Jump to content

JoNorvelleWalker

participating member
  • Content Count

    9,854
  • Joined

  • Last visited

Everything posted by JoNorvelleWalker

  1. Snacking while cutting and cleaning carrots I shall never again bite down on a mouthful of grit. Even if it is organic grit.
  2. Thanks. How could I not go for it. However I thought Jeffrey Hamelman was the KAF head baker?
  3. I wouldn't want to try that. Thinking of @Anna N.
  4. JoNorvelleWalker

    Dinner 2020

    Chicken mechoui. Carrot salad, bread. Perhaps not traditional, sauce Momofuku.
  5. By volume? Methode Rotuts, no question.
  6. Also the clay is too thick for the probe magnet to attach. (I just tested.) Not to mention when using the probe you couldn't use the lid.
  7. Yes -- except for the fact that tagines, or at least the tagines I make, do not have a lot of liquid to contact the probe.
  8. For the past couple years my apartment has had an (otherwise very nice) electric stove with a ceramic cooking surface. Unfortunately I've not been happy using the Simmer Mat with this stove, and thus have not been using my lovely unglazed clay tagine (pictured in the post above). Howsoever I've recently acquired a few Paragon induction cookers: https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/ The Paragon, I've just discovered, works wonderfully with the Simmer Mat! I can set the temperature of the Simmer Mat in one degree increments from 140F/60C to 375F/190C. Note this is the temperature of the Simmer Mat surface, not necessarily the temperature of a tagine sitting on the Simmer Mat. Earlier in the thread @Wolfert suggested a tagine cooking temperature of 170F. It will take a little trial and error to figure out what temperature to set the Paragon. But once I do achieving the 170F cooking temperature should be duck soup...or the Moroccan equivalent thereof. This week I got some preserved lemons and I have a project planned.
  9. Except for the hair they don't look that different!
  10. JoNorvelleWalker

    Tagine Pot

    I have not used my unglazed tagine in over a year. Should I reseason it before use? Or maybe just rub the inside with oil?
  11. Is this the same Chris Young who is an author of Modernist Cuisine?
  12. I have a jar of Robert Lambert Seville Orange Marmalade. It's said he grows the fruit himself.
  13. JoNorvelleWalker

    Dinner 2020

    Philips grilled ribs and asparagus. Sauce Momofuku. Amazon "Subscribe and Save" delivery of kewpie mayonnaise arrived today.
  14. Why would one put a wine glass in the dishwasher?
  15. Thanks, @Anna N and @keychris. Both videos were helpful. My dough was goopier than what was shown in the videos which made the process more difficult. Another problem I had is the dough spread more than I was expecting during baking. The second batch I baked was better because I cut thinner slices from the roll and spaced the cookies further apart. Storing the rolls of dough in drinking glasses to preserve their shape was an interesting idea but I don't believe I have any glasses shaped like that.
  16. I can't get the link to work. Is there another source for pictures of the technique?
  17. Tonight's bouillabaisse included More Than Gourmet seafood stock... Quite excellent.
  18. Bouillabaisse. https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2235684
  19. JoNorvelleWalker

    Dinner 2020

    Bouillabaisse inspired by Jose Andres, inspired by Eric Ripert. Which Eat Your Books could not find because Ripert unhelpfully denominates his dish "fish soup". I eschewed Ripert's star anise and Andres' Pernod and instead finished my soup with generous fennel pollen. Not an inexpensive repast. For six servings Ripert calls for nine pounds of red snapper at $27 per pound. I skimped on the red snapper, but splurged on the inordinate amount of Spanish coupe saffron specified. One of the finest soups I have eaten. Served with tonight's baguette.
  20. So far, in my hands, the CrushGrind gives a generous but not terribly even grind. If one turns the adjustment knob too far, the mechanism falls out. Not a deal breaker, just a learning experience. I'm used to the Nissen with the patented autogrind.
  21. Tired. Will cut into it shortly.
  22. If the chocolate was just tempered shouldn't it be in form V?
  23. I have one also. I find it hard to get the grated ginger out.
×
×
  • Create New...