JoNorvelleWalker

After 17 hours at 58C... The apples were drier than fruit leather but not yet crisp. I returned them to the oven. Both sides of the slices seemed equally dry and there was no sticking, so I'd say the Silpats did their job. Oh, and the slice I sampled tasted great. If I didn't mention, these were Pink Lady.

I'm sure the Silpats have an effect, however these are the mesh Silpats that promote airflow, not the solid Silpats one might use for cookies.

5

I just recently swapped out for a new gasket. They last for a long time. Still it's nice to know you have a spare on the shelf. The most recent thing I got was a frying basket. I use it a lot. The glass lid I use for making bread. Long story.

I often snack on peanuts. Tonight I had a dinner of pasta and pumpkin, and put out a bowl of Parmesan. When it came time for my mai tai I mistakenly thought the Parmesan was salt so I filled the bowl with peanuts. It was quite a unami bomb but then I had no grated Parmesan for my pasta.

I have two Vitaquick and one Vitavit. It gets confusing but I love them.

A mai tai tastes really weird after drinking malic acid and dextrose.

Same. Fits perfectly, pictures up thread. The Lodge rusts however.

The anova recipe suggests buying extra racks. I would too if I were selling racks.

The Silpats are now covered in apple slices that are beginning their journey towards dehydration. I've never dehydrated anything before now, save for me before my mai tai. It will be an experiment. Per the anova recipe I prepared an acid bath. For a liter and a half of water I chose two teaspoons of ascorbic acid and three teaspoons of malic acid. For what it's worth I threw in a tablespoon of dextrose. Don't know how the apples will turn out but the bath was pretty tasty. One observation, on the two provided shelves I could only accommodate four apples. Not an efficient method to put by the bounty of the season.

I had wanted to play too. A few weeks ago I purchased fresh pies from Shoprite and Whole Foods, took pictures, the whole bit. But not worth posting. There was a bit of something in the Shoprite pie. At first I thought bone, but pretty sure was plastic. The Whole Foods pie was better. Meat was actually good. Nothing to write home about, but I might buy again to keep me from starvation. Both pies, to my taste, were dry. I like gravy in my pie.

Silpat half size sheets fit perfectly.

Last night I found in my kitchen what appeared to be a cross between a roach, a giant stink bug, and Godzilla. I determined it was a spotted lantern fly. In my kitchen.

Pay your chiropractor.

A few days ago I anovaed excellent 8 hour short ribs: https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2268897 Last night I had the same but cooked for 24. Anova's recipe calls for 8 to 12. I can't blame anova, 24 hours was a disappointment. The meat was stringy. But now I am sadder and wiser. Or at least sadder.

I hate you.

It's all too easy to turn off the oven trying to close the door.* *unless you're wearing silicone gloves, in which case you can't turn off the oven.

Frog legs might go wonderfully with a mai tai. I've had frogs legs only once and that was at a company bash in Tennessee. Horrible headache but probably a stretch to blame the frogs.

I shall never again stare at my timer* and have no idea whatsoever what it is I'm timing. *traceable to NIST.

Two more donations to amazon on my iPad.

Nothing to do with EZtemper unfortunately, but your picture gave me a good idea. Thanks.

I noticed that after 14 hours on full steam the drip tray starts to overflow. But amazingly the water level in the tank scarcely goes down at all.

What is this thing you speak of, "meal planning"?

Tonight I still had the trays one on top of the other, however not on the floor of the freezer. This time I couldn't see much difference in clearness between the trays.

Opened bag.