JoNorvelleWalker

Trifle, made with my blender no mess pastry cream.

As an update, at least on my Blendtec, 85C is three spins through the soup cycle. Butter and vanilla waiting to go in. If I may say so myself, this a lovely low mess method to make pastry cream. I need pastry cream more often.

One day sale, CreamRight has 15% off everything. Code 24Hours15. I ordered CO2.

Good choice! I have at least nine red Di Oro spatulas living on my dinner table. I used one of the teeny ones last night,

A stick blender seems to oxidize the sauce. The color turns from red to more orange (assuming you have red tomatoes). And a stick blender won't help with the bits of skin or seeds. If I wanted a thin sauce I'd run the tomatoes through my Kuvings and reduce the juice. If I wanted a pulpier sauce I'd use one of the food mill attachments for my Ankarsrum or KitchenAids. And somewhere I have a stand alone electric food mill. But since I am one person I would almost always grab one of my hand cranked food mills for a few tomatoes. For a lot of tomatoes I think the best solution would be the food mill attachment for whatever brand of stand mixer you have.

If your WiFi supports more than one SSID, set up a separate SSID for 2.4GHz devices such as the Anova. Maybe that's what your husband did.

Valid question. Whole Foods had boneless rib on sale. One steak makes four meals. Almost any steak is difficult for me to chew. For a burger chuck would have been my choice. However these days I find chuck difficult to chew even when ground. My spinalis dorsi smash burger was quite tasty and very good.

I shall never again neglect to secure the attachment port of my Kitchen Commercial Mixer when grinding expensive cuts of beef, in this case spinalis dorsi.

I have the even older Anova circulator. No WiFi, no Bluetooth, no problems. True, since getting the APO about the only thing I use the circulator for is pasteurizing meat and eggs. For most everything else the APO is more convenient.

Could you share a link? I googled but didn't find anything that looked relevant. Someone on reddit mentioned functionality being discontinued for one of the older Anova circulators. What makes me suspicious of the rumor is that the APO does not even have Bluetooth. (Should I be wrong on that I'll eat my APO, or something cooked in it.)

No, but so far blueberries are the only berries I've found to buy.

I've been remiss in posting. Probably Batch 38: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof I'm not sure how I'll manage next month, as Wray & Nephew is unobtainable. One alteration: I replaced my canning jars with laboratory reagent bottles. Caps are more secure. Tonight In perusing Liquid Intelligence for the umpteenth time I realized Dave Arnold stabilizes his orgeat with gum arabic and xanthan. Eww, gross. Why with all the toys at his disposal would he not simply homogenize?

Earlier this month The Wall Street Journal published an article on a new line of Driscoll berries called "Driscoll's Sweetest Batch". Apparently like many things in life when breading berries one cannot have everything: shelf life, yield, and flavor -- pick (slight pun) two. As an experiment the company relaxed the yield requirements and set its berry breeders off to work. It seems they were successful because the result was Driscoll's Sweetest Batch. Since I saw the article I'd been keeping an eye out to try the new berries. I was able to score a box of blueberries in my most recent Whole Foods order. Sweetest Batch are almost always out of stock. I'd say the berries live up to the hype. After finishing a generous bowl, I can report most of the population were uncommonly sweet, and had the taste of blueberries. A portion were somewhat sour, as one might expect from Driscoll, the company everyone loves to hate. From The Wall Street Journal article I also learned that new berry varieties are being introduced all the time, as old varieties are supplanted.

What kind of plastic? I have one made of polypropylene, although I've never used it. Which reminds me I need to evaluate the breadbox because I still have to review it for Amazon. If your container opens at the top you could try the Modernist Bread recommendation to postpone moldiness: put the bread in the container and flood the container with carbon dioxide (for example from an iSi cartridge). The carbon dioxide inhibits mold, and since carbon dioxide is heavier than air the gas tends to stay in the container as long as the lid is on. Could the faster mold growth you're seeing be due to warmer temperatures? Refrigerating bread retards mold growth, but refrigeration makes bread go stale faster. As I recall Modernist Bread takes a dim view of breadboxes in general. Breadboxes don't keep bread from going stale, and they don't keep bread from going moldy. Modernist Bread says breadboxes were invented to keep bread safe from vermin.

Just drain and eat them with your favorite beverage.

Rinse them well if they haven't been cleared of neurotoxin.

As you mentioned @Susie Q, I am a fan of Fissler. I have three of their pressure cookers, one of which is the Vitaquick 8.5. I use a smaller Fissler regularly for a quick pot of Rancho Gordo beans. Which reminds me I have leftovers to eat up. My remembrance is that Fissler states spare parts will be kept available till at least ten years after a model has been discontinued. And Fissler does not update models very often. All the Vita line use one or the other size of the same two gaskets. If the US website does not show stock, try Europe. Or Fissler dealers in the US. For any stove top pressure cooker it is important to have an adjustable, if not controllable, heat source. I have an induction unit called the Paragon. When I'm cooking beans I close the valve and set the Paragon to 265F. When 265 is reached and some steam has vented, I lower the Paragon to 236 for the remainder of the cook. With the Paragon app I can monitor the Fissler temperature from my desk two rooms away, but that is hardly necessary. I hope you love your Fissler as much as I love mine!

The blue vinyl were over top of the cut resistant glove. Looked like baby calamari.

I shall never again slice a blue vinyl glove into the red onions with my new stainless steel mandoline.

There is (or was) the KitchenAid Precise Heat Mixing Bowl.

1. Figuring out some way to cut it. 2. Cooler weather.

I still don't see how any lateral force applied to the shaft would be greater when the container is partially filled rather than full.

I have a whole, uncut, intact block of gruyere from panic buying before Covid. I'm wondering how to deal with it?

I can't envision this at all. Could you explain further? (I often spin half pints.)

I was about to click when Amazon reminded me I own a copy.