JoNorvelleWalker

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About JoNorvelleWalker

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  1. Dinner 2017 (Part 4)

    Now that the power failure excitement has passed: Pasta that was supposed to have been the other night. Fruit course, pears Corrado.
  2. Cuisinart Recall

    I used my new blade for the first time today -- mixing batter for a Dutch baby pancake, which is a Cuisinart food processor recipe. Perhaps the new blades are safer but they sure don't seem to work as well. More unmixed junk left on the bottom of the bowl and more batter leaking out the bottom during pouring.
  3. I was unusually hungry this afternoon, so Dutch baby pancake in CSO. No picture, I confess the rim was slightly overdone. And as I said I was hungry. Note to self: should probably reduce recipe temperature for convection bake.
  4. 2017 releases

    I just received my long pre-ordered copy of Flavor and Seasonings, volume 2 in The Japanese Culinary Academy's Complete Japanese Cuisine: https://global.oup.com/academic/product/flavor-and-seasonings-9784908325045?cc=us&lang=en& I haven't really started reading, but very detailed information on the technique of shaving katsuobushi.
  5. Last night's focaccia from the CSO... Proofed 90 minutes in the CSO at room temperature.
  6. The Bread Topic (2016-)

    Rosemary/onion focaccia, based on Hamelman. Baked in the CSO. I may have overdone it with the onions.
  7. Dinner 2017 (Part 4)

    Poorly plated lamb, focaccia, fennel. Focaccia and fennel baked/roasted in the CSO.
  8. Dinner 2017 (Part 4)

    Tonight the power went out as I was bringing my pasta water to the boil and purchasing cookbooks on amazon. I deduced it would be a lovely evening for a lettuce and tomato salad. Eventually I'd enjoyed enough wine that it was pointless to be reading Bugialli by flashlight. To further entertain myself I went outside in the early morning dews and damps to watch the person from the power utility do his thing. I think I freaked the poor guy out when he realized someone was standing behind him in the dark. Now that the power has come back, it is probably too late for pasta. I'd be having a glass or two of absinth but I don't have any.
  9. The CSO makes great roast potatoes! (I'm interested in the toast position also.)
  10. Normally I bake my potatoes one to two hours at 450 deg F. in a preheated conventional oven, in a bed of salt. In my hands following the Cuisinart manual's cooking chart* for baked potato results in flaccid skin and unnatural texture. More like pressure cooked potato. Not that there is anything wrong with pressure cooked potatoes, I prepare pressure cooked potatoes about once a week. But they are not baked potatoes. *Bake-Steam, 400 deg F, 45 to 55 minutes, middle lower rack.
  11. Drinks! 2017 (Part 1)

    My digestive: glass of Appleton 21. Beautiful color. I could get to like this.
  12. Dinner 2017 (Part 4)

    Ah, inspired by @liuzhou -- baked eggplant Sardinian style, Bugialli's Foods of Sicily & Sardinia and the Smaller Islands (p 211): One of the finest meals in quite some while. Highly unorthodox, a few blessed drops of aceto balsamico tradizionale di Modena from the last millennium.
  13. Baked potatoes are one of the few things I do not enjoy from the CSO. Sorry, don't mean to rain on your parade.
  14. I'd go with the pulley system.
  15. Dinner 2017 (Part 4)

    Would the correct serving ware be fingers?