JoNorvelleWalker

When I made my beet soup I didn't pre-cook anything. I just added the raw, whole vegetables to the blender and blended on the soup cycle. I have more beets and plan to make this again some night soon.

@Kim Shook I still fondly remember Stouffer's restaurants. The decision was between a grapefruit half and the iceberg lettuce. I believe Stouffer's still offer the spinach soufflé but my local Shoprite -- damn them -- does not. I have never been able to recreate the recipe.

Quite pleased with my latest orgeat effort. Not as marzipany thick nor as sweet as the prior batch. Yet it tastes richer, creamier. Envision a mai tai Alexander. One thing I cannot comprehend: overnight @feste's orgeat separates into two phases. My orgeat so far does not. At least not in any timeframe that it takes for me to finish off a recipe, nor for the sun to supernova. But now I am out of orange blossom water. Not in itself an end of the world catastrophe, however I am wringing my hands waiting for The Spice House to have another sale. The last orange blossom water I bought from CIA was tasteless.

Sorry to hear. What went wrong? Was it just the flavor of the less than perfect beets or was it a problem with the texture?

Last night I made croutons from Kenji's The Food Lab for a caesar salad. These croutons would go very well with soup. And probably will.

They charge your card at the time you order.

2021 could get worse.

Roast chicken Cesar/Caesar salad. Kenji recipe for the Caesar salad. For the croutons I followed Kenji exactly. For the dressing I cheated and employed my Blendtec rather than a food processor and a bowl. I also used lime juice to thin the dressing rather than the water called for. Probably I should have thinned the dressing a bit further but that is just being picky.

As long as you have an APO.

Not @Katie Meadow but excess MSG affects me similarly. It is hellish. My grandson has the same reaction. To the extent he won't eat in some restaurants. Other family members don't share this problem. I have no adverse effect to a little MSG. For what it's worth few people eat more salt than I do. (As at the moment when the peanuts are gone and there is still salt at the bottom of the bowl.)

https://forums.egullet.org/topic/156507-mres-military-meals-ready-to-eat/?tab=comments#elShareItem_1648583589_menu So sad they never continued with the topic. I'm sure somewhere Mort Walker is smiling.

Somewhat. I suppose one could compare the anova recipe for prime rib in the APO with the anova recipe for prime rib in a sous vide bag. The final texture of my roast reminded me a little of corned beef. Flavor was fine. And I cannot complain about convenience. I think the results would have been better had I pulled the meat as soon as the probe reached 58C, rather than holding for hours at 57C. I am still unsure about steam. Probably I should have followed the recipe as written the first time through. However, being one person in pandemic, prime rib is not something I experience every week.

https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2279639 No picture but it looked like a well marbled piece of meat from Whole Foods. Maybe I shouldn't have second guessed anova on using steam?

Been a while since I had baked...

I hadn't attempted Yorkshire pudding in a while... Served with prime rib. Fat was beef drippings. Years ago in college a dear professor explained Yorkshire pudding could properly be made only by a Yorkshire woman. Which she was and I am not. Nonetheless I try.

What are the spices?

Last night, prime rib: Lovely to look at but texture was dry. I don't do well cooking rib "sous vide". However I have done far worse. Served with roast vegetables and... Yorkshire pudding. Bottle of Rioja. Tonight is cold and rainy and I wanted a reprise of my Blendtec beet soup. But now it is past 1:00am and I don't want to run the blender for my neighbors' sakes. Stealth soundproofing or not. When I finish my mai tai and peanuts I must make do with bread and cheese. And I finally did get my hands on a half priced wheel of Rogue Organic Enraptured Blanc.

My stimulus payment came. I ordered food from amazon. More correctly, I ordered food from amazon. My stimulus payment came. Either way, with any luck, my rent check now won't bounce.

Mushrooms and parsley were a different matter. Actually my younger son is a picky eater, as I've mentioned many times before. My older has a friend from China and enjoyed many non-western delicacies at his mother's table. The friend dined here. He described his mother's cuisine as "burnt wok food".

This brings back memories. I don't celebrate holidays but back when my kids were little there was no better way to welcome in the year than Stouffer's Lobster Newberg and Pepperidge Farm puff pastry. Often as not with broccoli (since it was years before broccolini was invented.) Plus it took no work.

Gets the job done.

Time to wring out this wretched year with a fresh batch of orgeat. I kept the same 180g of nuts, but rather used 1/3 apricot to 2/3's almonds, instead of half and half. I increased the water to 300ml from 250. And I decreased the sugar to 200g down from 250. Now the viscosity is about the same as the viscosity of @feste's orgeat. I also changed the production methods based on an idea from discountjuicers.com. Rather than passing the nuts directly through the Kuvings juicer, I first blended the nuts with water in my new Blendtec. The Kuvings effluent looked more milk-like, might I say creamlike. Then I filtered further in a little nut milk bag. I may or may not report on the results tonight.

Cyanide gets them too.

Update: roast took 2 3/4 hours to come up to 58C. Thermapen agreed. Faster than I would have thought. I am holding at 57C. I like how the panel displays both actual oven temperature and probe temperature at the same time.

I'm pretty sure Thermoworks dosen't manufacture the pH meters they sell. Anyhow I have not yet succumbed. My Thermoworks collection includes two Thermapens, a surface contact Thermapen, wifi, waterproof, precision reference thermometer, countless thermocouples, and a Wand. Plus cases to almost fit them in.