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Posts posted by JoNorvelleWalker

  1. 13 hours ago, CantCookStillTry said:

    My first Rocky Road. Seems to be a Christmas 'thing' in these parts. 



    I've just been reading up on rocky road in Magnus Nilsson's The Nordic Baking Book!


    "This is one of those recipes that some might feel does not belong in a book of Nordic baking.  After all, Rocky Road was invented in Australia in 1853 to peddle spoiled sweets (candies) imported from Europe and was later popularized as an ice cream flavor in the US.  However if you were to visit 100 random Swedish families on Christmas Eve I believe you would find that an almost shockingly high number of them would be serving homemade Rocky Road..."


    Looks lovely by the way.


    • Like 2

  2. 4 hours ago, lindag said:

    I will never again leave a can of Mandarin orange segments in my kitchen cabinet for so long I can't remember when I put them there.

    Went to said cabinet to get a box of macaroni noodles and the box was stuck fast to the shelf.  It seems the can had leaked  (it was completely empty) all over and every package nearby was also stuck.  

    How the hell I'm going to scrape up that hardened goo is a mystery.



    In my case the can was cream of coconut.  And it didn't leak, it exploded, blowing the cabinet door open.  Cream of coconut from floor to ceiling.  Not something to soon forget.


    • Sad 8

  3. 1 hour ago, boilsover said:


    Looked promising until I checked the dimensions.  This thing is 14" wide and my wrap drawer is only 13.25".  We have a countertop moratorium, so no go.  Otherwise I woulda bit...


    Your loss, the 7500 is wonderful.  No more useless balls of wadded wrap.  Seriously a roll lasts much longer when you can readily cut the exact amount you need.  Even without bloodstains.


    The 7500 has earned its place on my counter.  If you have to put it on the floor.


    • Like 2

  4. 5 hours ago, heidih said:

    With all the recent ramen hype globally I think those hyper cheap instant noodles don't get enough cred. The unique frying/drying process  results in an amazingly toothsome noodle with zero effort. We have our own local instant noode pioneer here https://nissinfoods.com/our-story


    I must confess I prefer instant ramen noodles to store bought dried traditional ramen noodles.  I have never tried making my own.  And I am unlikely any time to try.


  5. 14 minutes ago, heidih said:

    @HungryChris  I have most likely asked this before and do not recall your response. You fry alot based on your posts and it appears you do it well. What is your method regarding equipment, oil, and oil storage/disposal? I know that proper frying is actually not greasy but I hesitate. Do you remember Florence Henderson as the Wesson oil spokes person showing non greasy frying.   https://www.youtube.com/watch?v=DtR1Y2I__PM  https://www.youtube.com/watch?v=Za8k3Et_roY   I know the oil was not the true factor but I have had great fried foods that did not even leave an imprint on the napkin - so almost "greaseless" 



    I read it as "fries made at the table" and I thought that was really butch.


    • Haha 1

  6. From time to time my thoughts return to pizza:





    Aluminum block preheated a couple hours to 550F.  Oven switched to broil.  I've learned (the hard way) that if I don't leave the door open doing this that everything shuts down with an overtemperature error code.


    Anyhow this is a 2:45 minute pizza.  Bottom was properly leopardized.  Note the edge of the pizza closer to the back of the oven is nicely charred but the front part not so much.


    I'm wondering if people turn their pies half way through baking?  The thought seem slightly dangerous.


    But as I said that was last night.  I spent most of this evening preparing black bean cassoulet:





    Picture from 2017.  Sorry, ran out of time.  Tonight's repast will most probably be leftover strip steak, CSO baked potato, and thirty second green beans.  Meanwhile I am finishing up tonight's well deserved mai tai.


    Cassoulet needs another five more hours cooking.  Now I remember why I assay this only about once a year.


    • Like 12

  7. 1 hour ago, kayb said:


    Other "better the next day" foods: cooked pinto, navy, Great Northern, etc., beans. Most soups. Most anything in a tomato sauce. Marinated veggies, as long as they're hard veggies. Pot roast.


    That said, there are things that are absolutely atrocious the next day. Any noodle dish in a cream sauce doesn't seem to fare well. In fact, most anything in a cream sauce doesn't fare well. I don't care for fresh summer veggies reheated in their original state; but leftover summer sqash sauteed with onions can be most excellently repurposed into squash casserole.


    I'd use that leftover steak in steak--and-eggs for breakfast, or barely heated as part of a stir-fry or fried rice. Or in a beef pot pie.


    Chicken Tetrazzini fares pretty well in my opinion.


    • Like 3

  8. 10 hours ago, rotuts said:

    I havent benn on a in a long long time




    BTW  I still have my Father's long Navy Winter Officers coat from WWII.  with real heavy brass USNavy buttons.


    very little wear.  he served in the Pacific  for 4 years.


    the Dept of the Navy , and esp the Marines  know a lot about " Fancy Dress "  for sure.



    Having not much to do with food except that I heard the story at a retirement party at the Institute where I once worked:


    The honored retiree recounted how he first came to the US from Germany.  He had been told the weather in NY was cold.  He disembarked from the plane in the middle of a NY summer wearing his father's army issued coat from fighting on the Russian front.



