JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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The zombie I concocted a few nights ago did bad things to me, or rather did good things to excess. As we speak I am enjoying a zombie made with half the rum.
Now if I only had a mint sprig.
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ThermoWorks is having 20% off the entire site except for sale items. I ordered a couple of thermometers and a few probes.
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On 5/12/2020 at 11:16 AM, Smithy said:
Amazon has quite a selection of them. Here are three:
OXO 1241881 Silicone Spoon Spatula, White/Black
Di Oro Seamless Series Pro Grade Silicone Spoon Spatula - BPA Free Pro-Grade Non-Stick 600ºF
Rachael Ray 55780 Silicone Spoonula, Red
I also see them around in kitchen shops - at least, I did the last time I was in one - and in various discount stores. I don't have any specific recommendations for brands.
I ordered ten Di Oro spatulas tonight. I hope I like them.
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1 hour ago, curls said:
Still haven't had time to open up my broken CSO but found another one at a great price. Still hoping my original CSO can be repaired and then it will be my spare. This company in Canada has CSO's available at approximately $215 USD / $280 CDN - https://www.homecoffeesolutions.com/products/cuisinart-combo-steam-convection-oven-cso-300n1c?_pos=1&_sid=bb587864b&_ss=r
Amazon US currently has the CSO at $255.
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10 hours ago, KennethT said:
Bumping this thread..... I've had a sudden interest in Ebook cookbooks but don't know where to start. Where do most people buy them? What is the typical price you would pay for one (not including a sale or anything like that)?
eBooks are wonderful for many things, but cookbooks are not among them. Unless the accessibility features of eBooks are required. The technical quality of eBooks is all over the spectrum. Some eBooks I find unusable. Some eBooks have a dysfunctional index. Some eBooks don't even pretend. They have no index at all. Many eBooks have no page numbers. Even if the index lists the page number from the print edition, good luck finding the recipe you are looking for. Some eBook indices have hyperlinks. These are more useful. However those books are the exception.
Still, assuming one has ten fingers and as many toes, with a print book it's possible to go back and forth among a dozen recipes. Try that with an eBook. Yes, I know there are Kindle bookmarks, but that is not the same.
As I recall eBook prices are set by the publisher, not by the seller. If I see an eBook I might like at $1.99 or $2.99 I'll be tempted to buy it, though I may never read it. When I purchase a hard copy cookbook I will probably read it at least once, even if I never cook from it. Sometimes if an eBook holds promise I will buy the hardback.
As always I recommend checking your local library.
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For tonight's beverage I went searching for inspiration. After last night's zombie I have a generous bottle of Don's mix in the refrigerator that is not getting any younger. The Don's mix and the refrigerator.
On Kindred Cocktails I found a recipe for the Golden Barnacle, created by Shannon Mustipher. Wow, this is good. Not sure my presentation is traditional, but the Golden Barnacle is beautiful with clear ice.
This drink is so good I went to amazon and ordered a copy of Shannon's book:
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5 hours ago, weinoo said:
Last Friday night's dinner, at a quite new restaurant in Greenwich Village (in the sub neighborhood known as the "west village") called Libertine. (For the second week in a row, dining at a place where we'd not been before, we were seated at basically the best table in the house - for reasons beyond my comprehension.
They know you are an influencer.
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Host's note: the previous topic is Drinks! 2018, which goes on for 13 delicious pages!
I can't believe I couldn't find a Drinks thread since 2018. It's now well into 2023! Anyhow it had been at least a couple years since I'd had a proper zombie. Last week Amazon/Whole Foods proffered white grapefruit and I knew the time had come. Sadly what were sent were ruby grapefruit, as the PLU code clearly indicated. Of course amazon being amazon I didn't have to pay. But I still had grapefruit to use up.
I pressed* ahead. I made up a batch of Don's mix, refreshed my supply of Small Hand Foods grenadine and purchased a new bottle of falernum. Likewise a bottle of Ricard Pastis de Marseille, for which the recipe requires six drops.
Got the job done. Lovely with clear ice.
*Pun halfheartedly intended.
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49 minutes ago, C. sapidus said:
Pikesville is my favorite rye. Unfortunately I haven't been able to find it recently.
Ice cubes, something something. 😉
My new Dexas cubes are currently chilling a zombie. Once you get over the learning curve for directional freezing, you won't believe the results to effort ratio for making pristinely clear ice.
Slightly off topic my favorite rye is Whistlepig, single barrel, barrel strength -- but I drink my rye neat.
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6 hours ago, lindag said:
Do you do this in your blast freezer?
Yes, I did this in the blast freezer, but only because the blast freezer was easier. As @weinoo mentioned, these things take up a lot of room. I would have had to take stuff out of the kitchen freezer to make space. The blast freezer is reasonably level. The kitchen freezer is not. Also the temperature of the blast freezer is adjustable in one degree increments. The kitchen freezer has a dial, hard to reach, that affects both the freezer and the refrigerator temperatures.
However because the blast freezer has a fan, I placed aluminum foil over the setup so that the surface of the ice was not rippled. After the ice was frozen I transferred it to the kitchen freezer.
I would say that the most important trick to the clear ice process is to adjust the freezer temperature warm enough so that the cubes freeze very slowly.
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I've been reading Camper English's The Ice Book. On page 34 there is a picture of commercial molds which includes a Dexas clear ice maker tray. Of course I had to try one.
Herewith is my first attempt at directional freezing...
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1 hour ago, Deephaven said:
Time to add a remodel gang box beside that one so you can hardwire the freezer outlet and keep the switch. That sucks. Sorry.
