JoNorvelleWalker

Thanks everyone. I made kimas, a Greek meat sauce, thereby disposing of two pounds of ground beef. Recipe is from Cooking with Loula: Greek Recipes from My Family to Yours by Alexandra Stratou. Do not buy the Kindle version, there are no page numbers.

For lack of a better place to share: as alluded above I am preparing a tomato sauce on the Paragon. To add a third battery powered device to dinner, I am using a battery powered stirrer so that I may sit down and enjoy my mai tai. As to batteries I am fortunate to posses a battery of Le Creuset, however I probably chose a size too small for this evening's application. The sauce level was higher than envisioned. I added an extra stirring arm that I'd never tried before, designed for deeper pots. The arm caught a cinnamon stick. The other end of the cinnamon stick stuck in the stirrer housing. Perhaps you may see where this is going? Eventually when the motor had its way, the stove and rear wall were decorated in bright red sauce. Thankfully the direction was away from me. Otherwise the incident could have been quite painful...rather than just embarrassing. And I'd done my laundry for the day.

I shall never again mistake the iPad battery indicator for the Paragon battery indicator. Fortunately both the iPad and the Paragon work plugged in.

Has anyone tried making bechamel or cheese sauce in a blender, as @Rachel Perlow does here? https://forums.egullet.org/topic/77390-vita-mix-blenders-mixers/?do=findComment&comment=889489

Smashburgers five nights in a row. One could do far worse.

Albeit Princeton is considered central Jersey: Chinese, Western Han dynasty (206 B.C.–A.D. 9), Storage jar, 1st century B.C. Earthenware with painted decoration, h. with lid 55.0 cm, diam. 37.2 cm. Museum purchase, Fowler McCormick, Class of 1921, Fund (y1986-111 a–b) Forgive me, I cannot make the link work, but it looks like a nice pickle jar.

My anova does a decent job of whizzing around hot air. However when it comes to frying I prefer hot oil. As long as you have a dedicated frying vessel that you don't have to wash each time and a reliable thermometer, real frying is neither difficult nor messy. I used to fiddle with the Paragon mat or probe (both of which are excellent). Now I just heat the Paragon on max till the oil temperature reads 180-190C. Then I add my food. I judge doneness by color. This is not rocket science. Were I preparing large batches I might be persuaded to air fry in the anova,

Bird invented his custard because his wife had an egg allergy. I never tasted Bird's till I visited Britain. As a custard substitute Bird's was not half bad. But unless you have egg scruples or an allergy I don't see the point.

I don't have a lot of chickens but I have a lot of beans.

Dipping sauce for my grandchildren. A little kinky but I can't wait to try. I love my new Oxo ketchup bottle. I think that I shall sleep with it.

Thankfully amazon lets me know.

Loves me my Bineshii do I. At $30 a pound Bineshii compares to the $30 dry aged ribeye I have decomposing to a different state of being at the back of my refrigerator. Weather in New Jersey has not been compatible with grilling, sleeping, breathing. Tall children in the kitchen department: some years ago when I was in the camera business I was in the kitchen of our treasurer discussing corporate finances or the lack thereof. I am not petit. Her 10 year old stood on a stepstool to get to my eye level... "Wow, mommy, she is tall. She is taller than you are, mommy. But that's not saying much, is it, mommy? I am taller than you are, mommy." Her mother advised her daughter to go play in the street.

His sugo di carne would be wonderful. But not something for which I'd use 20% fat ground beef.

I would say slower rotation speed is better for ice cream texture. But if I were looking for even better texture I'd go out and buy a Pacojet. Unfortunately I can't afford one.

My Cuisinart ICE-100 has two dashers. One for lower overrun and one for higher overrun. I typically use the dasher for higher overrun but it still gives me the lower overrun I like. For my ice cream I churn very briefly, about 15 minutes. Longer than this I find the ice cream texture suffers.

Overrun depends on how ice cream is churned. I prefer low overrun.

The best chocolate ice cream I've made is Rose levy Beranbaum's.

I don't see a problem. Either something tastes good or it doesn't. Italian American food is dissimilar to Italian dishes I've been served in Italy (or in prima classe, crossing on the old Italian Line*). Or for that matter from what I read in Bugialli. I've never been to China and I'll probably never get there. Chinese restaurants here typically have two menus depending on whether you are a gringo or whether your granddaughter can plausibly order in Mandarin. The gringo dishes can still be pretty good. *sharing a table with the then wealthiest person in the world who thoughtfully ordered up our wines. However I no longer eat brains.

And I had a $1.00 credit.

Those 16x12x1 inch TeamFar pans have been known to pop, but not like the horrid anova pan. I never found it a problem. The heavier TeamFar pans have never popped for me.

Thanks, Fruit Cake looked good to me.

What could be worse than getting off work at 8:00, coming home and having to make a batch of orgeat? Batch 9. Same as Batch 8. I'm waiting for it to cool so I can homogenize it, and add the orange flower water. I am so hot and thirsty.

I can't help with you question unfortunately, but I was shocked that Cointreau is now made in the US. I go through a rather lot of it. Where could I find more information?

On the topic of ground meat, Shoprite has stopped selling 80/20 ground beef in normal human portions. I asked and was told, going forward 80/20 will only be available in "family packs". The smallest family pack was 2.9 pounds. Fond as I am of Kenji smashburgers, 2.9 pounds makes 12. Three or four nights of smashburgers in a row I can handle, but I have my limits. This is my quandary. My question is what to do with a couple pounds of ground beef. I could use some in mapo tofu I suppose. I was thinking of possibly a pseudo Italian American dish of ground beef and tomatoes. I don't have any such recipe however. I could just brown the beef, stir in some tomatoes, sprinkle some oregano and call it a day. I'd rather see what a real recipe looks like. Could anyone point me in the right direction? I have close to 500 cookbooks at my disposal, not to mention a good number more at work.

As I recall @nathanm has evidence of bread baking in Africa from 70,000 years ago. Gluten free.