JoNorvelleWalker

Nope. The cable comes out of the wall at the head of a stairwell. Incredibly poor design. My only choice is to route the cable through the middle of the living room. And because I rent, Comcast refuses to relocate the cable through the wall.

Not practical in this situation. To add a bit of humor, my internet cable comes out the front of blast chiller as it is.

But not my CSO! CSO lives to the left of the stove. (Spare CSO is in the living room.)

I had chicken breast and sweet potato last night.

This is no longer funny. And probably should not even be in this thread except I can't find a better place to put it. I live in an apartment and don't have control over the wiring. My blast freezer/blast chiller is in the living room on a switched outlet. The wall switch also controls a lamp. I want to condition myself to turn the lamp off with its own switch, however forty years of habit is hard to break. I could put duct tape over the wall switch, I suppose, but when I don't have anything in the freezer I prefer to use the wall switch. Or I could paint the switch with nail polish which might just make me think for an instant before I turn it off. It is a real problem. Last night I switched off the light and the chilled soup. The power was off for many hours before I realized it and the soup had warmed to 16C. Clearly "I will never again" would not be truthful. Does anyone have constructive suggestions? And no, I am not going to pitch the soup.

Often as not I do not eat until dinner. Which around here can be after midnight. Though yesterday I had an oatmeal breakfast around 5:00 pm, and the day before an omelet at 6:00 pm. (And an exceptional omelet it was.)

I had the fan fail on my first CSO after about two years. Cuisinart replaced the unit under warranty. But in the US these days that is not an option.

I have an unlined Falk copper pot I use for sugar stuff. Though I have never tried jam making specifically.

I would re-bag myself. Maybe cut in portions while I was at it.

How do two of you get through six baguettes before they stale?

Saveur: The New Comfort Food is $2.99 on amazon US.

My dining room lettuce plant.

Pizza. No picture. After the smoke alarm was turned off, the pizza was exquisite. Plating was unconventional. The oven can wait until tomorrow.

24 hours...

They haven't sent me cauliflower yet.

I have to say my grocery orders are known to feature strange substitutions, but the quality of the meat and produce delivered has been first rate. In the last couple years I can think of only two exceptions: potatoes that turned out to be green, and a cut of Emmentaler that had a small spot of mold. Neither were obvious. I think the shoppers do a fine and careful job.

Not too hot to eat soup, too hot to cook soup.

By dinner time I did.

Dinner was supposed to be a Jose Andres soup. It is not soup weather. Dinner was a bowl of Momofuku with stuff to dip into it. Like fingers.

As suggested by @paulraphael I got myself some dextrose from Modernist Pantry. I finished the last of my first dextrose batch a couple days ago. The mix: Cream 600g Milk 150g Sucrose 80g Dextrose 20g Egg yolks 4 (60g) Salt pinch Polysorbate 80 0.13g ('cause that's what came out of the Polysorbate 80 bottle) Final mix weight after cooking 736g. Homogenized, chilled, and spun as usual. Blast chilled to -30C. (How I love to say that.) Possibly my best ice cream effort yet. Hard, though scoopable at -18C. Possibly better to scoop a few degrees warmer. Not sure what I would try differently next time. Maybe lower the butterfat percentage as an experiment. But I say if you have the butterfat, go for it.

I can't spare the counterspace. My Paragon, one of them anyhow, lives on top of the chamber vacuum sealer.

Or from Momofuku.

Beautiful. If I lived where you live I would never want to leave. Thankfully the same can be said of where I actually do live.

As @blue_dolphin said, the Paragon (as much as I love it) does make some noise. Interestingly the A4Box does not. I'd love an induction stove but being in an apartment I don't get a choice.

Three or four miles from here Griggstown Quail Farm raises and sells pheasant, quail, and partridge. But without grouse I'm sure the recipe wouldn't be the same. And unfortunately six to eight miles round trip is more than I can do.