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About JoNorvelleWalker

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    New Jersey USA

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  1. Dinner 2017 (Part 6)

    Whole roasted branzino. From the CSO thread:
  2. From the CSO recipe booklet, whole roasted branzino* p 20. Stuffed, ready to refrigerate. Baked. CSO recipe followed exactly. Excellent. Watch out for the bones though. *Branzino farm raised Turkish, by way of amazon fresh. Edit: served with baguette.
  3. Prepping Ahead - Yea or Nay?

    I prep most anything involving knife work or arithmetic before the mai tai.
  4. I've made pasta frolla but not for a real long time. I really enjoyed the video. My reason for making pasta frolla was a cheese pie recipe, crostata di ricotta, that I used to make from Time Life The Cooking of Italy. These days I would have to scale it down. I am not much one for making cakes myself, but I would enjoy watching how to make pastries such as crostata di ricotta. Thanks again!
  5. When I purchased from Watanabe I paid by postal money order.
  6. Kicking back in Manitoulin

    Hellmann's is good.
  7. Amazon Prime Day - your loot ?

    I've not had any problem with amazon live people. They honor the amazon A-Z guarantee.
  8. If it helps, last year I ordered a piece of audio equipment from England and did indeed have to pay duty. Not much however. And in that case I had to mail in a check. Knives from Japan may be different from electronics from England. Your mileage or millage may vary.
  9. Don't remember any customs charges ordering from Watanabe. I've Been thinking of another of his knives as well. Order and report back about customs. I do recall delivery was very quick. Seriously I am waiting to order another blade till I receive and study Mukoita I and Mukoita II (volumes 3 and 4 of The Japanese Culinary Academy Complete Japanese Cuisine). These volumes deal with cutting fish and shellfish (which includes small fish) respectively. If I do purchase another Japanese knife it will be from Watanabe. As I recall he will craft any of about 800 different types of knives on custom order. He is a master and a pleasure to do business with.
  10. Peanut Butter and Jelly - The Sandwich

    But I don't know how to bake white sandwich bread. I do eat my share of creamy Jif...out of the jar, with a spoon. Jif is too sweet to eat with jelly. The peanut butter I made was just peanuts and a little Kosher salt. My grape vines have not been producing yet. Hopeful for next year assuming the birds don't get all the grapes the way they get the blueberries.
  11. Dinner 2017 (Part 6)

    Last night was chicken Tetrazzini, Joy of Cooking. A staple here. Tonight (a work night) was grilled lamb and Stouffer's spinach soufflé. Due to a tragic, tragic oversight I started cooking the frozen soufflé in the CSO on convection bake rather than on steam bake. It took forever and the skin on the soufflé was coriaceous. Please, CSO owners, learn from my mistake.
  12. Kicking back in Manitoulin

    It is unbearably hot here. For whatever reason I was cooking my Stouffer's spinach soufflé on convection bake rather than on steam bake. It was not getting done. Eventually I realized my mistake. Steam ovens work perfectly at the press of a long as you press the right button.
  13. Seafood stock help

    I just ordered six cans of the Bar Harbor stock. Can't wait to test.