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JoNorvelleWalker

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Posts posted by JoNorvelleWalker

  1. 50 minutes ago, gfweb said:

    Post it on Twitter. That'll get attention.

     

    I'm using staff mask compliance at restaurants as an indicator of how seriously they take food safety. I've had some disappointments

     

    Yesterday at work one of my colleagues complained that workers in a pizza restaurant near her home were not wearing masks.  She notified township officials where she lives but they refused to take action because the owner said it was too hot for the workers to wear masks.  They said she could call the police.  She plans to report them to the state.

     

    In other news she mentioned her town has a new cluster of cases.

     

    • Like 1
  2. 1 hour ago, dtremit said:

    @andiesenji @curls and @JoNorvelleWalker — I'm curious if any of you used your Ankarsrums to make things like cookies and cakes in addition to breads?

     

    These days I have a secondhand Bosch that I use for bread (and am happy with for that purpose) but the central shaft design makes it awkward for things like whipping egg whites. And I've heard a lot of people saying that the cookie paddles on the Bosch tend to break if you try to mix up a stiff cookie dough.

    The KitchenAid I killed making whole wheat sourdough is (hopefully) a new snap ring away from working again (I replaced the cracked transmission housing but I think I damaged the snap ring in the process). But if it doesn't end up working as desired after the repair, I'm hesitant to buy another — and it'd be nice to have one mixer for all stand mixer use cases.

     

    The Ankarsrum comes with a separate bowl with a central shaft for whipping egg whites and mixing certain cookies.  Egg whites whip OK, perhaps better than the KitchenAid.  I've not tried a cake but cookies were a pain when mixed in the bowl with the central shaft.  I think cookies might be more fun using the standard stainless steel bowl.  If I were to want a cake I'd grab the KitchenAid.  Not because the Ankarsrum couldn't do as well.  But with the KitchenAid there is no learning curve.

     

    However ask yourself about attachments.  I have several KitchenAid attachments and I'd be sad not to have a mixer to use them on.  Indeed, in my kitchen the KitchenAid is used mainly for the attachments.  I have only one Ankarsrum attachment, the flocker, but I use it frequently.  Ankarsrum has a range of optional attachments but in general they seem more expensive than attachments for the KitchenAid.

     

    • Thanks 1
  3. 17 minutes ago, DesertTinker said:

    I see way too many employees with the under nose mask here. I always let a manager/supervisor know what’s going on. No names, just department and when observed.

     

    I thought of saying something at the Shoprite office but the people there were helping other customers and I did not want to be late for work.

     

    At the library where I work staff not wearing masks and gloves properly may be sent home.  Patrons repeatedly ignoring regulations may be asked to leave and be banned.  Again, most people, even three year olds are wearing masks and trying to do the right thing.  OK, maybe some of the three year olds are not so good at maintaining social distance but at least they are wearing their masks and keeping their noses covered.

     

    • Like 6
  4. 38 minutes ago, JeanneCake said:

     

    And then, touched broccoli with her hand ? ....  blech

     

    I wonder if I would have the grace to offer her some hand sanitizer after seeing that. Knowing how other people had bad experiences engaging strangers,  I likely wouldn't have but there's hope.   Maybe.  Maybe not ...

     

    Last week I saw an employee in the dairy section with her mask below her nose.  I should note most people I see are doing a good job of following regulations.

     

  5. @gfweb I looked for the damaged cord but couldn't find it.  Possibly I threw it out, though that is not like me.

     

    Meanwhile the Chefman seems capable of holding a temperature about 100F, measured with a thermocouple surface probe.  I have not tested higher settings.  On the downside the Chefman is a lot thicker than what amazon had promised.  All in all a good deal for the price but it won't be living fulltime on my table.

     

    • Like 1
  6. 1 hour ago, Smithy said:

     

    That's still a pretty good size. Since I've never done this before, I'm curious about the appropriate ratio of salt to leaf. Does that 1-liter jar contain, say, 3/4 liter of salt? More? Less? A photo or two would be helpful, when you have time.

     

    I started out by laying sage leaves flat over a layer of salt, then covering with salt and repeating the process. I quickly realized that there's be far more salt than sage in the mix, so I started over. Now the leaves are touching; some are curled; they've all been shaken and aren't in neat layers, but the leaves all seem to have salt contact. I think it will all be delicious.

     

    Lots of salt.  Not sure a picture would be worth it.  I think it will all be delicious.

