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Posts posted by JoNorvelleWalker

  1. 2 hours ago, btbyrd said:

    I'm fond of the genre that walks the line between travel video, guest experience, and documentary. Most of the videos are street food, or other forms of cooking where the food is prepared in front of the customer. High quality video with no real talking. Learn by watching. I can get lost in this type of video for hours.


    I almost wet myself for that chicken skin.


    • Haha 2

  2. It has been a wretchedly cold day, and a good candidate for beans.  I made a batch of Georgian lobio -- beans stewed with herbs.  But then I got to egulletting and they burnt.  I ate them, mind you, I've had worse.  But the leftovers didn't go to the refrigerator.  Bar Keepers Friend is my friend.


    • Like 1
    • Sad 2

  3. Prep bowls have been on my mind.  I seldom use large mixing bowls, except on the KitchenAid, but I never have enough small bowls on hand.  My favorite are a set of chartreuse pyrex from a garage sale in the 1970's.  Perhaps my finest culinary bargain ever (not counting possessions pulled from the dumpster).


    Anyhow I just got a couple Vollrath small mixing bowls from JB Prince.*



    Normally I avoid Vollrath like the plague as they have no warrantee.  But what could go wrong with a stainless steel bowl, right?  I probably will order more.



    *the real reason was to pad the JB Prince order for free shipping.


  4. 12 hours ago, Rajala said:

    Looks like a lot of fun!


    Does anyone know the model name of that stone grinder? I like that it have a "scraper" at both sides of the stone wheels. The one I have only got one.


    Since no one else is jumping in to answer, it is a Premier:






    Ask me how I know.



    • Like 5

  5. 1 hour ago, liuzhou said:


    As documented here.


    What amuses/infuriates me most are the claims that one salt if more pure than another. Pure salt is quite simply sodium chloride  (NaCl)). Any flavour difference you might detect between salts are the impurities. So, any suggestion that say, Himalayan Pink Salt is somehow purer is is inherently nonsensical.


    Pure salt is almost impossible to buy.


    (and Kosher salt is a peculiarly American thing. And misnamed. Few have heard of it outside North America.)



    The name Kosher salt may be more or less American, but the salt is not misnamed.  Kosher salt is coarse salt used for Koshering meat.


    I use Moroccan pink salt myself.


    • Like 1

  6. According to nuts.com yesterday was National Walnut Day.  I told a friend my dinner was going to be Georgian beef and walnut stew.  But I didn't finish gardening till well past the end of civil twilight and I knew the stew was not about to happen.


    Fear not, dinner was Georgian and it involved a lot of wine and walnuts.


    • Like 1
    • Haha 5

  7. 51 minutes ago, weedy said:

    I have a no-name huge one (from Bed Bath & Beyond, it might be the aforementioned "everything pot"), and a moderate sized All Clad 8 qt


    I should give my 18 qt one a try.  Worst case I scald myself and my downstairs neighbor.


    • Haha 1

  8. My bushes are adorned in abundant hope -- an infinity of little hard green berries, about 2mm in diameter.  We all know who will get them.  And it isn't me.


    Meanwhile a friend made me a present of a pint of store-bought berries.  Very lovely store-bought berries.  As I recall they are from Carolina but I am too lazy to get up and check.  Too soon for local berries.


    What to do?  I made up a batch of batter.  The pancakes were like cardboard.  Two days later and the pancakes were ethereal.  The batter needs time, either for the gluten to relax or more likely for the nitrous oxide to dissolve.  Maybe both.


    I had no sour cream.  I'm trying to get up off my ass to make some.  So I used butter.  This batter was thick enough to work with one layer.  I could have used the @lesliec two layer technique to make cakes monumentally thick indeed.  But I did not.







    Stack of four.  Good stuff.



