JoNorvelleWalker

No, but I have used the potato mashing attachment only once. Granted the blade is plastic. I can hardly imagine a problem unless you enjoy mashing cinderblocks or raw potatoes.

No one else likes Martin Pouret?

Original oven was replaced because the plastic below the tank had cracked. Now the new oven is looking to crack in the same spot. That being said I use my APO a lot.

And?

I had to try the Breville All In One for something. I had my doubts but I used the mashed potato attachment for mashing. To my considerable surprise the texture of the mashed potatoes was perfect. My complaint is by the time they got to the plate the mashed potatoes were rather cold.

@Ann_T, when you sliced the sausage on your blog using the All in One, how hard was the sausage? I ask because I have memories of slicing (or not) chorizo on my big Cuisinart and the motor seizing up. I would love to be able to cut paper thin slices of chorizo and other sausages on the little Breville.

I'm on my second oven and my third or fourth tank. One loses count.

All In One arrived. Parts are nice but be careful what you wish for. I counted nineteen. I like the size of the bowl. I hope to use it for mixing small amounts of pasta dough that are too little to make in the Cuisinart.

One of my projects today was to clean the water tank of the APO. Even though I use only distilled water in the APO, a reddish white organism was propagating in the tank. I had the same problem with the tank of my CSO, but the CSO had algae growing in addition. So far no algae yet in the Anova. The tank is all cracked, not to my surprise. And I was not delighted to find a pinhole leak in the distilled water bottle. Mixing ovens with steam is a technology that needs more work.

I shall never again wonder why I have a two thirds empty bottle of distilled water still unopened.

I was in Shoprite again today and I looked more carefully at the frozen cod. The package has a recipe for breading the pieces, but it was not clear to me if they meant to defrost them first.

To be clear I am looking for a convenience food. I can deep fry things if needed or so minded. What I was looking for was a method for frozen cod I could batter and air fry in the Anova. I have every batter/breading agent known to man, or at least known to Janie at Modernist Pantry.

And how about the best red wine vinegar for special occasions? Like when I can bring myself to actually cook dinner?

Last time I bought fennel the clerk at Shoprite was stumped. I told him it would called either anise or fennel. He asked the man in line behind me. "I would call it fennel." He asked another clerk. Not entirely believing us he called over someone from the front office who told him it was listed as anise.

I like love Martin Pouret red wine vinegar. Sadly I cannot currently find a source, and I am out of red wine vinegar. However Martin Pouret may be over your intended budget: last time I paid $0.82 an ounce.

The objection to thawing is I got home from work tonight at 9:30 and I sat down to eat about 1:00 am. Frozen battered fish work fine. Why not battered frozen fish?

Tonight I noticed my local Shoprite market is now purveying bags of store-branded frozen fish and seafood, including cod. Over the last few years the quality of Shoprite branded products has improved markedly, and I have rarely been disappointed*, whether it was organic whole milk yogurt or a Teflon cleaning sponge. My question: can one prepare battered or breaded cod from frozen cod fillets** without first thawing? I am craving fish and chips for dinner. I chickened out and purchased SeaPak Bear Battered cod fillets that I have been pleased with in the past: https://seapak.com/product/budweiser-beer-battered-cod/ If I could batter or bread frozen cod fillets while still frozen I would be delighted. Please tell me it can me done! If I have to thaw the cod first it probably won't happen. *not to be confused with Shoprite locally prepared foods which can be hit or miss. Sadly mostly miss. Some nights I am grateful that they even try. **I first wrote "cod pieces" -- but that is a different topic, and has to do with storing bonbons.

Amazon delivered my fenugreek leaves today. Who knew 3.5 ounces of fenugreek leaves would be a restaurant sized amount? Went to Shoprite tonight for coriander. Shoprite had no coriander. I should check my potatoes and pepper to see if they have rotted yet.

A Chinese American friend once explained how she got distracted by her husband and brought the cleaver down on her knuckles. I do not own a cleaver.

Well, yes, but in my admittedly very limited chocolate experience, untempered cold chocolate won't snap. Am I incorrect?

What cookbook?

I, for one, am talking about the leaves.

The library demanded my copy back as they eventually do. Though I am minded how a former manager explained how she delt with holds on books she had: "She ain't get'in it, 'cause I ain't finished with it." This pertains to Odette Williams Simple Pasta: I read the first half and skimmed the second half. The introduction and pasta directions drew me in. The typography is easy for even my old eyes to read (mostly). And while the pasta directions seemed sound, there is no enlightenment beyond the corpus of past pasta books, and I'm pretty sure I have more pasta books than the library. Most of Simple Pasta is devoted to recipes involving pasta, arranged by seasons of the year. My least favorite way of presenting recipes. I give a pass if the author's name is Japanese. "Williams" does not qualify. Simple Pasta is not a bad pasta book, but for someone wanting a recent pasta book, Missy Robbins' Pasta is much better.

I've used my Kuvings juicer. https://forums.egullet.org/topic/161722-vertical-slow-juicers/

Since the amount is 1 tsp I assumed dried. I just ordered some dried from amazon.