JoNorvelleWalker

Figures. Though I could chide the CSO not being big. And when is CI going to test the anova oven?

I beg to help. For trussing I recommend Butcher's Code ties: http://amzn.com/B01HR30HT6 I have not felt the need for scraping my Philips but for scraping other surfaces (such as the CSO window) I use a Kyocera: http://amzn.com/B00012F0X4 My Philips came as an amazon bundle with a metal scraper. That metal scraper looks dangerous.

Beautiful, thank you.

Mixed forty minutes in the Ankarsrum.

Leftover paella, tonight's baguette; salad of red pepper, lettuce, and tomatoes. Ungodly amount of Momofuku -- or godly depending on one's point of view. So far I am still alive. Twin packs of Kewpie mayonnaise are now on my amazon subscribe and save.

I'll do a public service test and report back after dinner...it could be the MSG. Something recently caused reflux and a coughing fit but I don't recall what I was eating at the time.

I have yet to see a ramp outside of a jar.

I've used the Philips to grill swordfish to my satisfaction.

Dried ramp powder sounds intriguing. Do you have a link?

Please tell more about a saj.

Chicken Tetrazzini!

I shall never again trust amazon nor wikipedia. This issue involves Anaheim green organic peppers. To the best of my knowledge Anaheim peppers are not supposed to be hot. I prepared tonight's Anaheim peppers without gloves. The peppers were delicious but my hand will never be the same. And then after dinner I inadvertently rubbed my nose. Just gently. Sorry if that is too much information. Cleaning up I grabbed the Darto pan. Not sure if I burned my hand because the pan was hot or if the paella was hot. In any event I need a mucus membrane transplant.

Are you the same Pankaj who posts content on the A4Box site?

Amazon imputed they had quince for sale, Dinner was going to be @Wolfert lamb and quince tagine. Amazon lied. And dinner was paella.

I rolled the second half of my KAF Crystal Diamonds dough. Maiden voyage of the JNW rolling pin! I was more pleased than I expected. The pin is heavy but the weight does the work. With the (now returned) RLB pin I had to keep pressing down on the dough. Plus the dough sticks less with mine. Now to build my reputation, mark up PTFE rod 300 percent, and market it! Unlike the RLB pin the JNW model only comes in white.

Of course.

How is this different from a cheese soufflé?

A reprise of recent sockeye, asparagus, and Bineshii Ghost wild rice. This time accompanied by Hollandaise Piment d'Espelette.

Thanks, everyone, for trying to talk me out of it.

But is there fan noise or not? As much as I adore my Paragons I wouldn't situate one on my dining table. (I infer you don't often serve takoyaki nor cheese fondue.)

Will no one save me from myself?

At the moment the only way I'd be tempted is if the A4 were silent in operation. Is it?

As reported earlier in the thread with the Paragon set to 375F (190C) in rapid precise mode, I measured 201C with my thermocouple. That accuracy was more than acceptable for my purpose. For applications where accuracy is important I would not suggest using rapid mode. (The instruction booklet says the same thing.)

Rolling pin: be careful what you wish for edition... The RLB rolling pin went back. To take its place I reached out to my favorite kitchen supply, McMaster-Carr. Tonight was delivered my new pin: a two foot by 13/4 inch, food grade, polytetrafluoroethylene* rod. It fits comfortably in the dishwasher with no room to spare. And no gecko will ever stick to it.** The only problem, it weighs 2.25 kg/5 pounds. By comparison my stainless steel rolling pin weighs 2 kg/4.4 pounds. Knowing the density of PTFE, 2.2 g/cm3, I could have calculated the weight. But I figured: "How heavy could plastic be?" In any event, the new pin arrived too late to roll the second half of the dough batch before dinner. *in some circles known as Teflon. **disclaimers and restrictions apply.

Anna, which size is your Kinto donabe? (Assuming, of course, you don't have more than one.)