JoNorvelleWalker

I've had a Waring juicer for years. It is loud and dangerous, and jumps around on the table. It does juice fruit such as apples, except that it is then a pain to clean. The Kuvings is quiet and there is less froth. OK, I'd say so far there is no froth. Kuvings makes a vacuum blender but I don't think they have a vacuum juicer. This afternoon I juiced up some old hairy carrots. Slimy too, but I washed them. And ginger that was to the point of being soft. Clean up was easier because I remembered the injunction to rinse the mechanism out with water first. I like that there are no sharp parts. Carrots and ginger were not a combination from the book. Taste was medicinal healthful.

Amazingly Whole Foods had 16 of 17 items in my cart. The only substitution was for a bag of organic yellow onions. (No points for guessing why I need a bag of onions.) Of course, the order is still out for delivery. We'll see what actually arrives. Meanwhile the tuna and beans I was about to eat had molded. Didn't smell so good either. And by that time I can't say I was hungry.

I feel your pain. I tried to buy HP sauce last week. Meanwhile, Whole Foods has expanded it's delivery area. Until recently I could order but my friends who live nearby could not. Unfortunately Whole Foods is back in the "You're lucky if we deliver to you at all" mode. I wanted things for yesterday but I had to keep refreshing the checkout page to get any delivery slot at all. Which should be tonight. I'm planning a @Wolfert recipe with all sorts of ingredients they are sure to be out of. No one has started working on my order yet.

OK @weinoo, as long as it's just two or three years... Let's see, the DeLonghi grill. I used to use it for corn tortillas until I got a crepe maker that works better for the purpose. However the DeLonghi remains the only appliance I have for making waffles, and it makes good waffles. But I haven't eaten waffles in two years. Crepe maker. I use it only for making corn tortillas. Pasta extruder attachment for KitchenAid, which I have used once. (Not to be confused with the pasta roller attachments for the KitchenAid, which I use often.) The extruder worked satisfactorily, perhaps I should use it more. Thing is, if I want pasta I use the roller attachments. If I am lazy I use boxed pasta. As others have said, stick blender. And the A4 Box. I seldom think to use it. I should use it more. It works pretty well and is easy enough to clean. I found I prefer the A4 Box to the Philips for grilling fish. Maybe it should not be on this list? Plus, it's my only appliance for making takoyaki. Sad, but I should add my Premier melanger. Maybe some day I will refine chocolate. Until then I've used it only for nut butters, which is why I bought it. But one would have to make a lot of nut butter at a time. I don't think I've used the Premier in a year. I hope someday I don't have to come back and add my Kuvings slow juicer to the list. In the back of my mind I'm wondering if the Kuvings can crush chocolate nibs so that I can refine them in the Premier melanger.

As implied in another thread I now have a Kuvings EVO820 slow juicer. There is eGullet love to go around for citrus juicers, centrifugal juicers, Champion juicers -- but none for Kuvings and similar single auger vertical technology. Herewith I hope to remedy the lack. Mixers shown for scale. The Kuvings is not light but I can lift it and there is a convenient handle in the rear. Assembly was easy but when I applied power, nothing happened. To spare some histrionics, observe the red dot below the word "closed". To function the red dot must be below the || symbol to the right of the word "closed". Now we know. Fit of the parts is excellent, as it should be for the price. The included recipe book is more useful than the half a dozen or more juicer books I've had out from the library. For a first experiment I chose celery juice. The ingredients are three stalks of celery and one apple. The feed tube of the Kuvings is large enough to have accommodated the apple whole. I cut mine in quarters though. Kuvings specifies to remove the stem but juice the apple with skin and seeds for extra nutrients. The machine juiced the apple and the celery in five minutes. I was going slowly though. Cleanup took ten minutes, probably because I missed the step of running rinse water through the mechanism. One tip: before disassembly be sure you have some free surface to put down the pieces. Otherwise you feel pretty stupid wandering around the kitchen holding wet juicer parts. So how was the juice? The juice was lovely, better than I might have hoped. No foam or pulp to mar the texture. If anything I thought it might be improved by a touch of salt. So I added a few shakes of Tabasco and two ounces of Wray & Nephew Overproof. This was clearly a mistake. The best that can be said, I downed the concoction without throwing up. Sad waste of good ingredients. The Kuvings recipe cannot be blamed. The recipe book includes alcoholic beverages but this was not one. What else can one do with a slow juicer? I have in mind to try orgeat.

Ethanol does not always go well with chop chop.

That's what the anova recipe calls for.

Haha.

You might say so. I was heating it on high.

The temperature here was/is well below zero, depending on what temperature scale you use.

My Vesta came without pans but the company promptly sent me at no cost an unnamed half sized hotel pan that fit just fine. But the Vesta has two shelves. I ordered a Vollrath half size Super Pan 3 that fit the rails. Unfortunately this pan was too deep to use in the lower shelf of the Vesta, however it works in the upper shelf. I also ordered a couple Vollrath Super Pan V wire racks. These racks are beautifully substantial but they don't fit in either the Vesta supplied hotel pan or in the Vollrath. Finding a good deal I recently purchased three Vollrath Super Pan V pans. The racks fit perfectly in the pans but the pans don't quite fit the Vesta. The Super Pan V pans and racks make excellent roasting pans if you happen to have an an Anova Precision Oven. But they don't fit the Vesta. May this information be helpful to someone.

Now through 11/27 Kuvings USA is having 30 percent off their juicers and blenders, all of them... https://www.kuvingsusa.com/ Ask me how I know.

My Darto warped.

I wish I could remember the author...a Mexican food personality making a go in the US had an interview with her Mexican fans: "Please tell them that our cheese is white."

First measure your goose. One lament I had about the CSO is it would not accommodate a duck. That said, my inclination would be to cook the goose the way one might cook a chicken in the APO. Salt the meat. Dry out the skin for a day or two. Cook the goose in so called "sous vide mode" to whatever the internal temperature should be for goose. Then crisp your creation at 250C. I confide that the only time I was served goose was at a hotel in Frankfurt. The meat was a little dry but it was more interesting than turkey. Beer helped.

I just checked WF and they price bananas per pound but they sell them by the piece.

Comes in a US version.

To my taste the recipe worked. That 10 minutes at 250C has an effect.

The buttermilk available to me (and I had assumed all the buttermilk in US grocery stores) is not a byproduct of butter production. It is a cultured milk product that used to be called artificial buttermilk. Like yogurt it can be made with whole milk or reduced fat milk.

I thought anova said they give in-home service. There is no way I could send mine back. I am still recovering from trying to lift it in the first place.

I thought of @Franci when I read Vivian is getting by in the pandemic by selling mail order baked goods. I'm sure Vivian bakes good stuff, but I can't believe hers compare with @Franci's.

Oh, and I misspoke: SupermarketItaly offers twelve Castelvetrano olive varieties. (OK, eleven actually, since one product is sold out.) Also it seems Castelvetrano olive spread is a thing. There are at least a couple brands to be found on the web.

Just tested, my APO fan is barely audible on low.

Can an opened jar of olives sit out on the counter without refrigeration?

What I don't understand is why not just sit and eat the olives?