JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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4 hours ago, Anna N said:
For a change this one was also $1.99 on the .ca site so I grabbed it.
One of my most oft used books.
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In happier years our library would hold an annual gingerbread house contest, with the stipulation the gingerbread house be inspired by a work of literature.
My favorite was a little girl who based her gingerbread creation upon Emily Dickinson's Because I Could Not Stop for Death:
We paused before a House that seemed
A Swelling of the Ground --
The Roof was scarcely visible --
The Cornice -- in the Ground --
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2 hours ago, Smithy said:
The hard-backed copy of Lettuce in Your Kitchen (eG-friendly Amazon.com link), by Chris Schlesinger and John Willoughby, is unexpectedly and inexplicably selling for $5.92. Don't ask me why, or for how long. I'm liking this book, although I ran across a question that I'm posting about in another topic this evening.
For me the $5.92 amazon price is for a used copy.
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34 minutes ago, Anna N said:
So if the yolk is completely raw why cook it in the first place? Many Cesar salad dressings call for (uncooked) egg yolks. Is this some sort of attempt at pasteurization to avoid salmonella? I’m just curious.
I too suspect this represents a poor attempt at Pasteurization. I suggest eggs two hours at 55C to be safe and still have essentially uncooked yolks and whites.
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2 hours ago, Toliver said:
The Amazon pages weren't working properly for me tonight so this is all I found.
This is not "Slightly more" but is more like "A Wee Bit more" than what I usually post...
Lidia Matticchio Bastianich's "Lidia's Italy in America: A Cookbook" Kindle Edition $4.99US (eG-friendly Amazon.com link)
Use the "look Inside" feature to see the list of recipes and scroll down to see recipes.I also noticed "Bakewise" is no longer sale-priced. It's back up to about 20 bucks. I guess sale prices are short-lived for some books...
I am a US Prime member and the price you see may vary.
I used to like Lydia and was about to click till I read: "This is an Italian recipe, but the ingredients are adapted to include the local ingredient kale, much loved and eaten in the States."
Glad I scored Bakewise while I could.
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42 minutes ago, pcmuse said:
Anyone else experiencing signs of warping on their water reservoir? I had one tank replaced, and I fear my second tank is developing signs of warping/cracking as well. It’s mainly in the front left upper corner of the tank. 😕
Thankfully here so far so good. That plastic is pretty thick.
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But how does my homemade orgeat compare with @feste's? I hear you ask. Comparing orgeats side by side as a public service:
My orgeat is thicker, maybe too thick to be practical in drinks. Taste and mouthfeel is richer than @feste's. My orgeat has noticeable marzipan benzaldehyde notes, @feste's does not. But @feste's has a pleasant floral overtone, I assume from orange flower water. Mine does not. Yet I added orange flower water to my orgeat, I really did. @feste's also has a less pleasant chemical aftertaste, I assume from the alcohol added as a preservative. Thankfully my orgeat does not.
In the glass my mai tai is opaque and more like cow's milk. Not a bad thing, just different. If I had to choose an orgeat I'd take my own. I believe my orgeat would be lovely on ice cream.
On a cost basis @feste's orgeat is about three times as expensive, not accounting for my labor.
Lastly, at the moment my orgeat is available. @feste's orgeat is not.
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8" 5/8"? Seems very small.
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17 minutes ago, Craig E said:
Are you assured that cyanide won't be an issue?
No.
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On 12/5/2020 at 5:18 PM, JoNorvelleWalker said:
I toasted some English muffins using the preprogramed toast recipe. They were not as dark as I would like. I'm sure this could be remedied by an extra minute of top heat. Unfortunately I don't know how to edit an anova recipe and I've not yet tried programming my own recipes.
More on English muffins: after the first three minutes of the APO toast recipe I pressed stop and then pressed start again. Simple low tech solution.
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58 minutes ago, btbyrd said:
I forgot about my liquid nitrogen dewar. 😩
Have you ever tried it for ice cream? Or keeping your vaccine cold?
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On 11/30/2020 at 5:00 PM, shain said:
You can use a parchment between the bread and the stone. It should not affect a bread at all (though it can affect pizzas and flat breads that bake fast and have a wide surface contact).
I found an easier method. I just didn't brush the bread with butter. No mess.
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I made orgeat from almond milk processed in my Kuvings...
Per a Kuvings recipe I used 180g nuts and 250 ml water. For this batch I used half almonds and half apricot kernels. The almonds were relatively easy to skin. The apricots less so. Took about an hour from my life.
Putting the nuts through the Kuvings was easy. Yield of milk was 300g. However I still had to strain the milk through my Matfer chinois (which was nice because in two and a half years this was only the second time I'd found a use for it). There was not much residue.
To make orgeat I sweetened the milk with 250g sugar and flavored with 10 ml orange flower water. The almond flavor is pronounced. I did not add alcohol.
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1 hour ago, CantCookStillTry said:
Tonight I assembled dinner. I didn't cook. Store bought BBQ chicken and Baguette. Chopped chicken breast and thigh with mayo, wholegrain mustard and spring onion. Spread the stuffing on the baguette. Called it quits.
Sure you'll forgive me. It was 47 degrees today - day 6 of summer 🥵.
I didn't cook either: cheese, apple, and crackers.
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Very few days of @feste's left. Situation critical. I plan to attempt my first batch of orgeat tomorrow. Another question: how important is the alcohol? I can't quite believe a small concentration of alcohol would preserve much of anything. Shelf life isn't too important as I go through half a liter of orgeat a month.
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When lockdown started I bought 5 bags of dehydrated whole milk. Haven't needed to use any.
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Punctuation counts. I was just viewing a product from Whole Foods: soap scented oatmeal.
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I toasted some English muffins using the preprogramed toast recipe. They were not as dark as I would like. I'm sure this could be remedied by an extra minute of top heat. Unfortunately I don't know how to edit an anova recipe and I've not yet tried programming my own recipes.
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Last night a friend convinced me to reevaluate roast Brussels sprouts. I halved them and roasted at 250C with steam for 9 minutes. They were OK. However I still prefer simply boiling Brussels sprouts for 5 minutes.
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3 hours ago, BeeZee said:
They are more sour, but in a pleasant way. There is sort of a hint of strawberry in the flavor..
I noticed that my local Shoprite has them. Probably has had them for a while. They have told me that when they don't have a sign for produce, they just put the produce out unmarked. Seriously.
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On 11/27/2020 at 9:05 AM, rotuts said:
do you have any idea how many apples it takes to make a gallon of juice ?
way way too many.
Ive been to several Cider Mills
in W MA and upstate NY
it takes a lot of apples.
https://www.youtube.com/watch?v=e6zB0KGQRpU
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13 minutes ago, rob1234 said:
Was it preheating? My Electrolux oven turns the fan on while preheating and then off when it reaches temp.
Thanks, that could be the answer. The oven was preheating.
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Mystery. I set the APO to 135C, bottom element, no steam, no fan. Yet the fan was running. Why?
Tried it twice.
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Yesterday I read of a baby girl who had been frozen 27 years. My first thought was can she legally drink?
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Current sales, deals, and bargains (Part 2)
in Kitchen Consumer
Posted
I work in a library. I get used books for free.