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Posts posted by JoNorvelleWalker

  1. Mixed grill:  that is dry aged ribeye and Australian rib lamb chop.  Baked potato, salad.  I tremble to mention Momofuku.  Dinner was supposed to have been masala dosa.  However after 12 hours my dosa batter has not risen.  Somehow I doubt it will.  But I shall give it overnight.


    • Like 2

  2. 1 hour ago, BonVivant said:

    First food and my first real Mexican tacos (!) after 3 flights and 16 hours in the air, without sleep over 24 hours.

    Roadside taco truck in Guerrero Negro (Baja Sur), sells only 2 things, prawn and fish tacos. I got 8.


    Why did I even consider NZ or Australia? Did my research on both and was underwhelmed (I know just about everyone "loves" them). Turns out Mexico has more than food to offer me. It has my most favourite and epic animal and that's why I have come here and not NZ (original plan) or Australia (plan B).





    • Like 1

  3. 5 hours ago, Shelby said:

    I'm using citrus more and more lately.  Gives everything such a kick.


    Meant to also say your meal looks soooo good.  Do the tangelos and mandarins skins' get tender enough to eat?  I love lemons that I can eat along with chicken.  Or maybe I'm just weird.



    I use citrus every night.  Usually a mai tai but sometimes Mississippi punch.


    • Haha 5

  4. 4 hours ago, Toliver said:

    From today's BookBub email:


    Giada De Laurentiis's "Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner: A Cookbook" Kindle Edition $2.99US
    There's a recipe from the book "Sweet Corn and Basil Lasagna" on the Amazon info page for this cookbook.
    Use the "Look Inside" feature to see the list of recipes then scroll down to see a few recipes.


    I am a US Prime member and the price you see may vary.


    Thanks for saving me from looking.


    • Like 1

  5. My guess is they are waiting to see how tariffs shake out before addressing price and delivery.  That or life on Bora Bora is too good.  I miss @Anova Jeff.  He gave straight answers.  He seems no longer involved.


    If anyone from anova is reading:  offer a reasonable price and delivery and I will buy one.  Making us wait three years for vaporware is inexcusable and something I would not say here.


    • Like 2

  6. 5 hours ago, jedovaty said:

    Hmm.. I don't drink, so that's a new one.  This tasted like both vanilla and biting/tasting bark.  Based on history of this thread (which I only recently discovered), seems people favor leaving the soak to occur longer than 2 months, maybe it'll get overpowered by vanilla later?  I'll try making something with a little now, and then more later, and see if the bark/wood is perceptible.  This was mostly a test before I try with snootier ingredients.


    Seriously, wood is used to impart a vanilla flavor to wine and spirits.


  7. 10 hours ago, mgaretz said:


    Why does deionized water make a difference when vacuum sealing?


    It doesn't.  The deionized water is to extract the kombu.  Can't make dashi with hard water.


    • Like 2


    11 hours ago, Ann_T said:

    @JoNorvelleWalker, would you please share your version of Chicken Cacciatore.  Most recipes are based on a tomato sauce I prefer it without. 


    Recipe from The Romagnolis' Table (1975) -- perhaps my most well worn cookbook.  The mushrooms are my own addition.  Plus I usually cheat.  The Romagnolis instruct one brown the chicken pieces on all sides in oil, thus seasoning the floor and wall.  Sometimes I do this (if short on time and I don't mind a few burns on my hands and face).


    Better, in my opinion, to cook the chicken parts sous vide.  Then dry carefully and brown in the CSO.  What I showed in the picture was about 10 minutes on 500C steam broil.


    Meanwhile I sautee the mushrooms and garlic (I do like garlic) then add the chicken pieces along with handful of rosemary and a couple bay leaves (since Bugialli's probably not watching).  Then to the pan over high heat add lots of white wine vinegar.  Let that boil off.  Then add white wine.  Let that boil down a bit,  salt to taste, cover and simmer.  (OK, in truth I usually salt when adding the wine vinegar.)


    Since by my method the chicken is already fully cooked, the braising time is not critical.  I braise for about 20 minutes.


    When ready to serve, remove chicken pieces and keep warm.*  Add a bit of water to the pan and bring to the boil over high heat.  Should make an emulsion.  Return the chicken pieces to the pan and serve.  If mushrooms are not desired just leave them out.  But why would you?



    *CSO of course.


    • Like 5
    • Delicious 1

  9. 2 hours ago, Margaret Pilgrim said:

    From sublime to ridiculous....dinner for granddaughter who is sleeping over tonight.   

    Pork belly, mac and cheese, cauliflower and GREEN GODDESS DRESSING, a new adventure and new favorite food!



    Ridiculous?  What is ridiculous?  (Except for the cauliflower, of course.)


    • Haha 2

  10. Just now, Paul Bacino said:

    Was interested  in You dashi method--Thanks


    15 g kombu per liter, per Dave Arnold.  I also use deionized water, frozen so I can vacuum seal it.


    • Like 1

  11. 11 minutes ago, Duvel said:

    Meatballs it is ... Tsukune (chicken) ?


    Nope.  Shizuo Tsuji (or should that now be Tsuji Shizuo) says for oden pork and beef meatballs may be employed in place of fish products.


    • Thanks 1

  12. 4 hours ago, Paul Bacino said:

    @JoNorvelleWalker  --  I'm just beginning my exploration of this type of cooking/  tell me a bit of the prep, if you would.




    Cook the eggs, Kenji method, 74C for 40 minutes.  Then kombu dashi according to Dave Arnold: 1 hour 65C.  Meanwhile cut the daikon, squash, and potato; then simmer with a drop lid till slightly tender.  Add vegetables to A4Box pan.  Rinse meatballs with vegetable water to remove any grease.  Add meatballs.  Combine dashi with leftover dashi from the refrigerator, mirin, shoyu, and stuff.  Peel and add eggs.  Simmer in A4Box about two hours.


    • Like 1

  13. 1 hour ago, Duvel said:

    Very nice !


    What the shriveled brown balls ?


    Thanks.  Depending on which shriveled brown balls, they're eggs (74C, 40 minutes) or meatballs.


    • Thanks 1
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