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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker

    Dinner 2019

    Spareribs and sausages from The Romagnolis' Table (p150). Polenta is organic heritage stone ground corn from Piedmont by way of Zingerman's Ann Arbor. Thanks to new support socks from amazon I was able to stand at the stove for hours reading My Drunk Kitchen* without intolerable pain. Orange and black, Princeton colors, though I would have preferred pure white. *what else is there to do while stirring polenta?
  2. Aren't the current iPhones water resistant?
  3. This may be a stupid question... Is it possible to make a double batch of bread dough, freeze half, and later thaw and shape the dough and have it rise?
  4. JoNorvelleWalker

    Dinner 2019

    Congratulations on the "Family Reserve". Was that from your visit to Louisiana? (I am partial to Family Reserve myself.) Edit: never mind, I asked before I saw your post.
  5. JoNorvelleWalker

    Dinner 2019

    Chartreux V.E.P. as a digestive. Seriously, I don't seem to have a particular problem.
  6. JoNorvelleWalker

    Dinner 2019

    A most simple autumn meal. May not look like much but one of the finest dinners I have enjoyed in some while. All components prepared to perfection. For reference: CSO parslied steamed potatoes 25 minutes, sockeye salmon Philips-grilled 8 minutes, Brussels sprouts boiled for four. Chartreux V.E.P. as a digestive.
  7. JoNorvelleWalker

    Dinner 2019

    Greens might be acceptable.
  8. I love my Brussels sprouts simply boiled, with no ranch dressing. Maybe a touch of vinegar.
  9. Here's more information from the preserved lemons topic: https://forums.egullet.org/topic/8816-preserved-lemons/?tab=comments#comment-76944 The Moroccan preserved lemons I have bought are the little ones @Wolfert mentions a few posts down.
  10. I have only cooked with purchased Moroccan preserved lemons, never made preserved lemons myself. However all the preserving recipes I've seen call for whole lemons, not wedges nor cut up lemons. @Wolfert and her books have much useful information. Some Moroccan tagine recipes call for using the whole preserved lemon, skin and flesh and all -- others just the skin. In which case take a spoon and scrape out the lemon pulp. If it helps I found it was less expensive to buy preserved lemons from Morocco than to buy American lemons in the supermarket which would then need to be preserved. Plus, the ones from Morocco were the correct variety of lemon. If you have a lemon grove in the back yard your mileage may vary. Indeed, salt preserved lemons are salty. Consult the recipe.
  11. I just received this: http://amzn.com/B00A9OF6NS I have been using this: http://amzn.com/B01M31VHNZ Both products apparently by the same company. One seems to include oil and the other not. When should I use one product or the other?
  12. JoNorvelleWalker

    Wine books

    I've started reading the new World Atlas of Wine. The wit and charm of Johnson's prose is gone. The photographs are few and small, and poorly reproduced. Maps are ugly. The much loved bottle labels are not to be found. The type is now in an illegibly small font. The publisher should be taken out and shot. This is not to say the text is not information rich and accurate and up to date. But, hey, why bother? It brings no joy.
  13. JoNorvelleWalker

    Dinner 2019

    Dinner was supposed to be...but a migraine got in the way. Maybe you will get to read about it later. Anyhow, fear not, I did not go hungry. Sockeye from amazon. Spice Trekkers' Gaspesian Salmon Rub. One could do far worse. No ramps were harmed in this presentation.
  14. Makes me wonder who is going to eat whom.
  15. I am still working my way though air dried peppers I grew when I had a garden in the 1970's.
  16. I once took the train from Toronto to Vancouver. As I recall the food was pretty good.
  17. I thought the A4 Box was induction? Then again, for that price...
  18. JoNorvelleWalker

    Dinner 2019

    Chang's permission too: the pickled ramps may be replaced with half pickled onions and half raw scallion greens. I have yet to dare opening one of my jars of ramps. Besides, pickled onions are on sale this week.
  19. https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/?do=findComment&comment=2216421 Also for braising and for making tomato sauce. The mat works really well.
  20. JoNorvelleWalker

    Dinner 2019

    Please forgive me! Not trying to be difficult. As I understand we are not permitted to post copyrighted recipes. I asked @Margaret Pilgrim for her ranch dressing recipe. She gave me that link. Confused, I didn't see a recipe but I followed the next link in the chain. Still couldn't find a recipe, but I inferred the ranch recipe might be David Chang's. Eat Your Books informed me the recipe was to be found in Momofuku. I own a copy of Momofuku. The ranch recipe is not in the index. But it is there. Really. Be strong and persevere. The ranch dressing is worth it.
  21. JoNorvelleWalker

    Dinner 2019

    https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2216943 Original recipe is in David Chang's Momofuku. Zingerman's has pickled ramps if they're not in your pantry. For the zucchini I thinned the dressing with added lemon juice.
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