JoNorvelleWalker

Do you perchance have an updated link for this?

Why is one nano going back?

Color strips are pretty, and nice as far as they go. However as a frustrated chemist I now have a Hach Total Hardness Test Kit, Model HA-71A, which measures total hardness by titration: I did not feel it was necessary to spring for the kit that actually measured calcium. With my new Brita (which is exactly the same as my old Mavia, except that the side of the pitcher says "Brita" instead of "Mavia") I am able to double filter my water. The double filtered water measures 2 mg/L of hardness. The single filtered water measures 51 mg/L of hardness. My tap water measures 171 mg/L of hardness. Sometimes it's a hard life but now I can make kombu stock!

Link? Edit: never mind...I guess it's this one? http://amzn.com/B000QJBNHY

My memories from the '70's may have faded. I could be recalling white grits instead of yellow. Pretty sure about the gravy though.

The TeamFar pan I linked above fits perfectly in the CSO! As do the colander and pizza pans. I am very pleased. The pan is heavy for its size, I measured 590 grams. Sides more than a millimeter thick. No indication what grade of stainless steel, though for the low price I am not entirely surprised. Seems well made, I must say. No rough edges on any of these pieces. And no sticky impossible to remove labels either. I'm particularly delighted because I've been searching for a pan this size for years. Long before the CSO.

Haagen-Dazs coffee ice cream, on sale. Maybe it's just me but I think they've seriously watered down the formula since the olden days. Haagen-Dazs used to be hard and creamy. Now it's icy and melts fast.

I shall never again...my Endorphin Rush was clogged with dried gunk in the bottle neck. I shall never again stir a spoonful of dried endorphin gunk into my bowl of soup. Edit: now I'm not clogged either.

Oh, I hadn't wanted to put my name on a waitlist because I am frequently broke (even for dried beans) and was afraid I'd be charged at a bad time. I looked just now and couldn't find a waitlist. I requested notification for when the product is back in stock...is that the waitlist?

Missed it. Again.

Yes, however NJ still extends south of the Mason Dixon line, almost as far south as Washington DC.

I learned a new word!

I have heard fresh garlic prepared sous vide presents off flavors. In my bags I use garlic powder, personally. But then I am fond of garlic powder. Nonetheless I would not be afraid of fresh garlic unless the bags were stored refrigerated.

I haven't found myself south of the Mason Dixon line in decades* but in southern restaurants for breakfast I was most fond of grits. Quite exotic. Coarse yellow cornmeal, biscuits, ham, gravy, more gravy... But when you say "polenta" I reach for the finest, whitest cornmeal. *except in New Jersey (look at a map).

I'd use mine a whole lot more with a smaller drum.

More information on this please!

After I slipped and fell down the amazon bunny hole I found this lasagna pan tonight: http://amzn.com/B0728GC529 I figure it will just fit the CSO. I expect to find out tomorrow! (Of course I also ordered a colander and some pizza pans that should also be accommodated.)

I didn't buy the slicer but clicking on your link caused me to spend $65.

People do make thingies so you can safely do that but I would not. As Anna said, no need to.

I don't think it glowed back when it was made from little bugs.

51 deg fillet mignon, dry fried haricot vert, boule, Boursin. Pleasures of the grape.

First red tomato of the summer! And I slit my arm open* on the tomato cage reaching out for it. *that's not why it's red.

I'm reading The Food Explorer by Daniel Stone. The subject is food botanist David Fairchild and his search for food plants. So far my favorite paragraph: "The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage. It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it capuzzo, the rest of the world would call it kale..."

I am so sorry for the outcome. (Or rather I guess outcomes since it was from both ends.) I have to share I've been reading Daniel Stone's The Food Explorer, chronicling David Fairchild's treks around the world in search of exotic food plants for possible introduction to America. Fairchild found Bali disappointing but elsewhere he contracted typhoid and his traveling companion came down with yellow fever. When I travel I tend to have outcomes so mostly I stay home. I almost died in Africa. In Naples I got very sick. I couldn't help but notice the dining establishment did not wash glasses between patrons. Fairchild too had been in Naples and I was amused that he reported the silverware "only sketchily washed."

I had a CSO dream last night: the price was $86! (In real life at the moment it is $235.)