JoNorvelleWalker

What problem do you find with the indexing of Eat Your Books?

Think about it. If commercial yeast didn't reproduce a lot of bread bakers would be out of business.

I pasteurize ribs and other meat sous vide and store in the refrigerator. You could freeze I suppose if you would rather. For pasteurizing I use Baldwin's temperature and time tables. For ribs I like to finish on the Philips grill.

How many when you started?

Last of my bok choy, and good it was. Sadly rice is like blood diamonds.

I'm told I am a weak woman. We are getting a stimulus, right? I ordered two Le Creuset pieces on sale from Williams Sonoma. I collect Le Creuset cast iron,* not like I don't already own several.** My yet unborn great grandchildren will bless me, even if my children won't. *volcanique only of course. **five six that I can count.

Rice tonight for dinner. The Tamaki Gold I like has gone up to $31.00 for 2 kg...and it's not even available.

I thought I ought to do my own experiment. Plastic bag with 1kg of water placed on rack in pre-chilled Vesta. Click image for graph in full resolution. Readings every 15 seconds. Time from +20C to -30C was 90 minutes. Timer traceable to NIST.

I note the Le Creuset store has the same 20% discount as Sur ka Table and Williams Sonoma. Any idea how long this sale is supposed to go on?

Smart man, your nephew.

But I doubt there is. When I contact Vesta again I'll ask.

The orange moon was quite something last night.

Fortunately the temperature display of my Fysta is right on. I put the Vesta probe and my reference probe in a bottle of Industry City Technical Reserve 95.6% ABV. The Vesta probe tracked within a degree. With the Vesta display reading -28C, the reference probe measured -28.45C. The reference accuracy is +/- 0.05C.

Better get with it.

Lasagna for dinner ...served at 5:00 am. What is time these days? Ragu was from The Romagnolis' Table. Assembly was in the school of Bugialli.

I made lasagna tonight using the KitchenAid attachment. I could have used about four more sheets of pasta.

I misspoke. I did not wait long enough to take a reading. My freezer goes down to -11C. Still not cold enough for McConnell's.

If your regular freezer is 0C how to you keep your McConnell's frozen? My freezer currently runs -6C and McConnell's, when I can get it, not to mention my own ice cream, is too soft to enjoy.

Also have you been able to get your unit to cool without pressing the Blast button? And can you toggle C/F back and forth?

No, seriously, it works. I tried the method with a 9 inch* chefs knife and a 6 inch chefs knife. I mean, after all, samurai have two different sized swords. Edit: *correction, 10 inch. And a 6 inch chefs knife is useless, I gave it away.

@StumptownGeek I applaud your choice of McConnell's. My freezer does not get cold enough to store it. My guess is that rated weight capacity is related to cavity size to allow sufficient air flow.

There are worse things in life than canned tamales.

The attachments are not compatible between brands. That's why I use KitchenAid attachments with the KitchenAid and Ankarsrum attachments with the Ankarsrum. The Premier grinder does quite well for grinding powdered sugar. Though you will be finding powdered sugar in crevices you didn't know your kitchen had.

Better safe than sorry; however I am confident the pasta roller is one of the attachments that will work with any KitchenAid.

I've seen an oat flocker attachment for the KitchenAid; although my oat flocker attachment is for the Ankarsrum.