JoNorvelleWalker

I still have two boxes left over from last year. They were on sale.

You ate all six?

When Corning made Pyrex it was borosilicate. In the US Pyrex is now usually ordinary tempered glass.

I love vegetables. I just don't always like to eat them.

I am sad for the 1,900 Whole Foods people affected but more surprised that they had healthcare in the first place. My job is part time and I have no work healthcare unless I am injured on the job. I've never heard of a US business giving part time workers healthcare. That's why there are part time jobs. Forgive me if my post sounds bitter.

I wonder if those containers are Pyrex or real Pyrex? I recently purchased a German pan with glass lid labeled Pyrex. Hoping my lid is real Pyrex. Pyrex is something I've hesitated to use in the CSO. Perhaps I'm over cautious.

I misremembered. @nathanm says to cook corn on the cob 30 minutes at 60C. https://forums.egullet.org/topic/144275-sous-vide-recipes-techniques-equipment-part-7/?do=findComment&comment=1757124 I set the Paragon for 165F... ...which sadly is not 60C. The corn was somewhat overdone. But other than the initial overshoot shown above the Paragon held the temperature. Worse, I had ordered white corn from amazon but what I received was bicolor. Seriously, the advantage of the Paragon is (as long as you set it to the correct temperature) you do not need bags. Corn on the cob is almost impossible to cook sous vide. The bags swell up and float.

Is the red beverage what I fear it is?

About a gallon of oil or a little less in a 7 1/4 inch high 6 quart pot. And don't add wet food.

No, just a better pot.

Makes me wish I had some pepperoni.

Deep frying in a tall stockpot as I am, I get zero mess in my kitchen. Zero. Stir frying or searing, yes, I get a little oil splatter; but not when deep frying with the Paragon.

JoNorvelleWalker has three.

Jeff Koehler pez espada a la plancha… Not having a plancha this is full blast on the Paragon in a Darto pan, smoke detector turned off. About six minutes. Served with Giuliano Bugialli's zucchini trifolati. Also on the Paragon. Wine: Oyster Bay Sauvignon Blanc, a gift from my dear daughter in law. Bread not shown. Well, ok, why not? Good zucchini I have had before, but never swordfish like this.

Just a thought @Smithy, you might mention this in the Paragon thread. Thankfully the spare Paragon boxes take up less living room space than the CSO.

Today's order went much better. Still had no organic cilantro but nice looking non-organic was substituted with my permission; at half the price. Someday maybe I will understand amazon pricing. last night at work I saw swordfish on sale at $16.99 a pound. By the time I got home it had gone up to $19.99 -- list price. I went to bed in disgust. When I woke up the price had reduced to $14.99 a pound. And that seems to be what they charged me. But the actual label on the butcher paper wrapped parcel read $19.99 a pound. Every other grocery store I know adjusts their prices once per week. But no, not amazon.

The Bell & Evans thighs are bagged up and all anovaed, waiting for a future dinner. Did I mention they were on sale?

Wow -- 32 pounds. A baby blast freezer, my dream appliance! If I hadn't just been to the dentist this week for two crowns and a filling. Who needs teeth for ice cream? Very unlikely I could order in 30 days for the pre-order price but I still am interested. Do I read correctly that the dimensions are 450x507x647mm? (Sorry, it was a little hard to see.) Thanks again! I think warmly of you every time I caress my Precise Heat Mixing Bowl.

FedEx just delivered another Paragon. Do we have a self help group? And amazon is expected any moment with more Bell & Evans chicken thighs.

Kerry, could you find out anything more on the blast freezer, such as the weight and dimensions? The website does not say much more other than it's not available.

Thanks, I just add the tomatoes fresh.

Pizza...

The only dish I prepare with crayfish is Chicken Marengo. And it's been a while.

Works for me now; not sure what went wrong before. Beautiful photographs.

Thrilled for Rob but link did not work for me.