JoNorvelleWalker

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.

The Japanese Culinary Academy has two volumes on the subject of Cutting Techniques: Mukoita I and Mukoita II. Not all cutting is sushi.

Ribeye. Grilled: Dinner: If dinner looks a little protein heavy, served with bread.

I shall never again pick up a half inch baking steel. Heat capacity. I went to an ivy league school for this.

I didn't bake last week. Sandwiches on 12 day bread have their charms. Taste may not be one of them. Anyhow...

How did this topic get so buried? In my dotage I seldom try new stuff. To the best of my remembrance never had I assayed an Argentine Malbec. But on a friends suggestion I picked up a bottle of Gascon.* I didn't pour it down the drain, despite it being vile. The taste was of wood and bitter chocolate. Nice if enjoying bitter chocolate. Not so nice in wine. At least not in my glass. Tonight, a bottle of Pheasant's Tears 2008 Saperavi. I obtained a case and I'm so glad I did. *She is still my friend. What she recommended was Argentine Malbec, not necessarily Gascon. Edit: but I shall speak with her.

I was asking about the new anova pro.

I have wondered about the differences between fresh salmon and frozen. Amazon often offers both, with a price premium for the former. You don't have concerns about parasites that may be killed by freezing?

I can't speak to the specific questions, but any chocolate with soy lecithin is probably at risk of being GMO. Not withstanding the Swiss seem to be very strict: https://en.wikipedia.org/wiki/Genetically_modified_food_in_Europe Personally I care more that my chocolate not be a product of slave labor.

Georgian inspired: Tabaka, spiced pan-fried poussin. Lobio, and not so Georgian broccoli -- but sometimes one must deal with what Jeff Bezos sends. Georgian green sour plum sauce not shown. Not sure why as plum sauce is pretty.