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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker

    Kitchen Scale Recommendations, 2011–

    Digital scales have never been kind to me. My thirty some year analog scale keeps on working and I've yet to change the batteries. I use it a multiple times a week. But when I went to using modernist ingredients I needed something that would measure smaller quantities. The first digital scale I got didn't work. Amazon took it back. My second try was an AWS. Flimsy little thing but it did the job. Then the on/off switch became erratic. A few months ago I ordered a Modernist Pantry branded scale, primarily to spend enough to get free shipping on their little powders. That scale was a dud, but Modernist Pantry replaced it. The replacement worked well. For the first two times I used it. It did not work when I was making ice cream two days ago. Thankfully after some button mashing I managed to get the AWS to turn on long enough to weigh the things I needed. But there was no joy. Sad fact of life, I cannot afford a $2000 scale. However I found this on amazon for less than $100 (OK, $99.99). One day delivery. It came tonight. Without letting the scale warm up or stabilize I threw a 200 g weight on the pan and it registered 200.066 g. I may have low standards but I found that impressive.
  2. JoNorvelleWalker

    Making Pistachio Ice Cream and Gelato

    Forgive me. I made the pistachio ice cream but I had intended to put my last post over here -- too many ice cream threads, not enough ice cream.
  3. I took most of the helpful suggestions. My mix this time: Heavy Cream 190 g Milk 330 g Pistachio Paste 140 g Sugar 100 g Salt 2 g Locust Bean Gum 1 g Lambda Carrageenan 0.65 g Polysorbate 80 0.25 g Glycerol Monostearate 0.05 g Heated to 60C and homogenized as previously. Result was much closer to ice cream. Indeed, not a bad batch at all. The biggest complaint is it does not look nor taste much like pistachio. It looks like coffee and it does not taste like much of anything. Maybe generic nut. I had been tempted to add a drop of almond extract but I did not. However the texture is getting closer. Almost perfect right out of the machine. Now in the second day there is a trace of iciness, though I am being critical. Iciness is slight and scarcely perceptible. But the iciness was not there on day one. The texture is still thicker than necessary. I'd have to get more pistachios to make the recipe again, but if I do I think I would reduce the locust bean gum and increase the glycerol monostearate. I would also cut down the salt. Meanwhile I might try making vanilla using these ingredients rather than eggs. Any suggestions on the amounts of stabilizers and emulsifiers with no nut paste?
  4. JoNorvelleWalker

    Grocery Shopping

    The weather this afternoon was as dry as it's been this spring (though that's not saying much) so I decided to hazard a trip to the store. The wetlands are usually mud and standing water. Today the trail was babbling brook. Some civic minded soul had put down rocks for stepping stones. I made it to Shoprite without falling in. I didn't need much but I learned Shoprite no longer carries Jif Natural peanut butter. Why, Shoprite? I also stopped for rum. Going home I planned a different, much longer route that I could cross dry shod. In the fifteen years or so since the corn fields have become a park there are trails I've only been on a couple times. I had to pause to appreciate the views. I am fortunate to live in an area of natural beauty. Even if it is short on grocery stores.
  5. JoNorvelleWalker

    Gardening: (2016– )

    You did post it in another thread. I just came inside from admiring my peas.
  6. JoNorvelleWalker

    Dinner 2019

    Previously frozen.
  7. JoNorvelleWalker

    Dinner 2019

    They don't keep for another year?
  8. JoNorvelleWalker

    Kitchen Set up

    https://forums.egullet.org/topic/148589-kitchen-photos/
  9. JoNorvelleWalker

    The Bread Topic (2016-)

    Of course I baked the focaccia in the CSO. TeamFar Toaster Oven Tray and Rack Set I use this little pan a lot but not usually in the CSO.
  10. JoNorvelleWalker

    Dinner 2019

    The sockeye fillet I received was longer than I expected, longer than the cutting board. I began by portioning it from the tail and working my way toward the head. The thickest piece is yet to come.* Jeff doesn't give a choice of fillet. I don't think I'll be buying sockeye from him again. *though after two nights the salmon is wearing out its welcome.
  11. JoNorvelleWalker

    Dinner 2019

    More sockeye. Sill overdone but not as dry as last night's. Soave helps. I'm still favoring king salmon. For one thing king salmon is a lot easier to get the bones out. Dessert pistachio ice cream. My doctor tells me to eat salmon and nuts.
  12. JoNorvelleWalker

    Am I a plebeian or are black tomatoes a thing?

    After five years of Latin I thought that was how the Romans defined it.
  13. JoNorvelleWalker

    Am I a plebeian or are black tomatoes a thing?

    I am not aware of a definition other than the Roman one?
  14. JoNorvelleWalker

    Am I a plebeian or are black tomatoes a thing?

    In fact Kumatos were last night's dinner. https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2200889
  15. JoNorvelleWalker

    Dinner 2019

    First time through I went to the bottom of the page and missed the hamburgers. I wondered why you'd be putting ketchup on blue cheese.
  16. JoNorvelleWalker

    The Bread Topic (2016-)

    I stole this idea from @jimb0.
  17. JoNorvelleWalker

    Dinner 2019

    Last night: My first time cooking sockeye. It was dry. Served with rosemary focaccia.
  18. JoNorvelleWalker

    Am I a plebeian or are black tomatoes a thing?

    I like Kumatos and Campari. They are the only fresh tomatoes I will eat other than my own.
  19. JoNorvelleWalker

    A food processor that isn't ugly to look at

    Spare parts are expensive for almost anything. Some years ago I bought a second bowl for my Cuisinart. I don't remember the price but it was not unreasonable.
  20. JoNorvelleWalker

    Gardening: (2016– )

    Tertill…$299. Ships to USA and Canada. https://www.franklinrobotics.com/
  21. JoNorvelleWalker

    eG Cook-Off #82: Salmon

    I tried sockeye. Sadly I found it dry and unappetizing compared with king salmon. Sad, because it was less than half the price.
  22. JoNorvelleWalker

    Gardening: (2016– )

    I thought these were for sale. Made by one of the original Roomba founders. They are solar powered and never need charging. My concern is what happens when they escape into the wild and reproduce?
  23. [Hosts' note: this topic is part of an extended conversation that grew too big for our servers to handle efficiently. The discussion continues from here.] I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions. I think it was in this thread but I sure can't find it. I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before. Maybe it's buried in a Manitoulin thread?
  24. JoNorvelleWalker

    Gardening: (2016– )

    I planted three tomatoes yesterday.
  25. I think the logic is that the serial number tells Cuisinart when the unit was made, and you were unlikely to have purchased the CSO before it was manufactured.
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