JoNorvelleWalker

@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.

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.