cyalexa

Me https://docs.google.com/document/d/1I6PtFnhxWeUdL5UVlXvsUdkqTz0jbDVZ/edit?usp=drive_link&ouid=116025909429771776999&rtpof=true&sd=true https://docs.google.com/document/d/1weSURHRcppsa_d3jA6G59y240mvAvfMb/edit?usp=drive_link&ouid=116025909429771776999&rtpof=true&sd=true https://docs.google.com/document/d/1ybmmlAWoNPughBYUCpNZdAzGWDINywOl/edit?usp=drive_link&ouid=116025909429771776999&rtpof=true&sd=true

@Duvel, thanks for checking on food options in Dresden. Can you by chance recommend a place to stay? We are, in general, going to try to find airbnbs where we can all stay together. One son is not a wine drinker and one daughter-in-law doesn't drink at al,l but if the festivals have good food they might still be an option.

@Duvel, thanks for taking the time to reply. I read and enjoyed your piece. We will be traveling by rail. There will be either 4 or 5 adults, depending on how much time my daughter-in-law can take off from work (she will have just started a new job). She and my son live in Mannheim, although they may move to Cologne after the first of the year. My US-residing son and daughter-in-law and I are flying into Frankfurt. We will be celebrating a birthday while in Berlin. All are adventurous eaters.

I have searched this forum and enjoyed the reading, but there were no recent recommendation for the cities in my upcoming trip in mid-November: Frankfurt, Berlin, Prague, Dresden, back to Frankfurt. I would be grateful for any input.

I've been adding kimchee to cole slaw recently.

I have returned 2. The first leaked. Anova provided a replacement. It worked for a while then wouldn't maintain the proper temp. I returned it for a refund. I really liked it when it was working properly and hope to buy another one, or maybe a competitor's product, after waiting for the technology kinks to be ironed out.

Has anyone cooked polenta or grits in their CSO? I have been using it for rice and will probably use a similar technique but would be pleased to hear from others about their experience.

Dry pot cabbage next?

Is it empty? It might not move once you have stuff in it.

I posted in March about having my APO replaced due to a leak. The replacement which arrived mid-March does not heat to the set temperature or properly display the correct internal temperature. I contacted Anova support and as directed, I jumped through the trouble shooting hoops, none of which made a difference. I want to return the oven for a refund. I was told that since the original order was in November on 2021 I do not qualify for a refund but they will send a replacement. I have requested the issue be escalated to someone that can authorize a refund as I have had the new oven only about 60 days. I loved the APO when it was working properly. I did not love it enough to repeatedly go through the hassle of wrestling it back into a box and driving to the UPS store, waiting for then unpacking a new one and getting it set up .

My new CSO is up and running. The instructions specify tap water but I wonder if anyone uses distilled water? Also, the instructions specify emptying the water tank after use. Does anyone do that?

I like bacon jam but really, really like bacon baklava. This is the recipe I used https://www.sunset.com/recipe/bacon-baklava . I usually make a half recipe in an 8x8 because I have no self-control and devour any leftovers.

I have a traditional knife block which I keep covered with a shower cap to prevent dust from getting in the slots. It looks funny but I can remove it if someone is coming over.

@TdeV, I used the sous vide function on some ribs (too rainy and cold to smoke or grill). As best I can tell, the new oven might get a bit steamier than the original.

Couldn't resist. I'll give my leaky one to my engineer son.

There was a fun, active forum associated with that website. It deteriorated after the sale and after trying a couple other forums I found eGullet. A number of the members of the original Taunton forum migrated to a Delphi format as CooksTalk Classic and then to Facebook Cooks talk Classic FB group. The Facebook group is a different group that the "official" Fine Cooking FB Community. The Delphi group is not very active but the Facebook group maintains a core of long-time Taunton hold-overs.

I just got my replacement set up and haven't used it with steam yet. It arrived just in time, my CSO started leaking yesterday.

This Crofton brand measuring cup is from Aldi. The lines are in the right place as verified by water and a scale but note the labels on the lines!

Prepared the second of 2 cheap CBs from Aldi's. The first was very salty. Soaked the second one overnight, dumped the water, braised in beer as per my usual. The second specimen was not overly salty. Maybe it was the soaking step, maybe it was something else.

Please explain how you desalinate.

My oven is also being replaced (due to drip tray overflow issues). I'm grateful for the good customer service but annoyed by the hassle. I kept my original box (in a guest bathtub!) but that wasn't a requirement for the return.

@rotuts, thanks for the advice.

Sounds great. I may be in St Louis next month on my way to and from Bloomington, where my son and daughter-in-law live. I should be able to make plans late nest week.

@TdeV, I got 24 ounces of liquid upon draining the bag. It turned into a firm gel once refrigerated. It's in the freezer and will likely be used like a stock. What ended up on my counter was just water overflowing from the collection tray.

Yesterday I started the sous vide function for a pork shoulder (in a bag, 165F, 20hrs). I dried the drip tray a couple times, including right before I went to bed. I woke up this morning to an overflowing drip tray and really wet counter. Has anyone else had this problem? BTW, the meat was great, I'm still futzing with the skin which I removed after cooking. I removed most of the fat from it, laid it flat on the pan that came with the oven, salted it and am leaving it in the refrigerator over night. Tomorrow I plan to broil it.