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JoNorvelleWalker

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Posts posted by JoNorvelleWalker


  1. 26 minutes ago, Alex said:

    I've made it clear to any and all who would listen (which now includes the eG community) that I absolutely will not live in any euphemistic housing (assisted living, nursing facility, independent living, memory care, etc.). The only exception would be for a post-surgery or post-injury rehab facility, with the clear expectation of returning home. As one might gather from my presence here, food is a not insignificant part of that decision. The places with the type and quality of the food I like (and need) to eat are few and far between, not to mention expensive. And even if were to luck into a place with someone like CaliPoutine as a meal planner and chef (remember that topic?), there's no guarantee it'd last. Then, of course, there's my lifelong abhorrence of anything that might involuntarily interfere with my autonomy and independence.

     

    I feel extraordinarily fortunate that within hailing distance of 70 I still have all my teeth, most of my cognitive skills, much of my (not too gray) hair,  and about half of my sanity. I have financial stability, a wife who loves me (given a couple of my less-than-charming personality traits, sometimes I wonder how she manages it, but I'm not going to question it too closely), and a reasonably healthy body that can still play pickleball three times a week thanks to a low-carb diet, a panoply of supplements, a couple of prescription meds, and a good orthopedic surgeon. But if the day should come when I see incarceration -- for that's what it is -- over the next ridge, I'm outta here.

     

    @Alex you are heard.  I'm sliding down the backside of 70 myself.   I expect that when the time comes they will escort me out of here with a bucket and a mop. That being said there is a facility near where I live with exceptionally fine cuisine. Or so I am told.  I even know some of the residents from work.  I hear no complaints.  Thing is such a facility is so far beyond my means it's not even funny.  Financial stability is not something I can aspire to.  And what I would give for  wife who loves me.

    • Like 1

  2. 1 hour ago, ElsieD said:

    Since egg yolks weren't listed I assumed it was the Philly one.  Glad I asked.

     

    Oh dear.  I'm more confused, running a fever, in pain, and facing a root canal at high noon.  That was the Philly one.  Which I thought we were talking about.  For the custard recipe I did as Lebovitz said:  milk and cream.  Everything is better with cream.

     

     


  3. 8 minutes ago, ElsieD said:

    Looking back I see you made the milk/cream one.  If the ice cream had a tendency to iciness, would that not be more apt to happen using milk and cream rather than all cream?

     

    No, I made the all cream version:

     

    https://forums.egullet.org/topic/158219-using-commercial-stabilizer-in-home-made-ice-cream/?do=findComment&comment=2201493

     

     

    I hadn't measured my freezer temperature in a while.  I checked this evening and it's only getting down to -13C/8.6F.  My recollection is it used to be colder.

     


  4. Update:  dinner was mashed potatoes, Bell's chicken gravy is not half bad.  Following my mai tai I was almost normal.  Whole 'nother meaning to "feeling no pain".  Made a mistake.  I pushed it.  In addition to the mashed potatoes I tried some little green peas.  So delicious.  Each pea a paroxysm of pain.

     

    Waiting for the pills to take effect before I head to bed.

     

    • Sad 6

  5. 3 hours ago, Merry Berry said:

     

    That's ridiculous!!  <Quietly deletes his browsing history to hide evidence of looking into buying a mill) 😛

    If I had found one in my price range, I have to admit, I would have ordered one.

     

    I beg to help.  The MockMill is less expensive than the KoMo, same man designs the milling mechanism.  Plus, unlike the KoMo, the MockMill, grinds hard corn.  Hard to beat the looks of KoMo though.

     

     

     

    • Like 1

  6. The Breville looks a lot like my DeLonghi but without the waffle plates.  (The DeLonghi came with two flat plates, two ribbed plates, and two waffle plates.)

     

    What are the dimensions of the Breville flat plates?  From the pictures on amazon the Breville flat plates have a lip just like the DeLonghi flat plates, which is something I wanted to avoid for baking flatbreads.  Like the Breville plates the DeLonghi plates go in the dishwasher.

