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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker

    Gardening: (2016– )

    I was thinking of the CSO.
  2. JoNorvelleWalker

    Best First Cookbook

    It was not always well received. I recall an ultimatum about the food coloring.
  3. Beautiful, Rob. I wish I could get there.
  4. JoNorvelleWalker

    Best First Cookbook

    Never. Green pasta sauce comes to mind. And in those days lard was twenty five cents a pound.
  5. JoNorvelleWalker

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

    I would love to see a cost/benefit analysis between Prime Now/WF DAS and RB40. My money (or in this case American tax payers' money) is on the DAS. Your tax dollars at work.
  6. JoNorvelleWalker

    Best First Cookbook

    When I was in collage and cooking for myself and others I used a lot of MSG and green food coloring.
  7. JoNorvelleWalker

    Dinner 2019

    Arrack and Sprite sounds a lot like Mississippi punch. @Shelby the arrack I use does not taste like coconut.
  8. JoNorvelleWalker

    The Bread Topic (2016-)

    This week's bread.* *I get to repeat myself. The horror was I almost ate it before I took the picture.
  9. JoNorvelleWalker

    Crazy Good e-Book Bargains

    I too bought Dough and I also purchased Crust. Each was $0.99. Crumb is more expensive so I passed.
  10. JoNorvelleWalker

    Aprons: Do you use one?

    You are a genius! Tonight it took me only seconds! (Don't know yet if the success is repeatable.)
  11. JoNorvelleWalker

    High quality soy sauce

  12. JoNorvelleWalker

    Dinner 2019

    Not sure why some nights I have a two and a half minute pizza and some nights a two and a half minute mess on the oven floor. This was a two and a half minute pizza.
  13. Boiled stuffed cabbage balls?
  14. Brine-salted corned brisket?
  15. Boneless, skinless chicken breasts?
  16. JoNorvelleWalker

    Aprons: Do you use one?

    Cream of Wheat, I reckoned, was splendid occasion for my new pinafore. Being errant Cream of Wheat can burn like napalm. (And I did burn my tongue but that is another essay.) Anyhow -- there must be a deterministic method for putting on the apron. Really. Has anyone solved the puzzle? I spend several minutes before the mirror, or perchance more than several, placing my arms in random places. Often as not with results that would baffle Houdini. Even if I eventually get the apron on, it is not clear how I do it. I almost wish I had chosen a more traditional kitchen garment.
  17. JoNorvelleWalker

    Gardening: (2016– )

    My outdoor peas just germinated! They were not there last night.
  18. JoNorvelleWalker

    Dinner 2019

    Puff pastry isn't flour, salt, butter, lard, and water?
  19. JoNorvelleWalker

    The Bread Topic (2016-)

    This week's bread. Yes, I was wearing my new Rough Linen apron. It worked! The flour I spilled went down my jeans and moccasins. Not a speck despoiled the pinafore.
  20. Is some degree of browning really burnt?
  21. I'm guessing if the milk were really burnt you wouldn't like it. Nor would Migoya. Disclaimer, I've read the book but don't recall the recipe. Is it like dulce de leche?
  22. JoNorvelleWalker

    New Underbelly Site

    Good stuff and attractive site. I went down the rabbit hole a while.
  23. JoNorvelleWalker

    Food Mills

    I have a new beechwood pestle for use with my chinois. I am unsure whether to oil the pestle or not. Suggestions?
  24. JoNorvelleWalker

    Chocdoc Linking up in Lancaster

    She was in Pennsylvania.