
JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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My panettone arrived today! I'm thinking it's better to eat it sooner rather than later. My guess is that these things freeze well. Does anyone have experience freezing leftovers?
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supermarketitaly.com I order from them often. In addition to the panettone I got my favorite Paesano olive oil, Maitz cockles, and Maitz mussels.
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I may have misspoken. It is Craig Claiborne who called for a garnish of a crawfish [sic] and fried eggs. I had few cookbooks fifty years ago.
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Expensive, but not entirely out of line with the Filippi panettone I ordered.
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Dinner was 4:00 am.
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Oh, duh, "Chicken Marengo". I was never very good with foreign languages. I first made chicken Marengo more than fifty years ago from Joy of Cooking. However I distinctly remember the recipe calling for a crayfish. Odd, when I checked my current Joy of Cooking no crayfish was mentioned. And I don't see one on your plate.
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Ten months to the day since I'd last baked bread. Maybe a picture later. Or maybe not. My boule just came from the Anova so it will be some while before dinner. The loaf takes three hours to cool.
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What are the ingredients?
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Bunch of enablers. To my knowledge I've never tasted panettone. I guess at my age it is time to try. I enjoyed the video @blue_dolphin posted, and I noted the Maina brand recommended was quite inexpensive. That's not what I ordered though. I like chestnuts more than candied fruit, and though it may be a sacrilege I purchased Filippi Panettone ai Marroni. What brands do other people recommend?
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Before COVID my granddaughter visited Jingdezhen. She was favorably impressed. I'm not sure she brought any pieces home though.
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No, it's been months since I've enjoyed a two mai tai evening. And my mai tai's these days are usually half strength. However had you inquired "mai tai and opiates" you might not have been far wrong.
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If I am vacuum sealing something wet, for example when making dashi, I freeze the water first.
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Some nights only a can of Progresso soup will do.
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Last night I assayed a bit more cooking than usual. I repurposed the last of my dumpling filling for bucatini and meatballs. The meatballs I fried on my A4Box using the takoyaki plate. Good.
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Thanks. I somehow overlooked @blue_dolphin's original enablement. I now have the pot in my Amazon saved for later list.
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My aforementioned Fissler stockpot came with a pasta insert that might be useful for deep frying, although I've never used the insert while frying.
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I've also deep fried with good results in my Fissler 20cm x 20cm stockpot. Bulky things such as chicken parts.
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Are you still using the good stuff you brought home from the US?
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My Fissler pressure pan has a deep frying basket. For precise temperature control while frying I rely on my beloved Paragon induction unit*. Though I confess since my heath failed I've been mostly making do with air frying frozen French fries in my anova oven. Thank you. I may make some fries tonight. *of which I have two spares living in my living room.
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The handle of my Kyocera ceramic knife is rosewood. It does not feel sticky or rubbery.
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That cauliflower looks almost good enough to eat. Almost.
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Yes, if I understand correctly, I think the roasted pineapple would be great with ham slices cooked on the vertical spit. I recently got a pan with a spit for meat al pastor. I have not used it yet, but when I feel well enough I intend to try it with slices of pork loin and pineapple. There is an Anova recipe for pork al pastor.
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@Duvel, my suggestion of ham al pastor was not intended to be humorous.