JoNorvelleWalker

Then buy an anova.

If I were into that I'd charge a lot extra for delivering in the snow.

I pasteurized them to cook later.

Not for bbq.

I'm anovaing some pork back ribs at the moment, 58C.

Most interesting.

Though I prefer my asparagus grilled on the Philips or simply boiled.

Four inches.

Last night's half kg boule was baked in my CSO. Though the baguette was not.

Yes took it apart, spilled the water on the floor, and everything.

Milk and cookies. Milk not shown.

But I don't think my landlord would approve.

Wow. I use steam for almost everything.

Yes, and it may be time again. That or return it under warranty.

While I was baking my bread last night the no steam alarm went off. Water reservoir was full. I had just performed a vinegar flush a few weeks ago and I use only deionized water. I am not thrilled.

Did they come with your Philips?

I note they made no mention of the Paragon.

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.