JoNorvelleWalker

Rose Levy Beranbaum's blueberry. Tastes like blueberries. As perhaps it should with $17.45 worth of New Jersey blueberries in the batch. Not scoopable at -30C. Scoopable at -18C. Unlike most of Rose's recipes with up to ten yolks, this recipe is Philadelphia style. Blueberries, cream, milk. lemon juice, and sugar. Texture is delightful. Mouthfeel is good but not perfect. A bit waxy on the palate. Rose has the cold milk and cream added to the mix before chilling. In my opinion the recipe would be much improved if the milk and cream were cooked and properly homogenized. Still there is not much not to like.

Oddly these nuts are very small. Tiny. I warmed them in the CSO. Tasty enough and a reasonable value for the price. I hesitate to think what gets served in steerage.

Why not?

Easy. Brussels sprouts don't taste like cauliflower. (Don't look like cauliflower either.)

Berkshire chop. No, I did not consume all that. After the photograph the meat was removed to the kitchen for carving. Rose Levy Beranbaum's blueberry ice cream. She lied. She said it was scoopable from the freezer. (May depend on how cold your freezer is.)

I saw your post and thought maybe I should go downstairs and look. Sure enough, mine were sitting on the doorstep.

Yes, about a cup.

Thanks. Your pan is the same size as mine but I think you used more rice. As I recall I used 200g last time. Next time I make paella I think I'll try more rice.

@weinoo, how much rice to what size pan was that?

https://forums.egullet.org/topic/158072-philips-avance-grill/ Salmon, swordfish, bluefish, tuna. How many millimeters is really thin?

Since acquiring a blast freezer I've been accumulating bags of vacuum sealed frozen fish -- steaks and fillets. I'd like to grill some of these fish portions. What is the best way to go about it? Thaw first, or grill from frozen? Or something else?

For anyone interested in marble, Marmotecnica, the company in Carrara from whom I bought my Carrara mortar, still has some stock, although most of their mortars seem to be sold out. They don't say why, maybe having to do with the pandemic. The most generous size still available is the 30 cm. The 35 cm mortar is sold out. Just as well as it weighs 40 kg. Anyhow, I can recommend the company, I had a good experience. https://www.marmotecnica.com/

I don't usually do breakfast. (If you can call it that at 5:00 pm.) But it is cold and gray today, so I milled groats and had oatmeal to warm me up.

I added olive oil before the picture. Salt and pepper after. That's usually it when the potato is served with fish. Otherwise I would likely top with sour cream.

Sugar does not melt. It decomposes at 186C.* @Paullie is baking at 170C so should be no problem. *which is how the Harvard cooking class wanted you to test your oven.

Almost same as always. Rubbed skin with grapeseed oil. Baked, this time, about an hour and a half at 450F on a bed of salt. Normally I would cook 430F for two hours but it was late and I was in a hurry.

Amazon had tuna on sale.

Shoprite had no limes. I wouldn't even have set out to Shoprite but amazon/WholeFoods had no blueberries. How can a food store not have blueberries in the summer in New Jersey? Now with $17.45 worth of local, organic blueberries I am ready to make ice cream.

Just for fun I weighed my one from Carrara: 4.765kg/10.5lbs.

I am fond of my Italian food processor from Carrara. Though much more frequently I employ my little forty something year old apothecary mortar:

My Simac Il Gelataio is in the hall closet at my son's house. Excellent ice cream. Not as convenient as my Cuisinart ICE-100. I am so sad Simac got bought out and went out of business. Wonderful products.

The cure is what you drink with the cold pizza.

Pizza. Sliced with new ulu knife. No fingers were lost.

I question either of you are older cooks.

Try using the warm setting instead. No fan.