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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. Thanks for putting in a lot of work! What software do you use? The emulsifiers and stabilizer values are one half the amounts from the MC pistachio gelato recipe, in the same relative ratios. The ice cream is not hard. It is scoopable with a spoon. But it's not too soft either. I don't expect to make pistachio again for a while because I'd need to buy and grind more pistachios. But I probably will try a batch of vanilla before my non-ultra pasteurized cream goes bad.
  2. JoNorvelleWalker

    Dinner 2019

    I had a plan but dinner didn't happen. A can of soup was opened.
  3. I must learn to curb my enthusiasm. I like everything about the YaeCCC scale except that I can't get it to calibrate. I wrote YaeCCC for help. It may just be I don't understand the instructions. None of the mostly positive reviews on amazon mentioned a problem with calibration. It does seem to be linear and it doesn't drift. After the scale warmed up two different 200 g weights from two different companies measured 200.076 g.
  4. 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.
  5. 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.
  6. 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?
  7. 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.
  8. You did post it in another thread. I just came inside from admiring my peas.
  9. JoNorvelleWalker

    Dinner 2019

    Previously frozen.
  10. JoNorvelleWalker

    Dinner 2019

    They don't keep for another year?
  11. https://forums.egullet.org/topic/148589-kitchen-photos/
  12. 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.
  13. 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.
  14. 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.
  15. After five years of Latin I thought that was how the Romans defined it.
  16. I am not aware of a definition other than the Roman one?
  17. In fact Kumatos were last night's dinner. https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2200889
  18. 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.
  19. I stole this idea from @jimb0.
  20. JoNorvelleWalker

    Dinner 2019

    Last night: My first time cooking sockeye. It was dry. Served with rosemary focaccia.
  21. I like Kumatos and Campari. They are the only fresh tomatoes I will eat other than my own.
  22. 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.
  23. Tertill…$299. Ships to USA and Canada. https://www.franklinrobotics.com/
  24. I tried sockeye. Sadly I found it dry and unappetizing compared with king salmon. Sad, because it was less than half the price.
  25. 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?
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