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Posts posted by JoNorvelleWalker

  1. Last night's dry aged ribeye and Momofuku ranch called out for a reprise, plus this time with radicchio.  No Treviso, whatever that may be, was harmed.


    I go through ranch rather quickly but this evening I received a thirteen quart Vollrath bowl from amazon.



  2. Something in the very back of my mind tells me there is a train from the airport to the heart of The Iron Bound.  The name Iron Bound refers to the confusion of the railroad tracks.


    When we were there my Bolivian friend spoke Spanish to the waiter in the Portuguese restaurant.  She said most of the staff of these restaurants were actually from South America.


  3. I have three collections of mixing bowls.  In order of which they were acquired:  Pyrex, real Pyrex* -- the good stuff -- from a garage sale in the '70's; beautiful turn of the century wheat sheaf pottery from King Arthur Flour; and more recently Vollrath stainless steel.


    Amazon just dropped the price of the 13 quart Vollrath bowl.  How could one resist?  Sadly I have difficulty envisioning quantities.  Were the 13 quart bowl any larger it would not fit in the dishwasher.  It should be good for laundry.



    *but they are chartreuse.


  4. 11 minutes ago, kayb said:


    If that's the case, I'd recommend filling the reservoir with a solution of hydrogen peroxide and water, and cycling it through the steam cycle until you've pretty much cleared everything out. Can you take the (internal) tank out to wash/scrub it out? I've never tried.



    I'd be more inclined to break out the spare CSO and return the problem unit under warrantee.  I think it is a design mistake to make the water reservoir out of clear plastic.  But as I said, the decalcification went fine, so maybe we will be OK for a while.


  5. There are a bunch of Portuguese restaurants in The Iron Bound neighborhood of Newark.  Can't remember the name of the one I've been to a couple of times.  Good sangria.  First time I ate there was a business dinner and if I'd had a flight to catch I would not have made the plane.  (Second time for lunch so only a half pitcher.)



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  6. Dinner11162019.png


    A bit of leftover dry aged prime ribeye.  I could easily have enjoyed the bowl of David Chang's ranch dressing on good bread without having prepared all the other stuff but it would not have made as pretty picture.


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  7. 6 hours ago, Shelby said:

    I hope it works!  I'd say if it makes it through the decalcify process then you're good to go.  It's when it won't get finish that process that it might need the de-gunking.


    We made it through decalcification.  I think the problem is flora or fauna living in the tank this time of year.


    • Like 1

  8. 1 hour ago, IowaDee said:

    Real estate is very, very dear in my kitchen.  Any addition must earn the space and that is no easy job.  I love big expanses of bare counters but it isn't any easy think to do.  The last think that managed to sneak in was an air fryer and I'm already kind of regretting getting it.  Let's just say I was under pressure from someone who was on a "let's eat healthier" kick.  I should have out waited him.   For sure, no juicer, no  matter how cool,  can justify being on the counter and it sure won't fit in any drawer.  I think Target is a great idea....best of luck with it.


    My Hamilton Beach 932 citrus juicer lives on my counter, and not for its looks.


  9. CSO Whole Roasted Branzino, a favorite of mine:





    Lots of bones but that is part of life.  When people are eaten by fish they probably say the same.



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  10. 6 hours ago, Anna N said:



    Finally got around to making the Momofuku ranch dressing using scallion greens and cocktail onions. While it is very tasty it is also very runny. Did anyone else find this? I used kewpie mayo. 

    Spotted some treviso  at the supermarket on Wednesday. I know it’s expensive. I read the price. And still I was shocked to discover two small ones cost me almost 6 dollars. But I really like it and I’m not going to whine more than I have!  Cut one in half and brushed with olive oil and grilled (on the A4 box) along with some halved campari tomatoes. Dressed with the ranch dressing and added a few Lays Sour Cream and Onion  potato chips for some crunch.





    Anna, did you use nice, thick, whole milk buttermilk?  If the dressing is too thin I would try adding extra mayonnaise.


    What is Treviso, other than a town near @teonzo?  Google was not much help.


  11. If it's not one thing it's another.





    Tonight's loaf is baked from frozen dough, from a double batch before.  A few moments into baking the CSO started beeping and shut down.  Thankfully I have a spare.


    Meanwhile the Zojirushi has been reconsigned to utter darkness in the bedroom.  I began to remember why I stopped using it.


  12. No word @Panaderia Canadiense?  Please don't let us be worried if you can help it.


    I was describing my bread disaster to a Bolivian friend this afternoon.  She told me this week's The Economist had an article about a friend of hers who began the street barricades in Bolivia.  She added more somberly that a schoolmate of hers was killed in the demonstrations.  According to The Economist article, in Bolivia garbage trucks and food deliveries are being allowed through but nothing else.  I can't find any current news of the situation in Ecuador.


    My friend added that her parents have been told not to turn their lights on at night.  Her family is no stranger to such events.  Her grandfather was imprisoned twice.  Once as a prisoner of war in Paraguay and then as a political prisoner in Bolivia.  Georges Remi wrote about these events in his graphic novel The Broken Ear, in which his protagonist Tintin was saved from the firing squad only by ethanol.  Ethanol solves a multitude of problems.


    And I wonder how much courage I could summon if I were called on.




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  13. I found my manual:  "How to Enjoy Your Home Bakery Traditional".  Oh for the lost days of full size, full color operating instructions that one can read.


    And I must apologize, I misspoke, there is a dough setting.  Inexplicably the dough setting includes a 20 minute preheat.  Which is probably why I never used it.  But on the Home Made setting the preheat may be turned off.  Even though -- like it or not -- the heat is on during kneading, as the Zojiushi thumbs its nose at you.


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