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JoNorvelleWalker

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    New Jersey USA

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  1. I can't get the link to work. Is there another source for pictures of the technique?
  2. Tonight's bouillabaisse included More Than Gourmet seafood stock... Quite excellent.
  3. Bouillabaisse. https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2235684
  4. JoNorvelleWalker

    Dinner 2020

    Bouillabaisse inspired by Jose Andres, inspired by Eric Ripert. Which Eat Your Books could not find because Ripert unhelpfully denominates his dish "fish soup". I eschewed Ripert's star anise and Andres' Pernod and instead finished my soup with generous fennel pollen. Not an inexpensive repast. For six servings Ripert calls for nine pounds of red snapper at $27 per pound. I skimped on the red snapper, but splurged on the inordinate amount of Spanish coupe saffron specified. One of the finest soups I have eaten. Served with tonight's baguette.
  5. So far, in my hands, the CrushGrind gives a generous but not terribly even grind. If one turns the adjustment knob too far, the mechanism falls out. Not a deal breaker, just a learning experience. I'm used to the Nissen with the patented autogrind.
  6. If the chocolate was just tempered shouldn't it be in form V?
  7. I have one also. I find it hard to get the grated ginger out.
  8. As mentioned upthread I use a Nissen 0660. I can't believe in all these years no one else has shown any love for Nissen with its bottom loading mechanism. As I recall I got mine from the university store when I started grad school. I've used it essentially every day since then with no complaints. Probably worth far more to an antique pepper mill collector than what I paid for it. However this afternoon I received a CrushGrind Stockholm that I wanted for grinding red peppercorns. Slight complication -- the CrushGrind came prefilled with black peppercorns so I guess I'll try using those up first. My Nissen was made in Denmark. The CrushGrind is designed in Denmark and made in China. Has anyone else tried a CrushGrind?
  9. Last night I tried the More Than Gourmet mushroom and chicken stocks for making sauce allemande: https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2235559 The result was far too strong, but that was my stupidity. The More Than Gourmet products are concentrated. (And the packaging is hazardous.)
  10. JoNorvelleWalker

    Dinner 2020

    There is no cooking task I detest more than breaking down a chicken. Especially tonight as I desperately tried to channel my inner Child. I now understand the true purpose of a toque: to keep chicken out of the chef's hair. Dinner had an apple theme. Poulet Vallee D' Auge. Autumn in Jersey as an aperitif. It may not exactly be autumn but this is [New] Jersey. Boneless (see above) chicken breast with Calvados laced sauce allemande. For the sauce allemande I used More Than Gourmet mushroom and chicken essences. I may have overdone it. Those essences are concentrated. Worse, I cut my thumb ripping open the cardboard box. How can you break down a chicken without injury (not counting chicken in your hair) and then bloody yourself on cardboard? ON CARDBOARD. I ask you. Beverage was to have been sparkling cider. I COULDN'T GET THE CORK OUT. In addition to the sauce allemande, sauce cranberry was served. Because I am a red blooded American and I can.
  11. It may not have butter but at least it has a crack.
  12. There was a local bean to bar place that sold gritty chocolate. Good flavor though. Sadly they were not in business very long.
  13. Not sure this helps, I've a box of spinach in the freezer. Where it's lived happily for most of this century. I could send it to you.
  14. JoNorvelleWalker

    Dinner 2020

    Beans and ribs were what I planned last night! Around midnight reality caught up with me and dinner was bread and cheese. Good bread though. And Methode Rotuts. The ribs are precooked sous vide but even with my new pressure cooker beans are not instant.
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