JoNorvelleWalker

104-265F. I only tested the low temperature.

I thought of saying something at the Shoprite office but the people there were helping other customers and I did not want to be late for work. At the library where I work staff not wearing masks and gloves properly may be sent home. Patrons repeatedly ignoring regulations may be asked to leave and be banned. Again, most people, even three year olds are wearing masks and trying to do the right thing. OK, maybe some of the three year olds are not so good at maintaining social distance but at least they are wearing their masks and keeping their noses covered.

Last week I saw an employee in the dairy section with her mask below her nose. I should note most people I see are doing a good job of following regulations.

@gfweb I looked for the damaged cord but couldn't find it. Possibly I threw it out, though that is not like me. Meanwhile the Chefman seems capable of holding a temperature about 100F, measured with a thermocouple surface probe. I have not tested higher settings. On the downside the Chefman is a lot thicker than what amazon had promised. All in all a good deal for the price but it won't be living fulltime on my table.

At Shoprite I saw something that I cannot unsee: a customer in the produce section shopping for some broccoli removed her mask, licked her hand to open a plastic bag, and returned the mask to her face.

Other than the oil pump what makes it twice as good as my 300?

Hard to pass up. Thanks.

Lots of salt. Not sure a picture would be worth it. I think it will all be delicious.

Wecome @Bmuir40, thank you for the mention. I have not tasted any Zacapa but I see no reason it would not work with Appleton 12. I like to mix a Jamaican rum with a Martiniquan rhum. My longstanding choices are Appleton 12 and Neisson Reserve Speciale, when I'm not up to splurging on older spirits. I should say I mostly have been drinking white mai tai's, that is mai tai's made with white rum and white rhum. Drinking one at the moment. For my white mai tai recipe I use Wray & Nephew Overproof along with La Favorite Blanc. Another difference, I use Cointreau for my white mai tai, and Grand Marnier with the aged spirits. Depends on your taste but I find it makes a big difference. The only thing that troubles me about your recipe is how sweet it is. However that is entirely up to you. For four ounces of rum/rhum I use 1/2 ounce Small Hand orgeat and 1/2 ounce Cointreau or Grand Marnier. No simple syrup. Folks on eGullet have told me my beverages are too sweet! I am a great fan of Smith & Cross. I confess I consume a lot of Smith & Cross in Mississippi punch. I think I've had El Dorado but have no remembrance bad or good. I thought I might have a bottle of El Dorado someplace but if I do I cannot find it. I'm not fond at all of either Mount Gay or Clement. Your mileage may vary. Pusser's 15 I occasionally drink neat after dinner, but not in a mixed drink. I find Pusser's a bit too sweet.

Only one liter.

Thanks, @Smithy! I forgot all about my jar of salt preserved sage leaves. Yes, I indeed have a jar of salt preserved sage leaves.

Sorry. The pork loin roasts I see are usually not well marbled. If you have a good relationship with your butcher maybe you could find a Berkshire roast.

Of course a sous vide pork roast is feasible if that is what you want. However I have never seen a Berkshire roast.

For pork I'd skip the sous vide and the roast. Get three thick Berkshire rib chops and grill them. I'd be more apt to do beef sous vide myself.

If I were attempting a mint extraction I'd use an iSi, ethanol, and nitrous oxide. Then concentrate with a rotovap. I do not yet have a rotovap.

Because of COVID19 amazon is not delivering @feste's orgeat. Who knew the virus could do this?

The only herb ice cream I've really liked is the bay ice cream from @lesliec. I confess to occasionally enjoying commercially made mint.

I am of a different school. King Arthur is consistent. If my dough is too wet it means someone didn't measure properly. My hydration is 68%. Even the KitchenAid KSMC7QDH dough hook won't grab a kg of this dough. But I don't feel too bad. Apparently a kg of dough didn't work for @nathanm either.

With a kg of dough in the KitchenAid, I start off with the paddle. Otherwise I'd get nowhere fast. In contrast with the Ankarsrum I start with the dough hook to incorporate the ingredients, then after autolysis I switch to the roller/scraper to kneed the dough. Works perfectly, which I can't say of the KitchenAid.

Yes, thanks, I had adjusted the height. For French lean dough in a KitchenAid, Modernist Bread says the minimum batch amount should be 1 1/2 kg but even that much doesn't get grabbed well by the hook.

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.