JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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Where is the bridge and tunnel?
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Having had none of the above, could you explain more of the difference?
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It was when I could walk. Maybe I'll be able to walk again by the time Whole Foods is built.
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Not only on sale, Rao's was still expensive even with the senior citizen discount I forgot to mention.
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Over a year since my last update... Two days ago amazon broke ground for the new Whole Foods near to where I live.
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No ketchup and peanut butter?
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Indeed, on sale. Still, expensive stuff.
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Rao's is Campbell's now. I bought a jar of their sauce last night.
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For my part I have made clear ice cubes twice. With my setup they are easy enough to make, but then a well meaning friend gave me a lot of frozen chicken soup.
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Ground pork often has a sulfur-y smell when I open the package
JoNorvelleWalker replied to a topic in Kitchen Consumer
I had no ground pork, nor did the grocery store. However the package of ground wild boar I opened tonight had no sulfurous smell. -
You need clear ice cubes.
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The stated CRI of 95 is most impressive and the price is eyewatering* for a non-smart LED. I now have the Soraa Vivid in my amazon saved for later list. The Soraa specs state for use in damp locations. *This from someone who yesterday purchased a $95.95 Hue smart bulb from Philips.
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Another method: my freezer needs to be manually restarted. Thus it is easy to tell if it has lost power.
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There is no outlet above or near the sink. And as it is I have the LED dimmed considerably. In addition I'd rather be routing low voltage around the sink rather than 110. Your mileage may vary.
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Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
For my kind friend's chicken soup I went with the roux. I thickened more than I intended, however it was quite tasty. Plenty of soup left to experiment. -
I have the LED strip hooked up to a USB charger.
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New range hood bulb works fine, although the higher color temperature takes a bit of getting used to. Meanwhile, on the subject of kitchen lighting, yesterday I installed an LED strip above my sink: (eG-friendly Amazon.com link)
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I shall never again leave a quiche out overnight. And if you never hear from me, that's what happened.
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The pie laden fork fell off the plate. That's when the trouble started. A waterproof desk protector is on the way from amazon... (eG-friendly Amazon.com link)
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It came close.
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I rather thought is was obvious. Sticky desk, sticky chair, sticky hands. Remarkably no pie got on the keyboard.
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I shall never again attempt to eat strawberry rhubarb pie at the computer. Pie was good though.
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Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
I appreciate the suggestion, I had not thought of it. However for this I think I want the heavier cooked flavor of a roux. -
Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Cornstarch and potato flakes I do not stock. Cooking and mashing a potato may be more complicated cuisine than I am up to. Then there is the complication that I gave up on potatoes since I couldn't cook them before they would rot. I may try the roux and see how it goes. -
Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Knowing that I've been ill, a friend made a quantity of chicken soup for me. Her kindness did not receive notice in the "Unexpected Food Gifts" as she gave a week's notice that she would be bringing it to me. Did I mention it was a lot of soup? Half is still frozen and I have had three meals so far from the rest. I would like to thicken a portion to have as a stew, and I wondered if I could simply prepare a roux and add the cold soup to it? What I am hoping for is something about the consistency of chicken pot pie filling, without the pot pie crust.