dscheidt

That looks like a cambro (or similar) food pan. If you get a lid, you can drill a 2 3/8 inch hole in it. That's the diameter of the metal part of the annova, and so it will rest on the lip that the clamp does. Works great, lids fit tight, can be taken on and off in the cook, and is much easier to deal with than plastic wrap.

I am not allowed to store food containers in the bedroom.

4 quarts is just a little to small, 6 quarts is a little too big. So six quarts is probably the right one.

camsquares fit better on the shelf. Smallest is two quarts, though, which is too big for some thing.s

Chicago area people might be interested to learn that Tom and Patty Erd are giving a lecture 'The Lure and Lore of Spices' at the Albany Park branch of the Chicago Public Library on Jan 31. event link. I'm planning to attend, as that's my local library.

My problem has always been other people not keeping things up to date, and for inventories that give a location, moving stuff around.

The vollrath tribute stuff is made in the USA. sur la table's pans are Chinese.

It appears you need to be a member of that forum to download the spread sheet.

Not unless it failed to include the string 'cuisinart' in it. I did check, before submitting another request, using my work contact details. That got an email pretty much instantly.

Mine showed up today. I have a 14 cup model. The blade is marked DLC 001BIB. It looks like Rotus's. I suspect they've got different factories making them, with different designs. Incidentally, I never got any confimation that they'd received my replacement request, until the blade showed up. j

Loose neutral is what the symptoms sound like.

That's where most small egg production goes in the US, as well. Consumers of fluid eggs don't care what size the shells were, after all. It costs the producer about the same to package and transport eggs to market whether they're large, xl, or small.

It's the 21st century. Differential hardening of tools is pretty well established technology. (it's how the Oliver Chilled plow, the plow that caused the dust bowl, was made, in the 19th century, for instance.) so are various welding methods, to put a hardened cutting edge on a softer tool body.There's no reason to think the solution is a blade that won't stay sharp. For that matter, we don't know that the problem was caused by too hard a blade in the first place.

Is there a pointer to that formula? I need more reasons to use my pullman pans.

http://www.cuisinart.com/recall redirects to http://recall.cuisinart.com/ which does not answer to http or https requests. I suspect they're seriously underprepared for the response.

The website doesn't load. I called. Got a busy signal several times, then a recording that told me to drop dead. Actually it said they couldn't answer their phone, and I could submit a claim on online or by email. But didn't tell me how I'd do that. So, yeah, drop dead.

Here's mine.

I use a 50 micron one as a strainer. part number 51705K511 Nylon, 7" diameter, 16" long. Diameter was chosen because it allows me to put it over a #10 can, and empty the can into the strainer with no mess.

It's aluminum oxide. If you eat a restaurant, you're going to be eating aluminum oxide, bare aluminum is universal in kitchens, and it all oxidizes. It's ugly, but pretty well biologically inert.

I noticed with some amusement today that my local trader joe's has a display of $115 bottles of wine. (Something red, 'for cellaring'. I'm not their customer for that, so didn't look harder.) Long way from two buck chuck...

None of the meat *I* buy is mechanically tenderized. I doubt I'm alone in that in this crowd. In the US, meat that has been mechanically tenderized now requires labeling, and instructions to cook it into oblivion-- 165F, treat your steak like it's a hamburger, for the very good reason the blades of mechanical tenderizers do indeed carry pathogens into the meat, and from piece to another. (There are documented contamination cases, so it's not theoretical)>

It's fermented with bacteria, and then has water removed to further concentrate it. it's pretty well indistinguishable from a nitrate solution added in traditional meat processing. It's somewhat more dishonest then concentrating sea water to a nearly saturated salt water solution, adding it to food, and claiming "no salt added" would be.

It's not "celery juice". It's "celery juice that the food chemists have been turned loose on, to make a high sodium nitrate extract that we can tell lies about". Trader Joe's is the home of processed food.

I wish the FTC would enforce the rules that make those claims illegal. (Claiming you have no added nitrates when you have added an ingredient because it's full of nitrates is a false claim, and they used to go after such lies.)

A non-contact infrared thermometer can be very accurate, and still very misleading. they measure the surface temperature of whatever you point them at. In the case of melted chocolate, it's usually a couple degrees cooler than the interior. Depends on how much you're stiring, and what the chocolate is doing. A normal thermometer is a better tool. (it's the 21st century. "normal thermometer" means quick reading digital. Not mercury or alcohol or dial.)