JoNorvelleWalker

Worst pizza I remember was in Genoa.

Not of interest to me personally but I see the Fire 7 Tablet is $29.99. I know US is not Canada but I wondered if a Fire tablet would let @Anna N use eGullet with the desktop view so she could search in topics? If not, $29.99 is not a huge investment. Edit: the larger Fire tablets are deal of the day also. The 10 inch is $99.99.

CSO down to $229.99...

Hard to tell how thick the roast was from the pictures. But from Baldwin's tables, if it was 2 inches or more thick, three hours was not enough cooking time to heat it through. http://www.douglasbaldwin.com/sous-vide.html#Table_2.2

Would you share your method?

Weren't my figures, the price was from Wikipedia citing NPR: https://en.wikipedia.org/wiki/Campari_tomato My guess is the that the price has gone down a bit over time since the variety was introduced. In addition to Mountain Magic this year I am growing Ramapo and Atlas. I must say Atlas has huge tomatoes for a smallish plant. None red yet though.

Following a lovely zombie, @Wolfert's chicken mechoui from Food of Morocco. A favored dish that requires I drag out my Farberware rotisserie. Baked potato and ken cut cabbage which some may denigrate as coleslaw. Picture was intended but it didn't happen.

Through to the keeper.

I took my own advice. Not that it is hot here, far from it. It is a perfectly lovely midsummer's eve. But a zombie is a zombie.

@scott123 thank you for the link! However you have me confused with someone who knows what they are doing. My desire is to bake pizza (as well as bread) in my Cuisinart Steam Oven, a small toaster oven. A small toaster oven with steam and convection bake. Forgive me if you are familiar with this miraculous device. I've achieved almost acceptable pizza from my DeLonghi griddle but the crust ends up crisper than I'd like. For better or worse the CSO heats only to 450 deg F. But the broiler goes higher. Pizza stones don't thrill me (I have one) and I am thinking of purchasing a 10 inch by 10 inch steel sheet which will fit the CSO. My main oven goes much higher than the CSO but I am an old woman turning 70 this summer and the idea of thick steel much larger than 10 by 10 inch turns me off exceedingly, gender bias or no gender bias. The plan is that I can compensate for lower oven temperatures by higher hydration dough. Thoughts?

I have a couple Kumatos in my bedroom at the moment. They are usually OK. I may have them for dinner. I only recall one container of Kumatos that didn't have much flavor. But I'm with you. For supermarket tomatoes my favorite are Campari. I just read on Wikipedia that Campari is a trademark in the US and "can be produced from different varieties, such as Mountain Magic." Strange coincidence -- Mountain Magic is what I've been growing on my balcony the past several years. I am in the wrong business. Mountain Magic seeds sell for $150,000 per pound.

My downstairs neighbor has had stuff drying out on his balcony the last two nights so I thought it would be impolite to water. Except for a bit. The little red tomato is still there and has been joined by a sister. I thought my arm had healed but I pulled the wound open stepping out of the shower. Fortunately my towels are brown.

Having a Polyscience 300 on a pullout shelf frightens me almost as much as kale. I use Polyscience bags in mine.

A zombie. And maybe something after there.

Ah, Franklin's armonica, hydrodaktulopsychicharmonica if you will. From wikipedia: "Franklin also advocated the use of a small amount of powdered chalk on the fingers, which under some acidic water conditions helped produce a clear tone." Not sure powdered chalk helps with Campari.

Yes, I wonder this myself.

Speaking only as a consumer...as much as I admire Hershey as a philanthropist, his chocolate tastes rather rancid.

Good for you! I don't believe I have ever done this either. Maybe someday.

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.