JoNorvelleWalker

I set off on a mission for an improved way to prepare pastry cream. Or, if you will, vanilla pudding. Some while back I demonstrated I could make excellent white sauce in a blender. Why not, I thought, pastry cream? My starting point was the Ferrandi Paris recipe for pastry cream. I used the specified Ferrandi ingredients and quantities, save I substituted potato starch for cornstarch, and vanilla paste in place of a vanilla bean. I dared to add a New World pinch of Kosher salt. The method was entirely my own: I added milk, sugar, flour, starch, eggs, and the pinch of salt to the blender jar, and blended till the mixture thickened and reached 95C. I then added the butter and vanilla paste and blended till just incorporated. My only complaints are the pastry cream is sweeter than I would like, and a bit too thick. And I fear I over did it on the vanilla. If I prepare this again I will use egg yolks rather than whole eggs, double the flour to 50 grams, and omit the starch entirely. It would have been an easy enough recipe except for that one egg I dropped on the kitchen floor.

What was wrong about the dish?

In China do they use sweet corn or field corn for making juice? How is it typically prepared?

Beet juice works well, as does apple. I don't want to give the misleading impression that this is an appliance I use every day. However I need a batch of orgeat tomorrow.

The vessel is a Baccarat Perfection water glass. It holds 362 ml. So two ears of corn yield about 10 ounces. Juicing took about four minutes. I had not set a timer. What to do with such a product? Drink it. It is ambrosial. On reflection it might make an interesting cooking liquid for polenta.

Like juicing ears of corn.

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.