JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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16 hours ago, ElsieD said:
I'm thinking of buying a steel plate for my APO. I see some have "finger holes" on the side and others are solid? Any thoughts on which is better?
I use this steel from McMaster-Carr
https://www.mcmaster.com/9745K79-9745K19/
...or I did before I had to stop baking bread.
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Some nights only a can of Progresso soup will do.
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Last night I assayed a bit more cooking than usual. I repurposed the last of my dumpling filling for bucatini and meatballs. The meatballs I fried on my A4Box using the takoyaki plate. Good.
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4 minutes ago, Anchobrie said:
I've been looking for some time something like that.
Thanks for enabling!!
4 minutes ago, Anchobrie said:I've been looking for some time something like that.
Thanks for enabling!!
Thanks. I somehow overlooked @blue_dolphin's original enablement. I now have the pot in my Amazon saved for later list.
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My aforementioned Fissler stockpot came with a pasta insert that might be useful for deep frying, although I've never used the insert while frying.
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I've also deep fried with good results in my Fissler 20cm x 20cm stockpot. Bulky things such as chicken parts.
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2 hours ago, Duvel said:
Brioche bun, iceberg lettuce, kewpie, buttermilk-brined fried chicken thigh, Tabasco …
No complaints ☺️Are you still using the good stuff you brought home from the US?
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My Fissler pressure pan has a deep frying basket. For precise temperature control while frying I rely on my beloved Paragon induction unit*. Though I confess since my heath failed I've been mostly making do with air frying frozen French fries in my anova oven. Thank you. I may make some fries tonight.
*of which I have two spares living in my living room.
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On 10/5/2023 at 1:04 PM, Katie Meadow said:
@Kim ShookWhat brand ceramic knife is it? I have used Kyocera paring knives for years and I've never had a handle go gooey on me. The handles are not rubbery in any way, so maybe Kyocera are made of different material than some other types. And when I say knives I mean several replacement knives of the same size. Even though I don't use the ceramic knife for most tasks, over time they do chip and they do get dull. They can be sharpened, but that costs more than the price of one small knife.
The handle of my Kyocera ceramic knife is rosewood. It does not feel sticky or rubbery.
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4 hours ago, liuzhou said:
After being traumatised by that dreadful "fish and chips" disaster, I went back to China and ordered some 花椰菜炒肉片 (huā yē cài chǎo ròu piàn), stir-fried pork slices with cauliflower. Or I thought I did. What turned up was 花椰菜炒肉末 (huā yē cài chǎo ròu mò), stir fried minced pork with cauliflower. I can live with that.
They offered a choice of four spicy heat levels, no chilli, mildly spicy, hot, or HOT. I went for hot, but suspect they sent HOT. I can live with that, too.
With rice, of course and a side of water spinach.
That cauliflower looks almost good enough to eat. Almost.
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2 hours ago, heidih said:
Did you mean because o the "trompo" with the pineappler thick on top as it rotates?
Yes, if I understand correctly, I think the roasted pineapple would be great with ham slices cooked on the vertical spit. I recently got a pan with a spit for meat al pastor. I have not used it yet, but when I feel well enough I intend to try it with slices of pork loin and pineapple. There is an Anova recipe for pork al pastor.
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@Duvel, my suggestion of ham al pastor was not intended to be humorous.
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Ham al pastor?
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On 10/2/2023 at 9:05 AM, BonVivant said:
Amami, island of the morning calm.
I don't even eat breakfast at home, here I eat fried fish and sausage at 7am.
Fried fish is part of a traditional Japanese breakfast. On Okinawan islands I usually got spam ("not for me" is the nicest I can say) so sausage is a nice change, though I would rather leave it out all together.
Owner-cook said the mackerel came from the waters round Kagoshima.
Took the ferry to neighbouring island Kakeroma and spent the afternoon at a beach there.
A cement strawberry conch greets tourists
Someone said to me "Why take so long to get to Amami? You could go to other places in Asia. Cheaper, too."
Thanks for going there, and leaving me this all to myself. The photo above is a nightmare scenario for us.The best beach is an empty one.
One minute it was burning hot like standing under a magnifying glass in the sun, then the next minute the rain came down in buckets. Took shelter in a tiny shrine up a hill where we ate our lunch. The guesthouse owner made us rice balls filled with leftover seaweed/salted fish etc.
Looking down at the village as we ate our simple but delicious rice balls.
Went back down to the beach after the rain. Many crabs scrammed as we approached, and they were so fast. This one held its breath waiting to see what I would do next.
