JoNorvelleWalker

Grilled on Philips infrared grill.

Berkshire pork loin sandwich on Martin's potato roll. With, eventually, Momofuku ranch.

Beautiful!

@rotuts it's not Philadelphia Steak. It's "cheese steak". And unlike cheese steaks, scrapple is not typically served on a hoagie roll. My colleague who recently spent two nights in her car was so thankful for Wawa.

I am ashamed I have not done chocolate work in some while, but what plain bar molds would alleviate demolding marks? My bar molds are Tomric. I was able to get pretty good results with Tomric but not as perfect as I would like. Not as flawless a shine as I achieved from my beloved Brunner egg.

I probably mentioned this before in some ice cream thread or another, but consider Modernist Gelato: https://modernistcuisine.com/recipes/pistachio-gelato/ It is vegan, non-dairy, and was developed for making in the PacoJet.

Crocodile Dundee would have eaten the container too.

I shall never again turn off the wrong burner and expect my peas to cook.

Rose has never steered me wrong. Her new cookie book comes out this fall.

I practice what I preach. Since there were none left in the pantry bedroom, I stopped by Shoprite on my way to work, and brought home two jars of Bell's -- but chicken, not turkey, as chicken is my preference. It was on sale. If I ever make it past the peanut course, dinner is APO chicken thigh, mashed potato, Bell's gravy, and Whole Foods frozen peas. MR would be nice but I don't have the energy to get up and do anything about it.

Try Bell's turkey gravy.

But unlike a more traditional electric ice cream machine, the Ninja should not be running more than a few moments. Could @mgaretz (or anyone) report how long it takes the Ninja to process a pint?

Soup is the title of a chapter in Herve This' book Kitchen Mysteries, which currently I am reading. This essay asserts that blowing on soup cools it by disturbing the boundary layer of what is technically smoke (not vapor) above the hot liquid. @nathanm reached essentially the same conclusion in Modernist Cuisine. As much as I respect the great minds, I call balderdash. I maintain blowing on soup cools it primarily by the Joule-Thomson effect, in which a gas is cooled by being forced through an orifice, eg. one's lips. This is easy enough to prove with an experiment: with mouth open, blow on soup with all one's might. Keep blowing, because you will be at it quite a while. Then purse your lips, as one naturally does when cooling soup, and continue blowing. The soup cools quickly. The experiment does not need soup, or even a thermometer. With mouth open blow on your hand. Your breath feels warm. Purse your lips and continue blowing. Your breath feels cool. Thank me next time you don't scald your tongue.

The Blendtec doesn't bother me. I have a KitchenAid ICE-100 and it's not exactly quiet either.

Mine too. The local stores have not had Concord grapes in years. I even planted a couple vines, but the plants never set fruit.

To make truly smooth nut paste you will need a colloid mill or a melanger. I use a melanger from melangers.com. When last I checked a few years ago colloid mills were thousands of dollars. I was shocked to see small colloid mills now selling for a few hundred. A colloid mill is like a rotor stator homogenizer but it can handle much higher viscosity. In contrast a melanger uses grinding stones.

Except with a PacoJet you can pacotize a few portions at a time. Correct me if I am mistaken, but with the Ninja one must spin the entire beaker in one shot.

Last weekend amazon delivered a melted pint of McConnell's vanilla* https://mcconnells.com/ Since the ice cream was already ruined, I decided to see how hard it would become at Ninja's recommended temperature of -7F. Hard as a rock. If the Ninja can process frozen base this hard, I'd say the Ninja has great promise. *for which I did not pay.

Bugialli's maiale ubriaco from The Fine Art of Italian Cooking (p443). Before @Duvel asks, since I don't know when I'll be working and paid again, I ordered a camera tripod while I have funds in the bank.

When I was growing up, spending long summers at the south Jersey shore, corn was plentiful and good. I have no idea what variety. Later as a young married, Silver Queen was regarded as the epitome of maize. I even tried to grow a few ears more than once. Now, for decades, the only corn available from local markets is "bicolor". Sometimes OK, sometimes not so OK. Nothing with which to become enraptured, however rarely awful. But it is a long slog till next summer so enjoy what corn you have while it is here. I have two ears in the refrigerator.

Here fresh turmeric root may be found at the local Shoprite, in the section with ginger, horseradish, and parsnips. Not far from the Brussels' sprouts. More than once I've thought to run some turmeric through my Kuvings juicer. Turmeric has a reputation of health food in this part of America. Sadly the thought of me and my kitchen floor stained saffron has put me off so far.

I have pasta inserts for two of my pots, though they are not quite the same as pictured. Maybe I don't know how to use the inserts, however they invariably result in boil over. Water percolates up between the insert and the sidewall of the pot.

I saw there was a tornado on Cape Cod. Are you OK?

Or as I did in college, add green food coloring.

Cook squid ink pasta.