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JoNorvelleWalker

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Posts posted by JoNorvelleWalker

    Koji and Garums - NOMA guide to fermentation

    in Cooking

    Posted

    11 hours ago, BadRabbit said:

    I should have mentioned that I already looked at Thermoworks (I have quite a few of their products) but ~$200 was more than I wanted to spend (was thinking sub-100) on something where I need pretty basic functionality. I really just want to be sure that my product doesn't drop below 130F over the 10 week period. Aim is to keep at 140F but I'm using a crockpot for the first batch so it won't be really stable like a PID controlled environement. Later I may upgrade to something more robust if I decide that these projects are something I want to continue. 

     

    I think you're asking the wrong question.  While I can speak highly of the ThermoWorks ThermaQ WiFi, do you really want to know 8 weeks in that your batch is ruined?  Get a KitchenAid Precise Heat Mixing Bowl and a UPS.  Granted, with the PHMB you will have to reset it every 10 hours.  I have not found a way around this.

     

    DARTO pans

    in Kitchen Consumer

    Posted

    14 minutes ago, kayb said:

    I would note the No. 27 paella pan works not only quite well for paella for two (or one with a big appetite), but also works quite well for a deep dish pizza for two.

     

    I am astounded at how much easier the DARTO seasons than did my Lodge carbon steel pans, and they allegedly already had some seasoning. Born and bred Tennessee Vol that I am, I have to confess the Argentinians have my folks from South Pittsburg whipped in that category.

     

     

    Didn't Joseph Lodge spend about eight years working in Peru?

     

    • Like 1

    DARTO pans

    in Kitchen Consumer

    Posted

    39 minutes ago, rotuts said:

    @JoNorvelleWalker

     

    only paella ?  did you get a P-27 for a CSO ?

     

    aren't they something

     

    you actually got something that says DARTO on it !

     

    mine was repacked  but well.

     

    Clockwise from upper left: 27, 20, 25.

     

    My order was repacked as well.  I believe they originally sent it in the paper bag.  The pans are going to need some cleaning up, but probably not tonight.  And probably not this week.  Looking forward to paella.

     

    • Like 2

    Camping, Princess Style

    in Food Traditions & Culture

    Posted

    The Zojirushi website has water compensation instructions for jasmine and basmati rice.  (And yes jasmine and basmati water amounts are slightly different, though details vary by model number.)  Often as not I just use the defaults for perfectly lovely rice.

     

    I love my Zojirushi.

     

    • Like 4

    Dinner 2018

    in Cooking

    Posted

    49 minutes ago, Ann_T said:

    Thanks @KennethT, @liuzhou, @Okanagancook, @FauxPas,  Apparently it was a clot that caused the loss of pulse and blood flow.   We were at our wood shop when all of a sudden he had a pain in his left foot and his calf and he couldn't walk .  We were getting ready to leave anyway so he just wanted me to take him home.  Wasn't happy with me when I took him to emergency instead.  Good thing I did, because his toes were turning blue.   A cat scan showed the aneurysm and they immediately started him on blood thinners and got on the phone with a vascular surgeon in the Victoria hospital.   By the time he came back from getting the cat scan, blood had started flowing again but they were still having trouble finding a pulse.  Ambulance arrived shortly after and he was on his way to the Royal Jubilee hospital in Victoria.  They operated on Saturday and he was in surgery for five hours.   

     

    Best wishes for a full recovery.

     

    • Like 2

    Amazon buys Whole Foods

    in Food Traditions & Culture

    Posted

    2 hours ago, rancho_gordo said:

    I went to the Napa WF yesterday and wondered, Where's the food? 
    All the lettuces are in bags or clear boxes. The produce was abysmal and the things that are We sale for Prime members is confusing. 
    The only good thing is it inspires me to join a CSA. 
     

     

    I don't have experience with Whole Foods produce (other than so far a single order from Prime Now) but I was rather looking forward to Whole Foods as a local alternative.  Could the lettuce situation have to do with the recent recall?  At Shoprite two days ago the lettuce shelves were mostly bare, as they have been for quite some while.

     

    However I will say I have been disappointed by the Prime Now selection compared with what I used to be able to get with much missed amazon Fresh.

     

    Dinner 2018

    in Cooking

    Posted

    Leftovers and beans:

     

    Dinner12022018.png

     

     

    Six day old bread even the CSO could only resuscitate so far.*  Bits of long lost steak.  Pot of freshly cooked up Rancho Gordo Rio Zape beans that require no excuse.  Beans were excellent.  In truth the steak was not bad either.

