JoNorvelleWalker

I recall places where it was fortunate if the door had a bathroom.

Thanks, the result looks a bit like my baked potatoes that I bake for a couple hours over salt and then smash.

@robirdstx what are Crash Hot Potatoes please?

Correct. No question is a dumb question.

Is your cup stone or pottery?

I called Cuisinart. A nice person took all my information. A week or so later the coffee maker arrived. I called Cuisinart. A nice person took all my information. A week or so later the CSO arrived. It cost me about $25 to ship back the broken CSO.* (It only had to go about eight miles.) *Cuisinart paid to send the coffee maker back.

My potatoes look that way because I smash them. Some more artistically than others.

Horses were changed in mid-stream. Cows actually. I was about to grill a beautiful thick ribeye when I realized I had older steak to make use of. Shown here with pathologically humongous potato and thirty second green beans. Steak and potato could not be finished. Unlike every last green bean in the pot.

Indeed! Rushed it back under warrantee. Cuisinart sent me a coffee maker.* Your fan is gone. That'll teach you not to have a spare. *eventually it all got sorted out.

I had a fail with my pistachio ice cream. Details elsewhere. Tonight I took the last out with the trash. Ingredients were not cheap.

What did you not like about yours that you gave it away? I finally found the information on the anova site: min 62 mm, max 170 mm (min 2.44 inch, max 6.69 inch). That's more than a 4 inch difference! Anova states the clamp is "Adjustable & Detachable". Though I can't find any data on pot depths. I have no need for an app so I am almost tempted to spring for one...were I not getting my knee worked on at the moment. Anyhow they say the app will be coming in the summer.

CSO chicken thigh, broccolini, wild rice.

Tonight: Paella.

My ThermoWorks ThermaQ app has a two channel data logger, for what it's worth.

Last night: More local asparagus, branzini filet, potato...but you probably knew that. Lemon not shown.

What is the range of water depth for the new one?

I picked up On Spice, thanks. I'm half way finished with the copy I have home from the library. Not a lot of new information on spices so far but she writes well. Thought it was worth buying. Sadly I could not stop there.

What time and temperature please? I usually boil my asparagus for about four minutes.

Lancelot is 14 percent... https://www.kingarthurflour.com/professional/products.html

Oops, reminds me I have two avocadoes rotting in the bedroom.

Anything I should know about the search capabilities?

I wouldn't call it a bargain as I wasted an hour and bought three others. Edit: four others.

In all seriousness the Modernist Bread folks suggest injecting gas into pizza crust to make more bubbles.

In the back of volume 5.

https://forums.egullet.org/topic/158357-baker’s-ammonia/