JoNorvelleWalker

Is that how you ended up in Mexico?

They have cinnamon oil?

Probably bought them at Shoprite.

@weinoo please say more about using a donabe. Since my Darto paella is warped I'm looking around for another pan to use, and I have a donabe.

Shoprite had no limes.

This was my paella a couple days ago: https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2257319

Seriously, in addition to not sullying my orange Thermapen Mk4, there were two other techniques where my practice differed from that of Rose: I mix sugar and most other dry ingredients with my eggs. I don't find it burns the yolks. Granted, pouring sugar over yolks and going off to paint one's nails is not a recipe for success. Also I cook all my cream and milk. I'd be interested to see if Rose's ultra pasteurized milk and cream has additional additives. I meant to look at cream in the store tonight but I forgot.

Three more than what I got this year.

Try it.

Thank you for the video! To my taste her chocolate ice cream is exceptional. However, if I may fault Rose's technique, I do not use my orange Thermapen Mk4. And, yes, as you observed, I keep a late schedule.

I am having the last spoonful of Rose Levy Beranbaum's chocolate. My next project is her coconut. I have all the ingredients in house. I must say I can't wait till I can make the chocolate recipe again. Though I want to obtain some higher quality cocoa for it if I can.

I'm reheating some paella as we speak. In the last week or two I've been having technical difficulties with the CSO clock. Not that the power here has been the greatest.

I was not aware of the ICM201sb. Try it and report back.

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.