JoNorvelleWalker

If anyone needs to see what a diner is like, watch The Dead Don't Die.

Being a New Jerseyan I don't see how anyone could mistake a coffeeshop for a diner. Here the line drawing was whether an establishment that sold pizza was a tavern or a restaurant*. The distinction was important, as women were not permitted to work in taverns. *as I am reading in Modernist Pizza.

I am ashamed to offer leftovers to my eGullet companions. However serving crisp-braised duck legs over Rancho Gordo Corona beans elevates the dish to the category of one of the finest things I have eaten. Dessert is a reprise of last night's Nik Sharma blueberry Omani lime ice cream:

Be minded my bedroom sometimes has the redolence of the Guelmim camel market.* *Full disclosure: I have never visited Morocco, but have been about six miles from there.

Thanks! But please don't assume I am always OK.

That may be too cold. I go with -7F, as Ninja recommends.

I would aim for the lower end of the range. I have my freezer set to -21C. That was just perfect for the blueberry ice cream I spun last night.

Though Nik Sharma denotes Flavor as Emotion, Sight, Sound, Mouthfeel, Aroma, Taste.

Like toes.

Even I would pitch it if that old.

I don't recall bad reviews (except from @Anna N) however I use my Paragon almost every day, and so far nothing has gone wrong. Should it ever fail I have two spares.

My guess is your freezer is not cold enough.

Yes, limes. Probably the same as what you have. The recipe says to crack them only enough to open the skin, otherwise the ice cream becomes bitter.

I could try shaking the bottle very hard.

Thanks to @blue_dolphin Nik Sharma's blueberry omani ice cream. I am partial to blueberries but I had never heard of omani, and I'd never tasted kefir. I was not sure what to expect. Haunting flavor, pleasant texture. Maybe a hint of cream cheese on the palate. However I can forgive it that. Expectations far exceeded.

Surprisingly Whole Foods still had corn. One ear was very good, one ear was OK. Served with coleslaw and RG Corona beans, drizzled with olive oil and vinegar.

I was serious about the $69 Paragon.

I shall never again reach into a bag of what I thought were organic onions only to pull out what was once a Valencia orange.

I've had a bottle of sparkling cider in the refrigerator for going on three years. Never figured how to get the cork out.

I have a set of Gerber steak knives, circa 1970. I was never thrilled with them. I am not sure they are still made. Googling just now I see used sets on offer but the price will make you bleed. What I actually cut with at the table and love is a Wusthof Cordon Bleu 4.5 inch utility knife. Sadly the Wusthof is discontinued.

Chris, exactly how do you put your dough in the chamber? All I can envision is a mess.

It keeps the contents off the ceiling.

The duck skin sticks during the "searing" but it is not really searing, as the skin crisps languidly in its own rendered fat. Yes, a two pan solution should work, as long as there is someone to wash the extra pan.

Mark Bittman's crisp-braised duck legs with aromatic vegetables. Served with Bineshii Ghost and (oh, and why not) apple sauce.

Probably not, as the duck legs are crisped in the pan.