JoNorvelleWalker

One outstanding idea I learned from John... No oranges were injured in the preparation. This is the juice of two freshly shucked ears of corn, cob and all.

I agree completely about John and his videos! I've spent many hours there.

Mainly to prepare my mai tais. That's where the orgeat goes.

My primary use is to make orgeat.

A friend just purchased a Kuvings EVO820, the same model that I have. I hope she doesn't hate me for it. I must say I am surprised more eGullet people don't have slow juicers. In my experience you can do things with a slow juicer that you cannot do otherwise. Zombie apocalypse aside.

Why is it that we seldom see Ann's dinner?

Anna, do you still have your A4 Box? I seldom use my A4 Box, however it might be a better choice for burgers than an air-fryer. Though I confess the only appliance I use for burgers these days is my Paragon Induction Cooker. The Paragon works wonderfully for me. No regrets or excuses. If only my kitchen wiring allowed me to use the Paragon and my APO at the same time.

You can if you go to an orchard.

Thankfully not. At least they got something right. The peach looks lovely. We all know it will taste like cardboard.

On the other hand, at Shoprite yesterday... Checkout clerk: "What kind of apple is this?" Me: "It's a peach."

You and I may not live to see it but I predict the time is coming.

@nathanm explains the distinction between crumpets and English muffins.

Wait a few years and all that silly UK stuff may change. My surname is Walker and at least in these parts, Walkers are noted for their shortbread. Strangely the recipe for Walkers shortbread was developed by Joseph Walker in 1898, the same year my father, Joseph Walker, was born.

Not sure about mask mandates, but this evening the local establishment is shirts optional. If and when I finish off the ice and Mississippi punch -- dinner may be APO "sous vide" corn, Kenji smashburgers, tomatoes, romaine, Momofuku ranch. And if I don't forget again, chilled 30 second green beans for dipping.

Dare I suggest a blast-chiller?

Kenji smashburgers three nights in a row. I'd say I had this almost to a science but a crown fell out of my jaw.

I had been afraid to ask.

It can kill you.

And what color.

The chapter on how to prepare a pig's head was informative.

I'm not quite sure how this came to happen. I shall never again screw the skin of my beloved thenar eminence into a bottle of La Favorite rhum. It hurts. This may qualify as a Guinness first in history.

Hogarth got it mostly right on gin, but he probably never tasted a proper Aviation: https://en.wikipedia.org/wiki/Aviation_(cocktail)

That's what happens when you humor @Duvel and try to take pictures of your food.

This week's The Economist, a newspaper*, has an article entitled "Locust beans are back" concerning iru, a Yoruba word denoting fermented locust beans, commercially processed underfoot by a Nigerian women run cooperative. A packet of iru sells locally for the equivalent an American dime, but for as much as $25 abroad**. Does anyone have first hand experience with iru? One amazon reviewer suggested iru is an acquired taste. *subtle in-joke **currently $26.99 on amazon

Retain a solicitor and file a tort.