JoNorvelleWalker

One of my better recent efforts.

Last night’s paella…

Shoprite of course did not have them. In consolation I bought the dark chocolate chip variety.

Yes, the grapefruit knives! (Not so good if you are murdering your husband.)

If from amazon it shouldn't matter if the oats are sealed. We're not talking about computer parts. Amazon is generous about most returns, as long as the returns are within thirty days.

Unless you undercook it.

This prompted my interest, as I am fond of oat groats that I typically flock for oatmeal. I wrote to customer service at Bob's Red Mill and received a detailed and quick reply. Bob's oat groats are heated in a dry kiln to 200F for 4 to 5 hours. The representative also told me that the company's oat groats had been discontinued.

It was memorable. I have not cooked Georgian for a while, I should get back to it.

I once took tea in Victoria, fifty years ago.

I too remember large knives all being "butcher knives". The recollection is dim however. Once I sat in on a murder trial where the defendant had killed her husband with a butcher knife. The fatal implement was on display but I did not inspect it closely.

As much as I like my Lamson, I am not a fan of cleavers. They scare me. I've heard one too many stories. I'll leave that stuff to experts. Even so, I ended up in the emergency room one night after cutting chorizo for a pizza.

Wood chopping too.

Onley's mashed potatoes struck me too (perhaps not literally). But compare with Herve This: "Mashing the potatoes with a bit of reserved cooking water hastens the incorporation of amylose into solution and the swelling up of the starch granules, with the result that the whole thing forms a sticky mass. On the contrary, mashing them with milk, which contains caseins, limits the swelling of the starch and therefore yields a smoother, more pleasing consistency."

Ordinarily I do not have dinner by daylight. But now it is time for me to go to bed.

Batch 8... 90g almonds (blanched Spanish almonds again) 90g apricot kernels 350ml water 300g sugar 20ml orange flower water Good stuff. I cooked it to the syrup stage, with which I agree with @feste.

After mentioning my recently acquired butcher knife in the dinner thread, I thought to post about it. However I could find no relevant knife thread. I used it tonight for slicing chorizo for paella. This blade fills a gap in my knife battery:

Maybe two inches. Potato nestled on the top. No, I don't wet my salt. Salt is hygroscopic. It absorbs water. Which I believe is the whole intent and purpose of the salt bed. I'll have to experiment with partially burying a potato. However I believe Hamilton is after a no less delicious, though quite different result than Olney. An attempt to elucidate Olney's salt bed method led to an equally queer culinary remembrance: https://archive.nytimes.com/www.nytimes.com/books/first/o/olney-reflexions.html?scp=33&sq=main%20dish&st=cse

I broke down and ordered the $15.99 amazon enamelware I linked above. I figure if I ruin the pan it won't be a devastating loss.

Oh, I am fond of titanium myself. I just can't see it for potatoes. At least for someone of my means.

Another advantage of titanium is you don't have to worry about it melting.

Back of the refrigerator. A sofa is one thing I do not have.

...find another piece of last month's shad. Something I cannot unsee.

Wonderful to know I'm not the only eGulleter with a blast chiller! Though I may be the only one with a blast chiller in her living room.

Actually I also worry about exploding Pyrex -- however I have several pieces of Corning Pyroceram that should be ideal for the application. And their white color would be pretty with the pink salt too.