges I have ever seen.

And I had a blood orange in the refrigerator too.

Tonight: Duck a l'orange, from Acid Trip. Attributed to Bertrand Grebaut, Paris. The recipe specifies duck breasts; however the photograph of the finished dish clearly depicts a leg. People really ought to test their recipes. My only complaint is I wish the sauce had been somewhat sweeter. The recipe does not specify what orange variety, and I used Seville oranges for mine. More honey might have helped. Not a difficult procedure other than the orange peels. Plus I got to use my big Falk frypan.

The steel plate I use in the APO is only 1/4 inch thick and is lighter than either my aluminum plate or the 1/2 inch steel plate I used to use in the CSO. No, I did not upgrade the racks in my APO. The anova supplied racks seem perfectly adequate for the application. However, like any racks, they bend if you place a heavy enough piece of metal in the center. The heavier plate worked in the CSO because the CSO racks are narrower. I may be overreacting in my concern about aluminum and steam. Compared to pandemic, insurrection, and paying rent. But if the oxide coating scratched and there was a spark things could go south quickly. But for pizza why not use your regular kitchen oven?

Over three months now, how time flies! During which it's seen nothing but Whole Foods distilled water, and not much of that -- about two gallons.

Interesting. Is @Jason Perlow still a PC Mag editor? Perhaps he can report back. (They still owe me for my subscription dollars.) Or maybe @MetsFan5 will take one for the team!

But we're talking blender ice cream that can be made in a minute. Have you never been tempted, @weinoo?

My oven's descale light has come on. Has anyone attempted the descale procedure?

https://www.mcmaster.com/7255K8-7255K18/ This is the aluminum plate that I have. It fits in the APO but I would not use it in the APO. For two reasons. It seems a bit heavy for the racks, and I hesitate to mix aluminum with steam. I use my aluminum plate for baking pizza in the regular kitchen oven which gets hotter than the APO. I have a baking steel for use in the APO.

-6.2C (266.95K) Around the turn of the century management offered me a new refrigerator. With much effort they got it up the stairs. I was instructed to move my food to the "new" refrigerator, after which the old would be removed. However the "new" refrigerator was marred by purple jelly, and worse, the "new" refrigerator was too small to contain the contents. I had the superintendent haul the "new" appliance away. Still it would have been nice to have a frost free freezer.

Tell us about the glass.

The bananas were frozen solid at -30C when I put them in the freezer. The bananas were mushy and floating in brown ooze at the time I made my post. The bananas are still mushy and drowning in brown ooze. There is a reason that I bought a blast freezer.

Oh, I thought the two companies were related. I still doubt that either Thermoworks or ETI make their pH meters.

I thought the point was to use as little ice as possible. Books I've read say to freeze the bananas. But again I have no experience with smoothies.

My apartment kitchen freezer is not the greatest.

Hamburger doesn't count for use of ham?

What is the melting point of a banana? Now that I have a blender I was wanting to try a smoothie. To my knowledge I have never had a smoothie, nor prepared one. I've read bananas are a typical smoothie addition, so I obtained some bananas, sliced them into thirds, and blast froze them in my Vesta. All well and good. The bananas were as hard as rock. I bagged the pieces and transferred them to my regular kitchen freezer. Now a day later the bananas are brown liquid. I was hoping at least for something semisolid. Where did I go wrong? Could I still use them for a smoothie?

It would be entertaining to price the same order from amazon/Whole Foods.

When I made my beet soup I didn't pre-cook anything. I just added the raw, whole vegetables to the blender and blended on the soup cycle. I have more beets and plan to make this again some night soon.

@Kim Shook I still fondly remember Stouffer's restaurants. The decision was between a grapefruit half and the iceberg lettuce. I believe Stouffer's still offer the spinach soufflé but my local Shoprite -- damn them -- does not. I have never been able to recreate the recipe.

Quite pleased with my latest orgeat effort. Not as marzipany thick nor as sweet as the prior batch. Yet it tastes richer, creamier. Envision a mai tai Alexander. One thing I cannot comprehend: overnight @feste's orgeat separates into two phases. My orgeat so far does not. At least not in any timeframe that it takes for me to finish off a recipe, nor for the sun to supernova. But now I am out of orange blossom water. Not in itself an end of the world catastrophe, however I am wringing my hands waiting for The Spice House to have another sale. The last orange blossom water I bought from CIA was tasteless.

Sorry to hear. What went wrong? Was it just the flavor of the less than perfect beets or was it a problem with the texture?

Last night I made croutons from Kenji's The Food Lab for a caesar salad. These croutons would go very well with soup. And probably will.

They charge your card at the time you order.