weinoo

You've never shopped in a supermarket on the lower east side of Manhattan, I'm guessing?

And there's nothing like seeing cases of milk stacked in the aisle of one's local grocery store, warming up while waiting to be stocked on the shelves. We generally have no control over how the product is handled, once it leaves the place where it is packaged into what we buy.

I hadn't realized that Ken sold both the pizza place and his seminal bakery earlier this year; both went to long-time employees, with the hopes of keeping them functioning with the same level of dedication and quality. https://www.pdxmonthly.com/eat-and-drink/2022/01/ken-forkish-bakery-pizza-exit-interview

A starter plate for each of us, with apéritifs... Crudite, olives, grilled artichokes, good tuna from Donostia Foods. Penne and string beans in pesto.

Have you two ever seen some of the things that @JoNorvelleWalker injures herself on?

Imagine that an accident with that thing might lead to a visit to an ER. And don’t forget to bring the severed finger or part thereof.

Since I enjoy Jacques so much, that was a very enjoyable piece.

Raspberry Framboise (brandy) on the left; Campari grapefruit on the right. Pretty much right out of the Ninja. So smooth and creami - and delicious, too. We're quite surprised at how good these are. I cut back to .75 grams each on the Modernist Pantry Perfect Sorbet, and like 2 teaspoons each on the boozes.

Raffetto's comes in handy when it's really too annoyingly hot to cook... Raffetto's Ravioli finished in a pan with a bit of leftover saffron stock, butter, herbs, Parmigiano Reggiano. Steamed broccoli dressed with olive oil, dill, garlic, chili flakes, s & p, lemon.

I had two small containers = weighed about 300 grams. Blended them with a little water, 100 gms. sugar, 1 T NHFCS, 1 gram of Modernist Pantry Perfect Sorbet, a splash of lemon juice and a splash of Kirsch. Splashes are about 1/2 T. We'll see how they work out.

I just made two sorbet bases to go into the freezer: Raspberry and Campari/Grapefruit. S/B interesting.

I consider that compromise!

Or a tablespoon of orange liqueur?

With the price of everything going up, they may need to start going to the $1.99 store.

Yes, as in any relationship, I find it all to be about compromise!

I think what might happen with these (and with the pyrex referred to previously) is that they have gotten some unnoticeable damage somewhere along the way; dishwasher, a bonk or two, etc. which weakens them to the point where they aren't able to withstand the heat. Those jars, if I'm not mistaken, are jam and jelly jars - even in a boiling water or pressure cooker bath to sterilize, are they getting as hot as hot oil might get?

I've modified my rice weighing technique (thought I never weigh rice for paella). For my rice cooker, I normally make 2 to 3 GO cups of rice. For the donabe, 2 to 2.5. So, I weigh the first cup of whatever rice I'm using, and then just add to the bowl on the scale (which I'll then wash the rice in) to double or triple the amount in grams. After reading the article linked to above, it makes more sense why the rices are measured in volume. But to be honest, I tend to get between 145 and 150 grams of rice per GO cup, no matter what rice I'm dealing with at the time. And weighing the water per the instructions included with the rice I buy from TRF, it always comes up to the correct line in the rice cooker.

I think everyone's mileage may vary. Especially dependent on the product one is starting with. I've never worried about percentages when cooking pork, and...I've never had any complaints!

Round bone shoulder lamb chop. Pan sauce. Mushrooms cooked alongside. French potato salad. Tomatoes. The lamb chop and potato salad are straight from Jacques.

He convinced me it was the proper thing to do as well...except I never have! I don't deal well with authority!!

Orecchiette with raw tomatoes, basil, saba, and Parmigiano Reggiano. Jersey white corn on the cob.

I Creami-atized all 3 yesterday...why wait? First thing Significant Eater says after tasting the vanilla and coffee - hmmm, these are a little...gummy. LOL. Always been my contention that using the "modernist" stabilizers I used for the first time, changes the texture of the ice cream, and in our case not necessarily for the better. I look forward to trying stuff either using the tapioca starch method, or with no stabilizers at all. This is as scientific as I plan on getting with homemade ice cream. Anyhoo... The sorbet was super-smooth (actually, they're all pretty darn smooth) and quite good (canned peached in heavy syrup, a little light corn syrup and sugar, a splash of bourbon, and 1.5 grams of MP Perfect Sorbet, if my memory serves me correctly). I did run it through the Blendtec before freezing. The vanilla ice cream, using Dana Cree's Philly base, was also quite good - but with that slightly gummy texture we don't love. Made 1/2 the recipe, with 1.5 grams of the MP Perfect Ice Cream stuff. The coffee gelato was pretty intense as well. Maybe because I turned around for a second, and in that second, the cream/milk boiled over and my full pint became like 2/3 of a pint, before steeping the coffee in it! This was Jeni's recipe (sans cream cheese) with 1.5 grams of MP Perfect Gelato, spun on Gelato setting. Also chewy. I look forward to more attempts. Sorbets not from a can should be fun.

Not good ones! I do, however, prefer a rib chop as opposed to the center cut ones. I don't even mind a blade chop when available.

Well, the pork chops above did not get the sous vide treatment...

These pork chops (Red Wattle) came from Heritage Meats... So I did not end up giving them the sous vide treatment, and last night it wasn't crazy hot, so I simply pan fried them...which isn't perfect due to the bone, but it worked... Carved Thinner one taken off the bone... Served with a pan sauce. And well-cooked tater tots!! And because we're healthy: Roasted cabbage and peppers. A Nathan K dry riesling went well.