JoNorvelleWalker

Years ago mine moved from the kitchen to the dark recesses of the living room. I find the mallet type of tenderizer tears up meat as opposed to flattening it.

Kenji roast potatoes, creamed spinach ala @Duvel, leftover rib steak. Not as ruby red as it once was, but sure was more delicious. In truth I think the spinach would have benefited by a bechamel but I can't complain. Problem was when I tried to stuff the stuff into the refrigerator. I managed to spill a good dinner's worth of pasta sauce on the kitchen floor. All things considered I think I'd rather have soiled my pants.

Even though County policy is clear that we as County employees may not accept any emoluments at all, in pre-COVID times cookies and banana breads would magically appear. Yesterday our manager sent out a well considered email that, particularly since we could no longer accept donations to the local foodbank, we were not to accept any food gifts for the staff. Today I noticed them piled up.

No, not at all. Furthermore, there is an errata page for The Flavor Equation on line. But nothing there to elucidate this conundrum further. And why just pork?

I think this qualifies as a deal if someone doesn't have a blender. Everything Kitchens has a promo code BLENDTEC15 for 15% off Blendtec home blender models. In addition they have a limited offer to include a free* Twister jar with purchase. Shipping is free. *although looking at my invoice the Twister jar shows as $129.95, while the credit for it is $110.45.

I ordered from Whole Foods yesterday, but unlike last year I saw no promotion of the 12 days of cheese. They probably would have sent the wrong cheese anyhow.

So would burning the shallots.

My dinner hopes dashed by amazon, I poached the skinless chicken breasts in the APO. I served them with a More Than Gourmet recipe for mustard tarragon butter sauce. Except I used dried tarragon instead of fresh, and Antica Formula in place of dry vermouth. That and I burnt the shallots. The difference between burnt and sec is just a sec. Good it was.

My landlord recently said she would allow tenants two medium sized flower pots on the balcony but I am afraid to push my luck. If I am still alive next summer I may attempt a tomato plant.

I have some finnan haddie in the freezer that is almost an antique*. One of my fondest memories of my late mother is her creamed finnan haddie over English muffins. She even made creamed dried beef taste good. Her finnan haddie was something special. Somehow thoughts of marmalade go through my mind. *unlike the canned sardines in my refrigerator that probably are. At least I bought them in the 1970's.

Any suggestion what I could do with mine? Edit: P.S. I'm envious you're allowed to grow stuff on your balcony.

Where is @chefmd when you need her.

Dinner was a failure. The potato and broccolini were quite good. Not so the steak. This was a choice rib steak I got from Shoprite. Now that I have the APO I decided to prepare the steak "sous vide" rather than on the Philips grill. The steak cooked for two and a half hours at 57C. Then seared thirty seconds to a side in a hot pan. Flavor was fine, texture was disgusting. Fat had not melted. Wish I had measured the temperature. Anyhow by the time I took the picture and sat down to eat, the meat was cold. Most unappetizing. One trick I learned. After blanching the broccolini I popped it in the 57C oven on paper towels. It dried right up and made it to the table warm. Tonight's dinner isn't shaping up so well either. I was going to roast a chicken breast in the APO. Amazon sent skinless breasts. Amazon also ruined my breakfast. I've been juicing golden beets. Who would have guessed golden beet juice was so delightful? Amazon sent red beets. I'm sure red beets would juice but the kitchen would look like a crime scene. I don't have to pay for the beets of course but I'd rather not see them go to waste. My inclination is to roast them. Any suggestions how to prepare a beet?

To my knowledge I have never tasted collards. I might even like them.

Wherefore collards?

I'm not sure this counts as absurdly stupidly basic, but it is a cooking question. Tonight's repast was a delicious Berkshire chop cooked on the Philips grill. I've been perusing Nik Sharma's The Flavor Equation. Over dinner I was surprised to learn: "Cooking by heat can also help with oxidation. When pork is roasted at temperatures below 212F [100C], the number of lipid-derived food molecules increases, which give it that characteristic aroma loved by meat eaters." (p326). Does cooking below 100C really qualify as roasting? Did Sharma misspeak or is something going on that I don't understand?

Only if you have the counter space and don't eat 13 inch pizzas.

I saw some new reviews today: https://www.wired.com/review/anova-precision-oven/ https://www.engadget.com/anova-precision-oven-review-133035865.html https://www.sizzleandsear.com/equipment-reviews/anova-precision-oven-review/ All three reviewers liked the APO but pointed out its flaws. Sizzle&Sear said "...it may well be the best countertop oven on the market." They compared the APO against the CSO and a BSOA. The reviewer liked that the APO had significantly more interior height than BSOA. And then there's toast. "Yes, you heard that right, 'steamed toast'. I was very sceptical [sic] of this recipe at first, but I gave it a whirl. This odd sounding recipe resulted in toast that was deliciously crispy on the outside but fluffy and chewy on the inside. It takes several more minutes than a dedicated toaster, but it's worth the wait." The Engadget reviewer missed having a dedicated button for toast: "(There's a 'Toast 101' recipe in the app, which I think is a bit too much; you shouldn't need to follow a recipe to make toast.) Basically, if all you want is a toaster oven the Precision Oven is probably overkill." The Wired reviewer loved the APO -- all testing without Wi-Fi or internet connection. Guess that's why the magazine is not named Wireless.

I checked this again tonight. After pre-heating the fan was off.

Good luck actually getting any.

Mai tai and peanuts.

As I recall Brunner sells a thingy that allows one to make half a mold, with a lip or without. My thought was to make a small hole and inject stuff with an iSi into the cavity, but I confess I have not tried it. This has not been a good year for seeing grandkids.

I am interested but I'm not sure I understand the problem. I have a two piece egg mold but the halves come together almost seamlessly.

I work in a library. I get used books for free.

One of my most oft used books.