JoNorvelleWalker

Probably more mainstream than frozen foods.

Frozen food was a thing in the 1920's but I don't think it was mainstream.

For @Duvel Cold chicken cacciatore.

NY Times has a review of MP. Nothing you didn't know before.

Depends I would think on the material.

Her other preserved tomato posts are pretty entertaining too.

For those using black cutting boards: what about reflections from the surface?

I don't own an EZtemper, but I'm certain if you got one Kerry would look after you. And as I recall she offers an eGullet member discount. Be careful though -- Kerry has a thing for blimps. For what miniscule chocolate work I've done I've used an anova circulator and a KitchenAid Precise Heat Mixing Bowl (for which I can also blame Kerry). Kerry is dangerous. With regard to Lindt, for couverture I have come to prefer Felchlin. I warn you, members of eGullet are enablers. However I must reference a conversation I had with the representative a customer some years ago when I was in the camera business. Our customer was a family owned Swiss company. The representative was an Italian American German working in Switzerland. That is his father was an Italian American GI and his mother was a German post war bride. I live next to a cosmopolitan small town where is a well known university and a Lindt store. I took my guest to dinner and he was surprised that the next table were speaking Italian. Afterwards we walked by the Lindt store, which by that hour was closed. I asked if Lindt exported their good stuff to the US? He replied Lindt doesn't even export their good stuff to Germany.

A favorite quotation from The Food Explorer by Daniel Stone... "The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage. It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it capuzzo, the rest of the world would call it kale..."

Thank you for the encouragement but I hope I will never again be that hungry.

Probably not.

Admittedly the app is not the greatest, but why do you feel not worth a try?

I thought home distilling spirits was illegal in the US?

Here is an unretouched, color calibrated version of the same image, compared to the one I posted earlier: Calibration is done with an X-Rite Pantone color reference target. To my eye the calibrated image appears green on my color calibrated monitor. I get similar bread results with my Sony camera and my iPad. The light source is halogen, or sometimes plain incandescent (in the kitchen). White balance is set from X-Rite or Kodak standard targets. The black background is a black linen bath mat. @Mjx I'd love to hear more about your black cutting boards.

I love your simile.

Food52 orange sherbet with salted whipped cream. Same fault as the Ninja strawberry ice cream. Great flavor, unbearably waxy texture. Repeating essentially the same recipe expecting a different result is madness. Though I reserve especial distain for the salted whipped cream accompaniment.

At least I didn't bite my bread.

Bread Served with NY Times Crisp-Braised Duck Legs with Aromatic Vegetables. (Not shown.)

Many culinary photography subjects work out fine for me, but my nemesis is bread. It never looks quite appetizing nor fully natural. For example, tonight's boule: This is an attractive loaf. One would never know it from the photograph. Certainly I cannot blame my camera gear. Nor rum. All phases of production and photography were cold sober. A problem since remedied.

First time baking in many weeks. Turns out I did not exactly recall my recipe. Oops. However it was gratifying to learn the Ankarsrum dough hook had no problem processing half a kg of dough.

Where did you find an anova iPad app? I just rechecked the apple app store and I sure couldn't find one.

Don't forget to add "leather" to the search terms.

Early this morning, before the sun came up... By that hour the photographer was a little blurry. Last night I had a Whole Foods delivery and threw in a couple ears of corn. Possibly last corn of the season. Remarkably best corn I've had in recent years.

I was reading in The Economist that Debrett's Peerage & Baronetage, a British publication, is now on line -- offering advice on table manners: "It is vulgar to bite into bread." How then do proper Britons consume their loaves? Have we been lied to about Lord Sandwich?

Two Ninja containers of orange sherbet in the Vesta freezing. However tonight's $6.49 bottle of corn syrup was only 11.2 ounces, somewhat short of a proper pint. Whole Foods sustains its reputation. Though I must say my hands smell nice.