JoNorvelleWalker

My previous steamer experience has been limited to metal perforated steamer inserts. Recently I acquired a bamboo steamer that I intend to try out for the first time tonight. The bamboo steamer came with a steel ring that looks to all the world like an oversized biscuit cutter. What is the ring used for?

This afternoon I presented a grateful colleague with seven pounds of Rancho Gordo beans. And in return I now have another square foot or two of floorspace in my dining room.

Push the button to turn the oven off.

Last night I fixed something close to a real dinner. Kenji smashburger with fries cooked in my new deep fryer... (eG-friendly Amazon.com link) I love the little fryer. It is small and light enough that I can pick it up and move it about even when filled with oil.* For the smashburger I got to use my Demeyere searing pan on my Paragon for the first time in a year. The bottle of ketchup was a little old. Something else I had not assayed in months: using the Watanabe nakkiri on my best hinoki board, I prepared ken cut cabbage. I dressed the cabbage with mayonnaise and a splash of apple cider vinegar. Everything came together and I finished my meal not long after midnight. I slept well. *room temperature oil

Our library doesn't have it either, but my Kindle does.

I am puzzled. I like to try new things. Tonight I received a Kuhn Rikon board of which I had high hopes... https://kuhnrikon.com/ch_en/blog/post/colori-cutting-board The product verbiage claims the board is soft on knives, but to me it feels rather hard. The material is said to be "PP", by which I assume they mean polypropylene. Thoughts on polypropylene for cutting boards compared to other plastics?

I didn't think of that.

I had digital credits, so my copy was free!

Enabler.

They are working on it. I wouldn't mind some chicken too.

I'm ambivalent when it comes to black-eyed peas, but @lindag that is remarkably beautiful food photography.

I'd never heard of the dish. Is that the same Rochambeau who one long ago summer day marched past the apartment where I live? What was the recipe?

As to scoopability, I should have stated that I had the previously spun pint stored in my kitchen freezer at -10C. As opposed to the blast freezer at -20C. I suspect that at -20C the product would have been difficult to scoop. I'm finishing the last of the pint up as we speak, sprinkled pistachios on top.

Excellent at the moment actually. The things we must suffer for the sake of science.

New can of Alphonso mango pulp in hand, I made the following recipe that I found in an amazon user review for a different brand of canned mango: 1 pint heavy cream 1 30 oz can Alphonso mango pulp 1 14 oz can sweetened condensed milk 1/4 teaspoon ground cardamon (I used about a teaspoon) Zest of one lime (I used zest from a lime and a half) pinch of salt Cream first, I added everything to my biggest Blendtec jar. Ran on lowest speed till all ingredients were mixed. The recipe filled three and a half jars that then went in the blast freezer overnight. Once spun the result was heavenly. Incredibly easy to make.

I have not attempted chocolate work in quite some while, however I wondered if something like this litter mixer would be helpful to get rid of bubbles? (eG-friendly Amazon.com link)

Beautiful as always @Ann_T. How do you make a pasta nest?

(eG-friendly Amazon.com link) Yes, they are nice.

Unlike some eGullet members I enjoy more than six fries at one meal. But not many more.

Yes, I have masa and I have a taco press. But I don't have a lot of energy and I wanted to show off my new taco holder. I also wanted something to eat. This Old El Paso Taco Dinner Kit is possibly the worst meal I have eaten in my life.

Same here, actually. Today on a whim I ordered one of these... (eG-friendly Amazon.com link)

Said pot is currently 10% off on amazon. Lowest price in the last year. I caved. @blue_dolphin have you tried using the Paragon mat with this pot for temperature control?

I was tempted to use the mango because the can was only a few years past date and I may be in the hospital soon anyhow. The reason I pitched it was for fear of botulism.

When I opened the bulging mango can tonight there was a small explosion. Smelled good but I thought best to pitch it.

I don't mind the noise when cooking with my Paragon. Hard to hear it over the blast freezer in the living room.