JoNorvelleWalker

Yes, try the NY Times recipe for braised crispy duck. It uses liquid half way up the sides so that skin stays crispy. However I wouldn't let the chicken sit at room temperature all evening.

The Spice House is promoting 15% off this weekend. I stocked up on saffron (how can one allow oneself to totally run out of saffron?), orange blossom water, blade mace, rosemary, and Spanish paprika. Yes, I know: sadly The Spice House is no longer owned by the Penzey family. For reasons, I'd prefer to order my domestic spices from Bill Penzey. And Bill receives a lot of my spice business. But Bill does not deign to offer orange blossom water. Without which no proper mai tai is possible. And 15% is 15%.

I shall never again attempt to move an anova oven with a full water reservoir.

Note, I didn't say I'd gotten it to the kitchen counter yet.

I came home tonight to an anova on my doorstep. I got it up a flight of stairs. The oven is now unboxed and resting in the living room.

Beautiful. I had to give a "like" even with the cauliflower.

Strangely (and very much unlike Shoprite) the lime bins were just barren and empty. I hope to make it back tomorrow.

When I was last at Shoprite they had no loose limes at all. I survived with two clamshell packages of organic.

If only my kitchen floor were cleaner.

If one must splash boiling tomato sauce over one's face, it is good to be wearing glasses.

Batch 17. Same as batch 16 but cooked even less. Thoroughly homogenized. I hope it does not separate.

No toes?

Frightening.

I've had good results with Ajika when necessary. I've read that Georgian women typically purchase preferred spice blends for their cookery rather than relying on individual spices. I cannot confirm the truth of this. Which was the Ajika blend you used?

How was it?

Thanks! I had forgotten I had wanted that. Delivery tomorrow, $32 limited time deal. Meanwhile I have started reading Zoe Adjonyoh's Zoe's Ghana Kitchen. Never mind, I see the publication date is from last fall. Although, in my defense, the library just received our copy.

I'm with @Ann_T.

I just purchased a Ukranian cookbook, and the first recipe I saw was borscht.

Last night... Vivek Singh's Lamb Shanks with Saffron and Rosewater, from his book Curry (pp 118-119). After plating I went to take a photograph and was greeted by "Battery Exhausted". Dinner was served cold. With Tilda Basmati.

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.