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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. Honing? I have always used the third stage of my Chef'sChoice sharpeners for honing. Now I have two smooth steel honing rods, one round, one oval, and a leather strop -- as well of course as Chad Ward's book. (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) Where should I begin? In particular I am not sure when to employ a round rod or an oval one.
  2. Campari, Kumato, Mexico or Canada, same company. Wish I had some now.
  3. JoNorvelleWalker

    Farro

    In this case a case is six bags of farro.
  4. JoNorvelleWalker

    Farro

    I have cooked with farro, but I was not fond of it. Unfortunately I have a case of farro someplace. Probably just as well I cannot find it. However there is a farro ravioli recipe I'd like to try from Kristen Kish. If my health ever improves and I can find the farro.
  5. I seldom rave about the gadgets I get from Amazon, but I've found something that works exceptionally well for me: (eG-friendly Amazon.com link) For the first time in my life I am able to cleanly open sardine cans.
  6. Last time I cooked in the bathroom I tripped a circuit breaker.
  7. I would if I had $1000. The GE smoker is about the same size and cost as my Anova APO. If I had to choose but one, it would have to be the APO. No contest. However that new GE Smoker sure looks nice.
  8. I'm not convinced raw apple cider vinegar is any kind of panacea, though I do enjoy the taste. Some years ago at work, for our annual staff development day, they brought in a nutritionist -- I'd say quack -- to tout apple cider vinegar as more healthful than other vinegars, consumption of which was harmful to the body. And as I recall back around 2005 the then governor of Pennsylvania was promoting garlic vinegar as a tonic, which he drank every day. Made of course from Pennsylvania garlic. Following my evening shower the dermatologist has me pouring vinegar on my leg. The invigorating fragrance gives me appetite for dinner.
  9. I'm with you that the Fellow grinders are beautiful. But from the Fellow literature they don't grind fine enough. Minimum grind for the Ode is 550 microns, for the Ode 2 is 300 microns, and for the Opus is 200 microns. Just as well the Ode doesn't grind fine enough. I couldn't afford one anyway!
  10. Turkish grind is finer than espresso. I'm no expert but from my reading Turkish grind should be about 100 microns or finer. After all in the case of Turkish coffee one is drinking the grounds.
  11. Hoping not to sully my poor pour-over... https://forums.egullet.org/topic/166107-turkish-coffee/
  12. @lindag asked for details of my recent Turkish coffee... A few days ago Amazon delivered a lovely tin lined copper cezve: (eG-friendly Amazon.com link) Armenian inspired, made in Turkey, beautiful little pot, I thought. But I never imagined how good the coffee it could brew would be. After googling around a bit, I followed the directions in the included instruction booklet. I've read beans for Turkish coffee often are sourced from Brazil. I used George Howell Boa Vista Estate Brazilian beans. Medium roast is called for but I used light roast because that is what I had. For Turkish coffee, beans are ground almost to powder. I have a Timemore Chestnut C3S ESP Pro. But the Timemore is painfully manual. I thought grinding pour-over was bad! I need to find an electric grinder that is up to grinding Turkish coffee. Sadly I doubt such a grinder would be inexpensive. Eventually I had 10 grams. I stirred in 100 grams of water. I heated the cezve on my Paragon, but since copper is not ferromagnetic I had to use a steel induction adaptor plate. As soon as the pot boiled I snatched it off the heat and let it settle for a minute or two. After pouring the coffee in the cup -- and it is a beautiful red ceramic cup -- I let it rest another two minutes. Yield was three or four ounces at most. But O so good. I served my Turkish coffee with generously buttered panettone and a small handful of Siirt pistachios. Prior to getting the new cezve I'd been served Turkish coffee only in the Balkans. That coffee, to my taste, was vile because of all the sugar added. It was only recently I learned Turkish coffee could be made without any sugar at all. Wonderful fragrant stuff. Almost unbelievable.
  13. I have a confession: I made a pot of Turkish coffee. Far better than any drip or pour-over I've had.
  14. JoNorvelleWalker

    Dinner 2024

    Are the green chilli peppers hot?
  15. Thanks, but not up to cooking much. I had received a pair of Canary Japanese seafood shears, and the excuse is I had to evaluate them before writing a review for Amazon. The Canary shears were accorded five stars from me!
  16. Thanks. Steam roasted in the APO. Wish I had noted the time and temperature. It came out really good. I might say the best lobster tail I've had. Certainly the best I have made myself.
  17. This is how I do it. Slit the carapace and leave the meat attached to the shell.
  18. I breached my panettone today. Filippi panettone ai marroni. Texture and flavor were delightful. Taste was a bit cloying I thought. I may assay a slice with a pat of butter and a pinch of salt to attenuate the sweetness. Main problem was that try as I might I could eat only about a tenth of it. I may be living with this panettone for a long, long time. I kept the box because it is supporting a stack of bedroom cooking gear. And because I know someone will ask, the items on top of the panettone box are a trompo, a dough proofing container, and a vacuum sealing canister.
  19. JoNorvelleWalker

    Dinner 2024

    First dinner of the year was about 2:00 am this morning. The plan had been to open a tin of Pinhais sardines and a jar of Matiz piparra peppers (I have a new electric jar opener). Sadly I did not have the energy, so dinner was cheese with water biscuits, and a forty year old port.
  20. I am minded of @chefmd's food blog of her son's North East Chinese wedding: "every edible part made into a dish." I have met her dear son but not her Chinese daughter-in-law. I miss @chefmd and her contributions. https://forums.egullet.org/topic/153312-wedding-in-yakeshi/#comment-2058175 Coincidently as I was reading the bit about ginseng I was/am listening to Gillian Welch's Ginseng Sullivan from the album All The Good Times Are Past And Gone.
  21. Is that the same company that imports Japanese ingredients?
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