JoNorvelleWalker

It sure looks good to me!

I am interested in the black fixture that is holding the probe on the pan rim. Is that part of the Control Freak, or something a mortal could attain?

The other white meat... Berkshire chop.

Parsley again.

No drink tonight? I hope everything is OK.

Having thought about it a bit, I don't see the advantage of leaving the lid off. Unless for clearance.

Caroled kidney pie. But I thought BK's smoke flavor was from actually being smoked? It's been about fifteen years since I was last in a Burger King so please forgive me.

Well my dinner tonight is a Dysonized poussin, though since Dyson is Dyson I guess should say "coquelet". You haven't shown me yours, I won't show you mine.

This time Jo came through slightly wrong. Indeed the first responder was former U-boat* officer Captain Paul Mueller. But he responded to the breakup, explosion, and sinking of the SS Carl D. Bradley. At the time the SS Edmund Fitzgerald was about 100 miles away. https://en.wikipedia.org/wiki/SS_Carl_D._Bradley I can't unsee the U-boat in Kerry's picture. *U-1272 https://en.wikipedia.org/wiki/German_submarine_U-1272

What sort of pot?

@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.