JoNorvelleWalker

"This consists of the fruits, nuts, raisins, etc."

Packages of Peeps were 78 cents tonight at Shoprite. I caved.

13th course??

I had put a hold on this from the library but I ended up never reading it. Perhaps, health permitting, I shall revisit it.

The problem was getting the jamon fatty bits out of my teeth.

Overly enabled by this topic, tonight I purchased some jamon from Spain. Considering the source was Shoprite, the quality might not be the highest, however the regrettably few slices sure looked attractive in their package. Dinner is planned to be a hoagie.

Batch 27: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 30ml Wray & Nephew Overproof 30ml orange flower water I came within inches of adding 30ml of Penzeys Madagascar vanilla extract in place of 30ml Spice House orange flower water.

To give a serious answer, what about poaching the eggs before hand and refreshing them with hot water immediately before serving? If the poached eggs are less than perfect your guests may forgive you by next year. If the Hollandaise is cold and gritty they will remember your breakfast to grandchildren down through generations.

I had acquired a new vacuum flask right before my health went to hell. However Hollandaise takes seconds. I don't see the problem with making it at serving time.

Right.

I recommend and love Bineshii -- and, please, Smithy, three i's. It would be wonderful if someone could compare Bineshii with Leech Lake. What I especially like about Bineshii (or I suppose other quality suppliers) is that Bineshii cooks to perfection in ten minutes. In the 1970's I cooked wild rice closer to an hour.

Ankarsrum flocker attachment. Put groats in one end and crushed, flattened oats come out the other. I cook flocked oats in a tall pot on the Paragon induction unit 15 minutes stirring often. ...going to bed now.

I flock my Bob's Red Mill oat groats and cook them for about fifteen minutes. That was my breakfast today.

A woman after my own heart.

Why did you put the poor bunny out in the rain?

I use the Oxo bottles @lindag linked. I never tried them for oil though. I just pour oil out of the can or bottle that it comes in.

As do I. Maybe I should use it more.

Progresso Loaded Potato Soup with Bacon.

I'm sure it was the cauliflower.

Rancho Gordo Rebosero Beans: https://www.ranchogordo.com/products/rebosero-bean

Ignoring for the moment your excuse "we're not big drinkers"* I'd vote for Fish House Punch, originated in the State in Schuylkill, formerly Colony in Schuylkill -- that is, before George III and all that unpleasantness. Fish House Punch, a favored tipple of George Washington, Marquis de Lafayette, and Suzanne, my dear former boss. https://en.wikipedia.org/wiki/Fish_house_punch https://www.mountvernon.org/inn/recipes/mixology/fish-house-punch/ In an era of servants and slavery, the Fish House cooking, food preparation, and all the most menial of chores were performed by Schuylkill Fishing Company members and their guests: https://en.wikipedia.org/wiki/Schuylkill_Fishing_Company And as I have, if you've ever been floating down the Schuylkill wondering if you might drown, this post might possibly make more sense. *It's never too late to start.

In my opinion, no. The only time I purchased fresh bay leaves I doubt they were really Laurus nobilis. In any event I was not pleased with the taste and I continue to use dried bay leaves.

While I have not yet cooked from either book (and have not cooked much of anything from anywhere in the last two months), I have finished reading both Parsi and My Bombay Kitchen, and can offer a few words of comparison. Short answer, I prefer Parsi. But why not choose more than one! Both Talati and King are accomplished writers. The formats are similar, being organized by food course, rather than by, say, seasons, holidays, or phases of the moon. Or worse, arranged by ingredient or by breakfast, lunch, and dinner. My own pet peeve. The Parsi recipes to my untrained eye are similar, although in his book Talati seems to favor variety meets and game: "How shall I prepare my brains tonight?" you may be asking. As a resource on Parsi religion and cookery I'd give the edge Parsi. My Bombay Kitchen slips more over into My Bay Area Kitchen. Not a bad thing mind you, should you be into cuisine from California. But still. Other things that give an edge to Parsi: the binding is impeccable and there is a real bookmark. Temperatures are in Celsius, and accommodation is made for convection ovens. Still there is one fault. I believe I found an error in the introduction... "So from the Parsi's first arrival in India, lets fast forward nearly a century-and-a-half to me [Talati] sitting outside the much-loved French patisserie Maison Bertaux in Soho." I cannot help but believe Talati is confusing centuries with millennia -- that or he is far older than he looks. What, may I ask, are copy editors paid for? And lest I forget, the photographs in Parsi are gorgeous.

I've been puzzling over this bit of confectionary tragedy for days. Puzzled enough that I went out and stocked up on half a dozen Toblerone bars while there was still time. What could be more iconically Swiss than the Matterhorn?* That is until global warming and plate tectonics push the Matterhorn over into Italy or the South China Sea. Turns out the mountain isn't moving fast enough although Toblerone production is being relocated from Switzerland to Slovakia. I have nothing against Slovakia. The beloved boots without which I could not walk far are crafted in Slovakia. Boots worth every penny. But why, why Toblerone? I have sad narcotic visions of vile Cadbury imitation chocolate being peddled in the US by Hershey. All legal until the Mary Wollstonecraft Shelley populace comes with torches and pitchforks. Or I guess possibly that was Phantom of the Opera. *and maybe cuckoo clocks, at least according to Orson Welles in The Third Man.

Before adding the ingredients.