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JoNorvelleWalker

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    New Jersey USA

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  1. If I had a Vitamix, which I don't, I'd want that. My Waring grinder, which is as close as I have to a blender, has stainless steel jars. And they aren't cheap either.
  2. Don't forget an homogenizer and a blast freezer.
  3. Beautiful, but for breakfast?
  4. JoNorvelleWalker

    Dinner 2020

    Last night's swordfish... Tonight is leftover chicken cacciatore.
  5. https://forums.egullet.org/topic/156892-cuisinart-combo-steamconvection-oven-timetemperature-index/
  6. JoNorvelleWalker

    Dinner 2020

    Last night... Chicken cacciatore. Tonight was grilled swordfish.
  7. Been a while since I had baked. Please ignore chicken cacciatore in the background.
  8. I have them in paperback, in a slip case, from back when the author was still alive.
  9. @lesliec's bay leaf ice cream, good stuff: https://forums.egullet.org/topic/144764-bay-laurel-seedsfruit/?do=findComment&comment=1914049
  10. No worry replying to an old thread, that's how eGullet works. I use tapioca starch when making Modernist gelato. I do not care for cornstarch.
  11. I've steamed whole fish in the CSO with good results. The problem is the oven is a little small, that or my fish are a little large.
  12. JoNorvelleWalker

    Ice Cream!

    I think if you use butter you may need to homogenize your mix before chilling it. I realize not everyone has an homogenizer. What happens if you simply use all lactose free half and half instead of milk and cream?
  13. But I'm not fond of jalapenos. That's the problem. Poppers sound like the best suggestion yet, although the bag will most likely rot at the bottom of the hydrator.
  14. JoNorvelleWalker

    Ice Cream!

    What about using lactose free milk and butter?
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