JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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I seldom rave about the gadgets I get from Amazon, but I've found something that works exceptionally well for me:
For the first time in my life I am able to cleanly open sardine cans.
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13 hours ago, TicTac said:
Well, it did not fully set.
It is extremely viscous which is an improvement over the last batch, but it still moves around in the jar.
Oh well, it tastes fantastic! 10 year old son who helped me make it (his first time doing so, Gramps I am sure is beaming watching down with pride) gave his full approval.
And the jar with a splash of rum smells divine!
A side note, interestingly enough there is a small Persian grocery store that took over a local convenience store (in a very residential area) which was pretty cool, stopped in for the first time and started chatting with one of the owners. He is in the fruit/veg import business and uses the store as a first stop or even a DC for some of his clients, trying to bring in as much unique (and preferably organic) stuff as possible. He had cases of seville's. Huge stunning quince. And I bought what I thought were lemons, but when I got home to use one, found it was a 'sweet lime' - something new for me! Great little spot. Might have to bring him a jar of the marmalade...
DC?
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5 hours ago, gfweb said:
You could fit one more in the bathroom, I think.
Last time I cooked in the bathroom I tripped a circuit breaker.
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6 hours ago, ElsieD said:
Who's buying one of these?
From NYT Wirecutter: Simple, (almost) instant smoking
Photo: GE
GE Profile Smart Indoor Smoker, available now, $1,000
At CES I saw more grills, smokers, and meat thermometers than in my local Home Depot, but the standout was the countertop GE Profile Smart Indoor Smoker.
Smoking adds distinct flavor to all kinds of foods, but it’s typically done over lower temperatures for long hours, requiring the cook to camp out in the backyard by a hot black metal bin to feed the fire and actively manage the smoke and the temperature. To do it well, in other words, you need passion, time, and skill.
If the GE Profile Smart Indoor Smoker works as billed—the company says you can set it to specific recipes and let it do the work, or you can independently control the heat or smoke level—it can effectively turn smoking into a readily accessible cooking technique for anyone who wants it, just like air frying or sous vide. Imagine popping a few eggplants into a microwave-sized appliance to make killer homemade baba ghanouj on a weeknight, or smoking your own spice blends or chiles whenever the mood strikes.
I got a sneak peek at this cooker late last year on a research trip to the GE Appliances manufacturing plant in Louisville, Kentucky, where I got to sample some perfectly prepared wings hot out of the box—tender, smoky, sweet, and moist.
A few more important details: The smoker uses the same pellets as traditional pellet smokers do. It fits 40 wings, a brisket cut in half, or a whole chicken, and it has the same technology to keep the smoke safely inside the appliance and out of your home as the hearth oven made by Monogram, GE Appliances’s luxury brand.
—Rachel Wharton, senior staff writermI would if I had $1000.
The GE smoker is about the same size and cost as my Anova APO. If I had to choose but one, it would have to be the APO. No contest. However that new GE Smoker sure looks nice.
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I'm not convinced raw apple cider vinegar is any kind of panacea, though I do enjoy the taste. Some years ago at work, for our annual staff development day, they brought in a nutritionist -- I'd say quack -- to tout apple cider vinegar as more healthful than other vinegars, consumption of which was harmful to the body.
And as I recall back around 2005 the then governor of Pennsylvania was promoting garlic vinegar as a tonic, which he drank every day. Made of course from Pennsylvania garlic.
Following my evening shower the dermatologist has me pouring vinegar on my leg. The invigorating fragrance gives me appetite for dinner.
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2 hours ago, lindag said:
From my experience, the cheaper grinders are no bargain.
I've gone though a few over the years and finally have one that I like a lot.
It is not cheap. The Fellows Ode. Mush less messy and is reliable.
I've forsaken all others.
Or maybe take Smithy's advice and just use espresso grind.
I'm with you that the Fellow grinders are beautiful. But from the Fellow literature they don't grind fine enough. Minimum grind for the Ode is 550 microns, for the Ode 2 is 300 microns, and for the Opus is 200 microns. Just as well the Ode doesn't grind fine enough. I couldn't afford one anyway!
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2 hours ago, Smithy said:
That is a lovely-looking little pot you have! It reminds me of the coffee pots we saw in Egypt for boiling water and making coffee, although most of the pots we saw for sale were made from aluminum. My husband had one for boiling water in the campfire -- that long handle is ideal for the purpose. As for the coffee itself -- I'm with you that the sugar wrecks it. Never did like coffee that way, except on very special occasions. I can't help you with the grinder. Would an espresso grind be close enough?
Turkish grind is finer than espresso. I'm no expert but from my reading Turkish grind should be about 100 microns or finer. After all in the case of Turkish coffee one is drinking the grounds.
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17 hours ago, lindag said:
Please tell us more. Which coffee? Where did you get it? How did you brew it?, i.e., how long and at what ratio?
Hoping not to sully my poor pour-over...
https://forums.egullet.org/topic/166107-turkish-coffee/
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@lindag asked for details of my recent Turkish coffee...
A few days ago Amazon delivered a lovely tin lined copper cezve:
Armenian inspired, made in Turkey, beautiful little pot, I thought. But I never imagined how good the coffee it could brew would be. After googling around a bit, I followed the directions in the included instruction booklet.
