JoNorvelleWalker

I've a cast iron wok but I don't use it for oatmeal.

I came upon a Fuchsia Dunlop recipe for Sweet Corn Kernels Jade Rice with Green Peppers. Mercifully she did not include a photograph.

No food shortages here, except possibly King Arthur Flour. Ranch Gordo Moro beans were last night's dinner but that made no dent in the supply. I could stuff a bean bag to barricade my door from zombies.

Isn't everything in Australia?

Dinner was supposed to have been @Wolfert's chicken with caramelized quinces and toasted walnuts. It didn't happen. After an hour of searching for cubeb in my spice collection, and agonizing whether voatsiperifery or grains of paradise would be a better match, I gave up and settled for a CSO chicken thigh, peas, and mashed potato. Got the job done.

https://www.amazon.com.au/Heinz-Spaghetti-300g/dp/B07P8Q2KZS/ref=sr_1_2?crid=2NVW45UOPPGX8&keywords=spaghetti&qid=1583709970&refinements=p_n_prime_domestic%3A6845356051&rnid=6963563051&sprefix=spag%2Caps%2C207&sr=8-2

And how does one get rid of these?

I continue to be delighted with the Williams Sonoma Scanpan pans. I've been using my new 2 liter Scanpan for oatmeal.* Unlike the All-Clad I had previously been using for oatmeal, the Scanpan cleans right up, no mess. These WS Scanpan pans are dishwasher safe and allow metal utensils. However Williams Sonoma cautions against cleaning with steel wool. *Credit to the Ankarsrum flocker.

@Kim Shook -- no idea what emoticon to use. I pray everything works out and tastes wonderful.

I stockpile my spaghetti from Supermarket Italy. At least the spaghetti I don't make myself.

Sadly not, it seems. I just checked. Amazon Australia offers spaghetti speedily to major cities, if one can make do with Barilla. Delivery to "remote areas" is 2-4 days at best.

Though in one hour I could make spaghetti. Australia has wheat; maybe they do not have water?

30km? For pasta? Edit: No amazon 1 hour delivery?

Only 5 lbs?

Here's the WSJ link... https://www.wsj.com/articles/toast-test-are-high-tech-toasters-worth-the-price-11581449564

After a weekend's excavation I've unearthed my venerable Krups, which had been buried since I acquired my first CSO. Memory is the Krups produced excellent toast but required too much counter space. A week or so ago the Wall Street Journal affirmed the latest thing is steam toasters. What's up with that?

I've ordered from Zingerman's! When I confessed to my boss about the pickled ramps I'd scored for sauce Momofuku, I expected a lecture about my well known obsessiveness. She confided she's been to Zingerman's.

Sea scallops or bay scallops?

I was thinking 180F would be good. I can't see vacuum sealing a pound of beans* myself. And most of us would not prepare beef tenderloin in their Crock-Pot anyhow. *except possibly for dry storage.

In the midst of plague preparations I observed an amusing interaction at the fish counter. A woman was enumerating the seafoods on offer to her fascinated toddler. Pointing out branzini and red snapper, then moving onto shellfish and varieties of clams. Quite touching actually.

Wow that was fast. Shorter than ramp season.

@gfweb (or anyone) what would be an optimum temperature for a Crock-Pot?

Transglutaminase is perfectly natural...you would not be here without it.

Thank you! I put in a request from the library. Though I can't imagine this story has the same beneficent effect on little ones as Hansel and Gretel or The Pied Piper. (However I have been through Hameln and can report I saw neither rats nor children.) Dinner here was pizza:

Thank you, but no. I have a KitchenAid Precise Heat Mixing Bowl, a Paragon (OK three Paragons), as well as other means of temperature control. Not to mention my beloved anova. Back in the '70's I wrote code for industrial process control systems. As exciting as PID algorithms were back then I just want a slow cooker. I measured the Crock-Pot: at my wall voltage of 125V, low setting is 184 watts and high setting is 257 watts. This agrees with the boilerplate on the bottom of the pot. I thought of a Variac but a Variac is a bit unwieldy in the kitchen. Possibly the best solution is a Japanese appliance voltage stepdown transformer. Remembering power is proportional to the square of the voltage, that should give me 128 watts on low and 178 watts on high. And good braising temperatures.