JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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8 hours ago, Smithy said:
Bumping this up to see if anyone's planning on panettone purchases again this year. I chose this photo series because it's what really pulled me into the splurge. Maybe @Alleguede or @Kerry Beal can tell me whether gouter.ca is making them.
This year my only panettone purchase was from Whole Foods. Sad.
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6 hours ago, Maison Rustique said:
@gulfporter @JoNorvelleWalker Is it this particular brand you like? Have you tried one for foaming soap?
I have (eG-friendly Amazon.com link) and one similar to (eG-friendly Amazon.com link). I like them both and they are both for foaming soap. I've had a few other dispensers that I did not like as much or that died early.
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2 hours ago, gulfporter said:
Update on this item after a full year's use.
We love it so much at our AZ home, we ordered another one for our MXN home. Never a problem with it.
It's especially handy when both hands are greasy, dirty, stinky.....negates need to pick up a squeeze bottle or to even hit the top of a pump dispenser (which is what we are replacing at MXN home.
It is also quite attractive.
I have two sensor activated soap dispensers by my sink. I don't know how I managed before I got them!
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5 hours ago, MaryIsobel said:
I'm noticing more and more "pop top" cans here. I think it's a great idea - espeecially for donating to the unhoused.
I think pop top cans are a terrible idea. I can't open them unless I use a can opener.
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7 hours ago, Mjx said:
That's The Best Recipe (1999), from the Cook's Illustrated gang, before it was America's Test Kitchen. I've found very reliable for bread!
Just to verify, should the recipe work OK in the heavy cast iron pan?
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8 hours ago, Mjx said:
This recipe has given consistent results:
That looks like a well loved cookbook! What is it?
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I have a 9x5 inch enameled cast iron bread pan that I need to evaluate.
Could anyone share a soft white sandwich style loaf recipe that would work well in such a pan?
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14 hours ago, TdeV said:
How much steam, Jo?
I really don't recall exactly. I know if the steam is too high water overflows the drip tray and runs down the counter. The goal is to get the center of the loaf to at least 72C without drying out the crumb.
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9 hours ago, TdeV said:
I have a small baguette purchased from the baker at last Saturday's farmers' market. They use no preservatives so it was likely baked last Friday.
Can I revive this baguette in the APO? What time and temp?
The baguette's destination is to be used in the panini press. (Thread topic here)
I reheat at 80C with steam for about half an hour. Should be soft enough for the panini press.
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It's been a few decades since I grew peppers, but I would take a needle and thread and make a garland (for lack of a better term) which I could then hang up to dry.
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I now know just how large a gallon jar of Hellman's is. And I'm just as glad it is not glass.
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On 11/1/2025 at 12:54 AM, haresfur said:
Don't know your particular situation, but you probably should be aware that vanilla extract contains approximately as much alcohol as rum. I believe they do make non-alcoholic vanilla extract, which I think is glycerine-based.
As a side note, some people don't mind a few dashes of alcohol-based bitters in mocktails, but others avoid them all together. Fees Brothers make glycerine bitters.
By law in the US vanilla extract must contain at least 35 percent ethyl alcohol by volume, although it may also contain glycerin.
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-169/subpart-B/section-169.175
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Tonight I assembled the above mentioned Electactic juicer in hopes of making carrot soup. I ran out of energy and instead of soup, dinner was cheese and crackers.
Meanwhile this afternoon I ordered another vertical slow juicer:
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Tonight I got another new juicer but it's still in the box.
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I've made and enjoyed the carrot soup recipe from Modernist Cuisine.
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21 hours ago, Shel_B said:
It's been years since posting that TJ's was my favorite, and things have changed. Best Foods has moved to the #1 spot, but not the squeeze bottle version. Just the plain ol' regular version. I've heard that there's a thicker version that a lot of delis and commercial establishments use, but I've not tried it yet. I'm unclear if it's available under the Best Foods lable, but it is under the Hellman's name.
Since my earlier posts, I've tried Kewpie, and ther's always a bottle (if you can call it that) in the fridge. My favorite use for it is for Japanese-style egg salad sandwiches, but it's used on other items as well.
Perfect timing! A couple of hours before seeing your post I ordered a jar of Hellman's Extra Heavy. Seems like a good deal at $13.63 per gallon.
The Extra Heavy ingredients are:
Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural Flavors.
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I tried the Duke's and Hellman's test. I prefer Hellman's. This could be because Hellman's is what I'm used to, or because the jar of Duke's was past its prime. The Duke's flavor tasted somewhat off.
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While enjoying an almond pastry during a morning meeting I shall never again rest a water bottle in my lap without the cap screwed on.
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On 10/21/2025 at 12:22 PM, Alex said:
Duke's mayo is $4.20 for 48 oz at Amazon. No indication how long it'll be on sale.
It's $7.49 at the moment.
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A few weeks ago I received a slushie machine:
This is not to be confused with the shaved ice "slushie" machine that sits next to it. The new machine makes nice frozen fruit juice, but tonight I decided to try a chocolate milkshake from the included recipe booklet. I have to say I am pleased, other than with huge amount produced. As I dispensed the product it looked more like soft serve to me.
Since I have so much milkshake I've decided to dispense a good bit of it into containers and blast chill it. Time will tell.
Edit: when I went to dispense the remainer of the milkshake, the texture was different. Now it was more like a milkshake than soft serve. If I want to try to do this again, I should freeze the first portion that comes out rather than the last.
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On 10/17/2025 at 5:48 PM, ElsieD said:
I'm interested in something like this to get the seeds out of blueberries and some other fruits. But, I'm looking for something in a lower price range. Does anyone have any suggestions?
This is a less expensive juicer that I found works well
Kuvings specifically says their juicer will juice blueberries. Whether the juicer I linked does blueberries I have no idea. It juices pineapple just fine. If anyone sends me a bushel of blueberries I'd be happy to run tests.
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I found my jar of Duke's. The best buy date is 8/11/2024. Note this is a "buy" date. It says nothing about by when the product should be eaten.
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I've been remiss in recording my attempts. Since the chicken breasts in my post above, not much has been worth mentioning, but I did have an accidental success with pork shoulder:
My pork was a three pound boneless roast. Because it was boneless some sections were thicker than others. I put the Combustion probe in the thickest part, and proceeded to smoke using the Profile's preset, to a target of 92C. After five and a half hours I gave up about 2:00 am. My Thermopen agreed with the Combustion, but because of the size variations some parts of the meat were underdone while other parts were quite overdone.
Dinner was some of the more overdone. Tough but edible. But then night before last I took a chunk of the pork and cooked it further in the Anova on sous vide mode 100C and 100% RH, for an hour and a half. This was the first time I achieved anything like pulled pork. I was very pleased.
Tonight I hope to replicate the success.
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Gotten any fun stuff lately?
in Kitchen Consumer
Posted
My almond Effie's arrived a couple days ago but I just had the first one tonight. Very good I thought. Not too sweet, pleasant texture, nice flavor.