JoNorvelleWalker

@dtremit, any more information on how you cooked the beans? What weight of beans? Did you presoak? And in what did you cook them? My bedroom is overwhelmed with beans.

Try canned peas if you can get past the color.

Nothing wrong with the crumb although with super steam the crust looks a little different from that to which I am accustomed. Indeed it looks a little like the exhibits professor Calvel in The Taste of Bread* labels as too much steam. For this type bread I see no reason to use super steam over bake steam. Perfectly tasty though. *Glad I bought my copy of The Taste of Bread before the price was $369.35.

Ruhlman might be disappointed not to be regarded a celebrity.

I gave away my good silver decades ago.

If one drops one's dinner in the garbage, does the five second rule apply even if it never hit the floor?

My trehalose came from Cascade Analytical Reagents and Biochemicals. But I am afraid they may be out of business.

My favorite kitchen supply store, McMaster-Carr... https://www.mcmaster.com/standard-stainless-steel-sheets

I tried super steam: https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/?do=findComment&comment=2209048

Kerry's photograph looked like a submarine was surfacing.

For bread in the CSO I use a preheated half inch sheet of stainless steel.

How odd we all have different experiences. My anova is perfection in and of itself. You probably didn't buy the orange one.

Pretend I wrote a thousand words.

You're welcome. I took another for the team... This was 10 minutes (OK, actually 11 minutes) Super Steam at 400F then switched to 450F Convection Bake. The crust looks a little heavy. Perhaps too much of a good thing. Though oven spring was fine. I don't plan to cut into this loaf for a day or two but if I can I'll report back with results.

As I recall when the Edmund Fitzgerald went down one of the first responders was a German U-boat captain.

Russian submarine?

@Smithy do you have a bedroom? Don't insult your chicken in the oven. @weinoo's high temperature chicken thighs are great, but better in my humble opinion are the thighs steam baked 300F for 60 minutes, per the CSO instruction manual. The skin is not quite as shatteringly perfect as at 450F, but O the flesh! Peas? Defrosted frozen petit peas in a colander, 7 minutes on 210F steam. You'll cook peas no other way.

Indeed, that is the one. Sad he or she has not been around. I'd say the book is well worth the $3.99 asking price. Other volumes are $4.99.

Make one get up off her chair, you will? OK, 13.5 g Tang. Beranbaum stresses Tang is not optional because of the bright orange flavor. You might try substituting orange essential oil.

"REAL" could pertain to the trademark: http://realseal.com/real-vs-imitation @Margaret Pilgrim does the REAL seal appear anywhere on the packaging? From reading labels I've noticed Horizon goes in for additives.

I went with Jude's Ice Cream, thanks. I bought Mastery of Sauces the other day when I saw it on sale. Haven't started to read it yet.

Once upon a time I bought a jar of Tang for a Rose Levy Beranbaum recipe. The cake was great but after about twenty years the jar of Tang was not. I threw it out.

I recently tried an envy apple and I was not impressed. Perfectly OK mind you, but nothing to write home about. My apple discovery this year was Lady Alice, but they are not in season. Which reminds me dinner tonight is an apple, though it is so old I'm not sure what variety it used to be.

Sciatic nerve, may not be Kosher.

Chapman’s ice cream? Can't wait to hear about the naan!