JoNorvelleWalker

The NY Times reports that the government intends to deregulate French dressing at the request of the Association for Dressings & Sauces: "The standard does not appear necessary to ensure that the product meets consumer expectations, and the F.D.A. has tentatively concluded that it is no longer necessary to promote honesty and fair dealing in the interest of consumers and may limit flexibility for innovation," the agency said. I just hope the pronoun police don't come after ranch.

I suffered only one semester, but my once four year old has/had an autograph from Donald Swann.

With all respect I disagree, My Fisslers are closed cooking spaces. The APO is not a pressure cooker. The APO cooks at near atmospheric pressure. Please source the statement that very expensive professional combi's allow you to set the humidity at whatever temp you are cooking at. I have a bridge perpetual motion machine I'd like to sell. I read through a Rational combi oven manual and learned how to set the IP address but not how to set the relative humidity above 100C.

Why are you surprised your thermometer would read 240F in a steamy oven? Your oven produces superheated steam. As to low relative humidity, I may slowly be coming to an understanding. Relative humidity is the ratio of the partial pressure of water vapor to the equilibrium vapor pressure of water. I'm pretty sure that in an open system in my kitchen (say, inside my APO) the partial pressure of water vapor is never going to exceed atmospheric pressure. But look what happens to the vapor pressure of water above the boiling point... https://en.wikipedia.org/wiki/File:Vapor_Pressure_of_Water.png

Well, Scott Heimendinger, anova's chief marketing officer, formerly worked for Modernist Cuisine. All he says is: "As you get hotter than 212°F / 100°C, the maximum theoretically possible relative humidity plunges from 100% to very small numbers, really fast."

Relative.

Hang on, I still disagree with all of you. OK, except for @kayb. Superheated steam is a dry gas, not wet. https://en.wikipedia.org/wiki/Superheated_steam Remember that first time you steam baked a chicken thigh in your CSO? I thought so. Industrially steam is used to dry things. You can't have a relative humidity of 100% above the boiling point of water. I am still looking for the relevant equations, however I found this article helpful... https://www.macinstruments.com/blog/whats-wrong-with-relative-humidity-above-100-celsius/ "Below 100°C it is possible to achieve 100% relative humidity at any temperature. Above 100°C (in the super heat area) the maximum possible relative humidity plunges rapidly as the temperature increases. Pure steam (100°C dew point) will register only 20% on the relative humidity scale at 150°C. At 175°C the maximum possible RH is only 10%. At 200°C, maximum RH is only 5.9% and at 370°C, maximum RH is a mere .48%."

The only takeout meal I've had this year was noodles from a local Chinese noodle restaurant.

Poached chicken, bread, romaine. Blue cheese dressing I made a couple weeks ago. I noticed too late the dressing had blue mold. Same color as the cheese. Am I in trouble?

An Anova Precision Oven. A tagine lid should not fit tightly.

I believe your third fact is incorrect. I'm not sure what you mean by "steam is not 100%". This is a good discussion, you are not an idiot.

I have both books.

Above 100C the meaning of percent steam is how hard the oven's steam generator is working. At 100% the oven is producing as much steam as it can.

I use this.

Years ago mine moved from the kitchen to the dark recesses of the living room. I find the mallet type of tenderizer tears up meat as opposed to flattening it.

Kenji roast potatoes, creamed spinach ala @Duvel, leftover rib steak. Not as ruby red as it once was, but sure was more delicious. In truth I think the spinach would have benefited by a bechamel but I can't complain. Problem was when I tried to stuff the stuff into the refrigerator. I managed to spill a good dinner's worth of pasta sauce on the kitchen floor. All things considered I think I'd rather have soiled my pants.

Even though County policy is clear that we as County employees may not accept any emoluments at all, in pre-COVID times cookies and banana breads would magically appear. Yesterday our manager sent out a well considered email that, particularly since we could no longer accept donations to the local foodbank, we were not to accept any food gifts for the staff. Today I noticed them piled up.

No, not at all. Furthermore, there is an errata page for The Flavor Equation on line. But nothing there to elucidate this conundrum further. And why just pork?

I think this qualifies as a deal if someone doesn't have a blender. Everything Kitchens has a promo code BLENDTEC15 for 15% off Blendtec home blender models. In addition they have a limited offer to include a free* Twister jar with purchase. Shipping is free. *although looking at my invoice the Twister jar shows as $129.95, while the credit for it is $110.45.

I ordered from Whole Foods yesterday, but unlike last year I saw no promotion of the 12 days of cheese. They probably would have sent the wrong cheese anyhow.

So would burning the shallots.

My dinner hopes dashed by amazon, I poached the skinless chicken breasts in the APO. I served them with a More Than Gourmet recipe for mustard tarragon butter sauce. Except I used dried tarragon instead of fresh, and Antica Formula in place of dry vermouth. That and I burnt the shallots. The difference between burnt and sec is just a sec. Good it was.

My landlord recently said she would allow tenants two medium sized flower pots on the balcony but I am afraid to push my luck. If I am still alive next summer I may attempt a tomato plant.

I have some finnan haddie in the freezer that is almost an antique*. One of my fondest memories of my late mother is her creamed finnan haddie over English muffins. She even made creamed dried beef taste good. Her finnan haddie was something special. Somehow thoughts of marmalade go through my mind. *unlike the canned sardines in my refrigerator that probably are. At least I bought them in the 1970's.

Any suggestion what I could do with mine? Edit: P.S. I'm envious you're allowed to grow stuff on your balcony.