JoNorvelleWalker

My Darto warped.

I wish I could remember the author...a Mexican food personality making a go in the US had an interview with her Mexican fans: "Please tell them that our cheese is white."

First measure your goose. One lament I had about the CSO is it would not accommodate a duck. That said, my inclination would be to cook the goose the way one might cook a chicken in the APO. Salt the meat. Dry out the skin for a day or two. Cook the goose in so called "sous vide mode" to whatever the internal temperature should be for goose. Then crisp your creation at 250C. I confide that the only time I was served goose was at a hotel in Frankfurt. The meat was a little dry but it was more interesting than turkey. Beer helped.

I just checked WF and they price bananas per pound but they sell them by the piece.

Comes in a US version.

To my taste the recipe worked. That 10 minutes at 250C has an effect.

The buttermilk available to me (and I had assumed all the buttermilk in US grocery stores) is not a byproduct of butter production. It is a cultured milk product that used to be called artificial buttermilk. Like yogurt it can be made with whole milk or reduced fat milk.

I thought anova said they give in-home service. There is no way I could send mine back. I am still recovering from trying to lift it in the first place.

I thought of @Franci when I read Vivian is getting by in the pandemic by selling mail order baked goods. I'm sure Vivian bakes good stuff, but I can't believe hers compare with @Franci's.

Oh, and I misspoke: SupermarketItaly offers twelve Castelvetrano olive varieties. (OK, eleven actually, since one product is sold out.) Also it seems Castelvetrano olive spread is a thing. There are at least a couple brands to be found on the web.

Just tested, my APO fan is barely audible on low.

Can an opened jar of olives sit out on the counter without refrigeration?

What I don't understand is why not just sit and eat the olives?

I've started reading. I note Whole Foods sells three offerings of Castelvetrano olives. But I've already had my Whole Foods delivery for the day. SupermarketItaly, my usual source for items like this has eight to choose from. So confusing.

This is my day off, and normally I'd be absolved from hauling books. Thanks to amazon it was not to be. The box was more than I could lift upstairs. This Will Make It Taste Good is currently quarantining with its new friends. I have plenty to read in the meantime.

That's close. I never heard Madam Cacciatore either.

Leftovers followed by a goodly glass of Whistlepig Single Barrel, Barrel Strength. First glass of the season. To deaden the biting cold. Not to mention the pain in my back and knee. No matter, I still can't get my Rubik's cube box open. How many ways can one apply pressure to a six sided solid?

Out of several worthy possibilities I nominate, over the past half century, chicken Tetrazzini -- Joy of Cooking recipe. Alas I never had the pleasure to hear Madam Tetrazzini.

It looks a bit redundant with the newer book. Meanwhile I picked up James Peterson's Sauces 4th edition for $3.99 before credits.

No recipe in particular, but from reading the online preview she seems to be a blender fan.

Yes, but I wouldn't say a food processor and a blender are interchangeable.

Soon perhaps I can play too. I had thought to wait until a Kindle sale, however amazon is currently having a 3 for 2* sale of hardcover. Does this mean I will have to buy a blender? *The other two titles I ordered were The Flavor Equation and Nose Dive.

Maybe, maybe not. I'd love to hear what he had to say about the topic. You forgot the fried clams.

Previously I reported I had two native informants for Indian cuisine. Likewise in my youth I had two informants for Chinese culinary customs (one from Hong Kong, one from Taiwan). One assured me Chinese always used a spoon for soup, one assured me Chinese never used a spoon for anything.

My mother spoke of starving Chinese. After my parents died my guardian, who was much older (which is saying something since my father was a child of the 1800's), referred to starving Armenians. Though I must say, my mother expressed the saying out of concern for starving people and my guardian said it more as a sort of joke. She was happy to make fun of Jews or of anyone who was not Germanic.