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JoNorvelleWalker

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Posts posted by JoNorvelleWalker


  1. 5 hours ago, rotuts said:

    @JoNorvelleWalker 

     

    Soooo  

     

    now that your carted your unit upstairs 

     

    what are you going to do with it ?

     

    looking forward to your experimental analysis 

     

    why

     

    maybe next spring .....

     

     

     

    As we speak I am blast chilling a batch of soup...the compressor is loud.

     

    I know I said I would measure the wattage, but the outlet is underneath a desk and I doubt the measurement will happen soon.

     


  2. 1 hour ago, adey73 said:

     

    I don't know anything about the company, Jo, or their products but they do look interesting, that's why i asked.

     

    So I nosed towards About Us and found the video there, if it doesn't twang your acid reflux, you have a higher tolerance for corporate bilge than me.

     

    Was the video called Vesta Story?  If so, I once had a small tech manufacturing company myself.

     


  3. 3 hours ago, adey73 said:

    looks very interesting,

     

    this company a known quantity?

     

    US designed, Chinese made?

     

    Edit...................... just watched the corporate video and vomitted on myself ( and that's pre-alcohol).

     

     

     

     

     

    I have not seen a corporate video, and maybe don't want to, but what about the company made you ill?

     


  4. As mentioned in the dinner topic, Bugialli's minestra di farro.  Equal parts Rancho Gordo Marcella beans and organic farro from Bob's Red Mill.

     

    MinestraDiFarro04022020.png

     

     

    There are quarts and quarts remaining.  Bugialli says it reheats, as well as being served at room temperature.

     

    • Like 2
    • Delicious 1

  5. I fear the blimp was turned back at the border.  These are hard times.  Like the little red hen I realized I was going to have to do this myself.  And I did!  With the help of a bottle of Chartreuse.  As everyone here surely knows Chartreuse V.E.P. is shipped in a sturdy wooden case.  Normally the Chartreuse case keeps my bedroom window closed.  But the case is just the height of two stairs.  I used it to support the weight of the Vesta box as I edged the Vesta up the stairs.  Still no picnic nor piece of cake.  Had the case slipped the Vesta would have tumbled down on top of me.  And I'd had no more worry of the virus.

     

    VestaUnleashed04012020.png

     

     

    Pardon the ambient lighting of my living room.

     

    • Like 9
    • Delicious 1

  6. 28 minutes ago, Okanagancook said:

    You can do it Kim.

    a kitchen scraper is essential to help bring the dough together.

    use a water spray bottle to moisten your dough if it isn’t coming together.

    be sure to rest the dough for at least 30 min. before rolling out.

    👩‍🍳

     

    Or do as I do and use the food processor.

     

    • Like 2

  7. 24 minutes ago, Smithy said:

    Rather than wreck my (admittedly inexpensive, but now indispensible) enameled cast-iron pot, I'm considering dropping some money on a cast iron set that would do the job for bread baking. Amazon carries this Lodge Dutch Oven set with a lid that doubles as a skillet. What say you? Would this be a worthy bread-baking pot? Is 5 quarts too large? I don't see myself being able to haunt garage sales and thrift stores any time soon.

     

    I believe that is the piece that Modernist Bread recommends.  And, no, I am not getting up to check.

     

    • Like 2

  8. 6 hours ago, Hassouni said:

    Any thoughts on using old Maseca? And should the "comal" be so hot the seasoning vaporizes off?

     

     

    I usually use a non-stick electric griddle.  Once I decided to try my big Falk frying pan.  Incinerated the tortillas.

     


  9. 16 minutes ago, Kim Shook said:

     

    I'm hoping to make some sheets to make @David Ross's Meat Filled Cannelloni.  IF I can get all of the other ingredients.  If not, I'll figure something else out.  

     

    Using a machine, making pasta is not hard.  Making pasta is not hard even without a machine.  I highly recommend the seriouseats recipe:

     

    https://www.seriouseats.com/recipes/2015/01/fresh-egg-pasta.html

     

    I use Molino 00 organic but a soft all purpose flour should be fine.  No need for semolina; however I just got an order of Molino semolina (as well as more 00) from supermarketitaly.  They may still have stock.  The instructions that came with your machine are probably sufficient.  Do be sure the dough is not too moist.  It should just come together.  The great question is whether you do three folds or two.

     

    • Like 2
    • Thanks 1

  10. 40 minutes ago, Kim Shook said:

    Another question related to this.  When I cooked my latest steak sous vide, I noticed that the bag was not tight to the steak like when I had sucked it (family nickname for vacuum).  It didn't occur to me that I shouldn't go ahead, so I did, weighting it down with a heavy bowl.  Have I screwed my Anova?  Did I circulate beef juice all through it?  

     

    As long as the bag was sealed it should be fine.  Dave Arnold advocates not pulling a hard vacuum for steaks because he found it was a detriment to flavor.  If your bag was leaking beef juice you certainly should smell it.

     

     

    Edit:  unless of course you are infected.

     

     

    • Thanks 1
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