JoNorvelleWalker

You wouldn't want to use that paper.

I ordered one 100 micron bag and one 250 micron, in size medium, which is 4x14 inches. The bag you linked is 12x12 inches, and that size would not work for me. Also, I may have missed it, but I did not see the mesh size stated anywhere. I was wondering what was the mesh size of the Superbags used for almond milk at El Bulli. I have looked at the food safe bags sold by McMaster-Carr. The 100 micron 4x14 inch bag is only $6.54, but shipping from McMaster is not free. More importantly the McMaster bag is polypropylene. In many ways polypropylene is my favorite plastic, however polypropylene degrades at boiling water temperatures. For almond milk this shouldn't matter, but for straining stock or fry oil it might.

No.

Some years ago I was returning home on a cold night with groceries. I slipped on the ice and hit the back of my head. Dazed, I picked up my dinner as best I could but it was dark. When I got home I realized I was missing butter. The next day I went back to look for it. I slipped on the same ice and fell on my face.

I have a stainless steel WMF potato masher, what I would call a potato ricer. It squeezes the potatoes through holes. It's good as far as it goes, but for mashed potatoes I don't care for the resulting texture unless the riced potatoes are then scraped through a tamis. Worse comes to worst, I could live with the tamis method. But the old masher was quick and dirty.

I can't recall a doctor coming to the house since I was four, is that a thing in Canada? But my mother was a nurse and always had opioids on hand.

This morning I noticed my by now possibly antique S shaped, chromed steel potato masher had rusted. I am looking for a stainless steel replacement. My favorite method to prepare mashed potatoes is to rice the potatoes and scrape them through a tamis. But I am but one person, with but usually one potato -- and ricing a potato and scraping through a tamis is too much work, not to mention too much waste. And I hate having to clean the tamis. I have a Moulinex food mill but that also results in more waste than I'd like, and the food being milled gets cold. I have an arsenal of motor powered appliances, however none I've tried beats a tamis for potatoes. So what is state of the art in mashed potato technology?

Modernist Pantry is having their yearly sale at the moment. As well as an assortment of chemical cooking toys, I sprung for a couple superbags. I've been making almond milk at least once a month and I'm hoping for something easier/faster/better than muslin. Though I must say I can't quarrel with the quality I achieve with muslin.

I was afraid there was some new technology I had missed.

I have a ThermaQ WiFi and plenty of probes. What is TMI?

What partner?

Last night I slept poorly. I made it through my evening shift at work, but I was fading fast. Dinner was half a pound of Rancho Gordo Rio Zapa beans, a bag of tortilla chips, a pint of sour cream, and a jar of Green Mountain Gringo salsa. There was nothing I'd have liked better. Except maybe sex.

As an orgeat enthusiast I would love to learn more of your nut milk experiments! I had been homogenizing my orgeat (rotor-stator homogenizer) but found that if I cooked the orgeat a little further homogenization was not necessary. I can't help with your rancidity question because I've only used an ultrasonic homogenizer in a laboratory setting. Yes, I made ice cream in the lab, but in those days I never had the idea to homogenize the mix. However the thought comes to my mind that toasted nuts do not smell rancid. Maybe @Scott Heimendinger is hard at work developing an anova homogenizer at a tenth the cost of the polyscience. One can only hope.

With regard to the Rose Levy Beranbaum vanilla, after a pepper forward dinner I did not mind the sweetness near as much. Is it considered rude to eat out of the Ninja jar?

Simple meal, so easy to mess up. This time I did not.

I shall never again photograph my rapidly cooling dinner without installing the battery in the camera.

I had to laugh. Today the Sony camera I've been using for my food photography went up again in price on amazon. It is hundreds of dollars more than I paid for it last spring.

https://forums.egullet.org/topic/146620-absurdly-stupidly-basic-cooking-questions-part-2/?do=findComment&comment=2193763 ...and following posts. The short answer is if your scale is good enough simply weigh the polysorbate 80 into the sugar. The shorter answer is just add a drop. Modernist Pantry has a sale going on at the moment. My homogenizer is the Biospec 1285. I believe Kerry has the model 1281, the smaller version. https://biospec.com/product/biohomogenizer These homogenizers are for dairy applications, mine for up to two liters. The motor is manufactured by the Swiss firm ESGE, which operates under the brand name Bamix. https://en.wikipedia.org/wiki/Bamix This is what the Biospec generator looks like... The generator represents most of the cost. Whether this is for home use or not is up to you. I have not been disappointed.

@palo, cocaine, I'm told, is a powder. Polysorbate 80 is a viscous liquid.

If you have attachments for your Cuisinart you might want to select a new model that can use the same attachments. I found myself not using my Cuisinart very often so I relegated it to the bedroom. I can't say I have missed it.

Would a flask and a brown bag been overbudget?

Polysorbate 80 is an emulsifier that improves ice cream foam, resulting in better meltdown. https://books.lib.uoguelph.ca/icecreamtechnologyebook/chapter/ice-cream-meltdown/ I first acquired polysorbate 80 for making Modernist gelato https://modernistcuisine.com/recipes/pistachio-gelato/ The Modernist Cuisine folks traditionally made their gelato in a Pacojet so their gelato recipes should work well in the Ninja. Is polysorbate necessary in Rose's recipe? No. But I have a lifetime supply of polysorbate 80. I like it, I use it. In very, very small amounts. @andrewk512, in my experience polysorbate 80 alone does not fix the problem of butter chunks or buttery mouthfeel in high fat ice cream. But enough emulsifiers (egg yolk, polysorbate 80, glycerides), careful cooking of the mix, and proper homogenization should completely solve the problem. https://books.lib.uoguelph.ca/icecreamtechnologyebook/chapter/homogenization-of-mix/

Rose Levy Beranbaum's vanilla.* I knew from glancing at the recipe the result would be sweeter than I like. That did not stop me from consuming a great deal. Texture was perfect. One spin on Ninja gelato setting. *I took the liberty to homogenize the mix. And I snuck in a drop of polysorbate 80.

APO chicken thigh, leftover sweet potato, peas, Bineshii Ghost. All to perfection. Eighteen pictures, not one near focus. Curse you, demon rum. Dessert was a different story...

Stir fried baby bok choy.