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Everything posted by JoNorvelleWalker

  1. Unusual & unknown kitchen gadgets

    Snacking while eGulleting.
  2. I Bought a Tutove--Now What?

    Now I know why I am unlikely ever to make puff pastry.
  3. Aji amarillo is yellow, is it not? By chance I made Peruvian chicken tonight for dinner but I am no expert. Have you tried Kenji's version?
  4. Feedback on new 'low entry barrier' bread kit

    Thank you, interesting. Seam side up they said though.
  5. Feedback on new 'low entry barrier' bread kit

    Page reference, please.
  6. Japanese curry

    Much of the time savings come from not roasting bones for the bone broth and from not having to source koji from Japan.
  7. Was the in-flight movie Airplane?
  8. Russet Potato Flavor

    For russets I typically buy individual big potatoes from the bin. Last fall I tried a bag of russets from amazon. As I recall I was well pleased. These were as you say, clean but rough. But amazon discontinued Fresh delivery to my area. Oh well. Though seriously I would be concerned about potatoes lightly brushed and rinsed unless they were organic. Maybe that's just me. I either peel mine or scrub them within an inch of their life.
  9. For a softer bread I think the Cuisinart electric knife would work pretty well.
  10. One Click Butter Cutter

    All too familiar here but mine has not progressed as far. I can't place my hands together but thankfully I can still cut butter with a knife. Worse was frozen shoulder, believed by some to be the same disease, which made it difficult to cook or eat...details, I know. Sorry if too much information.
  11. Here is a video I found: https://www.google.com/search?num=100&as_q=slicing+salmon&gws_rd=ssl#gws_rd=ssl&kpvalbx=1&spf=1516253956225 Note there is a story to my salmon slicer: two friends were getting married. I wished to surprise them with smoked salmon at the reception. So of course I needed a salmon slicer. I did not find it at a thrift store. ...Turns out the salmon was pre-sliced.
  12. Dinner 2018 (Part 1)

    Well, I'm not born and raised though I have lived here ever so short of fifty years. (And before that in Philadelphia, spending three months a year at the shore.) I may have memories of good local tomatoes but I sure haven't tasted one in decades.
  13. Japanese curry

    I've made the curry a couple of times and I like it. It is however a lot of work. I wouldn't mine considering other curry recipes but I can't say I've found any others that are not based on a mix.
  14. [Hosts' note: this topic is part of an extended conversation that grew too big for our servers to handle efficiently. The discussion continues from here.] I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions. I think it was in this thread but I sure can't find it. I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before. Maybe it's buried in a Manitoulin thread?
  15. I bought a Cuisinart electric knife with a bread blade, as shown in Modernist Bread. It doesn't cut though bread. Nor do my chef knives. No problem for a heavy serrated bread knife. Your mileage may vary.
  16. Granted, and I have a similar 12.5 inch (blade length) Wusthof. I don't think these knives were meant to be used for slicing against cutting boards. Mine, as I recall, was sold as a salmon slicer.
  17. Yes, I have King Arthur's. Good stuff. Back to bread, I had a fail. My French lean dough boule came out as if it were a rye bread, dense and chewy. Not horrible but not French lean bread either. I know it was not the dough because I baked a perfectly lovely baguette from the same batch. All I can think of is that the boule was over proofed, but I am not sure.
  18. Bread knives, yes, one reason why I just got my new 10 inch Henckels, which has a lot of clearance. But for slicing you are not necessarily going down against a cutting board.
  19. Dinner 2018 (Part 1)

    Last night for me was leftovers, otherwise not worth writing about, but I did enjoy the last of my summer tomatoes: Mountain Magic. And it's almost time to order more plants for this year! For tomatoes in winter (or any other season for that matter) it's hard to beat Mastronardi Sunset brand tomatoes. These are greenhouse grown. Other brands of greenhouse tomatoes have not done it for me. Even in tomato season, to my taste Sunset beats locally grown tomatoes (except my own). And this is New Jersey, the Garden State! I don't understand why but it is so.
  20. What Are You Cooking Sous Vide Today? (Part 3)

    I would just freeze the liquid in an ice cube tray, not the vegetables. I use this method for bagging dashi in my chamber vacuum sealer.
  21. Countertop Rotisseries

    I'd consider a whole duck "oily and fatty stuff". No spatters and a nice bowl of duck fat and drippings at the bottom. And I'm still working my way though that duck fat.
  22. I don't have the luxury of a shelf but one book fits on my dining table at a time. Volume 3 at the moment.
  23. Countertop Rotisseries

    Were using your Farberware as a rotisserie? I can't imagine stuff going anywhere but downward, in which case any drips or splatters should be well contained. Most of my rotisserie experience is with whole fowl. I've been using the Farberware probably half my life. Maybe it's time for more chicken mechoui.
  24. Countertop Rotisseries

    Odd. What were you cooking and what part of the appliance were the spatters coming from?
  25. Countertop Rotisseries

    My Farberware rotisseries do not splatter grease.