I've read beans for Turkish coffee often are sourced from Brazil. I used George Howell Boa Vista Estate Brazilian beans. Medium roast is called for but I used light roast because that is what I had.
For Turkish coffee, beans are ground almost to powder. I have a Timemore Chestnut C3S ESP Pro. But the Timemore is painfully manual. I thought grinding pour-over was bad! I need to find an electric grinder that is up to grinding Turkish coffee. Sadly I doubt such a grinder would be inexpensive.
Eventually I had 10 grams. I stirred in 100 grams of water. I heated the cezve on my Paragon, but since copper is not ferromagnetic I had to use a steel induction adaptor plate. As soon as the pot boiled I snatched it off the heat and let it settle for a minute or two. After pouring the coffee in the cup -- and it is a beautiful red ceramic cup -- I let it rest another two minutes.
Yield was three or four ounces at most. But O so good. I served my Turkish coffee with generously buttered panettone and a small handful of Siirt pistachios.
Prior to getting the new cezve I'd been served Turkish coffee only in the Balkans. That coffee, to my taste, was vile because of all the sugar added. It was only recently I learned Turkish coffee could be made without any sugar at all. Wonderful fragrant stuff. Almost unbelievable.
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I have a confession: I made a pot of Turkish coffee. Far better than any drip or pour-over I've had.
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9 hours ago, Pete Fred said:
For those who appreciate a nice wobble...
I'm not sure but I don't think sex is permitted on eGullet.
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9 hours ago, Kim Shook said:
I need to get out of the house and try to find some for the freezer.
Probably marked down now too.
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18 hours ago, liuzhou said:
青椒肉丝 (qīng jiāo ròu sī), Pork with green chilli peppers. It also has red peppers, garlic, Shaoxing and soy sauce.The green chillies are here served as a vegetable rather than a spice. Over rice. From Fujian province.
Are the green chilli peppers hot?
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16 hours ago, Tropicalsenior said:
Gorgeous! So happy to see you cooking again. I hope that 2024 is much better for you.
Thanks, but not up to cooking much. I had received a pair of Canary Japanese seafood shears, and the excuse is I had to evaluate them before writing a review for Amazon. The Canary shears were accorded five stars from me!
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3 hours ago, gfweb said:
Roasted?
Gorgeous photo!
Thanks. Steam roasted in the APO. Wish I had noted the time and temperature. It came out really good. I might say the best lobster tail I've had. Certainly the best I have made myself.
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This is how I do it. Slit the carapace and leave the meat attached to the shell.
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I breached my panettone today. Filippi panettone ai marroni. Texture and flavor were delightful. Taste was a bit cloying I thought. I may assay a slice with a pat of butter and a pinch of salt to attenuate the sweetness.
Main problem was that try as I might I could eat only about a tenth of it. I may be living with this panettone for a long, long time. I kept the box because it is supporting a stack of bedroom cooking gear. And because I know someone will ask, the items on top of the panettone box are a trompo, a dough proofing container, and a vacuum sealing canister.
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First dinner of the year was about 2:00 am this morning. The plan had been to open a tin of Pinhais sardines and a jar of Matiz piparra peppers (I have a new electric jar opener). Sadly I did not have the energy, so dinner was cheese with water biscuits, and a forty year old port.
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I am minded of @chefmd's food blog of her son's North East Chinese wedding: "every edible part made into a dish." I have met her dear son but not her Chinese daughter-in-law. I miss @chefmd and her contributions.
https://forums.egullet.org/topic/153312-wedding-in-yakeshi/#comment-2058175
Coincidently as I was reading the bit about ginseng I was/am listening to Gillian Welch's Ginseng Sullivan from the album All The Good Times Are Past And Gone.
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11 hours ago, Alex said:
Use Melissa's.
Eden Foods and sexual harrassment
They also have a particular agenda re contraception and health care in general.
Is that the same company that imports Japanese ingredients?
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14 hours ago, Shelby said:
I can't believe it's the last day of the year already.
Only four?
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On 12/28/2023 at 10:03 PM, Kerry Beal said:
I have an earlier edition - looking in Abebooks - looks like it's the first edition.
By far my favourite sauce book is the Sauciers Apprentice though!
Mine too!
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14 hours ago, rotuts said:
I received a series of pictures documenting the Yodering of the RB :
probed and ready for the yoder
finished :
carved .:
the House preference ( 2 to 1 ) is for medium
Im betting the fat trimmings will be gobbled up by the chef , when no one is looking
tatting notes will follow I hope.
Do they save any of it for you?
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10 hours ago, lindag said:
Had my first of the season Tom and Jerry yesterday.
I made it the easy way with premade mix from the grocery store.
I added the hot milk, cognac, dark rum and nutmeg. Absolutely delicious!
What was in the premade mix?
Farro
in Cooking
Posted
I have cooked with farro, but I was not fond of it. Unfortunately I have a case of farro someplace. Probably just as well I cannot find it.
However there is a farro ravioli recipe I'd like to try from Kristen Kish. If my health ever improves and I can find the farro.