JoNorvelleWalker

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.

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.