JoNorvelleWalker

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.

I trim the sharp points of artichokes with scissors and then boil or steam them. Richard Olney states: "Do not steam" but he took his reason to the grave. After eating the tender bottom of the leaves I take a knife and cut out the choke. You would not want to eat the choke.

Swordfish on the A4 Box.. By the time I sat down to eat I was feeling full but I managed to clear my plate. Could not get through the bottle of Soave though. I did save a little room for chocolate ice cream.

To reply to my own post: I brought a copy of Serve Yourself home from work tonight. It is by no means horrible and I might even make a couple recipes. But I resisted Jeff's blandishments to spend $5.99 for a copy of my own.

I have not seen it in a long while.

Shoprite has artichokes. I dip the leaves in olive oil and balsamic vinegar.

I still have my old anova cord. When I have the energy (which won't be tonight) I'll try to look for it.

I read today in the WSJ that amazon is no longer selling seeds or plants in the US from outside the country.

Sadly for me the cord is often the first thing to wear out on an appliance. If the Chefman had a detachable cord I would be leaving it out on the table all the time. I have a Salton warming tray on the table that's been there about forty years. Still the Chefman looks like a good product and it was not expensive. I have not tried heating with it yet. What really sold me was the temperature range.

Please pardon, but I used to be a scientist. Tonight I used my Chef's Choice to sharpen my New West chef's knife, which I sharpen perhaps once or twice a year. The sharpening procedure was three passes each side in slot one (the 15 degree slot), followed by three passes each side in slot three (the honing slot). Before sharpening the New West chef's knife weighed 205.206 g. After sharpening it weighed 205.183 g, a difference of 0.023 g.

My Chefman hotplate arrived today. I would have been much more enamored with it if the cord had been detachable.