Forty three year old rental apartment. Not going to happen.
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19 minutes ago, TdeV said:
Er––why?
So I could turn off the switch.
Long answer:
Last weekend I installed new firmware in my Wi-Fi access point. Afterwards two smart outlets were not responsive. This typically happens when I make changes to the access point. I know from past experience all that is required is to manually turn the outlets off and on. One of the outlets I could reach. The other is underneath a desk. Even in the best of times it is difficult for me get underneath the desk. These are not the best of times.
Thus I removed the aforementioned switch protector and turned off the wall switch, waited a few moments and turned the wall switch back on. Neglecting to remember that the freezer is controlled by the same wall switch as the smart outlet. Which is the reason I got the switch protector in the first place. Afterwards the smart outlet worked just fine.
Tonight I cleaned the freezer and used a little bleach. I shall miss the ice cream.
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KitchenAid Precise Heat Mixing Bowl? (Blame Kerry.)
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6 hours ago, TdeV said:
Put masking tape over the light switch, Jo.
Or this.
Edited to add that I used to have a switch protector which fit over half of a double switch, so about 1.25" wide.
You don't understand. I have a switch protector. I had to remove the switch protector to get to the switch.
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8 hours ago, CantCookStillTry said:
Hi Again! 🖐
Do any of you cook dinner vindictively? Turns out I do!
Gonna fight with me? I'm gonna cook all your favs and serve it without a word.
Take that.
Am I doing this wrong? 🤣😬
If the white stuff on the upper right is cauliflower...yes.
Welcome back.
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2 hours ago, ElsieD said:
@JoNorvelleWalker. Are you okay?
Thank you for asking. No. But that has nothing to do with the freezer.
I now realize that I accidentally turned off the freezer last weekend when I turned off a light switch.
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44 minutes ago, pastrygirl said:
I hope it wasn't that warm, you tossed most of it, and you live to post another day.
I cooked and ate some of it, wished I hadn't, and pitched the rest. If you don't hear from me you know what happened.
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4 minutes ago, Tropicalsenior said:
Oh no, can you salvage anything?
Cooking some stuff at the moment. I have no idea how long the food has been at room temperature. This freezer does not automatically restart after a power outage.
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I shall never again not notice that my freezer has stopped working and that everything has melted.
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2 hours ago, BostonBestEats said:
Over the past week on Reddit r/CombiSteamOvenCooking, I've conducted a poll. ~50% of users have had major issues with the new app/firmward (1/4 of those who have issues were able to resolve them).
I haven't tried yet, but I will later this week. The deadline is Aug 15th.
I wasn't given the option. The oven decided for itself.
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26 minutes ago, Deephaven said:
Is that referring to the saucier in particular? I ask because for sauce pans I am definitely contemplating Fissler pans, but was most interested in sauciers (and actually frying pans) related to this thread. I have a complex over the lack of cladding of the conductor up the sides of a saucier which led me to post.
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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2 hours ago, Deephaven said:
Out of the request of our designer, I went and tested an induction rangetop. Shockingly it was rather amazing. I’ve seriously loved our BlueStar, but will be replacing the range here in the next months with an induction setup.
This brings me to a pan problem. This is a terribly dirty picture of our kitchen as I was doing a bunch of prep work for a family member in need, but while the pans were out I shot a pic.
There were two in the sink I forgot to include...but all of those were painstakingly carried home from Paris and none of them will work on the induction. I love the pans and how they’ve treated me the past 25 years, but have to look forward. To mimic these as closely as possible there are 4 major choices, 3 of which belong in this thread for discussion and one alternative outlier. This brings me to a question and if the Q&A for this great thread
was still open, I'd ask there but think it fits best in this thread now.
For this thread, I’d prefer to look into the Saucier choices as I am not buying a matching set and will pick each pan for it’s purpose. For these I have convinced myself copper most likely makes sense. Here are the choices.
Saucier
Thickness
Cu/Al
Price
deBuyer Prima Matera
2mm
1.8mm
$$$
Falk Copper Core
2.5mm
1.9mm
$$
Mauviel M'6S
2.7mm
1.5mm
$$
Demeyere Atlantis
3.3mm
2mm
$
Other options and their thickness I nixed already:
All Clad D3 2.6mm, Madein 2.7mm/2.3mm, Hestan Copper 2.3mm (only 1mm copper), Mauviel Induc’nox 2.6mm, Fissler (flat bottom saucier)
If money were no object, I think the Prima Matera spec wise looks the most interesting and like what I had, but only 1.8mm of copper coming from 2.5mm frightens me and while the Falk Copper Coeur have a little less and are "ruined“ by the extra stainless but are significantly less money.
All of the above options are cheaper in Europe and being I will be going in November for work I thought I would either piggyback a trip to Belgium or France to grab what I need.
So if you were choosing a copper saucier and were willing to bend the budget to make it work, what would you choose and why?
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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My oven firmware updated itself to 2.0.11. No problems. Oven works fine, both manually and from the app.
Gotten any fun stuff lately?
in Kitchen Consumer
Posted
In addition to a Penzeys order, today's deliveries included a large box from Replacements Ltd.
When I was a young thing of twenty one, I chose Baccarat Haut Brion as my stemware pattern. Over the decades I am down to the last of the original pieces. However from time to time when I see inventory on replacements.com I place an order. Recently I saw a piece in my pattern that I had never come upon before. It stands 9 1/2 inches tall and holds 26 ounces/750 ml. Perfect for those worknights when one feels like only a single glass of wine.