blue_dolphin

They sound excellent. I hope you’ll share how you use them. I'm really bad at using spice blends, whether they’re gifts or stuff I purchased myself.

Duralex was floundering and acquired by International Cookware, owned by a London private equity group in 2021. They changed their name to La Maison Française du Verre after the acquisition. They pledged to invest in the company, but the huge increases in energy prices have made things worse so the Duralex company is in receivership once again with a decision expected from the courts later this month. Edited to add that International Cookware now La Maison Française du Verre owns the Pyrex name and manufactures it for non-US markets.

I think that either they don’t know, or there are too many different possibilities that they can’t clearly diagnose individual cases remotely or they don’t want to say. Early on, they tended to blame it on non-level freezing but that’s certainly not true in your case. I found this in the Ninja Creami Facebook group: Spindle Grinding into the Paddle/Blade Sometimes the paddle disconnects from the spindle when the ice cream is processing. This could happen for many reasons, none of which have been confirmed by Ninja. Without more info from Ninja as to why this happens, no recommendations can be given to prevent it. The paddle is connected to the spindle with a tiny magnet. If the paddle gets off center or knocked loose from the spindle while processing, for any reason, the spindle can start to drill down into the paddle. This can cause issues with the machine. 1. The paddle can get damaged 2. The spindle can get damaged or bent 3. The magnet that connects the spindle to the paddle can get damaged 4. The motor can get damaged- can cause the machine to smoke or start on fire 5. The containers can get scraped You will need to reach out to Ninja directly to resolve this issue. Contact Ninja through their customer service phone number or through their Facebook page. Warranty number: 1-866-826-6941 Customer Service US: 1-800-365-0135

A full 35 kilo wheel?

In the US, boba tea is most commonly served with a big fat straw, as you experienced.

Wow!

Caesar-ish salad with TJ's lightly smoked tinned salmon Since we were discussing her untimely passing, I'll call out the croutons from Naomi Pomeroy's Taste & Technique where she cuts a baguette 1/8" slices, brushes or tosses them with 1:1 butter:olive oil and toasts. I've found that any baguette worth its salt is unlikely to tolerate that sort of slicing, even when a day old but those take-and-bake baguettes that need crisping in the oven are just the ticket. This one was from TJ's but I see them all over.

I suppose this could be selective editing but I thought the contestant who went home was deserving of that outcome, at least over these first 2 episodes. I'll be interested to see how things shake out going forward. Edited to add that Logan posted his ZEF BBQ menu for this weekend. It's got his curry chicken salad on it and someone asked if it would be, “Aggressive, but in a good way,” as Brooke Williamson described it in episode 2 on Monday.

That cat totally makes the photo!

It can be kind of a crap shoot. Do you use https://camelcamelcamel.com to get an idea of price swings on an item? I've found it quite helpful and have used their email price alerts several times though haven’t used it specifically on Prime Day.

Thinking of @Shelby with this one! Opening day of zucchini season:

If you haven’t been able to find the Notifications Settings, this post may help.

Wow. Very sad. I had my quibbles with some of her bossy instructions in her cookbook, Taste & Technique but there are a number of techniques that I return to regularly.

I popped into Whole Foods this morning in hopes of snagging some of the McConnell's Turkish Coffee but alas, all they had was their regular coffee ice cream. I bought a pint but haven't tried it. Of course, my TJ's coffee bean blast is no gone so I’ll have to make another trip there. I checked the menu at the McConnell's scoop shop in Ventura and they don't list the Turkish coffee either but have a "limited release" Brazilian coffee ice cream listed. They also have a 4 new flavors made with See's chocolate candies: McConnell’s and See’s Are a Match Made in Sweet Tooth Heaven that are on offer for the month of July so maybe I should get over there.

I've spun a lot of half-size batches but haven’t experienced any scratching or gouging of the containers yet. Ninja said that down to 1/3 was OK with a level surface. Maybe contact them? It seems to be an issue that's reported fairly often. Edited to add this from the FAQs in the Ninja Creami website: Is there a minimum fill line for ingredients added to the pint before processing? There is no minimum fill line. We recommend filling the pint at least half way to the MAX FILL line to achieve the best output texture. Filling below this level will not harm the machine, but adding a very small amount of ingredients to the pint may result in an output with suboptimal texture.

I like the TJ's coffee ice cream, too, but haven’t compared to McConnell's. If it’s available at your Whole Foods, you still have 2 more days of their ice cream sale. 50% off for Prime members, 40% off for everyone else

Beans on toast, Caesar-style: Rancho Gordo caballero beans tossed with Caesar dressing and chopped little gem lettuce, spooned on toast rubbed with garlic and brushed with olive oil and butter and topped with Parmesan.

This was posted by a friend on Facebook. An ice cream brand in Iceland:

Yeah, the combination of travel time and cost would be prohibitive but after I saw Texas was up next, I couldn’t resist the next step!

Yesterday's harissa grilled swordfish joined today's Caesar for lunch: I was wary of drying out the fish but a quick CSO steam bake warm-up at 250°F for 4 min did the trick and they tasted just as good, if not better than yesterday.

Welcome, @Kiwiross! I regularly lurk in the chocolate topics and am always fascinated to learn how these beautiful confections are made and all the behind-the-scenes discussion of making a chocolate business work. Sounds like you are a natural fit for the eG chocolateers! Where in New Zealand are you located? Such a beautiful country! Have you read the various posts about the mostly annual eGullet Chocolate and Confectionery Workshop? Next year will be near Austin,TX. Since they are moving from the US/Canada border down closer to the US southern border, maybe the southern hemisphere will be next!

Patience, grasshopper! I'm sure there will be a dedicated topic coming our way someday soon. Maybe there will even be grasshoppers!

Good catch! @rotuts, note that when you are browsing a topic, the search bar selection can default to searching that topic and you need to change that to Everywhere if you want to search everything. That default can vary depending on how you are viewing the forum: phone, tablet, computer, etc so worth checking if your search returns unexpected results.

I searched for “sous vide” and found topics going back at least to 2004 like this one: Sous Vide: Recipes, Techniques & Equipment (Part 1) Sous Vide search results

I'll have to revisit those olive crackers. I thought they were soft, stale and musty and pitched them after a bite. Sounds like I may have gotten a bad pack.