JoNorvelleWalker

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.

In Shoprite a woman was standing in the middle of the produce aisle, talking on a cellphone, finger in her ear so she could hear. I waited patiently, then less patiently. Finally I said: "Excuse me!" Of course she could not hear. Eventually I raised my voice enough that she stepped to one side. In the parking lot I passed another woman speaking on her phone. She stated to her caller: "I am in the office."

When I last made dried pasta it all broke to pieces. When you figure it out please let me know.

That was my dinner last night.

Rose deserves the credit.

Rose Levy Beranbaum's book Rose's Ice Cream Bliss was recently published. I'd had my copy on pre-order since last fall. The first recipe I've now made is chocolate (pp134-136). To the best of my remembrance I had never assayed chocolate ice cream in my life. I was in uncharted territory. To the best of my ability I followed the recipe exactly. I even weighed the yolks (112 g). There were some departures. I tried to weigh the correct amount of cream but I overshot by 80 g. However my cream is not as rich as the 40% butterfat cream she specifies. Rose suggests adding butter if using less than 40% cream. I did not bother adding butter. I left out the espresso powder, of which I had none. I had some coffee powder but did not feel like using it. The chocolate Rose calls for is dark chocolate, 60% to 62%. I have no lack of dark chocolate but I decided not to open a fresh 2.5 kg bag in the middle of the summer. Few would fault me. I made do with milk chocolate -- Felchlin Maracaibo Creole 49%. The book assumes ultra pasteurized cream and milk. Mine were not. Rather than heat the custard with only part of the cream and add the remainder of the cream later I heated the custard with all of the cream and milk. I don't think any harm was done. Also I homogenized my mix before blast chilling it. Earlier this afternoon I spun it. Sorry, no photograph. Picture inky dark brown ice cream in a dark blue-black bowl. One of the finest ice creams I have made. I'd say the best chocolate I have eaten. Rose acknowledges she does not have a blast freezer at home. I hope with the profits of the book she is able to buy one.

Try, and report back!

Almost as funny as the CSO manual that states to unplug the appliance before cleaning. The cleaning procedure is to press the steam clean button.

I typically use the CSO to bake half kg boules, sometimes larger. I have had burning of the top but rarely, and I think only when the bread has had some other problem. I offer dozens of photographs in the bread topic as evidence. Modernist Bread specifies baking a 850 g boule in the CSO.

I meant the sous vide onions in a pressure cooker, but I see you have already answered.

In a pressure cooker?

Caffeine?

Just a thought...wouldn't a blast chiller work for aging meat? My Vesta can be set anywhere between 25C and -30C. My measurements have shown the temperatures to be accurate. There is plenty of air flow. Unsure of the humidity.