JoNorvelleWalker

Then I guess I didn't.

Not that I could see.

I had never heard of Chicken Rochambeau, but the good general was feted in town and marched his army past my apartment complex back when.

Having recently taken delivery of a Breville All In One, I returned to the subject of fresh pasta. I was delighted how easily the Breville handled half a recipe of Serious Eats egg dough. In my hands half of a half a recipe made a dozen burrata ravioli, just right for my dinner. The burrata filling was store bought... https://www.belgioioso.com/products/stracciatella/ It got the job done well. I just have to use up the rest of the container in the next day or two before it goes bad. One thing that went wrong tonight: I had the bright idea to place the ravioli on waxed paper. Half the ravioli stuck. Note the sage was my very own, salt preserved from a few years ago when I had a garden.

Burrata ravioli in butter sage sauce. Rather unctuous. I am enjoying a glass of Chartreux V.E.P. to clear my palate.

I can report the Breville All In One works well for a small (4.5 ounce flour) batch of pasta dough. Better than my Cuisinart.

I've made sous vide braised red cabbage a couple times now. It is not my thing. Fortunately I eat coleslaw three or four times a week. Fear not, little cabbage will go to waste.

I don't celebrate birthdays for religious reasons but I almost might reconsider if someone served me a slice of this.

Well and good if you are merely trying to feed your family. If you are selling a pound of bacon commercially and the package comes up short you are in deep doodoo. Formax uses 3D scanning, originally with our cameras, to insure your customer receives all the porcine goodness for which they paid and not one micron more.

Sadly amazon discontinued Amazon Fresh in my area several years ago. If a product or service doesn't work out for amazon they drop it pretty quickly. (And probably the managers who promoted it.) However the smokehouse almonds I'm munching with my mai tai at the moment I have on monthly Subscribe and Save.

Currently unavailable. I've read that amazon is discontinuing many of its house brands.

My big Cuisinart lives in the bedroom, and mostly stays there as I don't feel like lifting it. The Cuisinart parts are all over: some are in the kitchen, some are in the dining room. The citrus juicing attachment is on a bedroom closet shelf. I haven't seen the whipping attachment for a while. The only thing I've dragged the Cuisinart out for since banishing it from the counter where my Ninja CREAMi now sits is making pasta dough. My hope is the new Breville will suffice for that.

When I was in business we sold components to Formax for use in their commercial bacon slicers. Great quality but probably more than you want in your living room.

And since this is the lunch thread, I had last night's dinner leftovers for lunch. Beyond what @Raamo suggested I added black mustard seed and turmeric to the spices. Of course the Zojirushi kept last night's rice warm waiting for me.

Interesting question. By the time I find out I won't be around any longer. Back then my younger son was obsessed with variety meats. My older son was into octopus.

When my sons were young teens one day I found them going through my cookbooks, dividing them up into who gets what.

I already moved the shredding disc to the overflow storage area for my Cuisinart discs, of which I have about eleven. I don't anticipate much use for the shredding disc. I didn't expect much use for the potato masher either but I am still surprised how well it works. The bigger question is where to store the unit. I have a dedicated place in the bedroom for the motor. The rest of the parts I've been moving between the dining room table and the bed, depending if I'm sleeping.

Thanks to @Raamo in the lunch topic... https://forums.egullet.org/topic/163551-lunch-2022/?do=findComment&comment=2360971 Good. I would make again.

@Ann_T when you store your All In One parts on the base, where do you put the whisk?

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.