JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Over a year since my last update...
Two days ago amazon broke ground for the new Whole Foods near to where I live.
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10 hours ago, Kim Shook said:
@Katie Meadow – your retreat sounds lovely! The fish and chips made me envious. I’ve been obsessed with finding great batter fried fish for a couple of months and have still not been satisfied. I agree with you 100% about those awful battered fries. I’d honestly rather just have frozen regular fries than those limp things.
We are not doing restaurants this month. Retirement is looming and Mr. Kim is trying to determine what a true food budget eating at home looks like. So, instead of after church brunch out Sunday before last, I set out an assortment of stuff to nibble on while we watched football:
TJ’s Unexpected Cheddar, cream cheese, cranberry Wensleydale, bologna. Gouda, and hard salami.
Apple slices, red pepper jelly, honey fig spread, cocktail sauce, mandarin orange segments, and butter.
Crusty bread, Ritz crackers, and Raincoast Crisps.
One day, I got a craving for a Dagwood at lunchtime:
Lettuce, bologna, ham, salami, Swiss, American, sweet pickles, mayo and mustard. I managed half. I knew I wouldn’t be able to eat the whole thing. I saved the other half for Mr. Kim’s dinner!
No ketchup and peanut butter?
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7 hours ago, rotuts said:
hopefully on sale.
and lets not forget Auguste Gusteau, author of ' Anyone can Cook ' :
albeit posthumously.
Indeed, on sale. Still, expensive stuff.
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2 hours ago, gfweb said:
Brings to mind Rao's. Their supermarket sauces are fine but their frozen lasagna is so bad that an airline wouldn't serve it.
Rao's is Campbell's now. I bought a jar of their sauce last night.
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5 hours ago, weinoo said:
I made them - once. Pain in the ass and takes up too much room in my freezer.
For my part I have made clear ice cubes twice. With my setup they are easy enough to make, but then a well meaning friend gave me a lot of frozen chicken soup.
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I had no ground pork, nor did the grocery store. However the package of ground wild boar I opened tonight had no sulfurous smell.
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5 hours ago, weinoo said:
I don't know that I'd call this a Boulevardier (I know, I know, semantics), as a Boulevardier is classically made with bourbon. However, you're certainly moving closer to a 1794 Cocktail, created by Dominic Venegas, at a bar called...Rye!
I went old school last night...
They were so good, I might have had another one.
You need clear ice cubes.
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2 hours ago, paulraphael said:
For anyplace you want great light, I strongly recommend the Soraa Vivid LED bulbs. The color rendering is as close to perfect as I've seen. We put them in our kitchen track lighting (recommended by the lighting designer who tried to post here) and everything under them looks ready for a photo shoot.
I've actually just bought a couple of the PAR38 size to use for proofing photographs. The color looks as good to me as the halogen viewing lamps I used to use.
They come in different color temperatures. Expensive. Not sure how they hold up to heat and steam.
The stated CRI of 95 is most impressive and the price is eyewatering* for a non-smart LED. I now have the Soraa Vivid in my amazon saved for later list. The Soraa specs state for use in damp locations.
*This from someone who yesterday purchased a $95.95 Hue smart bulb from Philips.
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Another method: my freezer needs to be manually restarted. Thus it is easy to tell if it has lost power.
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38 minutes ago, dcarch said:
And the charger plugs into 110VAC outlet? and you have an AC outlet above the sink? If you have an AC outlet above the sink, why not just get a 110VAC LED light that is significantly brighter?
dcarch
There is no outlet above or near the sink. And as it is I have the LED dimmed considerably. In addition I'd rather be routing low voltage around the sink rather than 110. Your mileage may vary.
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For my kind friend's chicken soup I went with the roux. I thickened more than I intended, however it was quite tasty. Plenty of soup left to experiment.
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15 minutes ago, dcarch said:
Those LED lights are good, except you do need to recharge them (only 2000 mah when the battery is new).
Or you can do this:
Portable Charger Power Bank (10,000 to 26800mah), they are not expensive and not big, you can probably find space under cabinet to velcro one. Hook one up and you may need to recharge once a year.
BTW, you can change the light colors.
dcarch
I have the LED strip hooked up to a USB charger.
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New range hood bulb works fine, although the higher color temperature takes a bit of getting used to.
Meanwhile, on the subject of kitchen lighting, yesterday I installed an LED strip above my sink:
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I shall never again leave a quiche out overnight. And if you never hear from me, that's what happened.
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50 minutes ago, blue_dolphin said:
I find using a fork can help avoid that result.
The pie laden fork fell off the plate. That's when the trouble started.
A waterproof desk protector is on the way from amazon...
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1 hour ago, DesertTinker said:
Ha ha! I almost replied that you were busy cleaning gooey, delicious pie filling from your keyboard.
It came close.
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1 hour ago, Darienne said:
OK. I'll bite. Why?
I rather thought is was obvious. Sticky desk, sticky chair, sticky hands. Remarkably no pie got on the keyboard.
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I shall never again attempt to eat strawberry rhubarb pie at the computer. Pie was good though.
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38 minutes ago, OlyveOyl said:
Perhaps a beurre manié would be something to consider?
I appreciate the suggestion, I had not thought of it. However for this I think I want the heavier cooked flavor of a roux.
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Cornstarch and potato flakes I do not stock. Cooking and mashing a potato may be more complicated cuisine than I am up to. Then there is the complication that I gave up on potatoes since I couldn't cook them before they would rot. I may try the roux and see how it goes.
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Knowing that I've been ill, a friend made a quantity of chicken soup for me. Her kindness did not receive notice in the "Unexpected Food Gifts" as she gave a week's notice that she would be bringing it to me.
Did I mention it was a lot of soup? Half is still frozen and I have had three meals so far from the rest. I would like to thicken a portion to have as a stew, and I wondered if I could simply prepare a roux and add the cold soup to it? What I am hoping for is something about the consistency of chicken pot pie filling, without the pot pie crust.
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This basket (eG-friendly Amazon.com link) fits nicely in the anova.
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6 minutes ago, dcarch said:
Am I the only one pressure cook beans? 🤔
dcarch
I pressure cook beans.
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There may be a market for a graduated wineglass.
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Celebrity-chef-backed products
in Kitchen Consumer
Posted
Not only on sale, Rao's was still expensive even with the senior citizen discount I forgot to mention.