     

     


  7. 55 minutes ago, ElsieD said:

    @JoNorvelleWalker  Is the Philly -Style Vanilla Ice Cream you are talking about in page 25 of The Perfect Scoop?  I have only ever made the custard based ones including the recipe on page 24 of the same book although I note that I upped the vanilla extract to 1 tsp.  Have you made the custard based one?  If yes, how do they compare?  I've always been afraid that that Philly style one would freeze as hard as a rock so I'vd stayed away from them.  Maybe adding some of my commercial stabilizer would help with this?  Assuming it's even necessary, of course.

     

    I have the Kindle 2nd edition of The Perfect Scoop with no page numbers, but the Philadelphia recipe is right next to the vanilla custard recipe.  Two versions of Philadelphia:  one full cream, one cream and milk.  No points for guessing which I chose.  I believe the added stabilizers and emulsifiers made all the difference.  I accidentally spun longer than intended and got the overrun too high for my taste, but most importantly the ice cream was not icy at all, and I thought the scoopability was close to perfect (remember I reduced the sugar).  If I make it again, which I probably will, I intend to try 100 g of sucrose and no trehalose.

     

    I agree with @paulraphael that Philadelphia style ice cream needs some help if you're not consuming it straight out of the machine.  If you are happy with Lead Tongue Lebovitz's amount of sugar just make the recipe as written but with your added stabilizer.  Be sure to follow the manufacturer's directions for hydrating the stabilizer.

     


  8. 1 hour ago, robirdstx said:

    B0ECA53C-3717-476D-AC15-90D1AB51AA62.thumb.jpeg.aa4b53e44840d347502bc0f88ae7a799.jpeg

     

    Sautéed Chicken Breast with Tender-Crisp Vegetables 

     

    91DE2467-1529-4D7C-82A5-7AF5A4A3D6CD.thumb.jpeg.eea487dc4ce6f8a95704daaeda76a87d.jpeg

     

    5EBFBE1C-DB02-4DD4-86C8-B4A960B66D85.thumb.jpeg.d92b4a5ea26405e09f73a68902a68d90.jpeg

     

     

    How did you do the vegetables?  I'm drooling but my teeth hurt to look at them.

     

     


  9. 2 hours ago, Okanagancook said:

    Get thee to a dentist and get well soon.

     

     

    Thanks!  I spoke with the dentist this afternoon, hence the amoxicillin.  She said she would see me tomorrow.  I took a nap which exhausted me* but I'm actually a little hungry and hoping I can manage the mashed potatoes.

     

    *Sort of like certain kittens I could mention.

     

    • Like 6

  10. I am feeling poorly.  Last night's can of soup was more than I could manage.  This afternoon went out to the pharmacy for some amoxicillin horse pills and stopped at Shoprite to see if I could find something I would want to eat.  I explored dark corners of the store that I seldom visit.  Nothing in frozen dinners appealed, nor any of the in-store prepared foods.

     

    What I came home with was a jar of chicken gravy (I had never bought prepared gravy in my life), a jar of pasta sauce, and a bag of frozen ravioli that under the circumstance may be too ambitious.

     

    Dinner is planned to be mashed potatoes and chicken gravy.  Don't expect a picture.

     

    • Like 2
    • Sad 8

  11. Warming?  Anyone want to send me a blast freezer?  I make no excuse for my ancient, antique* apartment refrigerator.  I don't get to choose.  Remember I still achieve excellent ice cream results from the @Ruben Porto method.  But I am lazy and it's only human to want something easier.  Lebovitz's full cream Philadelphia with my aforementioned stabilizers and emulsifiers comes pretty close.

     

     

    *OK, another eleven years to go before antique -- but no, the compressor unit is not on top.

     

     


  12. 7 minutes ago, Okanagancook said:

    All your meals look sooo appetizing!,

    I have a terrible summer cold and have not managed to eat dinner for the past three nights.☹️ despite looking at this thread.

    DH made pizza tonight and I have managed to keep a slice down.  Sorry, picture was taken which hopefully will appear in the next few days.

