Joe Blowe

Looks like unmarked Wagner Ware. I have a few from this particular vintage -- the modern font, and lack of MADE IN USA stamped on the bottom, suggests that the pan was made around the late 1950s to early 1960s. https://www.google.com/search?q=identifying+unmarked+cast+iron

Would pickling lime be a substitute?

An old saying: I'm in the Porthos camp. But, gfweb makes a good argument, too. (Where'd the devil emoticon go?)

Having just recently posted a gripe about my Anova, I feel for you. And, one of the thoughts that popped into my mind during the Anova Fail was, "Hey, maybe it's about time for a PolyScience." Yes, this is the disposable world we live in. No, I don't like it. My effing Anova scroll wheel should function normally after 13 effing months. I'm lucky that I'm still able to use the Bluetooth function to control my Anova, but it makes me wonder what will fail next. Luckily, I still have a Sous Vide Magic controller on standby, which I am beginning to doubt will ever die...

Thanks for the heads up on Reddit forum. I just might give that a go...

FWIW, I exclusively use the Bluetooth app for my Anova. Mainly because the scroll wheel stopped working after the warranty expired. Contact with the CSR drones proved futile, as they deflected any suggestion of working with me on how to fix the problem. The whole thing left a bad taste in my mouth, which will soon be rectified when I pull the short ribs out of the water later today

I also have a MyWeigh scale, a KD-7000, that I purchased from Old Will Knott in 2006. Last year the membrane keyboard cover finally wore out, and the power and tare switches were poking through the plastic. I contacted Knott about service and/or parts, and they responded that they do not provide any service on their scales. They just give you a new scale!! I had to mail a copy of my receipt and the battery door from my scale. A week later, I had a brand new KD-7000. Now that's customer service!

For the last ten years or so, I've been using a refillable grill brush (like this one -- here are the refills). Here in SoCal, the Land of Year-Round Grillin', I go through about two pads per year. And to attack the really baked-on junk, I use a pumice stone from the dollar store. Works for me...

And the olive oil doesn't go bitter, even after you mix "until your mixer feels too hot"? Hmmm... I'm just thinking out loud here: Wouldn't it be better to break down the basil with a small amount of neutral oil, and then whisk in olive oil at the end? (I tried David Lebovitz's recipe for basil vinaigrette a few weeks ago. I'll try your version with lemon juice sometime soon...)

And then very, very recently the number being thrown around is 50/50 Revised Estimates for the Number of Human and Bacteria Cells in the Body (August 19, 2016)

Actually, I drink them down along with some kefir. In my case, I make kefir daily and only keep 12 grams of active grains on hand (not counting the emergency supply of dried and frozen grains kept on hand). After a week or so, as Andie illustrated above, the grains multiply. Since I only need 12 grams to kefir a given quantity of milk, the excess go down the hatch! There's probably more probiotic activity in a couple of kefir grains than a small serving of yogurt...

Allow me to give a shout-out to the Kefir Lady! I bought my dried grains from her three years ago -- they reanimated very quickly, and they continue to multiply. (I just eat the grains I don't need for making kefir.)

Sclafani? http://sclafanifoods.com/products.php?category_id=1155

You found my hat!

Google "hungry water" or "reverse osmosis corrosion." Both of those will return topics on how water that is "too pure" -- in regards to alkalinity or hardness -- can strip minerals out of metal piping. The manufacturer of our kitchen faucet will void the warranty if attached to a reverse osmosis system...

Here's what I've learned about shopping in France: 1) Most items sell at or near their MSRP. 2) Things rarely go on sale. 3) When an item does go on sale, the discounted price might not be available to tourists, i.e. you have to possess the department store credit card to get the sale price. Right now, the Peugeot 23393 is €34,50 at Galeries Lafayette and $30.14 at Amazon. Model No. 23331 is €47,80 and $49.95, respectively. In short, I only [try to ] buy things I'll never see back home -- which with today's globalization, is not a whole lot.

Forget all that namby-pamby stuff like baking soda, vinegar... and oven cleaner. What you need is handy-dandy Carbon-Off!

As am I.

As per the hip pressure cooking website:

Andie, If your Zoj died tomorrow, would you run out and get another? Or, would you move on to cooking rice in your Aroma pressure cooker? I have a nearly worn-out 13-year-old Zojirushi fuzzy logic rice cooker and a Fagor gas-powered pressure cooker. Based on some rice cooking experiments in my pressure cooker (pot-in-pot method), I think I could be convinced to move the bulk of my rice and grain cooking to an electric pressure cooker. However, if the results from the electric pressure cooker do not really differ from the stove top version, I think I'll just get another rice cooker when that day comes...

Gulfporter, do you happen to have an infrared thermometer? What kind of temps is your cake pan hitting when on the side burner? The silicone impregnated into the parchment paper is only rated into the low 400s...

Curious as to how long a fully-pressurized cooker could maintain temps above 140F when placed in a Wonderbag / Wonderbox / Haybox? Venting issues aside for now, an 8 cu. ft. unit (or more) should be able to do this overnight, right? I've been thinking about making one of these -- it'd be interesting to see how long my Fagor Duo (venting) P.C. could maintain pressure once removed from the heat source.

The topic title says, "New Ideas for Bone-in, Skin-on Chicken," but you say you like "flavorful" chicken breasts. Any chance you can be convinced to try an even more flavorful bone-in, skin-on chicken thigh?

Asked and unanswered in Post No. 4: Have you consulted a plumber or HVAC contractor? Until then, this is just a lot of chin wagging...

Duct work can be installed in the area between the ceiling and the floor above. Have you consulted a plumber or HVAC contractor?