JoNorvelleWalker

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.

Anova's parent company is Electrolux. I do not believe they own Breville.

Think of how MC will like the box.

Yesterday's shopping included a baby bok choy. The plan is to stir fry it tonight. Better not be tough!

I've had pizza in Genoa but it was more like Modernist Pizza's Neapolitan in the rest of Italy, or maybe somewhat like New York style. OK, to be sure, but nothing exceptional to write home about. Naples, I did not know better. I would not touch Neapolitan pizza if you gave me a plane ticket and an expense paid trip. Naples is the Calcutta of Europe, a culinary cesspit. Not to denigrate the Calcutta of anywhere else.

Normally for the evening's peanut course I just shake on Diamond Kosher salt. Tonight I sprinkled Ranch Gordo Star Dust. Good stuff.