JoNorvelleWalker

I cook wild rice 10 minutes on the stovetop. I was reading an ATK recipe that called for baking in the oven 70-80 minutes.

The book The Founding Fish by John McPhee goes into the issue of pollution on the Delaware. I don't own a copy but when I'm at work tomorrow I will try to look into it.

I'm not much into roe. The Delaware is pretty clean up here. I am not aware of much industrial history north of Lambertville. At the festival a few years ago I watched the commercial fisherpeople demonstrating catching shad in their large nets. Citarella confirmed my order. Let's see if they really deliver. The shad is supposed to arrive on the 18th.

This week's The Economist features an editorial, "A shad state of affairs, scales of justice". Life is short and Citarella is still offering shad this season. I succumbed. Weak woman that I am. Two dozen more littlenecks on the way as well. (Damn you, damn you flat rate shipping.) A friend who has been asking around fish markets in Princeton told me local stores are not selling shad this year. My doctor* tells me to eat fish and clams. No doubt she gets a kickback. *whose office is in Lambertville where they have a commercial shad fishery.

Consistency in rice making is pushing the right button. Of course I weigh many things. I have several* scales, digital and analog. The appropriate scale for for the application lives in the bedroom, conveniently by the rice. However the power supply for the scale is on the workbench in the living room, next to the drill press. The only scale that lives in the kitchen is an old Cuisinart analog that I love. One reason I don't weigh a go of rice is I never remember the weight of a go of rice. (Were I making a paella I would usually weigh the Bomba.) *Off hand I can think of six.

Rather similar to what I use: http://amzn.com/B004QZAAS2

I will weigh all sorts of things but for rice I simply put the Zojirushi 1 go measure in my Japanese rice washing bowl and top up with rice. I wash the rice three times and dump the washed rice in the Zojirushi bowl. Then I add water up to the 1 go mark. I press the button. Why complicate life unnecessarily?

As staff were leaving the building tonight, one librarian* wondered aloud how much longer before things returned to normal. I said I doubted things would ever return to normal -- "not in my lifetime, maybe in yours." (This woman is a young thing who still lives with her mother.) She clarified, just until we didn't have to sanitize so much. "My idea of sanitizing is to go home and drink rum." Same with her mother, she exclaimed! "Except for her it's gin." Her mother claims gin sanitizes and thins the blood. The gins I have on hand are Bombay (original), Tanqueray Malacca, Magellan, and Diep 9 Old Genever. The Genever I reserve for Hemmingway's Death in the Gulfstream. Highly recommended. Magellan makes a mean Aviation. More so if your traditional creme de violette is made from little bugs. *"Of course it's alright for librarians to smell of drink." -- Barbara Pym Hogarth Gin Lane 1751, Public Domain. As much as things change they always stay the same.

Why don't miners eat socially?

Does one pick that up to eat it? Or do you use chopsticks?

Sorry, I cannot find any more information on the pan. It came with instructions, however I've not seen the instructions since about 1995. I bought the pan from KAF (which is now KAB).

As I said, it wasn't on the restaurant's menu. I had to ask what the other table was having.

Yes.

Chicken Marengo?

Looks a lot like a manual version of my Ankarsrum cookie press attachment.

No experience with fish from Asian markets, however I've been impressed with the freshness of fish in Chinese seafood restaurants where you select your dinner from the aquaria. There is/was such a place in Philadelphia that served till 4:00am. (I tend to eat late.) Don't quote me, but I believe the name of the establishment was North China Seafood Restaurant. After a nearby Dylan concert at the late lamented Troc, I espied a dish not on the menu that was served to a neighboring table. Turned out to be black beans and clams. One of the finest dishes I have eaten. The concert wasn't half bad either.

Cookie press?

A Bean Club shipment on the way calls for desperate measures.

Tasty. So far no phase separation.

Batch 7... 90g almonds (blanched Spanish almonds this time) 90g apricot kernels 400ml water 300g sugar 20ml orange flower water This was a single batch. Easier for me to work with, even if I may have to perform the work more often. I blended the nuts with 350ml of the water only enough to break up the kernels, not enough to form a thick slurry. After running the nut/water mixture through the Kuvings juicer I added the additional 50ml of water to the pulp, and ran the pulp through the Kuvings a second time. Filtered through muslin and chinois. Last batch I cooked the almond milk and sugar to a thicker consistency than I intended. This time I used my Paragon induction mat so that I could control the temperature. After the sugar had dissolved and the solution had cooled down, I homogenized as usual, adding the orange flower water at the end. One step that helped: I filtered the almond milk into a hotel pan. I used the same hotel pan for cooking the sugar solution and for homogenizing. Much less mess. The batch did not fit in the jar. Oops.

Ice crystals.

This is the peel I use for loading pizza... https://superpeel.com/exo-long-handled-non-stick-super-peel-wood-fired-oven-peel/ There is a better picture of it in Modernist Bread. For turning and retrieving pizza the peel I use is thin stainless steel.

APO chicken, wild rice, 30 second green beans.

That is beautiful! I almost wish I could bring myself to taste raw fish.

I have two pastes: http://amzn.com/B01M31VHNZ http://amzn.com/B00A9OF6NS Could you (or anyone) say if either or both would be considered traditional for ma po tofu?