JoNorvelleWalker

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  1. Dinner 2017 (Part 4)

    White wine with steak? Nice steak knives, by the way.
  2. Dinner 2017 (Part 4)

    Tonight: Spicy Shrimp Tagine, Morocco, Jeff Koehler, p 156. This is a favorite -- this time made with grated brown tomatoes. Lots of garlic, parsley, and cilantro. Served with ciabatta and personal beverage, not shown. The shrimp are U/10 from The Lobster Place by way of amazon.
  3. The Soup Topic (2013–)

    For better or for worse the shrimp shells are gone now.
  4. The Soup Topic (2013–)

    I confess I seldom make soup and have not been reading this thread -- but I need some help: I have a few ounces of hamachi (yellowtail) and some large shrimp. I'd like to make a French/Spanish/Italian style fish/seafood soup, something like a bouillabaisse. Preferably before the fish goes south. Could anyone give me ideas and technique?
  5. Gardening: (2016 - 2017)

    Wait, aren't you going into winter?
  6. Dinner 2017 (Part 4)

    I am ashamed. "That imperfect quarter of dark" is me and my iPad. Here is the dashi thread: https://forums.egullet.org/topic/21765-dashi/ For the dashi pictured I anovaed 10 grams of kombu (kelp) with 500 ml decalcified water, 65 deg C for one hour. After removing the kombu I brought the broth barely to the boil, removed from the heat, and stirred in an unmeasured amount of freshly shaved katsuobushi. After resting one minute I strained through cheese cloth and my finest strainer. I know of no source of katsuobushi in the US. Katsuobushi is dried fermented tuna about the consistency of a wooden table leg and of fantastic fragrance. I order mine from Japan. Kombu should be easy to find, as are pre-shaved bags of fish as a very last resort.
  7. I also am fond of Campari. They are similar to the Mountain Magic that I grow in summer. Of late I've become delighted with Sunset Kumato.
  8. I am a sake novice but this is perhaps the most enjoyable sake I have had: Manabito Kimoto Junmai Ginjo. Paired very well with grilled hamachi.
  9. Drinks! 2017 (Part 1)

    Tonight I wanted something ripe and fruity: a glass of Combier Abricot.
  10. Dinner 2017 (Part 4)

    Last night: Clear soup. Ichiban dashi, nothing else, not even salt. How I love this. Burnt my tongue. Grilled hamachi. Hiromitsu Nozaki, Japanese Kitchen Knives Essential Techniques and Recipes p 70. Manabito Kimoto Junmai Ginjo. As a bonus I got to use almost every kitchen toy: Polyscience chamber vacuum sealer, twice!. Anova for the dashi, Dave Arnold method.* My kezuriki to shave the katsuobushi. iSi strainer. Zojirushi rice cooker, Zojirushi grill. Not to mention the CSO to broil the Hamachi and scallions after grilling. Possibly the finest Japanese meal I've made. And perhaps for the first time I finished a go of rice at one sitting. *Dave Arnold calls for 65 deg C for one hour. The Japanese Culinary Academy calls for 60 deg C for one hour.
  11. Dinner 2017 (Part 4)

    How do you keep them from falling out of the pan? (Forgive me, I just recently watched Miss Peregrine's Home for Peculiar Children...two times.)
  12. Don't know that one here. Sounds good.
  13. Are they Sunset brand? If so I find them quite acceptable.
  14. One of my Yukiwa Baron shakers stuck horribly, as detailed in this thread. The dealer told me they had had similar complaints from other customers and would be discontinuing the Baron for that reason. They still offer other Yukiwa cobbler shakers, however. Nonetheless now that I am aware of the potential sticking I have been careful and have not have a sticking problem since. My Barons are in daily use. Don't put the cap on crooked. Twist the cap slightly as applying. Don't listen to @Rafa Since I always reuse my ice, as sanctioned by Dave Arnold, I like to think the flavor memory of my shakers is somewhat akin to @Wolfert clay pots.
  15. Chaga...Has anyone tried this?

    Not my cup of tea...however after perusing the Wikipedia article, the thought of room temperature pressure extraction into an ethanol solution using nitrous oxide came to mind.