you can hold the search button down and it will pick up everything in the drawer one at one time. Still slow but not as slow as pressing it for each one.

Replied to the wrong person. Ignore me.

It is good to know that my wife and I are on the right track based on the article. However, what do you do when the misbehavior happens somewhere you don’t have an allocated timeout spot? Or what happens more often with us, while we are in a moving car?

I don’t disagree with your response. I was just making the point that for a 100+ year old data set we have to account for changes in the way things are or have been recorded. 100 years is also an extremely short time frame as it is.

In terms of impact to infrastructure and the economy, no they don’t. Look at when the recorded data begins, 1897 - 2017. They weren’t using radar in 1897 to track these storms and they certainly weren’t flying or sailing around the Atlantic looking for them. They only recorded the storms that impacted them. How…

There is a difference between named storms and storms that make landfall... I also wonder how accurate 1850's radar was at tracking those storms out at sea. It’s fine to use data from NOAA but at least make sure the full data set is comparable.

Missing a call and making the wrong call are not the same thing.

I tried oxtail in my Anova and it was awesome. There are actually a couple recipes in the Anova app for it.

Do a roast but something a bit different, like a wild boar roast.

How about some of the more off the wall meats that are becoming easier to find in local grocery stores. Venison, or a Bison steak, or maybe some oxtails. I saw a wild boar roast at my local Wegmans the other day. I was tempted to try it but couldn’t find a suitable recipe to try with my Anova and I needed something…

Just got the wifi Anova for my birthday. First thing I cooked was a dry aged rib eye and it was the best piece of steak I’ve ever had. Next I’m going to try to sneak some beef tongue into the house and serve it up to my wife. Then as shes savoring each bite, I’ll watch her reaction like Hannibal Lecter as I hint to…

In for my weekly call for risotto. To me, the point of sous vide is to eliminate guesswork in regards to timing and simplifying some of the more difficult things to cook. What would be a better test than making a large batch of delicious risotto for a crowd? Sure you can do it on the stove top, but all that stirring…

Risotto! Or as Billy Madison spells it Rirruto

I still think Risotto would be fun to try out. Any way to make a big batch for a crowd would be awesome. Mushroom and Duck Confit Risotto is one of my favorite things.

My thought is that it could be treated in a similar manner you did the scrambled eggs. Come back every so often to “stir” things up by squishing the bag around.

What about some sort of risotto dish?