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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker

    Ingredients via Internet

    Some foodstuffs are hard for me to source locally. The same may be true for others. At the moment I am looking for a source of quality Parmigiano Reggiano. One supplier I found was parmaitaly/parmashop. Anyone have experience purchasing from them? http://www.parmashop.com/english/parmigiano-reggiano.html I'm also looking for red wine vinegar (not balsamic). Any suggestions for sources?
  2. JoNorvelleWalker

    The Bread Topic (2016-)

    Curiouser and curiouser. Tonight I cut into the boule. It looked like something @Ann_T might have posted, with the open and pearlescent crumb. I'm thinking my pale crust was due to lack of sugar after the long fermentation necessary to build strength. I still have no idea why this batch of dough failed to mix, and I can't even blame it on rum.
  3. JoNorvelleWalker

    Ingredients via Internet

    I started this thread about sourcing Vacche Rosse from parmashop.it. Oddly tonight amazon was recommending Vacche Rosse for me. Turns out Parmashop now has an amazon storefront for the convenience of those interested in such delicacies.
  4. Though I will put in a plug for Eat Your Books. Not all recipes have made it to the internet.
  5. JoNorvelleWalker

    Crazy Good e-Book Bargains

    I clicked on the Phillips book. Though I have never had Dim Sum. The one time when my family and I went for Dim Sum we all ordered other stuff.
  6. JoNorvelleWalker

    The Bread Topic (2016-)

    This week's bread... was weird. It wouldn't mix. In my defense I had just come home from the doctor and I was a little out of it. Not sure where I went wrong. I had to do several folds by hand to build the necessary strength. Note the bread never got very brown, even with additional time in the oven. Some things I do not understand. Tasted OK though.
  7. JoNorvelleWalker

    Dinner 2019

    No, I am not stalking my friend @chefmd For one thing amazon sold this to me as a ribeye.* Contrary to the label it didn't even taste dry aged. For another, contrary to @chefmd I cooked mine before serving: Bearnaise: Satisfactory, but I don't care for possibly-dry aged strip steak being pawned off as dry-aged ribeye. *Amazon awarded me a $5.00 credit.
  8. Wonderful article by George Mahe, Rob! The Post-Dispatch piece is blocked...says I am using an ad blocker. I am not.* One less rag I would ever wish to read. *I do use an ad blocker on my iPad. But this is not my iPad.
  9. JoNorvelleWalker

    Grocery Shopping

    Shoprite had limes. Not many, but a few nice ones.
  10. JoNorvelleWalker

    Ice Cream!

    I noticed today that my strawberry plants are flowering.
  11. Thank you @teonzo for the idea. The proportions would be off because I have been enjoying my pistachio pudding. I still have pistachio paste left so I may try again. But not today.
  12. @jbates the chocolate is Felchlin Maracaibo Creole 49%. https://www.felchlin.com/en/product/cacao-maracaibo I spun it for as long as my old arms could stand, outside in the snow. (Crass hyperbole -- I was outside under a covered breezeway.) About 15 minutes. @teonzo remember I was using less chocolate than Brunner recommends. I double checked this with my contact at Brunner.
  13. Another failure. The chilled mix was about as viscous as the last batch. I didn't bother to try to spin. As consolation the stuff tastes pretty good. I shall call it pistachio pudding and be done. Teo, I like fat. Fat and eggs. For example, this. And, you know, that pistachio pudding is good stuff. (Not that I mind enjoying pistachio butter right out of the melanger.)
  14. [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?
  15. JoNorvelleWalker

    Aprons: Do you use one?

    I'm guessing liquid nitrogen.
  16. JoNorvelleWalker

    What Beers Did You Drink Today? Or Yesterday? (Part 3)

    I failed: 3.40C. The nice thing about a thermometer that reads hundredths is you can watch the temperature rise and call it wherever you like. Oh, and the Duvel was good.
  17. By popular demand --- pictures of the inside of the egg... Comments welcome. No reports of taste.
  18. JoNorvelleWalker

    The Bread Topic (2016-)

    In the refrigerator I have 200 g of five day old French lean dough. It was supposed to have been a pizza. My guess is the dough is too far gone for pizza. Any suggestions what I could make? Or should I pitch it?
  19. JoNorvelleWalker

    Grocery Shopping

    In Shoprite's defense they did have one lorn bag of Key Limes on the shelf. And lemons they had lots.
  20. JoNorvelleWalker

    Kitchen Remodeling

    Wine glasses in the dishwasher?
  21. Continuing the experiments: Heavy Cream 520 g Pistachio Paste 140 g Sugar 100 g Salt 3 g Locust Bean Gum 2 g Lambda Carrageenan 1.3 g Polysorbate 80 0.5 g Glycerol Monostearate 0.1 g Same ingredients as last time. Note that I reduced the salt to 3 g from 4 g; and the heavy cream this time was non-ultra pasteurized, without added emulsifiers and stabilizers. (And, no, the cream was not from Shoprite.) I heated the mix, minus pistachio paste, to 60C in a bain marie like so... I added the reserved pistachio paste and homogenized. Then I cooled the mix in an ice bath and refrigerated. The viscosity is noticeably less than the previous batch made with Shoprite cream. I won't know till I've spun and tasted it but I suspect the viscosity is still too high. At least this time the homogenizer could work through the mix without sounding like it was about to burn out. @paulraphael or anyone, do you have suggestions for how I could adjust the stabilizers? My ratios are those given for Modernist Pistachio Gelato (designed for water as the liquid, not for cream). https://modernistcuisine.com/recipes/pistachio-gelato-2/
  22. JoNorvelleWalker

    What do people do with oil used for deep frying?

    If you want my honest answer: I spill it on the counter. Some goes on the floor.
  23. Well, bake steam 425F 10 minutes: Please ignore the tuna and potato. The asparagus was tasty, with satisfactory texture. But oh my that color was hard to get past. (Wine helped.)
  24. JoNorvelleWalker

    What Beers Did You Drink Today? Or Yesterday? (Part 3)

    Thank you! I'll aim on the high side for 5.2. My reference thermometer is good to two decimal places. I don't have a suitable tulip glass so my usual Baccarat water goblet will have to do. I have washed it carefully.
  25. JoNorvelleWalker

    Dinner 2019

    Something new: asparagus steam baked in the CSO: Perfectly prepared but note the sulfurous demonic hue. Normally I boil my spears in a large pot of excess water which preserves the color. Typically tasty baked potato and lightly grilled tuna steak. I repent the years I tortured tuna before I learned what it could be. And before I acquired the tools and technology to make the apotheosis so.
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