    • Like 3

  9. 2 hours ago, curls said:

    Today’s events a bean to bar talk at Tomric by Brian Donaghy and shopping at Tomric. I think everyone left with a least a few moulds.  :-)


    Everyone who placed a bowl order with @patris, welcomed her arrival at Tomric. The bowls are even more beautiful in person — beautiful colors, with just the right weight and balance! I’m looking forward to using mine. I think a few folks captured photos of the bowl delivery — hopefully they’ll post later.3F86D849-CD41-4121-8331-53997AF1C6AA.thumb.jpeg.0d17f7e3db951f62d00c00110fd9e3d9.jpeg


    I spy a Precise Heat Mixing Bowl!  Whose is it and for what are they using it?  I employ mine for yogurt and ice cream.


  10. 23 minutes ago, Katie Meadow said:

    Actually I have a potato ricer. Right you are, I'll try that first! It so happens that I had a spinach gratin planned for tomorrow.



    I use my hands.  For squeezing spinach that is, not for juicing limes.  For citrus I recommend a counter top rack and pinion unit.  Granted some here may possess more strength.


    • Like 1

  11. 4 hours ago, DesertTinker said:

    Is the insert sitting directly on the bottom of the cooking pot?


    I just looked at both my pots with inserts.  I each case the bottom of the insert is about an inch above the bottom of the pot.  The problem I think is that the system is working like a percolator.  Bubbles in the confined space around the sides are pushing water up and over the top.


    So far I've not tried the larger pot for pasta but I can't help but doubt it work any differently than the Fissler.


  12. 1 hour ago, weedy said:

    I always use the insert


    makes removal easy with, usually, the right amount of pasta water attached... and it maintains the pasta water in the pot for either adding more to the sauce or cooking additional pasta if required.




    How do you prevent water boiling all over the stove?


  13. 10 hours ago, blue_dolphin said:


    It's not illegal across the whole state (individual towns and cities have amazing flexibility in setting their own ordinances) but statewide, corporations are still limited to two retail liquor licenses so it's usually not practical for a grocery chain to offer liquor sales.




    Still I must believe something has changed.  In my about to be seventy years experience with New Jersey markets I have never seen alcohol purveyed next to groceries before, ever.  Except once.  That was at a small Greek market attached to a Greek restaurant.


  14. 1 hour ago, suzilightning said:

    It is but if there is a "separate" entrance it's allowed.   Several of the Shoprites up here have a gated entrance once you get into the supermarket so it is separated from the store itself.



    This was wine (and I think I saw vodka) on display all over the store.  From years ago I remember a Shoprite I used to frequent sold alcohol from a separate entrance.  I most remember Ortlieb's beer at 35 cents a quart.


  15. 4 hours ago, Porthos said:

    My DW and I will be celebrating a significant anniversary next month. She suggested that giving me a new knife or a nice pan would bring her pleasure. I've looked at knives and nothing zinged my strings. So I have started looking at pans.


    Pan one:


    Demeyere Silver7 Covered Sauté Pan 5 qt  https://www.surlatable.com/product/PRO-2756047/Demeyere+Silver7+Covered+Saute+Pan?cat=TCA-257761_Saute+Pans


    Pan 2:


    All-Clad Copper Core Saucepan 4 qt   https://www.williams-sonoma.com/products/all-clad-copper-core-saucepan/?pkey=call-clad-copper-core&isx=0.0.1254



    I hope to add a couple of additional choices but for now this is what I have.


    Thoughts on either of these pans?


    ETA things in my kitchen MUST be dishwasher safe. This is an absolute. 



    I would not put that All-Clad in the dishwasher.


    (And yes I see that WS says it is dishwasher safe.)


  16. 4 hours ago, Hassouni said:

    Pulled the trigger in the nick of time on a 25 and 27. Hoping the 25 becomes my perfect spanish tortilla pan! I was debating the 20 pan and the 34 paella but I think I'll use them less - seems that Darto often offers discounts so maybe later!


    What's the difference between a Spanish tortilla and other tortillas?