JoNorvelleWalker

Yesterday I was evaluating a grapefruit juicer for review, so I made a Jet Pilot from Shannon Mustipher's book TIKI. The Jet pilot is rather like a baby Zombie. Still having grapefruit juice to use up I think tonight's libation may be her Golden Barnacle. Oh, and I clarified the juice.

Why should the sidewall temperature matter for a pressure cooker?

I shall never again bring home two more cookbooks from work and perch them precariously on the living room table, augmenting the stack of eleven other heavy library cookbooks which I may or may not be reading. About ninety minutes later as I stepped out of the shower the whole shebang fell over, taking out half a liter of Chinese black vinegar. Amazingly the bottle didn't break.

I shall never again take ice out of the freezer in order to rearrange the space to accommodate an erstwhile container of perfectly clear cubes. Only to find the bag of ice on a cutting board when I got home from work.

I shall never again momentarily remove a container of perfectly square, perfectly clear ice from the freezer only to find the container on the counter in the morning. Actually it was on top of the Ninja CREAMi. But in my kitchen that counts as counter space. And it was the afternoon. On a hot day.

The recipe you linked is the one I had planned to try. Did the pan you used have a perforated insert? Some months ago I was/am feeling overwhelmed and stopped reading the cooking forum entirely. However I shall try to at least skim the meatloaf topic posts. I notice Fat Guy recommended using a loaf pan with a rack insert.

This weekend's Forkish loaf. Normally I would bake a boule in the Anova on a baking steel with steam. However I am blessed (or cursed) with the gift of hundreds of Amazon kitchen toys and gadgets in exchange for my evaluation and review. It's a tough job, but someone's gotta do it. I baked this loaf in an enameled cast iron bread oven that I can recommend: (eG-friendly Amazon.com link) The problem is I am old, and screaming hot cast iron is heavy. In this case 12 pounds. No, thankfully I did not burn myself, or this post would have been posted in a different thread. The results were tasty, but more gymnastics were required than had I simply baked in the Anova.

This is the pan and insert that I have: (eG-friendly Amazon.com link) The pan was twenty some dollars when I got it, now the price is up to $44!

The pan is 10x5x3 inches. That's why I'm planning to use two pounds of meat. I do wish I had thought to pick up a few strips of bacon.

How much steam do you use?

It's a big meatloaf pan.

I would like to make a meatloaf. I have never made a meatloaf. I have parsley, onions, and a two pound chuck roast. What absolute beginner stuff should I know about making meatloaf?

Batch 36: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof No sorbet.

For the orgeat I made into almond sorbet I added a few drops of almond extract. The sorbet tasted like artificially flavored milk of magnesia.

I can't speak specifically to their sugar offerings, but Burlap & Barrell has good stuff. If I recall correctly Burlap & Barrel mountain cumin was featured in a Rancho Gordo bean club shipment. I'd guess the terroir of the sugar would depend on how refined the sucrose is.

180. Still trying to find a whole fish to try out the Deba. Not to mention someplace to safely store the Deba. My cutting board collection is approaching thirty boards.

My experience has been different. I'd be all over any new Anova oven if I weren't broke and not strong enough to lift it.

I keep mine out on the kitchen island. I never thought to put it in a drawer.

Sadly I seldom cut with the Watanabe nikkiri because it is too beautiful, and I have a perfectly serviceable cheap nikkiri/nikiri that I am not afraid to dull on a plastic cutting board. However after taking the picture, I brought out my better hinoki board and used the Watanabe for ken cut cabbage that accompanied last night's dumplings. The Watanabe does make a difference.

I may have made extra since I was roughly scaling down the recipe. However if memory serves, for a full recipe the stated amount of toping was sufficient.

iPad it was. Nikkiri for comparison.

I'll try to take a picture at some point, but I don't have the energy I used to have, and I can't even get to my camera until I move some furniture around. I'd hate to have an iPad picture suffice.

Following up on my last post from two years ago. The Yen is still weak against the dollar. Watanabe's prices are about to increase yet once again, and I have a new Deba that I can't afford. What's worse, I have nothing to cut with it and no place to store it. A friend took me to a local supermarket with a worthy fish department. I was hoping to find a bluefish on which to practice Mukoita. No bluefish. No whole fish on offer at all. I did purchase a wild caught black sea bass fillet that was delicious, however no help whatsoever with improving my cutting skills. The weight of the Watanabe is 424g and the thickness of the spine is 7.136 mm (Mitutoyo digital micrometer). I have three knife blocks. None has a slot to accommodate a Deba, so the Deba is still in its box. I'm not about to play Deba does Damocles with the magnetic knife strip that dangles my almost as weighty Chinese cleaver not far from my head. Not sure what I'll cut, but cut something I shall. Hopefully not some part of me. The Watanabe cladding on this Deba is stainless and I believe the steel is Blue #2. If you want a Watanabe, don't wait. Now might be a good time.

From last weekend. Ken Forkish method but steam baked in Anova APO on heavy baking steel, not in a Dutch oven... Slackest dough I've ever tried to work with. My guess is slightly over proofed. Scoring was out of the question and I decided to use parchment on the peel. Excellent flavor. I've found it's easier for me to mix by hand than wrestling with the machine(s). Also got to try out new proofing box.

So glad things are improving!