JoNorvelleWalker

Mincemeat pie?

Progresso clam chowder, apotheosis of canned soup. Well, except that it’s too salty. Dinner was supposed to have been roast duck with tarbais beans, but it is past 3:00am and tomorrow is the same day.

Batch 6, double batch. Begun around 3:00pm, finished about midnight. 240g almonds 120g apricot kernels 600g water 500g sugar 50ml orange flower water Some notes: recipe was about at the capacity of my largest blender jar. The nut slurry was more like a paste and it processed poorly in the Kuvings. No problem with the quality of the effluent, however the yield was not what it possibly could have been. Cleaning the crevices of the Kuvings was not fun. I heated the resulting almond milk with sugar to 103C or thereabouts. After it cooled a bit I homogenized the mix and went off to enjoy a much needed shampoo. When I returned from my ablutions there was a thick raft of congealed fat over a still warm liquid phase. Pretty gross. Now that the mix was somewhat cooler I re-homogenized it to oblivion. This time it looks like the orgeat will stay homogenized. Forever or until next month, whichever comes sooner. As much as I prefer my own orgeat I can see how @feste has a business model.

Medium large chocolate egg.

Beautiful, but I'm not sure I would call that a large chocolate egg.

The circular probably says where the store is but I didn't think to look.

Not only extremely pricy, Fiori di Sicilia is extremely potent. Please don't over do it. Or you will be sad.

There must be a new Aldi somewhere near here as I've been getting their circulars in the mail. Not that I could get there.

No shortage of wild ducks and geese in my vicinity. One house I pass on the way to work keeps free range chickens. Kind of surprised I've never seen one run over.

Three hour sweet potato, eight minute Berkshire chop, thirty second green beans (not shown). The pork and sweet potato were as good as ere I’ve had. The green beans were, as my younger son might say, grody. I ate them anyway. As my child of the nineteenth century Cherokee father would add: “Willful waste makes woeful want.”

While it looks like an accident about to happen, the bellows on a boom is the anticipated setup for dinner. Now, do I have the energy to cook?

Thanks everyone. I posted that dinner picture in a hurry as I was in a rush to leave for work. I boosted the orange (just a bit) in Photoshop for a warmer tone. The image looked OK on the screen but I did not measure. I know better. Lesson learned.

The major egg white protein, ovalbumin, does not denature (become firm) until 78C/172F -- by which temperature, to my taste, egg yolks are overcooked, unless one is striving for hardboiled. https://repositorio.ucp.pt/bitstream/10400.14/6682/3/A calorimetric Study .pdf (See Table 1)

I affirm the chicken thigh was on the same plate with the rice and peas.

Earlier I posted this picture in the dinner thread: https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2292357 On my home color corrected monitor the image looks OK. At work on a less than perfect LCD the image has a decided orange cast. I know better than to trust my eye rather than the numbers when image editing but I was in a rush to get to work. Do others see this image as orange or is it only me?

My dear Bolivian friend is on a dental liquid diet. Last night as I was wading home through worms and spring peepers I thought of her: https://www.culinaryschools.org/blog/frog-smoothie/ However down there frog smoothies are a real thing.

I've tried neither imperfect nor misfit but I must say this morning's amazon produce delivery was perfect, including a dozen much needed limes.

For the first time ever in my life, this morning's amazon delivery featured an egg with feather. They were on sale.

Anything cooks the yolk even faster than the white.

APO chicken thigh.

Another TeamFar that I didn't know existed: http://amzn.com/B07NQDBC6T It's sitting in my shopping cart.

Yes, Atlantis. I got the lower cost 18 cm one.

I can report I'm liking my Demeyere disc bottom more and more. It is now my go to pot for flocked oats.

The anova rep confirmed that the tank he sent really was Mark II. I can't wait to try Mark IV.

Of course it is not impossible the new tank is made from different plastic.