JoNorvelleWalker

My kind of meal.

Hope there are no wildfires near you.

Why would anyone roast cauliflower?

Probably doesn't help but I've had a similar problem with Tomric bar molds.

Yes, I read the Times article. Me? I usually cook with at least a t-shirt. Albeit not always. What I may have mentioned was the occasion I looked up from my dinner preparations (in truth looked up from putting something in the dishwasher) and saw a strange man, probably high on something, standing in my dining room. And then there was the time in the dead of winter, back when I used to have a basil plant in the kitchen.* Breaking off a few leaves for my recipe I felt a sharp pain in my hand. I looked down to see a hornet crawling on my breast. *now the basil plants live in the dining room.

The bread was a little dense. Not a very open crumb. Quite tasty though.

Five books in one day. This isn't going to end well.* *Adam Driver, The Dead Don't Die.

I shall never again bake my bread before noticing the CSO drip tray was overflowing from the night before.

Combination sounds pretty good to me actually. Rye and peanuts are not unknown here.

Philips grilled bluefish. Roast fennel, shallot, and lemon. Baked potato.

When I saw the cauliflower I stopped looking.

Very nice. Rather than steel I went with 1 inch/2.54 cm thick aluminum for mine. Last night I had leftover CSO pan pizza.* I had not felt up to the pyrotechnics of a pseudo Neapolitan. *and salad with Momofuku ranch.

The ingredient listing for the current Kraft Green Goddess does not include anchovies. I'm pretty sure the old stuff from the '70's did.

Braise it a long, long time. Some red wine would be nice. https://forums.egullet.org/topic/143759-braising-help-needed/

I do sous vide to pasteurize. Then I have ribs in the refrigerator as convenience food.

At last count I have over thirty pounds of beans.

"If someone is trying to do something nice for you, it's best to just let them finish. Pretend that you burn your finger and be like, 'Oh no! My finger! Good thing you're...a...doctor?'" Hannah Hart, My Drunk Kitchen

A minor revelation. We all know (she states pretentiously) a proper mai tai is Jamaican and Martiniquais. I've been having trouble sourcing La Favorite blanc for my quotidian mai tai.* Neisson blanc is OK I guess but it's not quite the same. On a whim I tried just using all Wray & Nephew. Not half bad as my son would say. * @Ed Hamilton had best get on the stick.

The delicatessen counter at Shoprite was quiet when I got there. Someone was working on a machine but he was totally self absorbed. I waited. And waited, and went to the next area to ask for help. The two people there walked over to wake him up. The first slice of salami was too thick. As was the second. He presented the third with a little too much force. The slice traced an impressive arc before it hit the ground. I said it looked about right from what I saw of it. He apologized, turned, and hit his head on the metal rack holding the plastic bags. The other employees were much amused. At check out there was only one customer ahead of me in the express lane. She had 37 items for over $203. In the express lane. Not counting a couple things rung up that she didn't want. Then there were the carrots she forgot. She eventually came back with carrots but with okra too. Quite a lot of okra. Groceries were spilling on the floor because the cart could not hold all her stuff. But there was a coupon problem. Then she paid part in cash and part on card. She was able to get rid of a lot of coins. The card did not go through the first time; somehow I was expecting that. By this time there was an impressive line, though I did not stay to watch.

When I sent my first CSO back to Cuisinart they shipped me a coffee maker.

My foodpod doesn't live in the kitchen either. But seriously I do recommend you consider plastic sandwich bags for sous vide eggs.

Last night I had only one small lamb chop to grill so I decided to try the A4Box. The A4Box worked very well indeed. As Anna has said, it does get hot. Maybe I'll just save the Philips for bigger things.

At least one of my bags came broken. Not the first time this has happened.

I use a foodpod: https://forums.egullet.org/topic/112354-whats-new-in-kitchen-gadgets/?do=findComment&comment=1956409 First I put each egg in a plastic sandwich bag and tie the open end of the bag in a knot. That way if worse comes to worst and the shell breaks, there is no containment issue. Cleaning scrambled eggs from my anova is not something I look forward to.