JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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No, sorry, I was complaining about the balance of the Atlantis sauce pan. My Demeyere saucier is from the John Pawson line, not Atlantis, although I believe the construction is similar.
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I have lots of Falk and some Demeyere. One problem I have with Atlantis is that most of the weight is in the bottom, making poring unwieldy. When I want a pot, what I usually grab is Fissler.
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As things go, a little ice is not all that messy. What would have been messy is if I had hit the floor.
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I shall never again trip and spill the ice, stepping backwards from the freezer where stuff was starting to fall out.
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Yesterday a patron of the library at which I work brought me a quick bread. She is known to be an excellent and prolific baker. I was not yet on desk when she dropped off the gift, and I reached only her voice mail when I called to thank her. I assumed of course that it was zucchini bread. I'm not a fan of banana or pumpkin bread. I tried a piece of her bread after dinner for dessert. It is made from carrots, nuts, and a lot of cinnamon. The texture and sweetness level are perfect. If there is any zucchini in there, it is well hidden. Possibly the most enjoyable quick bread I have ever had.
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Not a recall exactly, however the NY Times reports 16 people sickened in a Salmonella outbreak linked to ground beef sold at Shoprite.
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I just had a red nectarine that was worth eating. I ate it over the sink and still managed to get it up my nose.
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Thank you for your good wishes. I neglected to note that Modernist bread recommends baking on a steel only if you are using a combi oven (such as the CSO or APO).
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@Ann_T, I bake my bread on a steel, but due to health issues I haven't baked in months.
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They are. Wish I had discovered piparra peppers earlier in life. Three more jars arrived from Supermarketitaly.
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Folonari Soave...same as every night.
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Flatbread from Sweden. You didn't ask about the wine?
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Two jars and a can. Pinhais sardines, Matiz Basque piparra peppers, Castelvetrano olives.
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I could be wrong, but I don't believe I have ever seen or been served an eclair that had been cut in half nor hinged. Granted I don't often shop for eclairs.
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Out of orange flower water. How could this have happened? Batch 30: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof
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Thank you for the toes. Next time I would like to see them on the pizza. Painting them would be an artistic culinary touch.
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I've dined at Starbucks only once. It was after a concert and the only thing open. In retrospect I'd rather go hungry.