JoNorvelleWalker

Speaking as a raven perched upon a bust of Pallas I might mutter "Paragon" and an induction copper pot from Falk or Demeyere.

I cooked a pot of Domingo Rojo a couple of nights ago. Leftovers may be tomorrow. Good beans they are.

Indeed.

I shall never again misplace a wine rack. A wine rack I have to review. How can one lose a wine rack?

How many flights up is your new kitchen?

I have an antique Arkansas stone but no talent to use it. I plan to try the steels and strop on my $30 knives. But I could use more guidance on how to hone with a strop, as it is not something I have done before.

I've never tried to sharpen my Watanabe at all by any means! I would have thought the strop shouldn't hurt?

Odd? I thought the shape of sardine cans was the same most everywhere. The cans I was opening were these: https://www.conservaspinhais.com/ Sardine cans I see on Alibaba look the same. Sardine cans here used to come with a key on the side for opening, but I've not seen that style for many years. All available to me have pull tabs. The cans with the key were the same shape though. Checking the UK, I found cans with the pull tab on the corner rather than in the middle of the narrow edge. But again, the UK cans appear to be the same shape. https://www.john-west.co.uk/products/fish-type/sardines/

Honing? I have always used the third stage of my Chef'sChoice sharpeners for honing. Now I have two smooth steel honing rods, one round, one oval, and a leather strop -- as well of course as Chad Ward's book. (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) Where should I begin? In particular I am not sure when to employ a round rod or an oval one.

Campari, Kumato, Mexico or Canada, same company. Wish I had some now.

In this case a case is six bags of farro.

I have cooked with farro, but I was not fond of it. Unfortunately I have a case of farro someplace. Probably just as well I cannot find it. However there is a farro ravioli recipe I'd like to try from Kristen Kish. If my health ever improves and I can find the farro.

I seldom rave about the gadgets I get from Amazon, but I've found something that works exceptionally well for me: (eG-friendly Amazon.com link) For the first time in my life I am able to cleanly open sardine cans.

DC?

Last time I cooked in the bathroom I tripped a circuit breaker.

I would if I had $1000. The GE smoker is about the same size and cost as my Anova APO. If I had to choose but one, it would have to be the APO. No contest. However that new GE Smoker sure looks nice.

I'm not convinced raw apple cider vinegar is any kind of panacea, though I do enjoy the taste. Some years ago at work, for our annual staff development day, they brought in a nutritionist -- I'd say quack -- to tout apple cider vinegar as more healthful than other vinegars, consumption of which was harmful to the body. And as I recall back around 2005 the then governor of Pennsylvania was promoting garlic vinegar as a tonic, which he drank every day. Made of course from Pennsylvania garlic. Following my evening shower the dermatologist has me pouring vinegar on my leg. The invigorating fragrance gives me appetite for dinner.

I'm with you that the Fellow grinders are beautiful. But from the Fellow literature they don't grind fine enough. Minimum grind for the Ode is 550 microns, for the Ode 2 is 300 microns, and for the Opus is 200 microns. Just as well the Ode doesn't grind fine enough. I couldn't afford one anyway!

Turkish grind is finer than espresso. I'm no expert but from my reading Turkish grind should be about 100 microns or finer. After all in the case of Turkish coffee one is drinking the grounds.

Hoping not to sully my poor pour-over... https://forums.egullet.org/topic/166107-turkish-coffee/

@lindag asked for details of my recent Turkish coffee... A few days ago Amazon delivered a lovely tin lined copper cezve: (eG-friendly Amazon.com link) Armenian inspired, made in Turkey, beautiful little pot, I thought. But I never imagined how good the coffee it could brew would be. After googling around a bit, I followed the directions in the included instruction booklet. I've read beans for Turkish coffee often are sourced from Brazil. I used George Howell Boa Vista Estate Brazilian beans. Medium roast is called for but I used light roast because that is what I had. For Turkish coffee, beans are ground almost to powder. I have a Timemore Chestnut C3S ESP Pro. But the Timemore is painfully manual. I thought grinding pour-over was bad! I need to find an electric grinder that is up to grinding Turkish coffee. Sadly I doubt such a grinder would be inexpensive. Eventually I had 10 grams. I stirred in 100 grams of water. I heated the cezve on my Paragon, but since copper is not ferromagnetic I had to use a steel induction adaptor plate. As soon as the pot boiled I snatched it off the heat and let it settle for a minute or two. After pouring the coffee in the cup -- and it is a beautiful red ceramic cup -- I let it rest another two minutes. Yield was three or four ounces at most. But O so good. I served my Turkish coffee with generously buttered panettone and a small handful of Siirt pistachios. Prior to getting the new cezve I'd been served Turkish coffee only in the Balkans. That coffee, to my taste, was vile because of all the sugar added. It was only recently I learned Turkish coffee could be made without any sugar at all. Wonderful fragrant stuff. Almost unbelievable.

I have a confession: I made a pot of Turkish coffee. Far better than any drip or pour-over I've had.

I'm not sure but I don't think sex is permitted on eGullet.

Probably marked down now too.

Are the green chilli peppers hot?