Jump to content

JoNorvelleWalker

participating member
  • Posts

    14,723
  • Joined

  • Last visited

Everything posted by JoNorvelleWalker

  1. I recently ordered some Indian ginseng. I haven't tried it. How is Asian ginseng different from US ginseng?
  2. Here is the brand of Koji I purchased... (eG-friendly Amazon.com link) That was seven years ago. I must have mentioned what I used it for somewhere on eGullet. But as I recall I liked whatever it was.
  3. I believe I've used some. I forget for what.
  4. I am confused? To the best of my knowledge I have never possessed nor used an enameled steel paella. Years ago when I would occasionally cook for company I made paella in a large stainless steel Cuisinart. Last time was possibly in 1999 or 2000. No problem with that Cuisinart pan other that I am not trying to feed eight people.
  5. Because I have a paella from Argentina. I've never been to Spain, although I've been close enough to see it. By Spain were you suggesting a paella of enameled steel?
  6. I gave up on my Darto. Paella invariably destroyed the seasoning. For paella I now use Falk.
  7. Last year I got this slider for my heavier KitchenAid (and yes, I have two KitchenAids)... (eG-friendly Amazon.com link) They really work well.
  8. Are you sure you and the oven are speaking the same temperature scale?
  9. I buy instant yeast by the pound. I store the opened packages in a sealed jar in the freezer door. Unopened, to my experience, the SAF yeast packages last forever at room temperature.
  10. Here, for example... https://shop.kingarthurbaking.com/items/saf-gold-instant-yeast SAF yeast is available almost everywhere.
  11. Sorbet in blast freezer. Final measured Brix was 30.9.
  12. Where X is the weight of preserves I believe the correct equation is: 28 = (16*420 + 65*X) / (420+X) I can rearrange that to: X = 2.32*X - 180 Is it possible to directly solve for X?
  13. The soup actually got made sometime later. As I recall it was OK. Not something that I would make again.
  14. Thank you, @Alex. This afternoon, swapping caffeine for rum and rearranging the problem was a bit more clear.
  15. That carrot soup recipe is quite memorable. In addition to the carrots I sliced off the tip of my index finger.
  16. I never was good at word problems... Jo has 420 grams of canned blueberries, at 16 Brix. And a jar of blueberry preserves at 65 Brix. What weight of blueberry preserves must Jo add to the 420 grams of canned blueberries to achieve a sorbet mixture of 28 Brix? Thanks for any help. Make fun of me if you like.
  17. Heavy too! I needed a volume from the big set this afternoon. It was under a pile of about sixty pounds of other books. I don't know about the At Home editions, but the full sets come with what they call a Kitchen Manual, small spiral bound waterproof books that have all the recipes. I refer to Kitchen Manuals frequently.
  18. Eight kitchen shears. Let's not get into scissors.
  19. What is crumb? I had never heard that term before in the context of chocolate. Or is the definition just "milk, sugar and cocoa mass cooked together in a vacuum oven"? Now I want some!
  20. Remember Cadbury in the US is made by Hershey. Nothing at all like the English Cadbury.
  21. Modernist Bread indeed has an index. People overlook the index because the index is so large... https://forums.egullet.org/topic/148422-modernist-cuisine-the-art-and-science-of-bread/?do=findComment&comment=2199598 and following posts. I am making Modernist Bread's French Lean Bread recipe this afternoon. The ingredients are: Flour Water Salt Yeast
  22. I am probably the guilty party. I have been promoting the peppers after first having had them in a tin of Matiz wild sardines. I recently received another shipment from the folks at supermarketitaly.com The idea of using the liquid is new to me. I might try some in coleslaw.
×
×
  • Create New...