JoNorvelleWalker

Usually enough that the freezing mix does not push against the lid. Most recently I made Rose Levy Beranbaum's chocolate which was a more generous recipe than I'm used to that spun in 20 minutes.

Strange books indeed. I looked at Wagamama. Maybe I missed something but I saw no noodle recipes? Humphrey Slocombe did not appeal. Almost never do I pass up an ice cream book on sale. But I'd want to evaluate a recipe first. The Ritz seemed like a safe enough purchase till I saw gin in a French 75.

I have both Simple Thai Food and Bangkok. I should revisit them.

I bought a KitchenAid ice cream maker about twenty years ago. As I recall I paid around $1000. It did not make good ice cream, it was a pain to clean, plus it leaked. It is in the running for my worst small appliance purchase ever. My Simac ice cream maker is a pain to clean but at least it makes great ice cream.

I've had three compressor ice cream makers. I recommend the Cuisinart ICE-100. I spin my ice cream in the ICE-100 for 15-20 minutes.

https://www.vestaprecision.com/products/blast-chiller-freezer-frysta https://forums.egullet.org/topic/153479-blast-chillers/?do=findComment&comment=2241075 You know you need one.

Store your ice cream at -30C and it will last indefinitely.

I believe so. https://www.dartointernational.com/

Last night's thighs had been cooked 74C four months ago. I use pasteurization times from @DouglasBaldwin. More recently I've been doing thighs at lower temperature. To my taste nothing wrong with 74C though.

Beats me but after that experiment with the Paragon the Darto pan no longer sits flat.

Paella... If it looks suspiciously like 30 second green beans, they are 25 second green beans. Lovely jarred Italian artichokes from supermarketitaly. Methode rotuts and chocolate ice cream not shown. Photo credit to the Darto pan. Which warped on my Paragon, which is a different story.

My granddaughter is a student of Mandarin, she has made three trips to China. She likes noodles.

I've been accumulating lots of frozen fish since amazon insists on selling me three times the weight of fresh fish I can consume, and unashamedly I own a blast freezer. But when I open my freezer door stuff falls out on me. Worse, like tonight, I don't always quite know what that stuff is.

Are they sweet cherries or sour cherries?

Heat to melt the fat and then homogenize.

What's wrong with an ICE-100?

I cook chicken thighs sous vide as a convenient means of preservation. Typically I finish them either in the CSO or in a dish such as cacciatore. Funny you should ask, though, as tonight's dinner is planned to be paella with said sous vide chicken thighs. Edit: I've also been known to deep fry them. Works well as long as they are dry.

Have you ever thought about opening a restaurant? Pre-pandemic, of course.

Last night: Sockeye salmon. Spice Trekers' Gaspesian Salmon Rub. Tonight: Kenji smashburger and stuff.

I was about to click on the biscuit book till I read one amazon review that said the Nathalie Dupree biscuits were good but that Rose Levy Beranbaum's biscuits were better. Rose's book was out of my present Kindle price range, $37.99, and for some reason amazon at first did not inform me that I owned it. But I do! I hadn't read it. I hadn't even downloaded it. After I did the download amazon registered that I owned it. I'd owned it for three years. Now I'm trying to get my head around the idea of adding hardboiled yolks to biscuits.

In addition to a bottle of @feste's Small Hand orgeat, of course, and the usual restocks I came by something new for me today: a couple bottles of Gourry de Chadeville Overproof, 110 proof cognac. From what's claimed to be the only woodfired still left in Cognac. It's a bit warm here to be sipping overproof cognac neat. I'm tippling my Gourry in Mississippi punch. Lovely spirit. Some other new things too, but more of them another time.

I have the problem with semolina pasta, no egg. I have egg yolk pasta down pretty well.

They have offered to decode more genes an additional $125. Not sure if ice cream is included.

I'd forgotten about this thread. Recently I made some, what I consider, exceptional chocolate ice cream by a Rose Levy Beranbaum recipe. Now I am thinking about sourcing higher end cocoa for my pantry. According to 23andme my genome prefers chocolate to vanilla. Perhaps I am doomed to spin out my destiny. Though possibly a reason I am so enamored of this recipe is that Rose goes more in for eggs yolks and butterfat than my typical frozen collations.