JoNorvelleWalker

Do you have bags and a sealer? If not, read up on water displacement method. Perhaps start with a simple steak before trying a cut that needs to cook three days. I seldom treat myself to filet but filet is my favorite steak for cooking sous vide. Probably because there is not a lot of fat that has to be melted, so rare is possible. I use Douglas Baldwin's tables: https://www.douglasbaldwin.com/sous-vide.html#Beef After cooking your filet or other steak sous vide you will probably want to dry the meat with paper towels and briefly sear the meat in a hot pan. No need to let it rest. As long as you have the financial resources and the physical resources to lift it, I highly recommend a chamber vacuum sealer. Having one makes sous vide so easy. Have fun going down the rabbit hole!

Careful. Have you watched Zombieland Double Tap, perchance? "I thought trail mix was vegan."

https://forums.egullet.org/topic/160796-f-blumlein-steam-convection-oven/?do=findComment&comment=2251859

Ice cream and bacon is from David Lebovitz. https://www.davidlebovitz.com/candied-bacon-i-1/

I was waiting for you to say Kerry dropped off an FB.

Had nothing to do with ripeness. No fear of bacterial infection for the next millennium.

I shall never again poke and squeeze an unfamiliar avocado looking fruit from the refrigerator. It once had been a lemon. I know this only because it was in a bag with something vaguely yellow. And no, before you ask, I put avocadoes in the bedroom.

I had envisioned the spare CSO as a NY chicken coop.

Don't know about gelato but Joy of Cooking has mango ice cream made from cream, sugar, eggs, mango. Amanda Hesser's The Essential New York Times Cookbook has a recipe for mango ice cream using milk, mangoes, and crème fraiche.

I know it's a sales pitch, but I had to laugh at advice from Falk on how to deal with the current situation: "Put Hollandaise sauce on everything you eat!"

Migas from the current Cook's Illustrated: Only complaint, the chorizo was overpowering. Not that the chorizo was bad, it was quite good. But in my opinion the dish would have been more perfect without it.

The trick is getting the nut paste smooth enough.

https://modernistcuisine.com/recipes/pistachio-gelato/

Modernist Cuisine

Have you tried @nathanm's pistachio gelato?

Yes, but his does not look like a dirty water dog.

I made a batch of boa recently that wrinkled and deflated (somewhat). I asked a friend for advice and she thought I left them in the CSO too long. As I recall I had steamed mine for 20 minutes.

Not sure how it is elsewhere but because of the pandemic our library has discontinued all book sales and is not accepting book donations.

@mgaretz do you oil your carrots or do anything special to them? How long do you grill?

One has to ask: which edition of Joy did not? That recipe has been around for a long, long time; and it's still in the 2019 edition that I have on Kindle. I made about 3/4 recipe to fit one of the TeamFar 10x8x3 inch baking pans I have for the CSO. I reduced the temperature 25F and used convection bake for 45 minutes. Also I used Granny Smith apples which hold up well to cooking and to my taste are not too sweet. I may have used more sour cream than called for. Please don't tell.

https://forums.egullet.org/topic/145727-substitute-for-mcs-12-thick-pizza-steel/?do=findComment&comment=2169750

Then use two pieces of steel! Or get two ovens.

Correct, I bake my pizza in the big oven on 12x12x1 inch hard anodized aluminum. I would not want to put aluminum in the CSO.

Had planned something more adventuresome but after four mile evening walk: Then so as not to be accused of serving the same thing every night... Joy of Cooking Sour Cream Apple Souffle Cake Cockaigne -- with whipped cream for a change.

The stainless steel piece I use in the CSO is 10x10x1/2 inch. Would that be too small? The same stuff is available as 12x12x1/2 inch. It is high molybdenum 316 steel.