JoNorvelleWalker

I have more experience with women than cigars.

I've dined at Veeraswamy. The experience was disgusting. I ordered up a pint of bitter and was served a bottle of Guinness Harp. Since I was a naive American who had never heard of Harp, I tried to drink it. Lager turns my stomach. If they did not have bitter on offer, or any decent ale, they'd been right to say. How they deserve a Michelin star I cannot see. I would not go back to Veeraswamy if you paid me. Where I would like to eat in London is The Cinnamon Club by Vivek Singh.

The only good results I have with leftover rice are when I leave it in the Zojirushi overnight and have it for dinner the next evening. Last week I reheated leftover paella. The rice was acceptable. Acceptable, but I would not say good. Rice is like a woman. In the words of singer/songwriter Mary Gauthier: "It's a natural fact, once she's really gone she can't come back." "Ain't no mercy in her soul when a woman goes cold."

Is the name because it is the sauce served with French fries?

I reheated more pizza tonight. As good as the preprogrammed pizza reheating function is, 175C at 20 percent steam is better. But you have to watch it like a hawk and pull the pizza as soon as the cheese begins to melt.

I shall never again sneeze pouring a jigger full of rum.

As of this morning* nor does mine. *technically, afternoon

Odd. I've only had dinner out once in the last two years. My boss and her family were then seated at the next table. We did not plan this. She was not my boss at the time and we live some distance from the restaurant.

I came here to say how good the pizza reheating was -- but I see I already said it three posts previously.

I cooked up a pound of very old RG midnight black beans last month. They were fine. What I find challenging is that some varieties of RG beans cook quickly. Another variety took four hours in the pressure cooker. Seriously.

In home ec class we once made cornmeal mush. My memory is that it was delicious.

You found the pecan ones?

Salt goes well with popcorn.

A fly is buzzing about my computer as I write. I've been wanting one of those salt air rifles with laser sights for offing insects. Yesterday I took delivery of five pounds of Himalayan sea salt.

I paid $100 for my Wand last year.

I was going to keep it to myself, but last night's chicken cacciatore was the worst dinner of recent memory. The recipe is for a whole chicken cut in pieces. I was cooking just three little thighs. Now I like salt as much as anyone, even 23andMe informs that I like salt. Before dinner I was even eating salt from the empty peanut bowl. However to the chicken I added the specified amount of salt, neglecting I had scaled down the quantity of chicken. Also neglecting to remember I had heavily salted the chicken pieces previously. I think you can see where this is going.

As one of my gardening neighbors said, she lives in a town called Rocky Hill. Dutch explorers named our area "Devil's Featherbed". Technically the geology is a Jurassic lava intrusion. Construction here requires dynamite.

Which exactly is new? Is it Thin & Crispy cookies or is it the Butter Pecan variety?

Mine is Kuhn Rikon. I love it. I have no problems with the cleaning.

There is a Cherry Valley Road near here but I've not noticed any cherry trees.

Thanks. For the bread picture I used the same end grain walnut cutting block I've used for years. This time I draped a newly acquired* black linen bath mat over the dish drainer behind, and a black linen towel over the cutting block and bath mat. Light was two overhead kitchen ceiling bulbs. I used the focus stacking technique to get the depth of field I wanted. https://forums.egullet.org/topic/162492-camera-technology/?do=findComment&comment=2297485 *from Rough Linen in California

I doubt there is a single French word I can properly pronounce.

I'd like to learn more about sausages and that funny French word I can't pronounce. I like Spanish chorizo and Genoa salami. What other similar sausages might I enjoy?

Haven't seen any here either.