JoNorvelleWalker

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.

Melted ice cream served in hot metal dishes at Howard Johnson's.

You label and date your jars?

I am flat stony broke at the moment but will probably purchase Chang's Pastry Love in the morning. One question: Chang says "buttermilk is always fat-free". Why would anyone in their right mind buy fat free buttermilk? It is disgusting. I make a point of keeping buttermilk in the refrigerator -- but only full-fat buttermilk.

Dinner was APO bread and APO chicken, coleslaw and tomatoes. Aji amarillo, the Peruvian pepper, perhaps my favorite Capsicum, even if things in Peru are not so hot at the moment. My dear Bolivian friend assures me peppers are pronounced the same in her country, unlike less civilized states such as Mexico.

https://video.disney.com/watch/sorcerer-s-apprentice-fantasia-4ea9ebc01a74ea59a5867853

A serious idea if @rotuts had an APO. Our library lends hotspots, all charges paid by the library. Perhaps libraries do this in Massachusetts? Get the hotspot; let it sit for a few days, because, you know, fomites; load the APO app on the iPod and update the oven firmware; delete the app; return the hotspot to the library.

Kicking myself. And now there is a coupon for an additional $1.00 off.

WiFi is optional for the oven but as far as I know WiFi is necessary to use the app. Personally I think WiFi is much better than Bluetooth for appliances even if you are Danish. And almost everything with the APO can be controlled manually from the front panel.

On the Apple app store I read that the Anova Precision Oven app works with iPod touch. I also learned today that Apple's new generation of Macs natively run iPhone and iPad apps. You have no excuse. Edit: and who said the racks were flimsy? The racks are suitably sturdy in my opinion, even if they will not support an overengineered block of stainless steel. It's the anova pan that's flimsy.

Twenty years ago my toaster failed. I consulted my younger son for help. (He at least has a degree in engineering.) Sadly he misinterpreted my query. One of our all time favorite computer games is Wasteland. In Wasteland toaster repair is a highly valued skill. But I was asking about real life. Computer games can be brutally realistic. Eventually I was able to get my toaster mechanism unstuck. @TdeV you might want to forget about eating and try computer games instead.

Amazon's price went down to $14.99 for the hardcover so I ordered. I hope I don't kick myself as I did after buying Simple. I hear at least that Flavor has pretty pictures.

The precise heat mixing bowl on the KitchenAid actually made eatable polenta. But it was too dry and not the greatest. The problem is the PHMB took an hour to come to temperature, even with adding half the water boiling. The polenta was also too salty, but it's hard to blame that on KitchenAid. Anyone else familiar with Italian polenta makers like the one @Franci showed?

1295g -- another near miche. Height is 4.5 inches. I'm still playing with my scoring. Baking was in the APO on a baking steel, 245C full steam for 20 minutes, 245C no steam for 10 minutes. Modernist Bread times and temperature.