JoNorvelleWalker

I had two CSO failures.

https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2333921

Anova has decided that they need to replace my oven. @TdeV, how did you get your oven back to them? Did you keep the original shipping box?

I shall never again bleed all over my curry. No, I didn't cut myself. I was breaking apart a bulb of garlic and I broke apart my thumb.

I feel very foolish. In looking into this further, following page 118 there is a "Basic Knife Skills Demonstrated" section with its own pagination. 48 pages later the main text resumes mid-paragraph at page 119. It appears that no text is missing, but what a strange way to assemble a book.

I asked politely in the original Edge in the Kitchen thread but no one deigned to help me. My copy of Chad's book has non-standard pagination, eg. the page order is all messed up. Is only my copy defective or did Chad go too low budget when bargaining for a publisher? Speaking as a library worker, page numbers are typically sequential. Sequential page numbers are designed to make reading easier. Random page numbers may stave off dementia but lead to rage and violence. This is a simple question: My copy is all messed up. My copy is fine. This shouldn't be too hard. And it would help.

Here hotdogs are heated in a similar arrangement. When I'm hungry I've had worse.

My oven has developed a crack in the plastic in the front, below the water tank, right above the "T" in "CAUTION". I took a picture, but the reflection reveals what I may or may not be wearing.

I found this thread searching for why I am missing many pages from Chad Ward's book. That still remains a mystery. But I beg to comment on my Kyocera knife. I use no other blade in my battery more often.* As my son** says, it will always be sharp no matter how many pieces it is in. As far as I remember it is illegal to send knives to Japan, which obviates the return for sharpening problem. Still, who would put a Japanese knife with an exquisite wood handle through the dishwasher? Ceramic or not. I don't wash the Kyocera, I just lightly rinse it between uses. *so far I calculate four to five thousand limes, several lemons, and a grapefruit or two in season. **the son with the degree in ceramic engineering.

As if you had to ask.

That sounds good. I even have horseradish in the refrigerator. Wish I had thought to try some in last night's coleslaw.

I've had two lamb shanks in the refrigerator for as many weeks, with the intention of a curry. I have not been able to summon the energy to do it.

Interesting, thanks. My coleslaw dressing is just mayonnaise and cider vinegar. Sometimes a dash of hot sauce or a clove of pressed garlic.

My apartment is second floor. The downstairs apartment has a cellar. Consolation: my apartment has a "den", bar sink, and half bathroom. No food is stored in the den. Though glancing about I perceive four liters of La Favorite rhum. (Most rhum lives in the living room.) My stove top griddle is in the dining room. Though these days I prefer electric.

If only I had a cellar.

Who keeps their dishes and food in the kitchen??

I have to say that sounds fair.

For me coleslaw is almost a comfort food. I made coleslaw tonight. But I've only been in a KFC once. What makes KFC coleslaw so special?

Day old crumb. You know what bread looks like. And, yes, this time I wore my Kevlar glove.

If it helps, Modernist Pantry sells powdered glucose with the recipe for making glucose syrup. Modernist Pantry ships world wide.

P.S. I have plenty of nuts and rum.

I shall never again forget that at temperatures above boiling my Paragon shuts down as a safety feature after half an hour. Dinner may be delayed.

A friend presented me with a lime and a bottle of lime juice, "for backup".

It might depend on how old it is. I recently learned one of my camera lenses sells for up to $40,000 to collectors. Glad I kept the box.