Had a "sundowner" (or 3) on my deck during golden hour
Views from our room
The room here. Have stayed in traditional tamami room like this a bunch of times. Sit/eat/sleep on the floor hurts my back a lot as I'm not used to it. Ladder to the small loft. (We've moved it sideway leaning against the wall.)
Dinner as the sun was reaching the horizon. It gets very dark very fast after that.
Sashimi
One of the common fish in these waters. I was told it's OK to eat the head, bones and all.
3 tiny fish (cooked in a different way but I forgot to ask how)
Salted fish on soft tofu
Strips of pig's ear in a sour brine
Braised daikon and pork belly
The put the dishes closer together for the photo then put them back when done. In Japan they are specific about the position of each dish on the table.
I brought these from home for the owner. He was very surprised and happy. Okinawan cookery book I bought in Okinawa on a previous trip. In top right corner is some chocolate candies given to me by someone but I eat no chocolate under 99 or 100% cacao content. Also brought with me Okinawan fermented tofu but forgot to get it out of the bag for this photo. Gave it to him later, which he said he also liked to eat it. Many mainland Japanese hate this fermented tofu and can't eat it at all.
I bought the pumpkins recently. Took 3 small ones in my rucksack all the way here.
@Kerala, it's my third visit to Japan. Thanks.
@KennethT, these snacking ones are small, size of small whelks. Pierce the protruding meat using a toothpick and pull it out. It comes out of the shell in one fluid whirl, usually. Texture is a lot like octopus, tastes sweetish and briny.
The quaint television in your room reminds me of the movie Ringu.
My traveling days are probably done but when I was younger I sought out beaches in remote locations, such as Scarp in Scottland and Loiyangalani on Lake Turkana. Not that it was Turkana then. Nile perch from the lake were good eating.
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12 minutes ago, Deephaven said:
Demeyere plancha was sadly discontinued in 2018. There is some odd European website selling them but otherwise none available. ☹️
I believe the Demeyere searing pan, which I have, is still available. I recommend it.
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38 minutes ago, blue_dolphin said:
Not the fried egg of my dreams and it won't be changing my life but some people are using these devices in dorm room or office break rooms so yeah, maybe...and I suppose it could be improved on.
For a dorm room an A4Box would fry a much better egg.
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I got a little dumpling maker:
Four of the last five nights have been dumplings for dinner. My coworkers fear for my health and
safetysanity. Tonight I did not feel up to making dumplings, so dinner is cheese and crackers. Plus an organic Pink Lady apple.-
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1 hour ago, TdeV said:
I did the hour hold at 150°F 50% steam.
How did it work out?
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For the gearbox the instructions say "Do not immerse". The spokesperson says "Don't wet". There is a difference.
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Earlier this week I set myself the task to shred some napa cabbage. Not feeling up to knife work, I assayed the shredder attachment for my Ankarsrum mixer. What a mess. Then I thought of my little Breville BSB530XL immersion blender. I used the food processor attachment for the BSB530XL. Perfectly shredded cabbage in seconds.
Little wonder Breville is doing well in the kitchen appliance market. Yesterday I read an article in Bloomberg Businessweek on the success of Breville's business model. One of the few products they have not yet cracked is the kitchen mixer. But I have to say they have the immersion blender down perfect!
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35 minutes ago, BonVivant said:
London yesterday's morning, moments before touchdown.
From here it's another 14 hour flight...
Flying over Germany
Good morning, Tokyo! Watching the sunrise from my comfortable seat (JAL/Japan Airlines).
Long bridge that enters an underwater tunnel
Konnichiwa, Tokyo!
Have 4 hours to kill waiting for my connecting flight. I left home on the 27th and sill haven't reached my final destination. That'll be 7 hours from now, if I'm lucky. There's this thing at HND/Haneda airport that looks like a robo-mobility scooter. It goes round the terminal flashing its lights and making noises. Some children get on one for a ride. They all look so happy afterwards.
Where is the bridge and tunnel?
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8 hours ago, gfweb said:
Chik-fil-A's is a sandwich with chicken that is fried, but I wouldn't call it a fried chicken sandwich.
Popeye's and Shake Shack are fried chicken sandwiches.
Having had none of the above, could you explain more of the difference?
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5 hours ago, lindag said:
Is it within walling distance for you?
It was when I could walk. Maybe I'll be able to walk again by the time Whole Foods is built.
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Not only on sale, Rao's was still expensive even with the senior citizen discount I forgot to mention.
Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"
in Kitchen Consumer
Posted
Odd, when I click on the link it goes exactly to the steel I use in the Anova. Where does the link take you? Could it be something funny because you are in Canada and I am in the US?