  9. 12 minutes ago, mgaretz said:

    Double-cut pork chop, cooked SV, glazed with maple syrup then seared.  Served with carrots, green beans and glass of Lodi Zin.






    30 second green beans were on my menu tonight.


    • Like 1

  10. 16 hours ago, Kerry Beal said:

    I would say Hans Brunner gets my vote for 3D if you can get them. 


    I’m sure there is a HB bonbon mold or two in my vast collection but not bought new. 


    Chocolate World makes excellent bar and bonbon molds, Cabrallon as well, the Cacao Barry molds are good but not sure of the new material yet and they aren’t see through. 


    Agree with @curls  about some of the other Italian molds - fussy and thin.


    Chocolat-Chocolat has CW1612 and CW1936


    Oh yeah - I love the JVK molds I have but it was a challenge to get them.



    Kerry, how do you think the JVK egg molds compare to those from Hans Brunner?  Particularly with regard to where the seam halves come together?  For better or for worse I have a feeling at least with regard to chocolate molds one gets pretty much what one pays for and the JVK are a lot less expensive.


  11. 5 hours ago, curls said:

    @JoNorvelleWalker you should also consider the Chocolate World polycarbonate moulds (looks like they are calling them injection molds / polycarbonate molds) they have egg, tablet, bar, and many other moulds https://www.chocolateworld.be/winkel/vormen/kadervormen#0.

    Search their site to find what you want and you can order the mould from Tomric (https://shop.tomric.com/Category/16_1/Chocolate_World_Injection_Molds.aspx) or Chocolat-Chocolat -- they are both distributors of Chocolate World moulds.


    After treating myself to an immersive course in culinary Dutch I realized the chockolateworld site was available in English...


    These are a couple Chocolate World bars that might work for me:






    How does the quality of Chocolate World compare to that of Hans Brunner?  I know there are other mold manufacturers out there.  Any others that I should consider?




  12. I read through the colorful 95 cent 1970 fondue cookbook I shared above.  Cheese fondue recipe still bookmarked!  Sadly there were no Spam recipes -- but veal kidneys, of course.


    • Like 1

  13. 7 hours ago, patris said:


    Me neither. I wanted to save some time on a big project and bought 4 of those molds. Regardless of technique, I am disappointed in the result every damn time.


    Now you tell me.  At least the Tomric molds were not expensive.  Guess I need to look into injection molds.  Maybe something like:





    • Like 1

  14. 16 hours ago, Kerry Beal said:

    I have (or had) a food mill for the cuisinart food processor and another for the Kitchen aid that attaches to the hub. I also have a couple of champion juicers that I believe can be set up to accomplish the same. 


    And that being said - I usually use my Rosle food mill with the fine blade for almost everything I want to mill.



    I too have the food mill for the Cuisinart.  The Cuisinart works but it can't beat a tamis.  Que music for ballad of John Henry.


    I also have a Moulinex which is great for liquidy things like canned tomatoes.  Seeds tend to get stuck in the round holes of the Cuisinart.



  15. Another experiment this afternoon, again with Felchlin Maracaibo Creole.  My bar molds are Tomric, and Tomric states not to heat the molds.  But I went back to Greweling and Greweling says to warm the molds to 25-28.  I did so to the best of my ability, measuring with my surface contact thermometer.  Or one of my surface contact thermometers, I confess I have three.


    I also followed Greweling's advice to hold the filled molds at room temperature for 15 minutes before refrigerating.  Astute observers will note I changed two variables.  But anyhow, while not perfect my bars were the cleanest yet.




    I'd be tempted to leave the bars in the molds overnight next time to see if that would help.


  16. 6 minutes ago, MetsFan5 said:

    Thanks for not being snarky. But even mentioning you have to abstain from being so is, actually, snarky. 


      I can’t cook and I don’t try to because I mess up 70% of the time and despite being fortunate enough to make mistakes,  it really upsets me to waste food. 


      I did make cheese fondue tonight and we had crusty Italian bread, baby potatoes, mushrooms, carrots and yes, ham— not spam. My husband and I enjoyed it and that’s all that matters to me. 


      I wasn’t being an asshole by asking about spam. I bought it and my thought process was ham and cheese go together. 


    This is why why I don’t post here often. Lesson learned. 



    I did not mean to give offense.  And I was serious that Spam might make a tasty meat fondue.  I was also serious that I thought Spam would not work well for a cheese fondue.  I have not tried it.  If it works I stand to be corrected.  You did ask and I gave my best opinion.  My humor is sometimes obvious only to myself.



    • Like 1
    • Thanks 1

  17. 11 hours ago, paulraphael said:

    Whole foods often has bulk selections of Valrhona and Callebaut. The Italian grocery shop at Chelsea Market has bulk Domori and Callebaut. I haven't seen any brick and mortar shops that can compete with Chocosphere in variety or higher-end chocolates.


    I once purchased some Whole Foods bulk (I'm pretty sure) Callebaut.  Perhaps the most disappointing chocolate of my life.  Even the local Shoprite is now purveying Callebaut.  My dear boss recently won* a block of Callebaut which she kindly shared.  And no it wasn't good.  Thankfully not Hershey's, but brought to mind an old Scottish proverb:  "Better to travel in hope than to arrive at Glasgow."


    *don't ask