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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker

    Current sales, deals, and bargains (Part 2)

    Spice House has half off grains of paradise today.
  2. @nathanm says he sometimes has to wrap his hands in aluminum foil to get his photographs. You can do it.
  3. JoNorvelleWalker

    Immersion Circulator for Library Lending

    One way to increase your circulation.
  4. JoNorvelleWalker

    Dinner 2018 (Part 1)

    I ordered a peel with a longer handle. Now I'm resting before tackling the inside of the oven. What's for dinner tonight may depend on how well I do. Fortunately other than on the oven door the burned pizza slop was contained by the foil lined sheet pan. Maybe I should take everyone's advice and get a larger pizza steel.
  5. JoNorvelleWalker


    Depending on how big* it is I'd be interested in the Breville. *let's be honest, heavy.
  6. JoNorvelleWalker

    Dinner 2018 (Part 1)

    Thanks. When I was making pizza in the CSO I tried using parchment. The parchment certainly helped get the pizza off the peel. The problem was bits of paper in the pizza. I gave up on the CSO for pizza because I couldn't get the steel hot enough. Last night the oven was over "615F - 630F" and I don't know how well parchment would last at those temperatures. Not to mention things happen really quick.
  7. [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?
  8. JoNorvelleWalker

    Dinner 2018 (Part 1)

    Possibly the best pizza I have eaten, without exaggeration. A three minute pizza, nicely blackened. However all was not beer and skittles. A third of the pizza stuck to the peel. And a third of the pizza stuck to the window of the oven door. (Which I had just cleaned from the last attempt.) There must be a way of keeping pizza off the oven door. Worse, after scraping the remains from the steel (and good they were) the oven went into failure mode F2. I had to throw the breaker. Failure mode F2 indicates an oven temperature above 615F - 630F. Suggestions welcome. Sorry, no pictures.
  9. JoNorvelleWalker

    NYT pay to play recipes

    Supposedly I get the NY Times for free from work (our library system) but the recipes don't function. The library pays a lot for this. The NY Times can stuff it in my opinion. They charge but they do not deliver. In contrast the Wall Street Journal site, also through the library, works flawlessly and I can access all their content. Thankfully the current NY Times recipes are not what they were and it's no big loss.
  10. The year I popped. I don't recall ever cooking macaroni and cheese or having been served it. Kraft or otherwise. Maybe someday I shall try it.
  11. JoNorvelleWalker

    Breakfast! 2018

    Sometimes I'm glad I don't eat breakfast.
  12. JoNorvelleWalker

    Dinner 2018 (Part 1)

    Beautiful! But copper works with induction? You mean I don't have to throw my Falk away?
  13. JoNorvelleWalker

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

    How about a bain marie in the bath? Or if you can get by with a smaller volume and not as perfect temperature regulation, a KitchenAid P.H.M.B. Cheese I have not tried but it works well for yogurt.
  14. JoNorvelleWalker

    Boat Cookery

    I once enjoyed a better menu on an eastward crossing, Italian line prima classe. But not by much.
  15. I thought everything was extremely poisonous down there?
  16. Cuisinart is replacing my old CSO-300N under warranty.
  17. JoNorvelleWalker

    I will never again . . . (Part 4)

    I shall never again...let me preface this by stating I intended mashed potatoes. Milk, how shall I say, had turned. Anyhow, I shall never again drop my hot baked potato in the sink.
  18. Tonight I pitched my two year old okra.
  19. JoNorvelleWalker

    Gardening: (2016 – 2017)

    'Tis the season when I can have as many tomatoes as I dream. Today I picked my first Atlas... Probably the largest tomatoes I have grown. On a small bush in a small pot. For comparison here is Ramapo. Which I think of as a large tomato. And of course my old standby Mountain Magic!
  20. JoNorvelleWalker

    Melanger experimentation

    Sugar was on sale. But if you use sugar do you still add oil? Edit: and now that you're home, what do you think of the micro-batch?
  21. Mine is going through an initial steam clean now!
  22. My new CSO has come! I have it half out of the box and now I'm recovering. The package was too heavy for me to carry upstairs so I turned it end over end as best I could. This model is the CSO-300N1. It will be amusing to try to find the difference from the CSO-300N. One change seems to be on the box. Cuisinart no longer touts the powerful 1800 watt fan that the CSO-300N possessed. Probably why my CSO-300N fan burnt out.
  23. JoNorvelleWalker

    I will never again . . . (Part 4)

    Indeed, and if I could see straight I'd reply.
  24. JoNorvelleWalker

    I will never again . . . (Part 4)

    I knew from experience that cats eat steak, but dogs eat rice?