     

     

    *unlike Swedish hard blood flatbreads that Magnus Nilsson says keep for more than a year:  "This is a recipe almost no one makes anymore."

     

     

    • Like 5

    Cookbooks 2018

    in Cookbooks & References

    Posted

    Our library is still buying me Magnus Nilsson's The Nordic Baking Book.  Really.  But they are doing so at the rate of a snail trapped under a Greenland glacier pre global warming.  I broke down and ordered a copy from a bookstore in Seattle that shipped faster than the littoral sands are disappearing.

     

    Recently I finished reading Nilsson's The Nordic Cook Book.  A beautiful tome.  I'm just not sure when I'll have occasion to ferment a shark.  Or fry blood pancakes in reindeer fat.  Don't mention fish parasites deep fried.  And it may just be my generation but my evening mai tai will never be replaced by salty licorice in vodka.  Never.  A kind friend from Finland once sent me salty licorice.  Salty licorice tastes like ammonia...because, ahem, it's made from ammonia.  However ammonia and vodka will probably get most surfaces clean, if not spotlessly as clean as Coca Cola.

     

    The recipes in The Nordic Baking Book are more accessible for this Mid-Atlantic Yankee (except for those blood pancakes repeated here -- once was enough).  Even so the breads are so far beyond my experience that I can't envision the outcome from the recipe.  Strangely, Modernist Bread has no recipes for lichens.*

     

    My reading of The Nordic Baking Book is about one third complete.

     

     

     

    *though lichens are discussed (p 1-166)

     

     

    • Like 4

    Chocolate making: Things I learned in my early months

    in Pastry & Baking

    Posted

    I went to work with the Felchlin Maracaibo Creole 49% today.  Before bed I fired up 500 grams in the PHMB at 45C.  Overnight melting works fine but seems unnecessary.  Dialed in 30C, seeded, stirred, and molded.  No thermometer*, no temper test, no mess.

     

    Mess12012018.png

     

     

    Well, a little mess but these are the molds and work area before clean up.  A major factor was ditching the soup ladle in favor of a plastic waffle batter cup (shown above) that came with my DeLonghi griddle.  I also found Felchlin easier to work with.

     

    Bars12012018.png

     

     

    Still unmolding marks on the finished bars.  But not as pronounced as the marks on my last batch shown here:

    https://forums.egullet.org/topic/156096-chocolate-making-things-i-learned-in-my-early-months/?do=findComment&comment=2177956

     

    I let these sit in the refrigerator for a full twenty minutes followed by three minutes in the freezer.  I wonder if I am preparing my molds properly?  I just rub them at room temperature with a microfiber cloth before filling.  Anything else I should be doing?

     

    Nonetheless I am quite pleased.  I am making progress.  If I had the storage space I could knock out a lot of bars in one sitting.  I wouldn't be afraid to try 1.5 kg in the PHMB.

     

    Oh, and the Felchlin tastes pretty good too.  I had a compliment from another chocolate friend who sampled my handiwork.  She said she could get her bars in temper but they did not have the shine and snap of mine.  I credit everything to the PHMB and eGullet assistance.

     

     

    *except to measure the ambient kitchen temperature, which was 69-70F.

     

     

     

    • Like 5

    Unusual & mysterious kitchen gadgets

    in Kitchen Consumer

    Posted

    1 minute ago, liuzhou said:

     

    Blodplättar. I've eaten that, but in Norway. No forest firs there, either.  It's all beginning to make sense!

     

    The Norwegian name is given as Blodpannekake.  Finns also have Uunipannukakku, thick oven baked pancakes, "a bit like a fried Danish pastry."

     

    Nordics have a lot of firs but they bake bread from lichens and the bark.

     

    Unusual & mysterious kitchen gadgets

    in Kitchen Consumer

    Posted

    43 minutes ago, liuzhou said:

     

    I have seen them being used on street food stalls in northern China to spread pancake batter evenly. I'd  call it a pancake spreader, but the notable lack of forest fires in northern China proves it's efficacy as a rake. Pancake experts, being able to pour evenly, don't need to use rakes, but then government regulations make sure they never operate in forest areas.

    Does Finland have pancakes? I'm sure they must.

     

    I am currently reading Magnus Nilsson's The Nordic Baking Book.  Sadly there is a dearth of Finish pancakes, but there is one recipe, veriohukaiset, blood pancakes, that might appeal to you.  Onions are optional, if inauthentic -- sugared lingonberries are suggested.

     

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