JoNorvelleWalker

Tonight I had a batch of pink peppercorn and vanilla that Rose Levy Beranbaum calls Fire and Ice, from The Cake Bible (though I did not follow her recipe for the custard). Quite good, I thought. Better than I would have expected. I wish I'd had some pink food coloring to add. I was afraid the little bits of pink peppercorn might ruin the texture but it was not so. I smashed the peppercorns as fine as I could get in my Italian food processor.

I am sure she did not do it on purpose.

Since this thread turned up while I was searching for something else: there is no mystery; butter as a source of butterfat is used commercially in ice cream manufacture. If you want to use butter at home, homogenize your mix. Otherwise suffer globules of frozen butterfat in your dessert.

A small problem with the BF100. Unlike the higher end Frysta freezers, BF200 and BF 300, the BF100 does not have a heated probe. This means your -30C ice cream is solidly tethered to freezer until summer comes.

Coleslaw, beans, Vivek Singh masala, bread.

Be careful what you wish for. Years ago we had a school girl help with the cleaning up. With the best intentions she took steel wool to my tin lined charlotte mold.

By the way, I noticed the solutions are on the Lone Star website.

Blessed are the cheesemakers.

Nope, thanks, I'll pass.

The powers that be. If you have an accent. Edit: the earlier pictures were too hard to see.

Sweetwater always uses candy for packing material!

Almost too tired for cheese.

Last night... A steak I found undated, unlabeled in the freezer. I grilled it from frozen on the A4Box. The A4Box made a perfectly tasty steak. However it covered me, the stove, the floor with grease. I don't think the Philips will be replaced. On the plus side the kitchen still smells like steak.

Well that's that.

I did some tonight. Not having a Breville I roasted in the big oven.

Please send me a leek.

A whole new topic: canopies and canopic jars in the time of corona virus.

I switched to a saute pan with higher sides to accommodate more vigorous jerking. About thirty seconds. Still creamy in the center. No utensil sullied.

Tonight: bread and cheese and a little Lady Alice apple. Last night's Vivek Singh barramundi recipe was fantastic however every orifice and mucous membrane protested.

It fell out as a bookmark from a Bugialli book, so from the Le Creuset Notice of Use... Le Creuset has developed three major technological breakthroughs: ... Vitrobase: a remarkably smooth and resistant outer coating on the base of the utensils -- suitable for any heat source (particularly ceramic hobs) and guarantees perfect heat diffusion.

Reminds me of the Janis Ian song, Bayonne Blues... I went into the Taco Belle To get myself some lunch They rushed me to the hospital To have my stomach pumped

How do you roast your broccoli?

Yes, but would not that imply compared to Le Creuset the bottom of Staub is more ribbed or rough? I have never handled a Staub pot so I do not know. As I recall my GE glass top stove manual says enameled cast iron is OK.

Weinoo already suggested that the 4 qt might be discontinued but as far as I know the restriction not to use on glass top stoves is for all sizes.

Dinner was Vivek Singh's barramundi with kerala curry sauce. Minus the kerala curry sauce. I prepared the barramundi to the recipe but served it with a favorite masala recipe of Singh's. Barramundi is crusted with nigella seeds, red pepper flakes, and roasted poha/pawa -- to which I cheated and added a pinch of EverCrisp. Singh calls for a large non-stick frying pan. Just as I was thinking my battery was complete, I realized I did not have a non-stick pan large enough to accommodate the fish. My largest Falk was barely big enough. And Falk is not non-stick. Thankfully the barramundi did not stick. But I guess I need another pan. This was my first experience with barramundi, although I understand it is a close relative of Nile perch, a favored fish of mine.