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Crepes? Suzette is what the lounge is coming to?
However, in the blintz, you take the good with the bad.
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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My uncle, thinking it was funny, once ordered pancakes with onions for me while we were visiting Ghent. I can not really recommend that dish I'm afraid 
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If you think that's bad, don't try laverbread...
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It's an "acquired taste" apparently. Not one I've acquired ... Always tastes to me of seaweed stewed in vinegar for a week or two and served on old socks.
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Realizing all the various type, we each identify a pancake a bit differently.
My major pancake eating has always been of the potato variety. Often referred to as 'potato latkes'. They would be outstanding with onions! Savory!
Variants in the topping (for the potato variety) I commonly hear are: apple sauce, sour cream, salt, and sugar. I was raised in the salt group, but the 'other' side of my parental lineage were applesauce users. Once, to my horror, my children put ketchup on them - they've since learned the error of their ways.
"Flapjack" style, however, puts me squarely in your corner on this.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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At long last - don't know what the problem was, but their website still says the order is "processing" and "hasn't shipped yet". Fortunately their support is good, if a bit slow since it works on California time, not UK.
My word this is a big lump! Herself as started referring to it as "my kitchen sex toy", but you'd have to be .... umm ... rather brave for that.
So big in fact, that I've already had to move to Plan B: Plan A was to repurpose the old, dead Sous Vide Supreme as the water chamber (since it's already insulated and got a lid I can make a hole in) but it takes so much space that just won't fly. Plan B is to multi-use the deep frier, since it holds 8L of oil it'll hold plenty of food without crowding. I'll have to get a new lid and insulate the body but that shouldn't be a problem, I think a Gastronorm 1/2 lid should fit pretty well.
Connecting it to WiFi wasn't without problems - you have to create an account at the Anova end, and the developers lowercase your email for storage and then compare your entry against that without lowercasing your input. So enter your email as "Paul.Griffin@..." to set up the account and again to log in and it can't find it... 
It's also damn slow at sending out the account verification email - it took about 40 minutes to arrive which is a little silly.
Still it's connected, and sending notices to my phone that it's preheating. Don't see how to control if from a PC, which would be an irritant, but it seems to heat prety quickly - less than twenty minutes to 60C from 19C ambient. The temp reading doesn't seem quite as accurate as the old unit which agreed with my infrared thermometer, but I can adjust for that if I have to.
Only trouble is I don't have anything to cook in it for tonight as I didn't know it would be here 
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OriginalGriff wrote: I don't have anything to cook in it for tonight
Cat has gone?
"The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge". Stephen Hawking, 1942- 2018
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OriginalGriff wrote: Only trouble is I don't have anything to cook in it for tonight as I didn't know it would be here
sterilise cloth nappies?
Signature ready for installation. Please Reboot now.
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You need an account to cook? 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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It's IoT - so it can be controlled via the WiFi from anywhere. In theory, that means you can start it cooking when you leave work, and it's ready when you get home. Not exactly a problem for me, but ...
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So, given the correct password, I can turn off your sous-vide and you would come home to a raw dinner? 
Does it come with a virus-scanner, or is that your own problem?
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Well, I suppose you could always use the IoT aspect to sabotage your rivals on Masterchef but I'm still not really feeling the urge to get my kitchen on-line.
98.4% of statistics are made up on the spot.
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I wonder if it supports RFC 2324 
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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That was a more entertaining read than I was expecting 
Any attempt to brew coffee with a teapot should result in the error code "418 I'm a teapot". The resulting entity body MAY be short and stout.
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Nor am I!
But it does have one advantage - the on-device user interface is simple, just a thumbwheel for temperature select and a start / stop button, so Herself should get used to it pretty quickly (It took her two years to cope with the 6 buttons on the Sous Vide Supreme, it wasn't all that obvious). But the more complex stuff is available via the phone, which means you get a better UI at both ends - complex when you need it, but the bare minimum basics when you don't.
This is about the only IoT device I can actually see a use for in the kitchen - starting your food as you head for home so it's ready when you walk in? Handy.
IoT kettle? No.
IoT toaster? Stop being silly.
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OriginalGriff wrote: IoT toaster? Stop being silly.
It's the future[^]!
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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That is rediculous. Is it selling? I assume it is, there's lots of people with too much money.
I tried a sous-vide "kotelet" (dunno the English term for the piece of meat) a few months ago; it does come out the same way every time, because you can control time and temperature. That's a gimmick my slowcooker yet has to learn.
So, yes, I'm happy with you posting about it 
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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I think that "Kotelet" would be a "Cutlet" or more accurately a "chop": Lamb Chop[^] , Pork Chop[^]
Eddy Vluggen wrote: because you can control time and temperature
This one promises to be more accurate than the old one: it claims +/- 0.1C instead of the +/- 0.5C for the older. Not that that was ever a problem... 
I think the main reason I posted about it was the IoT aspect, and the "lazy dev" syndrome more than anything else.
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OriginalGriff wrote: I think that "Kotelet" would be a "Cutlet" or more accurately a "chop": Lamb Chop[^] , Pork Chop[^]
Pork indeed.
OriginalGriff wrote:
This one promises to be more accurate than the old one: it claims +/- 0.1C instead of the +/- 0.5C for the older. Not that that was ever a problem...
The slowcooker only knows two settings; "on" and "off". I'd wish it was that accurate.
OriginalGriff wrote: I think the main reason I posted about it was the IoT aspect, and the "lazy dev" syndrome more than anything else.
You're posting about what you experience, which means I do not have to experience the same 
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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I still have - and use - my slow cooker, and it has three settings: High, Low, and Warm.
High is "Kinda around 80C, but don't hold me to it".
Low is "Around 80C, but I'll vary even more"
Warm is "Hot enough to burn the top, but to cool to eat"
Makes a damn good chilli by the kilo of mince though!
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So, in my mind a sous-vide is a slowcooker that you can set to a specific temperature and time?
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Yes - a very specific temperature, because you are targeting "this protein" and not "that protein". And one degree can change which proteins the heat with will affect, which changes the taste, and the texture.
It's cooked in a vacuum bag under water for better conduction than air will give you, and an even cook on all sides - as well as not losing any juices!
The time isn't that important - you can overcook meat in a sous vide but it's in terms of hours rather than seconds.
First time I tried whole leg of lamb I used my beef experience and gave it 18 hours, and it was like slimy baby food 
2 hours is about perfect, but you can leave it in for three without problems.
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