weinoo

Stop worrying so much about problems; your food photos look fine?

So where's next?

Is there any need to use an homogenizer when starting with homogenized milk? I don't believe I use any emulsifiers either. I've pretty much settled on Dana Cree's methodology.

That's definitely happened to the one above as well. And it really shows where I've used my serrated knife to slice, say, a loaf of bread for freezeing. They *(Korin) and other places do sell a sanding tool...

Evidently not! Oh, to be an old ice cream machine... (Philly style, or custard based?? Enquiring minds...)

That is a fucking thing of beauty!

Friday night, back to one of our "old" favorites, where we hadn't been since late 2019 I'm guessing. Started with these and a bottle of Moussamoussettes and... They were great, with a spruce vinaigrette and tea gelée. The menu is shortened, and with only a few of their classics on it, we ate almost all the new dishes. And finished with... Which came along with Fabian's classic chocolate hazelnut tart, as a little gift. Saturdays are pretty much always stay home make dinner nights. Last night, my red and green dinner... Cold beet and yogurt soup, with dill. Linguini al pesto. Ice cream and sorbet for dessert.

let me know when you try them! Some of the prices look insane, and some look normal or even too cheap??

This is the one I have...https://www.whynter.com/product/whynter-2-1-quart-upright-ice-cream-maker-stainless-steel-bowl-black/ It's 180 watts, but I don't think that's as important as maybe the design, etc. From the specs, it gets cold enough, but I'm no engineer so I have no idea how that translates to the spinning power of the dasher. Makes delicious ice cream, and like most kitchen appliances, as one learns how to get the most out of a product, it becomes easier and more friendly to use.

Oh yeah - I think this happened... Looks like I'll be getting one of wood core boards at some point.

I think the Italian machines (Lello, Simac, Viva by Ariete) were/maybe still are the best. (I also think Lello Simac is one company, at least now). That Viva machine sure had a lot of parts; they simplified things as time went on. Don't think for a minute I didn't have one of these... \\ It was always annoying, too much work, not enough freezer space. It was an intro, however.

I like the vegetable assortment on those schnitzel plates, @Duvel!

Then there's this... Life Was Not a Peach

Well, we won't be hearing from @snausages2000 any more, will we Don Clemenza?

There was a lot of pushback at the time; evidently, his "apologies" didn't ring true with some of the people he treated like shit.

It's calling you (and mad at the Ooni).

The chirashi I made last night included both coho and sockeye salmon, from Wild Alaskan Company. Both were defrosted, in the refrigerator, out of their packaging, on C-folds, etc. etc. They actually took more than 24 hours to defrost that way. Using a modified Japanese technique learned about from Mrs. Donabe, I salted the fish after it defrosted and kept it in the fridge overnight, before steam cooking it in the CSO at the lowest possible steam temp for just about 10 minutes. It comes out great - almost like a hot-smoked fish texture. Next time, I'll try smoking it it in the gin-donabe.

Back to my old fave; 2 scoops vanilla, Philadelphia-style. And lemon sorbet. Neither of these was fully hardened in the freezer; more like 2 or 3 hours at most. The Whynter machine is much different than my old, beloved, passed on to a friend, Lello Gelato. The Lello, with its smaller bowl and perhaps more efficient freezer, froze stuff faster than the Whynter. And a bit more solidly, at least at the point where I think it's done. But now I'm leaving the ice cream in the Whynter for at least 10 minutes after it's done spinning on its cold only function; seems to be a little easier to scoop out that way. Both machines, by the way, are a bit of a pain in the ass to fully excise the ice cream from. Which means I spend time over the sink "cleaning" off the dasher!

Chirashi last night. Side of sautéed corn and radish. The salmon are from Wild Alaskan Seafood; some coho and some sockeye. A few shrimp and ikura round of the fish. Didn't use one of the Japanese chirashi packets (eG-friendly Amazon.com link) I've grown fond of, but instead made classic sushi rice with rice vinegar/sugar/salt.

The heritage heirloom half chicken, post roast... Simply brushed with olive oil, salt and pepper. I couldn't resist, and burned fingers and tongue with this... This (half) bird, at least the bits and pieces I've tasted, is very good. Much better, imo, than the Trader Joe's bird I cooked last week.

Compost? Sauté, shredded, in garlic and oil?

The Hatch Chile Store is a good resource... https://www.hatch-green-chile.com/collections/dried-red-chile-pods For fresh hatch chiles, you might have to wait a bit, but they are taking preorders... https://www.hatch-green-chile.com/collections/fresh-hatch-green-chile

Does Niman Ranch have good chickens?

Fresh Direct now offer this... I think I also saw Cooks Venture in my local, used-to-be-gross supermarket, now just not as bad. They must grow a lot of chickens on their 800-acre farm. Not that that is a bad thing. I have a half in the CSO as I write this. Simply oiled and seasoned roasting at 425. Oh - it weighed 1.6 lbs, so from like a 3.5 lb. bird. You'll note on the label it states: "We are a group of farmers..."

Have you posted a recipe for these?