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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    It may, but I'm not sure in what language. When using soy based sauces I tend to overdo it. I saw the Kikkoman on amazon. I considered it. Kikkoman is much cheaper. But the ingredient list is not as nice.
  2. JoNorvelleWalker

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

    A few days ago I expressed that SV pork was not my friend. However looking back over this thread I found this: https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?do=findComment&comment=2134791 Here's the old picture: This was anovaed at 59C and finished in the CSO. As it happens I came home with a couple of large rib chops. Now if you will excuse me I have to put a shirt on and go out and pick the sage.
  3. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    This afternoon I looked for tsuyu at Shoprite. I did not find it so I ordered from amazon: Kiku tsuyu Fortunately I found some soba noodles in my kitchen...odd place to store food. Though I noted Shoprite has a couple brands of soba should I need more. Now the question is, if one has a bottle of tsuyu, how does one prepare it for a soup or dipping sauce? I assume it must be diluted with something besides walnuts? And should it be tsuyu or Tsuyu?
  4. I don't think so either but you could take one for the team and report back.
  5. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    I am not adverse to bottled sauce! It's probably available down here.
  6. Again, I took up the challenge of pizza in the CSO. This time I used Neapolitan Dough from Modernist Bread rather than leftover French Lean Dough. And since the CSO is a convection oven I dispensed with trying to use the broiler function and simply went with a three hour pre-heat of the steel. After 13 minutes the dough was nicely browned, but not blackened. If I could never have better pizza I would die content, however I think I can do better. Next trial I plan to use the big oven.
  7. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    Thanks. Since I've been on a Georgian food kick I've been keeping ground walnuts on hand. But I can't make dashi till I freeze up a couple trays of deionized water for the kombu broth. Long story. And that would mean interfering with my mai tai. Though I have to say, if I go to the effort to make dashi I drink it neat from a dedicated wooden bowl. One of the world's most perfect foods.
  8. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    Now I've got myself to wondering, what else is in the tsuyu besides walnuts?
  9. JoNorvelleWalker

    Dinner 2018 (Part 1)

    Fortunately I am from the north.
  10. At first I thought the Mini Detail was a new knife set for Kerry's day job. I learn something new about you every day Anna, tell us about your axe throwing.
  11. JoNorvelleWalker

    Dinner 2018 (Part 1)

    I wash a quantity of green beans, the tiny young ones, and place them on the steamer tray of my Fissler 8 quart pressure cooker, above the bare minimum of water. I affix the lid and put the pot over high heat till full pressure and time 30 seconds. I then run the pot under cold water a few seconds to depressurize till I can open the lid.
  12. JoNorvelleWalker

    Acorns & Cattails

    Started in on Rob's book tonight. Nice pictures, interesting philosophy. The bit about grapevines reminded me ever so much about my balcony. My grapevine has been growing ten or twenty years, planted by the birds. Never a grape, ever. Only recently did I learn that unlike European grapes, the native grapevines are sexual. This one is undoubtedly a boy. He provides lovely leaves and shade, and something for the tomatoes to hang onto.
  13. JoNorvelleWalker

    Melanger experimentation

    https://www.melangers.com/products/micro-batch-granite-roller-stones-and-drum-set-accessory
  14. Just picked, now gone.
  15. JoNorvelleWalker

    Melanger experimentation

    I just wrote to ask how long they will be on sale! I'd order right this moment but I'm broke.
  16. Not my freezer, and I didn't cook it. However I just pitched several pounds of mostly unlabeled, probably once-pasteurized protein from the back of my refrigerator. The only bag with a date was more than two months old. As they say: "When in doubt, make ragout!" This time I just couldn't face cooking it. (And, yes, I know ragout is not pronounced that way.) I feel liberated.
  17. I make a salad of white beans, tuna, onion, garlic, parsley, olive oil and vinegar. The recipe is Fagioli e Tonno from The Romagnolis' Table (p 224). I omit the tomato, celery, and green pepper.
  18. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    Wish I had that dish in front of me right now! What did you use for chips? Were they your own? What was the cheese?
  19. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    I have what looks like the exact same one, possibly in a larger size.
  20. JoNorvelleWalker

    Dinner 2018 (Part 1)

    I seldom have an opportunity to enjoy a beverage after dinner, but tonight's meal was so delicious I wanted it to go on and on. I grilled lamb chops and baked a potato on a bed of salt, and served them up with beans. Thirty second green beans. Lots of thirty second green beans. Now enjoying a Balaklava Special No. 1, Charles H. Baker Jr. Saves having to wash the wine glass. Remember the Maine! Oops, no I think that must be rum and Coke. Thin red line, and all of that.
  21. JoNorvelleWalker

    Pizza Dough

    The stand mixer (aka KitchenAid) Neapolitan dough recipe from MB calls for mixing at low speed, then 4 minutes on medium and then a further 4 minutes on high. This is a guideline. I found my dough required even more mixing. The only time I recall my poor KitchenAid dancing on the countertop. MB says the dough must be fully developed.
  22. Who actually owns the condominium? What is the reason for selling it?
  23. Ethanol boils at 78C and freezes at -114C. Maybe I wouldn't care to live on Manitoulin after all.
  24. In the meantime is a storage locker a possibility?
  25. JoNorvelleWalker

    Dinner 2018 (Part 1)

    Corn, sadly not the best. The previous ears this year have been pretty good. Made up for by fresh, local tomatoes...picked at sundown, twelve feet away. Coleslaw, an avocado, and the rest of last night's pork. Bottle of soave. Bread.
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