JoNorvelleWalker

Do you have a link to your model? I'm pretty well set for blast freezers for the foreseeable future, but I'd like to take a look at yours.

And I don't like banana bread.

For anyone still on the fence, Anova is now warning "quantities limited". Interestingly compared to Cuisinart, Anova's chicken recommendation is for no steam at all. There is also an explanation of the steam setting. At or below 100C the numerical setting is the relative humidity in the oven (as long as the percentage is above the ambient relative humidity). Above 100C the percentage is how hard the steam boiler is driven.

Shoprite had limes. But not limes that I would buy.

Not what I am having tonight with my hamburger and fries -- however I am most fond of Mtsvane from the women of Mandili. https://blog.lescaves.co.uk/2017/05/30/georgia-on-my-palate/ But in the spirit of the topic, what I am enjoying tonight is Folonari Soave. Tasting note: "It gets the job done."

CSO baked red snapper. Recipe adapted from the CSO recipe booklet. Snapper baked with fennel, orange, lemon, garlic, shallots, thyme, oregano. A little fennel pollen never hurt.

Rose suggests that one can add butter, but personally I would not bother.

I believe that is correct for all the recipes in her book.

Rose adds that most other mango pulp tastes like peach. Not that peach is a bad thing.

Rose Levy Beranbaum's mango recipe calls for: Alphonso mango pulp, preferably Ratna brand 333 grams cornstarch 9 grams milk 121 grams heavy cream 348 grams sugar 150 grams glucose or reduced corn syrup 63 grams fine sea salt a pinch large egg yolks 112 grams (6-9 yolks) pure vanilla extract 1/2 teaspoon freshly ground cardamom to taste (optional)

Was the CSO plugged in? I'd guess the temperature wasn't really 210.

Pasta and clams.

Oh, that.

Irresistible force meets immovable object.

That's why I said "another".

You can always have another CSO at the beach house.

I'm delighted, most seriously, to see Hsiao-Ching Chou flogging up the APO as a recipe developer: https://anovaculinary.com/meet-hsiao-ching-chou-anova-precision-oven-recipe-creator/ Dinner tonight is leftover Hsiao-Ching Chou dry fried green beans (reheated in the CSO).

Why would Whole Foods customers be using shopping services other than Whole Foods?

Bread and cheese. Cheese not shown.

Loaves larger than normal because I forgot to reserve dough for pizza.

I verified with Anova, the interior height is 12.4 inches and the depth is 10 inches. Interesting that there are almost 8 inches of otherwise unaccounted stuff between the interior and exterior depth. Of course the handle with the controls and indicators is probably some of that.

@lindag here is the Sweetzels' website. It says they are sold out but I suspect they are not yet sold in. Call them and ask. https://www.sweetzels.com/store/sweetzels-spiced-wafers-16-oz

They did.

They ship.

@Kim Shook my fries tonight, cooked from frozen, were as good as any I've made fresh. Maybe better. As good as fries from a Belgian restaurant? Probably not. I am not complaining.