     

    • Like 1
  7. 6 hours ago, Bmuir40 said:

    I am pretty experienced with wine.  However, I am VERY new to aged rum.  I just bought my first rum bottles this week, and I just made my first Mai Tai ever.  I have a few questions after going through all these 17 pages. 

     

    First the recipe I used.

    1 Oz Appleton 12

    1 Oz Zacapa 23

    3/4 Oz Cointreau 

    3/4 Oz Orgeat 

    Juice of a whole small lime (maybe 3/4 oz)

    1/2 Oz Simple syrup.

     

    Questions;

    1) I liked the drink, but it's like my first one ever, so I don't have much to compare it to.  Can anyone recommend some tweaks to what I did?  I am thinking to follow all of JoNorvelle's many footsteps, but I only have room in my bar for maybe 4 kinds of rum (I am also a Moscow Mule lover, so I have an assortment of vodka's).  I like drinks on the sweet side.

     

    2) Similar Question - I only have 3 Rums, Mount Gay XO, Zacapa 23, and Appleton 12.  I realize the XO may be to expense for blending.  So if I had one more to buy, what should it be?  Or should I learn to drink these first?  My nearby store has El Dorado 12/15, Smith & Cross, Pusser's, and I can order Clement 6 or 10 year.  

     

    I also will purpose these rums for Hurricanes and other Tiki drinks, so any rum that can be multi purposed would be great.

    Thanks for the help

    Bill from Michigan..

     

    Wecome @Bmuir40, thank you for the mention.

     

    I have not tasted any Zacapa but I see no reason it would not work with Appleton 12.  I like to mix a Jamaican rum with a Martiniquan rhum.  My longstanding choices are Appleton 12 and Neisson Reserve Speciale, when I'm not up to splurging on older spirits.

     

    I should say I mostly have been drinking white mai tai's, that is mai tai's made with white rum and white rhum.  Drinking one at the moment.  For my white mai tai recipe I use Wray & Nephew Overproof along with La Favorite Blanc.  Another difference, I use Cointreau for my white mai tai, and Grand Marnier with the aged spirits.  Depends on your taste but I find it makes a big difference.

     

    The only thing that troubles me about your recipe is how sweet it is.  However that is entirely up to you.  For four ounces of rum/rhum I use 1/2 ounce Small Hand orgeat and 1/2 ounce Cointreau or Grand Marnier.  No simple syrup.  Folks on eGullet have told me my beverages are too sweet!

     

     

    I am a great fan of Smith & Cross.  I confess I consume a lot of Smith & Cross in Mississippi punch.  I think I've had El Dorado but have no remembrance bad or good.  I thought I might have a bottle of El Dorado someplace but if I do I cannot find it.  I'm not fond at all of either Mount Gay or Clement.  Your mileage may vary.  Pusser's 15 I occasionally drink neat after dinner, but not in a mixed drink.  I find Pusser's a bit too sweet.

  8. 4 minutes ago, Kim Shook said:

    I've loved the SV pork that I've done before.  I think the chops will require more last minute attention than I want.  I guess I could just buy a Costco rotisserie chicken or some big shrimp if a SV pork roast isn't feasible. 

     

    Of course a sous vide pork roast is feasible if that is what you want.  However I have never seen a Berkshire roast.

     

  9. 6 hours ago, AlaMoi said:

    my experience has been much more simple.

    when the dough doesn't clear the bowl with the dough hook, it's too wet.

    gets back to the elasticity / pane test / etc.

    pretty good indicator, actually.

     

    one adds flour just a heaping tablespoon at a time - WAIT for the incorporation.  it takes 4-5 minutes to incorporate and hydrate the added flour.  meaning . . . adding too much in haste is not a good thing.

     

    I am of a different school.  King Arthur is consistent.  If my dough is too wet it means someone didn't measure properly.  My hydration is 68%.  Even the KitchenAid KSMC7QDH dough hook won't grab a kg of this dough.  But I don't feel too bad.  Apparently a kg of dough didn't work for @nathanm either.

     

     

  10. 7 hours ago, chromedome said:

    Do you start with the hook immediately? Or begin with the paddle, and switch to the hook?

    I've had some doughs that didn't play nicely with the hook until/unless the paddle was brought into play. (...a PITA to clean two implements, of course, but there it is...)

     

    With a kg of dough in the KitchenAid, I start off with the paddle.  Otherwise I'd get nowhere fast.

     

    In contrast with the Ankarsrum I start with the dough hook to incorporate the ingredients, then after autolysis I switch to the roller/scraper to kneed the dough.  Works perfectly, which I can't say of the KitchenAid.

     

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