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Everything posted by JoNorvelleWalker

  1. I anticipated @chefmd might be visiting this weekend so I thought I would tidy up a bit. Short story: I knocked over a pile of stuff and decided more serious straightening was in order. I attacked one corner of my bedroom. What should I find at the bottom of the heap than a made in the USA Rival 3355. I'm guessing early 1980's. A Crock Pot I thought I'd ditched decades ago. I have nothing against Crock Pots except everything cooked in them tastes like cheap plastic and is probably laced with lead. Is the 3355 something I should leave for my grandchildren to cherish? Or is it waiting for the dumpster?
  2. I am reasonably sure the "caviar" is modernist caviar, in other words spheres.
  3. Yes, but the link says pine nuts are not available.
  4. If Italy, Spain, or Portugal is OK these are the pine nuts that I use... https://nuts.com/nuts/pinenuts/mediterranean.html Recently I made a batch of pesto and I couldn't help nibbling and remarking to myself how sweet these pine nuts are. You will pay through the nose for them however.
  5. JoNorvelleWalker

    Dinner 2020

    I thought they were blueberries.
  6. Snacking while cutting and cleaning carrots I shall never again bite down on a mouthful of grit. Even if it is organic grit.
  7. Thanks. How could I not go for it. However I thought Jeffrey Hamelman was the KAF head baker?
  8. I wouldn't want to try that. Thinking of @Anna N.
  9. JoNorvelleWalker

    Dinner 2020

    Chicken mechoui. Carrot salad, bread. Perhaps not traditional, sauce Momofuku.
  10. By volume? Methode Rotuts, no question.
  11. Also the clay is too thick for the probe magnet to attach. (I just tested.) Not to mention when using the probe you couldn't use the lid.
  12. Yes -- except for the fact that tagines, or at least the tagines I make, do not have a lot of liquid to contact the probe.
  13. For the past couple years my apartment has had an (otherwise very nice) electric stove with a ceramic cooking surface. Unfortunately I've not been happy using the Simmer Mat with this stove, and thus have not been using my lovely unglazed clay tagine (pictured in the post above). Howsoever I've recently acquired a few Paragon induction cookers: https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/ The Paragon, I've just discovered, works wonderfully with the Simmer Mat! I can set the temperature of the Simmer Mat in one degree increments from 140F/60C to 375F/190C. Note this is the temperature of the Simmer Mat surface, not necessarily the temperature of a tagine sitting on the Simmer Mat. Earlier in the thread @Wolfert suggested a tagine cooking temperature of 170F. It will take a little trial and error to figure out what temperature to set the Paragon. But once I do achieving the 170F cooking temperature should be duck soup...or the Moroccan equivalent thereof. This week I got some preserved lemons and I have a project planned.
  14. Except for the hair they don't look that different!
  15. JoNorvelleWalker

    Tagine Pot

    I have not used my unglazed tagine in over a year. Should I reseason it before use? Or maybe just rub the inside with oil?
  16. Is this the same Chris Young who is an author of Modernist Cuisine?
  17. I have a jar of Robert Lambert Seville Orange Marmalade. It's said he grows the fruit himself.
  18. JoNorvelleWalker

    Dinner 2020

    Philips grilled ribs and asparagus. Sauce Momofuku. Amazon "Subscribe and Save" delivery of kewpie mayonnaise arrived today.
  19. Why would one put a wine glass in the dishwasher?
  20. Thanks, @Anna N and @keychris. Both videos were helpful. My dough was goopier than what was shown in the videos which made the process more difficult. Another problem I had is the dough spread more than I was expecting during baking. The second batch I baked was better because I cut thinner slices from the roll and spaced the cookies further apart. Storing the rolls of dough in drinking glasses to preserve their shape was an interesting idea but I don't believe I have any glasses shaped like that.
  21. I can't get the link to work. Is there another source for pictures of the technique?
  22. Tonight's bouillabaisse included More Than Gourmet seafood stock... Quite excellent.
  23. Bouillabaisse. https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2235684
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