JoNorvelleWalker

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.

Thank you for not showing the kale.

Anova is too cheap to write a native iPad app. Until now the iPhone app on my iPad displayed upside down. With iPadOS 15 I can force the anova app to display right side up.

Wonder of wonderous wonders: iPadOS 15 addressed my primary plaint with the horrid Anova Precision Oven app. Hallelujah.

https://forums.egullet.org/topic/163060-new-pacojet-competitor-the-ninja-creami/?do=findComment&comment=2315960 But I did receive corn syrup, kefir, and the Valencia oranges.

I forgot the blueberries.

No idea, but I have a bottle of corn syrup and a bag of Valencia oranges on order from amazon for delivery later on tonight.

Yes, I have a copy of The Flavor Equation. I confess to no experience with omani limes but I ordered a bag from amazon that should arrive tomorrow.

https://forums.egullet.org/topic/163060-new-pacojet-competitor-the-ninja-creami/?do=findComment&comment=2315710

Second pint of most recent batch of strawberry. I thought I posted this last night? It may have been posted somewhere, but apparently not here. I'm told rum can sometimes do that. Excellent flavor and texture. I fear I ate too much. Now I must decide what flavor to make next!

Well, the only Modernist Pantry frying product I've used is EverCrisp, which may or may not be the same thing as Trisol. EverCrisp coatings stay crisp until the end of time. However my bedroom has a wealth of ingredients, including Modernist Pantry Batter Bind. Batter Bind may be what you need: https://modernistpantry.com/products/batter-bind-s.html I have not yet used Batter Bind so I cannot actually recommend it.

Next time safety shoes instead of sandals.

Not shopping from Modernist Pantry? Modernist Pantry offers an arsenal of products to coerce fried breaded preparations to behave.

One pint down, one to go.

Sounds like a hot mess.

That free first order happened years ago.

A friend plans to purchase an iPhone 13 today before a trip to Florida for the EPCOT international food festival.

After perusing various strawberry ice cream recipes, none appealed to me for one fault or another. Possibly the worst being the strawberry recipe in the Ninja recipe book that I suffered previously. Therefore I set about coming up with a strawberry recipe based on my own ice cream experience. First of all, texture had to be perfect. For me ice cream is all about texture. Next, I wanted a bright strawberry flavor that was not too sweet. Some strawberry ice cream recipes add vanilla or lemon juice. As fond as I am of vanilla and lemon juice, they are not flavors I want in strawberry ice cream. Another objective was to keep the strawberry flavor bright, which meant not cooking the puree. Rose Levy Beranbaum cooks down her strawberry juice, and it is there we parted company. Both Cree and Beranbaum had the suggestion to freeze and thaw the berries to help break down cell walls. So I followed their advice. Herewith is my recipe: strawberries 400g ascorbic acid 2 g heavy cream (ultra pasteurized) 300g whole milk 132g sugar 100g dextrose 60g salt pinch egg yolks 8 glucose powder 40g locust bean gum 1g polysorbate 80 1 drop. Thoroughly blend frozen and then partially thawed strawberries with ascorbic acid and set aside. Having a big Blendtec helps. Combine sugar, dextrose, glucose powder, locust bean gum, and salt. Beat in egg yolks. Add polysorbate 80. Stir in milk and cream and heat at 77C* for 45 minutes, whisking constantly. This hydrates the locust bean gum and evaporates moisture. Remove from heat, stir in blended strawberries, and homogenize. Pour into two Ninja containers and ripen** overnight just above freezing. Then freeze to -22C for at least one day. Process once on the Ninja Gelato cycle. This was as good as any ice cream I have made. Texture was perfect. What might I try differently? I would increase the proportion of strawberry and of heavy cream. And use less dextrose and more sugar. Maybe omit the dextrose entirely. Though it is hard to quarrel with success. *if using a Paragon induction unit, having the mat set to 190F works well to maintain the proper temperature. **It remains to be seen if ripening is necessary with the Ninja.

Since I got my Sony camera body most of my food pictures have been taken with a fifty year old Pentax 100mm bellows Takumar via an adapter. I didn't purchase the 135mm primarily for food photography but I hope it may prove useful. The 135 is not a macro, however, although it does mostly focus close enough for food. And I have extension tubes. The issue at the moment is that I don't have a way of using the 135mm with a tripod. The problem should be remedied in the near future if USPS comes through. And I, for one, have no distain for iPhotography!

I've been to Provincetown twice: once as an excursion from a midwinter Massachusetts business trip. Once for Women's Week. I doubt I shall ever make it there again.

Ann, is there a reason 90% of your bread is toasted? And how do you go about toasting it?

I wish Astor was in walking distance.

Last time I saw Batavia Arrack I bought half a dozen bottles. Batavia Arrack is a prime component of my beloved Mississippi punch. What will the world do if Indonesia ever decides to go dry? Lemonade will never be the same.

Wow, I notice Modernist Pizza is currently out of stock on amazon. Must be nice to legally print money.

I notice there exists a Pacojet recipe for pesto: https://pacojet.com/en/category/recipe/4-seasons/?sc=337&id=3301 Has anyone tried preparing pesto in the Ninja? In addition I couldn't help but notice PacoJet is now offering cost effective plastic beakers! Still another half sober circle of the sun* before my Ninja mix is ready. I am getting desperate. *Yes, I know it's really "rotation of the third planet from our star" but how romantic is that?