JoNorvelleWalker

La Valle tomato cans are white inside.

I do wear shoes or slippers. Otherwise my feet would stick to the linoleum.

You mean wearing shoes?

A Berkshire chop tonight. One of the finest things I can find to eat.

Priorities. My younger son collects houses.

Buy an Anova Precision Oven.

I am confused. Why would you expect sashimi to be served with vinegared rice? You originally asked about sushi. Sushi is vinegared rice with raw fish or other things.

I hope you eventually get your Henkelman. At 64 kg it is not a possibility for me.

@paulraphael I wonder if the difference is in the diameter of our bowls? My bowls are 9 1/2 inches.

I have a spiral dough hook. It goes around and around leaving the dough in the bottom of the bowl.

The curry trees are indoors by a south facing sliding glass door. My currently unused Click and Grow is sitting there as well, and if I cleaned it up I could use it for the light source.

Actually the problem with the KitchenAid is it won't mix my approximately 1 kg amount of dough. I think it would do better with larger batches.

I am so sorry. That is scary. Just for fun write Jeff and see what his representative says. Sometimes they can fix things.

Are you sure?

Branches are falling off my curry trees. I still think not enough light. Maybe this weekend, if I can get motivated, I'll try to rig something up.

As long as there's no audio of the flush.

The cheese doesn't stick and make a mess?

The anova website has clarification about the dates. Apparently the first production run is sold out and units will ship on 9/28. The second batch will be ready to ship on 10/12.

Cooked, yes. Boiled, no. https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?do=findComment&comment=1909461

Refreshing my remembrance as we speak... Texture lacks for nothing, as I play with a spoonful on the tongue. A glass at -30C, it becomes scoopable at -18C. In the bowl it melts almost not at all, no polysorbate necessary. No hint of the waxiness I found in Rose's coconut recipe, which in our family is a fault. My almost adult grandson has been experimenting with our ancient Simac. My son complains his results unpleasantly coat the mouth, same as what I used to feed him when he was little. (I credit the use of my homogenizer these days as the difference.) Finishing a bowl of Rose's chocolate makes one want more, rather than becoming cloying. Sweet but not too sweet, I am not tempted to fiddle with the sugars. Flavor is more mellow than the first time I made the recipe. I used Ghirardelli cocoa this batch rather than black cocoa, though I must say black cocoa makes a most impressive color. For me Ice cream is all about texture, but having texture and flavor together is what makes this recipe special. Even @Margaret Pilgrim might be satisfied as there is nothing untoward in the ingredients but glucose.

I have not. I own Dana's book but the Blue Ribbon recipe did not speak to me for several reasons. I eschew any ice cream recipe that calls for boiling milk. I question the wisdom of cooking chocolate. I don't like low fat ice cream. I prefer a custard base. Both Rose and Dana call for glucose but then Dana adds an injunction for "Texture agent of your choice".

Here there are fresh water clams. And by "here" I mean in the Millstone river within walking distance. The clams are not permitted to be eaten because the river (which my drinking water comes from) is polluted and the clams help to clean the river. Nonetheless poachers harvest the clams and sell them to NYC Chinese restaurants. I've only visited Ohio once, but I grew up in Pennsylvania, the adjacent state (OK, I know Pennsylvania is a commonwealth), and never in my life had I heard of "mange tout" until yesterday.

They didn't say what year.

Another batch of Rose's chocolate.* I do believe her chocolate is the finest ice cream I have eaten in my life. *with a couple modifications from the recipe.

Pasteurize the egg.