JoNorvelleWalker

You don't have a bedroom?

Sounds good to me, except possibly for the amount of sugar.

Night before last I finished off a bag of Marcella beans and made similar. Used Vidalia onion though.

LA Times wouldn't let me view the story. I don't think Lamson uses any sealant. Also the warning label didn't say anything about California. I may write Lamson and ask.

Inspired by @weinoo's heirloom bowls, a new cutting board and Lamson ulu knife... Strangely the knife came with a cancer and reproductive health advisory. Now, granted, the ulu is a woman's knife. Traditionally for skinning seals, cutting children's hair, food prep, and building igloos, it is also used for self defense. OK, so I see the possible adverse effect on reproduction. But why the cancer warning?

A while back I obtained fresh bay leaves and I thought they were vile compared to dried.

At the pandemic I stocked up on oat groats and I process them as needed. I also stocked up on farro only to discover I am not that fond of farro.

I doubt Ruben is reading our topic anymore, however he says he modified some of his recipes to use dried milk not because it gave better results than holding the mix at 77C for an hour, but because dried milk was more practical for the home cook. On the subject of dried milk: would it help @ElsieD and her less than 40% cream to replace dried skim milk in the recipes with dried whole milk? I stocked up on dried whole milk at the start of the pandemic and I may give it a try myself.

I am most hungry for onions and I have a lot that are about to rot. As far as I can find online, Shoprite has not issued any onion recall, and Vidalia onions are protected by law to come from Georgia, not anywhere in California. I am about to take the chance. Should you never hear from me again.

Forgive me. It has been a while.

I am surprised. I suspect replacements.com will come through, unless they are devastated by the virus. Or by straight Bourbon whisky. I've never had anything but the best service from replacements.com.

Arborio should have worked fine. I slice my chorizo and then soak it in cold water for a while.

Might have been worse. You could have cut your tongue.

Nanofiltered milk is available in the local store. @Ruben Porto's method calls for reducing the mix to concentrate the solids, but heating at 77C, not boiling.

Boiled milk tastes noticeably...boiled.

What rice did you use? Does not look like a short grain variety.

Coconut much better when not melted and refrozen...

Another dinner of Kenji smashburgers…

Thanks. I went with five bags. It will be interesting to compare these nuts to those from my current favorite nut supplier, nuts.com. It would have been helpful had GNS listed the countries of origin.

Any stove can be dangerous. Even the light bulb oven I had when I was five or six. The building next to mine burned when a grandmother from another country did not understand the concept an electric stove. (My building burned when it was struck by lightening.) A house next to my apartment complex blew up from a gas explosion. That was quite something. It shook my building like an earthquake. A woman I knew was killed when her gas stove exploded. When I had a house with gas I complained about the smell. No one else could smell it, not even the man from the gas company. No one believed me. I convinced them to bring instruments. They told us had we lived in South Jersey* we'd been dead. Funny thing they spent days digging up the development looking for the shutoff valve. Personally I feel safer with electricity. *South Jersey has sandy soil.

First light for new Falk pan: Not all was perfect. Unlike my last paella there was no socorrat*. Normally I cook my rice before adding the stock but this time I added the rice to the already boiling stock. Scallops made a nice addition. Everything was tasty. *socorrat can be a euphemism for burnt rice.

My curry trees are still alive but not looking so great either. I think they'd like more light.

If foil works then I guess a lid would work as well.

Plan tonight is paella. Since my Darto warped I'd been looking for a responsive pan that was less likely to warp. Yesterday I took delivery of a Falk. The Falk is slightly larger than the Darto but still fine for one person or two, allowing for leftovers. As it happens I have a lid that fits the Falk. Normally I don't cover my paella at the end of cooking, though I have read one should. Newspapers I'm told are traditional. At work we have an almost unlimited supply of newspapers that we've not been putting out for patrons because of COVID concerns. But since I have a lid that fits would it be OK just to use the lid for five minutes or so after the paella cooks rather than worrying with newspaper? Or is the purpose of the newspaper to absorb extra moisture?

I respun my ill-fated batch of Rose's coconut. It is hardening now. I expect an earthquake or an asteroid.