JoNorvelleWalker

Of course I baked the focaccia in the CSO. TeamFar Toaster Oven Tray and Rack Set I use this little pan a lot but not usually in the CSO.

The sockeye fillet I received was longer than I expected, longer than the cutting board. I began by portioning it from the tail and working my way toward the head. The thickest piece is yet to come.* Jeff doesn't give a choice of fillet. I don't think I'll be buying sockeye from him again. *though after two nights the salmon is wearing out its welcome.

More sockeye. Sill overdone but not as dry as last night's. Soave helps. I'm still favoring king salmon. For one thing king salmon is a lot easier to get the bones out. Dessert pistachio ice cream. My doctor tells me to eat salmon and nuts.

After five years of Latin I thought that was how the Romans defined it.

I am not aware of a definition other than the Roman one?

In fact Kumatos were last night's dinner. https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2200889

First time through I went to the bottom of the page and missed the hamburgers. I wondered why you'd be putting ketchup on blue cheese.

I stole this idea from @jimb0.

Last night: My first time cooking sockeye. It was dry. Served with rosemary focaccia.

I like Kumatos and Campari. They are the only fresh tomatoes I will eat other than my own.

Spare parts are expensive for almost anything. Some years ago I bought a second bowl for my Cuisinart. I don't remember the price but it was not unreasonable.

Tertill…$299. Ships to USA and Canada. https://www.franklinrobotics.com/

I tried sockeye. Sadly I found it dry and unappetizing compared with king salmon. Sad, because it was less than half the price.

I thought these were for sale. Made by one of the original Roomba founders. They are solar powered and never need charging. My concern is what happens when they escape into the wild and reproduce?

I planted three tomatoes yesterday.

I think the logic is that the serial number tells Cuisinart when the unit was made, and you were unlikely to have purchased the CSO before it was manufactured.

Cuisinart never asked me for a receipt or proof of purchase.

Teo, I'm with you on fruit sorbets. Some decades ago* I pureed and strained a batch of fresh picked raspberries but didn't quite know what to do with them. Unbeknownst to me my younger son spun the puree in whatever high-end ice cream maker** we had at the time. Tart it was but I've ne'er had finer. That aside, I've obtained more heavy cream and hope to give pistachio ice cream another spin. My pistachio paste isn't getting any younger. Nor am I. *Before Lyme disease. **It was Italian.

I'm still open to ideas, I could go for schnitzel. Indeed I am one person and there is enough tenderloin for schnitzel, roasting, and sous vide.

I'm thinking the core won't reach 140F in that time. Is this intentional?

It's what I'm hoping to be cooking sous vide tomorrow: Amazon had pork tenderloin on sale. And they actually sent it to me, unlike the salmon that was supposed to have been dinner for tonight. As far as I can recall I've never cooked pork tenderloin sous vide before. What are suggested times and temperatures?

Salmon was supposed to be tonight's dinner. Amazon left the salmon out of my delivery. But to make perhaps a more useful post, I had ordered sockeye on sale. Previously I had tried king, which I thought was very good. For grilling, how does king compare with sockeye? Sockeye is less expensive, even not on sale.

I thought I had The Perfect Scoop. Apparently not. Now I do.

The earrings I'm wearing are borosilicate glass. For measuring cups I'm holding on to my ancient Pyrex and Anchor Hocking with no markings. I have old Pyrex baking dishes but I don't bake in them. Besides they don't fit in the CSO.* *unlike the Pyroceram baking dishes that I still occasionally pop in the CSO.

Cut the sprouts in half. Follow the directions in the CSO instruction manual. Personally I prefer my Brussels' sprouts left whole, simply blanched about four minutes in a vast excess of unsalted cooking water.