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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. Cuisinart never asked me for a receipt or proof of purchase.
  2. JoNorvelleWalker

    Making Pistachio Ice Cream and Gelato

    Teo, I'm with you on fruit sorbets. Some decades ago* I pureed and strained a batch of fresh picked raspberries but didn't quite know what to do with them. Unbeknownst to me my younger son spun the puree in whatever high-end ice cream maker** we had at the time. Tart it was but I've ne'er had finer. That aside, I've obtained more heavy cream and hope to give pistachio ice cream another spin. My pistachio paste isn't getting any younger. Nor am I. *Before Lyme disease. **It was Italian.
  3. JoNorvelleWalker

    What Are You Cooking Sous Vide Today? (Part 3)

    I'm still open to ideas, I could go for schnitzel. Indeed I am one person and there is enough tenderloin for schnitzel, roasting, and sous vide.
  4. JoNorvelleWalker

    What Are You Cooking Sous Vide Today? (Part 3)

    I'm thinking the core won't reach 140F in that time. Is this intentional?
  5. JoNorvelleWalker

    What Are You Cooking Sous Vide Today? (Part 3)

    It's what I'm hoping to be cooking sous vide tomorrow: Amazon had pork tenderloin on sale. And they actually sent it to me, unlike the salmon that was supposed to have been dinner for tonight. As far as I can recall I've never cooked pork tenderloin sous vide before. What are suggested times and temperatures?
  6. JoNorvelleWalker

    eG Cook-Off #82: Salmon

    Salmon was supposed to be tonight's dinner. Amazon left the salmon out of my delivery. But to make perhaps a more useful post, I had ordered sockeye on sale. Previously I had tried king, which I thought was very good. For grilling, how does king compare with sockeye? Sockeye is less expensive, even not on sale.
  7. JoNorvelleWalker

    Crazy Good e-Book Bargains

    I thought I had The Perfect Scoop. Apparently not. Now I do.
  8. JoNorvelleWalker

    Exploding Pyrex

    The earrings I'm wearing are borosilicate glass. For measuring cups I'm holding on to my ancient Pyrex and Anchor Hocking with no markings. I have old Pyrex baking dishes but I don't bake in them. Besides they don't fit in the CSO.* *unlike the Pyroceram baking dishes that I still occasionally pop in the CSO.
  9. JoNorvelleWalker

    Tricks with brussel sprouts

    Cut the sprouts in half. Follow the directions in the CSO instruction manual. Personally I prefer my Brussels' sprouts left whole, simply blanched about four minutes in a vast excess of unsalted cooking water.
  10. JoNorvelleWalker

    Proper knife motion when cutting meat?

    The Japanese Culinary Academy has two volumes on the subject of Cutting Techniques: Mukoita I and Mukoita II. Not all cutting is sushi.
  11. JoNorvelleWalker

    Dinner 2019

    Ribeye. Grilled: Dinner: If dinner looks a little protein heavy, served with bread.
  12. JoNorvelleWalker

    I will never again . . . (Part 4)

    I shall never again pick up a half inch baking steel. Heat capacity. I went to an ivy league school for this.
  13. JoNorvelleWalker

    The Bread Topic (2016-)

    I didn't bake last week. Sandwiches on 12 day bread have their charms. Taste may not be one of them. Anyhow...
  14. JoNorvelleWalker

    What Wine Are You Drinking Today?

    How did this topic get so buried? In my dotage I seldom try new stuff. To the best of my remembrance never had I assayed an Argentine Malbec. But on a friends suggestion I picked up a bottle of Gascon.* I didn't pour it down the drain, despite it being vile. The taste was of wood and bitter chocolate. Nice if enjoying bitter chocolate. Not so nice in wine. At least not in my glass. Tonight, a bottle of Pheasant's Tears 2008 Saperavi. I obtained a case and I'm so glad I did. *She is still my friend. What she recommended was Argentine Malbec, not necessarily Gascon. Edit: but I shall speak with her.
  15. JoNorvelleWalker

    New Anova Pro

    I was asking about the new anova pro.
  16. JoNorvelleWalker

    eG Cook-Off #82: Salmon

    I have wondered about the differences between fresh salmon and frozen. Amazon often offers both, with a price premium for the former. You don't have concerns about parasites that may be killed by freezing?
  17. JoNorvelleWalker

    GMOs in European chocolate

    I can't speak to the specific questions, but any chocolate with soy lecithin is probably at risk of being GMO. Not withstanding the Swiss seem to be very strict: https://en.wikipedia.org/wiki/Genetically_modified_food_in_Europe Personally I care more that my chocolate not be a product of slave labor.
  18. JoNorvelleWalker

    Dinner 2019

    Georgian inspired: Tabaka, spiced pan-fried poussin. Lobio, and not so Georgian broccoli -- but sometimes one must deal with what Jeff Bezos sends. Georgian green sour plum sauce not shown. Not sure why as plum sauce is pretty.
  19. JoNorvelleWalker

    Get it right - the bathroom door lock

    I recall places where it was fortunate if the door had a bathroom.
  20. JoNorvelleWalker

    Dinner 2019

    Thanks, the result looks a bit like my baked potatoes that I bake for a couple hours over salt and then smash.
  21. JoNorvelleWalker

    Dinner 2019

    @robirdstx what are Crash Hot Potatoes please?
  22. Correct. No question is a dumb question.
  23. JoNorvelleWalker

    Dinner 2019

    Is your cup stone or pottery?
  24. I called Cuisinart. A nice person took all my information. A week or so later the coffee maker arrived. I called Cuisinart. A nice person took all my information. A week or so later the CSO arrived. It cost me about $25 to ship back the broken CSO.* (It only had to go about eight miles.) *Cuisinart paid to send the coffee maker back.
  25. JoNorvelleWalker

    Dinner 2019

    My potatoes look that way because I smash them. Some more artistically than others.
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