     

    Terrible toothache here.  My dinner is rum and canned soup.  Get well soon.

     

    • Thanks 1
    • Sad 3

  13. Better late than never @ElsieD -- I have a DeLonghi Livenza grill that has a griddle surface.  I don't use the DeLonghi as much as I had hoped.  Pancakes and waffles come out well, as does a Georgian weighted chicken preparation.  Sadly flatbreads are not practical as the griddle surface is long and narrow.  Plus the griddle surface has a lip around the edge.

     

    I've been wanting to try dosa and injera and such.  Not to mention lefse.  I looked into purchasing a mitad or a lefse maker, but these seemed impractical in my situation.  I took an idea from Modernist Bread to try a crepe maker as an alternative.  Commercial electric crepe makers are large and lovely, and reach high temperatures.  But they require seasoning, amperage, and someone to transport them.  I looked into home crepe makers.  After about a week of research I chose the Krampouz.  It is a 33cm round, flat griddle.

     

    The Krampouz came today.  I have not yet cooked with it but I spent a couple hours profiling the surface temperatures.  There are 8 temperature settings, although the control is continuously adjustable.  I did not find any hotspots or cold spots, but the temperatures varied a bit as the thermostat cycled off and on.

     

    Average measured temperatures for the 8 marked settings:

     

    1  152C/305F

    2  170C/337F

    3  174C/345F

    4  180C/356F

    5  198C/387F

    6  205C/400F

    7  224C/435F

    8  232C/450F

     

     

    The peak maximum temperature I recorded was 239C/463F.

     

     

     

     

    • Like 2

  14. On ‎6‎/‎14‎/‎2019 at 12:49 AM, paulraphael said:

    I suspect with that all that egg yolk and such a small quantity of stabilizer, the stabilizer won't make much noticeable difference. There's a lot of stabilizing coming from that thick custard. 

    This recipe will be pretty hard to scoop at normal serving temperatures ... I like that it's not very sweet, but there's nothing picking up the slack for freezing point depression.

     

    Now that I've had a bowl I can report back:  I agree, the stabilizer this time did not make much difference.  But the ice cream was not hard to scoop, nor was it too soft.  I measured -9.4C when it was in the bowl.

     

    I'm not complaining about this batch but I think I preferred the taste and texture of the Philadelphia style I made most recently.  The Philadelphia style was creamier (not surprising as it was all cream and this batch was adulterated with milk).  The vanilla flavor came through better in the Philadelphia version.  And there was an ever so slight iciness in this batch that was not evident in the Philadelphia version.  If the overrun of the Philadelphia version was too high, this overrun was too low (but here I'm being picky).  I was afraid if I added as much stabilizer to the custard as I had to the Philadelphia version I would make a mess, so I thought to err on the side of too little.

     

    I don't have much experience with these modernist emulsifiers and stabilizers, and I don't yet know what does what.  To my perception iciness in ice cream is the major defect.  Something (or things) in the Philadelphia version killed the iciness, and I'd like to understand what that was.

     

    Oh, and by the way, the Philadelphia ice cream was easier to make.

     


  15. Another stabilizer experiment, this time based loosely on Lebovitz's non-Philadelphia vanilla recipe:

     

    Cream 500 ml  (500 ml)

    Milk 250 ml  (250 ml)

    Sucrose 120 g  (150 g)

    Salt 0.2 g  (pinch)

    Locust Bean Gum 0.4 g  (none)

    Lambda Carrageenan 0.1 g  (none)

    Egg Yolks 10  (6)

     

     

    Lebovitz's quantities in parentheses.  The procedure was per Lebovitz, with my stabilizers mixed into the sugar.  I homogenized my mix, of course, which Lebovitz does not specify.  Lebovitz does not suggest a temperature, but I made sure my custard did not reach 80C.  In the ice bath as we speak.

     


  16. 1 minute ago, dcarch said:

     

    First class sophisticated simple cooking, made even more appetizing by  First class plating .  

     

    dcarch

     

    What does the character on top say?

     

    • Like 1
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