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Everything posted by JoNorvelleWalker

  1. I have only cooked with purchased Moroccan preserved lemons, never made preserved lemons myself. However all the preserving recipes I've seen call for whole lemons, not wedges nor cut up lemons. @Wolfert and her books have much useful information. Some Moroccan tagine recipes call for using the whole preserved lemon, skin and flesh and all -- others just the skin. In which case take a spoon and scrape out the lemon pulp. If it helps I found it was less expensive to buy preserved lemons from Morocco than to buy American lemons in the supermarket which would then need to be preserved. Plus, the ones from Morocco were the correct variety of lemon. If you have a lemon grove in the back yard your mileage may vary. Indeed, salt preserved lemons are salty. Consult the recipe.
  2. I just received this: http://amzn.com/B00A9OF6NS I have been using this: http://amzn.com/B01M31VHNZ Both products apparently by the same company. One seems to include oil and the other not. When should I use one product or the other?
  3. JoNorvelleWalker

    Wine books

    I've started reading the new World Atlas of Wine. The wit and charm of Johnson's prose is gone. The photographs are few and small, and poorly reproduced. Maps are ugly. The much loved bottle labels are not to be found. The type is now in an illegibly small font. The publisher should be taken out and shot. This is not to say the text is not information rich and accurate and up to date. But, hey, why bother? It brings no joy.
  4. JoNorvelleWalker

    Dinner 2019

    Dinner was supposed to be...but a migraine got in the way. Maybe you will get to read about it later. Anyhow, fear not, I did not go hungry. Sockeye from amazon. Spice Trekkers' Gaspesian Salmon Rub. One could do far worse. No ramps were harmed in this presentation.
  5. Makes me wonder who is going to eat whom.
  6. I am still working my way though air dried peppers I grew when I had a garden in the 1970's.
  7. I once took the train from Toronto to Vancouver. As I recall the food was pretty good.
  8. I thought the A4 Box was induction? Then again, for that price...
  9. JoNorvelleWalker

    Dinner 2019

    Chang's permission too: the pickled ramps may be replaced with half pickled onions and half raw scallion greens. I have yet to dare opening one of my jars of ramps. Besides, pickled onions are on sale this week.
  10. https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/?do=findComment&comment=2216421 Also for braising and for making tomato sauce. The mat works really well.
  11. JoNorvelleWalker

    Dinner 2019

    Please forgive me! Not trying to be difficult. As I understand we are not permitted to post copyrighted recipes. I asked @Margaret Pilgrim for her ranch dressing recipe. She gave me that link. Confused, I didn't see a recipe but I followed the next link in the chain. Still couldn't find a recipe, but I inferred the ranch recipe might be David Chang's. Eat Your Books informed me the recipe was to be found in Momofuku. I own a copy of Momofuku. The ranch recipe is not in the index. But it is there. Really. Be strong and persevere. The ranch dressing is worth it.
  12. JoNorvelleWalker

    Dinner 2019

    https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2216943 Original recipe is in David Chang's Momofuku. Zingerman's has pickled ramps if they're not in your pantry. For the zucchini I thinned the dressing with added lemon juice.
  13. ...but it doesn't come in colors and it's not induction.
  14. JoNorvelleWalker

    Dinner 2019

    Shamelessly I appropriated the grilled zucchini of @Margaret Pilgrim Momofuku ranch dressing and all. Good it was too.
  15. Yes, but I did not have a copy of the old one. Pretty pictures.
  16. Thanks, ordered. Should go well with Fuchsia Dunlop's new book, The Food of Sichuan, that arrived on my doorstep yesterday.
  17. Food of the Italian South called out to me.
  18. Last night's loaves were pretty good. I couldn't reproduce them if I tried.
  19. Had to look them up in Magnus Nilsson's The Nordic Baking book. The recipe for æbleskivers does not appear too difficult.* Now if only I had an æbleskiver pan... *even the Icelandic version.
  20. I might add that my dishwasher has a light that tells when it has been run.
  21. I shall never again add dirty dinner dishes to the freshly run clean dishwasher. Had a friend whose 107 year old mother would do this. Drove her crazy.
  22. JoNorvelleWalker

    Dinner 2019

    Cabot Jasper Hill cloth wrapped cheddar, mystery bread*, Honeycrisp organic apple. Methode rotuts. Were not that sufficient: salad of romaine, red, and green lettuces. Momofuku ramp ranch dressing. David Chang should be in jail. *http://tribade.org/Food/Bread10142019.png
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