JoNorvelleWalker

Yes -- except for the fact that tagines, or at least the tagines I make, do not have a lot of liquid to contact the probe.

For the past couple years my apartment has had an (otherwise very nice) electric stove with a ceramic cooking surface. Unfortunately I've not been happy using the Simmer Mat with this stove, and thus have not been using my lovely unglazed clay tagine (pictured in the post above). Howsoever I've recently acquired a few Paragon induction cookers: https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/ The Paragon, I've just discovered, works wonderfully with the Simmer Mat! I can set the temperature of the Simmer Mat in one degree increments from 140F/60C to 375F/190C. Note this is the temperature of the Simmer Mat surface, not necessarily the temperature of a tagine sitting on the Simmer Mat. Earlier in the thread @Wolfert suggested a tagine cooking temperature of 170F. It will take a little trial and error to figure out what temperature to set the Paragon. But once I do achieving the 170F cooking temperature should be duck soup...or the Moroccan equivalent thereof. This week I got some preserved lemons and I have a project planned.

Except for the hair they don't look that different!

I have not used my unglazed tagine in over a year. Should I reseason it before use? Or maybe just rub the inside with oil?

Is this the same Chris Young who is an author of Modernist Cuisine?

I have a jar of Robert Lambert Seville Orange Marmalade. It's said he grows the fruit himself.

Philips grilled ribs and asparagus. Sauce Momofuku. Amazon "Subscribe and Save" delivery of kewpie mayonnaise arrived today.

Why would one put a wine glass in the dishwasher?

Thanks, @Anna N and @keychris. Both videos were helpful. My dough was goopier than what was shown in the videos which made the process more difficult. Another problem I had is the dough spread more than I was expecting during baking. The second batch I baked was better because I cut thinner slices from the roll and spaced the cookies further apart. Storing the rolls of dough in drinking glasses to preserve their shape was an interesting idea but I don't believe I have any glasses shaped like that.

I can't get the link to work. Is there another source for pictures of the technique?

Tonight's bouillabaisse included More Than Gourmet seafood stock... Quite excellent.

Bouillabaisse. https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2235684

Bouillabaisse inspired by Jose Andres, inspired by Eric Ripert. Which Eat Your Books could not find because Ripert unhelpfully denominates his dish "fish soup". I eschewed Ripert's star anise and Andres' Pernod and instead finished my soup with generous fennel pollen. Not an inexpensive repast. For six servings Ripert calls for nine pounds of red snapper at $27 per pound. I skimped on the red snapper, but splurged on the inordinate amount of Spanish coupe saffron specified. One of the finest soups I have eaten. Served with tonight's baguette.

So far, in my hands, the CrushGrind gives a generous but not terribly even grind. If one turns the adjustment knob too far, the mechanism falls out. Not a deal breaker, just a learning experience. I'm used to the Nissen with the patented autogrind.

Tired. Will cut into it shortly.

If the chocolate was just tempered shouldn't it be in form V?

I have one also. I find it hard to get the grated ginger out.

As mentioned upthread I use a Nissen 0660. I can't believe in all these years no one else has shown any love for Nissen with its bottom loading mechanism. As I recall I got mine from the university store when I started grad school. I've used it essentially every day since then with no complaints. Probably worth far more to an antique pepper mill collector than what I paid for it. However this afternoon I received a CrushGrind Stockholm that I wanted for grinding red peppercorns. Slight complication -- the CrushGrind came prefilled with black peppercorns so I guess I'll try using those up first. My Nissen was made in Denmark. The CrushGrind is designed in Denmark and made in China. Has anyone else tried a CrushGrind?

Last night I tried the More Than Gourmet mushroom and chicken stocks for making sauce allemande: https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2235559 The result was far too strong, but that was my stupidity. The More Than Gourmet products are concentrated. (And the packaging is hazardous.)

There is no cooking task I detest more than breaking down a chicken. Especially tonight as I desperately tried to channel my inner Child. I now understand the true purpose of a toque: to keep chicken out of the chef's hair. Dinner had an apple theme. Poulet Vallee D' Auge. Autumn in Jersey as an aperitif. It may not exactly be autumn but this is [New] Jersey. Boneless (see above) chicken breast with Calvados laced sauce allemande. For the sauce allemande I used More Than Gourmet mushroom and chicken essences. I may have overdone it. Those essences are concentrated. Worse, I cut my thumb ripping open the cardboard box. How can you break down a chicken without injury (not counting chicken in your hair) and then bloody yourself on cardboard? ON CARDBOARD. I ask you. Beverage was to have been sparkling cider. I COULDN'T GET THE CORK OUT. In addition to the sauce allemande, sauce cranberry was served. Because I am a red blooded American and I can.

It may not have butter but at least it has a crack.

There was a local bean to bar place that sold gritty chocolate. Good flavor though. Sadly they were not in business very long.

Not sure this helps, I've a box of spinach in the freezer. Where it's lived happily for most of this century. I could send it to you.

Beans and ribs were what I planned last night! Around midnight reality caught up with me and dinner was bread and cheese. Good bread though. And Methode Rotuts. The ribs are precooked sous vide but even with my new pressure cooker beans are not instant.

I'm having milk and Ankarsrum oatmeal cookies at the moment...almost the same thing.