JoNorvelleWalker

I was able to get an amazon delivery for tomorrow evening. Realistically I expect most of my order to be out of stock by then. And still no leeks. Meanwhile I baked cookies.

I wash rice but I don't wash oats or farro.

I have more than one too many. But that could apply to my pots in general. Someday I may count them.

$16.99/kg from modernistpantry. Most of the cost was the other stuff I felt compelled to order. No home brew supply in walking distance.

Not for ice cream.

I have a can of pumpkin from 2005. It's organic though. Come to think of it I have some pumpkin that's more recent. If only I had some chocolate cake box mix.

I have the jerking part down pretty well. My stove is a glass top cooking surface. After learning the method on eGullet I bought a non-stick pan just for the purpose. Actually I bought three non-stick pans for the purpose and use the one that works best, which is a Williams Sonoma branded Scanpan. Before the Julia omelet I'd not owned any non-stick pans. Sadly I seem to keep collecting them.

Last night I put groceries in my amazon cart. When I got up I saw that there was a delivery slot available. But by then my leeks were out of stock. Throughout the evening I watched the rest of my cart contents disappear. Today is another day.

The Speaker was outed with a freezer-full of artisan ice cream. Freedom of Information. I demand to know what brand it was.

At -24C this batch of ice cream has not suffered. Scoopability right from the freezer is near perfect; and at that temperature the alcohol, while detectable is not objectionable. Nonetheless, I have a kg of dextrose on the way from modernistpantry. Why thank you, I think I'll have some more.

My lunch was a Julia omelet! Julia omelet, another thing I bless eGullet for.

Agave syrup would make the doorknob sticky.

For anyone needing yeast -- I see modernistpantry.com has yeast in stock.

As may be seen my recipes are not that much different from the vanilla ice cream recipe of David Lebovitz. However in my opinion Lebovitz uses an inordinate amount of sugar. Your mileage may vary. To my taste sucrose much over 10% is unpleasant. I also like a bit more cream, myself; though I can live with his cream/milk ratio.

What simple method did you have in mind?

If it's not one thing it's another. Since at -30C the ice cream was too hard, I put the temperature up to -18C. At -18C the ice cream was too soft and the lovely texture suffered. The alcohol was still perceptible. Clearly I should forgo alcohol* and adjust hardness by other means, such as choice of sugars. Still, all in all not bad. *in ice cream.

If I spend enough time trying to photograph my dinner it gets cold.

Spice Trekkers are having free shipping for a $45 order that expires today. After about an hour I had $90 in my cart. Even though a good deal I decided I should save up for toilet paper.

What might explain it: the enameled iron pieces are from China. The others are from the USA. Anyhow my on sale Le Creuset arrived this evening.

Odd. The enameled pots should be expensive and the carbon steel cheap. (Relatively speaking.)

I had to go to the pharmacy this evening. It seemed a waste to walk past Shoprite without going in. The paper goods isle was empty. The whole isle. Not even a sign to announce that there was nothing. Eggs were rationed to two dozen. I found a carton on sale. I was hoping for a leek but that was not to be. There was a nice potato, however. And I got eight limes. That was it.

I used the OXO for the first time tonight. I tried to open a can of tomatoes and nothing perceptible happened. I down loaded and reread the manual, and repeated exactly the same thing. The can opened perfectly.

Another batch: Heavy Cream 600g Whole Milk 150g Sucrose 80g Egg Yolks 4 Polysorbate 80 0.055g salt pinch ethanol 10 ml vanilla extract 10 ml almond extract 5 ml (just because) Mix cooked about 90 minutes by Ruben's method. Final mix weight 724g. (Alcohol and extracts added right before churning.) If my calculations are correct 10 ml of ethanol has the same freezing point suppression as 58g sucrose. The mix was a little slow to churn. Typically I pull my ice cream after no more than 15 minutes in the ICE-100. This batch required 22 minutes. Probably because of the ethanol. Not that I have anything against ethanol. It took 45 minutes for the batch to harden from -12C to -30C. Even with the ethanol, at -30C the ice cream was still rather hard. It took a couple minutes out of the freezer to be scoopable. But possibly my best batch ever. Perfect texture. Neither over sweet nor cloying. Something I could enjoy all night. If there was one fault, the alcohol was perceptible.

You're not getting a stimulus check?? Mine came this morning. A chamber vacuum sealer is a wondrous thing. Perhaps not up there with a rotor-stator homogenizer, a blast freezer, or an Anova Precision Oven, but still.

Pizza Margherita. Not sure how I managed to make a round pizza. No leftovers. O my.