JoNorvelleWalker

Ma Po tofu. Dry fried green beans, rice, and wine not shown. I cheated. The beans were deep fried. Does anyone really, really dry fry their beans these days?

Easier than chopping up a bunch of celery.

Forgive me for being late to the discussion. I use a stainless steel wok shovel, similar to what @liuzhou posted. One of my happiest kitchen purchases of all time. I am also fond of wooden wok implements but I don't as a rule use wood for meat. If I crumbled ground meat adding it to the pan I'd be vainly scrubbing my greasy fingers in the sink as the ground meat charred and vaporized while the smoke alarm went off. Both of them.

I can't help with your stove but my toothpaste I buy from amazon.

I don't keep V8 in house these days but fifty years ago I would make a mean pasta sauce from V8, garlic, and a can of tomato paste.

The news is very sad. Thank you for sharing it with us.

I read tonight Bill and Melinda Gates are splitting up. Sad as I am at the news of anyone getting divorced, I guess they needed a larger home.

Wow. Let us know! I haven't done any ice cream in a while.

In experiments with my anova, by positioning temperature probes between bags, I convinced myself that circulation between bags is not an issue.

I am so sorry about your misfortune. For sous vide I always refer to @DouglasBaldwin's tables that take into account meat shape and thickness as well as starting temperatures: https://www.douglasbaldwin.com/sous-vide.html#Beef Capitalism being what it is Baldwin sold his soul to Joule and Kenji sold his to anova. I fault neither, and read and recommend both authors. So we have to ask, what went wrong? Were your steaks abnormally large or frozen? Was the cooking temperature wrong? To my taste 129F is a reasonable final temperature for beef tenderloin. Some things to consider: was there air in your bags? Were you using a chamber vacuum sealer or some other sealing method? As @gfweb wondered, were your steaks abnormally large? I will note that if you were using a high end Zojirushi your rice would still be excellent the next day. I can't help you with cold bearnaise. In my kitchen the bearnaise is not started until the steaks are resting.

I was referring to the final pasta thickness, but that is a minor, minor point. Joining with what @Shelby asked, how were you not satisfied? From the pictures everything looks beautiful and plenty good to me. Perchance did you spill a box of salt into the sauce? If so, we have a thread for that.

Looks pretty good to me, though I might have rolled the pasta thinner. I wish I had that plate in front of me right now.

Tonight I came home from shopping with fresh green beans, a potato, tofu, and a bag of limes of course. Also three liters of wine and a bottle of Wray & Nephew Overproof. Now I am tired and I don't think I can still blame last week's covid shot. Dinner may yet be leftover tuna salad, if there is any. But if so, I promise I will add capers to it.

The above was not supposed to happen. Dinner menu was dry fried green beans. But through neglect and lack of love the green beans had passed to another state of being. The whole $4.99 organic bag. Not to fear! I had a bunch of lovely broccoli rabe. Sadly, on inspection, the organic broccoli rabe joined the organic green beans in the dumpster. That left frozen peas. Glad I was for them. And an APO chicken thigh is hardly ever wrong.

I used to make eclairs. But not since I've lived here, and I've lived here more than forty years. However I'm posting to caution you on the Fiori di Sicilia. It is strong stuff and a little goes a long way.

https://forums.egullet.org/topic/162161-cookbooks-2021/?do=findComment&comment=2295511

His choice. As was mine to ship his book back to amazon.

I was making a judgement.

Thank you, thank you! I'd been wondering the same thing myself. The last horseradish I bought eventually went soft and spoiled. Cookbook authors cheerfully call out for "prepared horseradish" but they never share a clue how to actually prepare it.

@Ann_T how I wish I could make fish and chips like yours! Though, dare I say so myself, I can make a damn fine mai tai.

Oh, oh how I understand! Though to my sorrow, as I learned tonight -- with dinner ingredients, not every tomorrow is another day.

Still tired from the shot, though unlike the night before I didn’t not have my mai tai. Tuna salad, romaine, radishes Ankarsrum sliced. Bread and wine not shown. Hope tonight I can actually get some cooking done.

I haven't asked yet, thanks for reminding me.

If they were corn tortillas, I'd say you need to deep fry them. At least that's what I do: Old picture but now I am hungry for tacos. I've never tried to make tacos out of wheat tortillas. Nor have I ever seen wheat tortilla tacos in a restaurant. But then, please forgive, I am in New Jersey.

You convinced me for pasta for dinner.