JoNorvelleWalker

The Chinese Mai Tai caught my eye.

Last night I tried a sous vide thigh (memo to self: there is only one left in the refrigerator) on the Philips. While it was perfectly OK I was not as thrilled with the result compared to deep fried or in the CSO. And my thigh was not as pretty as yours. Not that I have ever actually seen @ElsieD's thigh.

Can you get the Kindle version from your library? I just placed a hold on the print version of Japanese Home Cooking and am second in the queue. Unfortunately for me it looks like one I might buy anyhow.

Two hundred sixty cheese judges beg to disagree... https://forums.egullet.org/topic/159777-american-made-cheese-named-worlds-best/ To my palate Rogue River Blue lives up to the award. Not that I have anything against Roquefort or the French. Nor most Canadians for that matter. If I had to generalize I'd say Rogue River Blue was a little more like Stilton than Roquefort but even better.

My favorite peanut butter is Jif Natural Creamy. Shoprite stopped carrying it.

Bear with me. I just received an amazon order of dry aged ribeye. And who said anything about Roquefort?

Tonight's bread. Unashamedly served with Lady Alice apple and half a pound of the world's best cheese.

Inexplicably bread from my frozen dough was so much better than bread from the same dough batch unfrozen. Vacuum sealing may have added strength. Dough is a living thing. By comparison I find cats much easier to understand. But dough is less difficult to bake.

O my.

Would you adopt me?

My once frozen dough: It's alive! I thawed it overnight in the refrigerator and let it sit at room temperature for a couple hours. Easier than I thought to get the dough out of the PolyScience bag. But the proof remains in the pudding.

I should clarify I work for the county. My information on Shoprite food recalls and hepatitis situation -- other than this morning's Six Hepatitis Deaths headline and the reporter's Cajun chicken breast and muenster cheese -- comes from work email. Forgive my vagueness. I hesitate to share anything I possibly shouldn't share.

The six deaths headline was the front page of the Courier News. Just now looking at their website I saw no mention of deaths (at least deaths due to cold cuts) -- but photographs of "football field length" lines queued up for free hepatitis shots. Including the Courier News reporter with a fatal fondness for Cajun chicken breast and muenster cheese.

Too bad. It would make a great short story.

Sorry! That's what I get for reading just the headline.

My older KitchenAid is well more than thirty years. I suspect they may out last me. And before anyone states the obvious, my granddaughter already has a KitchenAid.

Is that fruitcake from one of her short stories or does she have a real cookbook?

Local and probably not of interest to most: prepared food and delicatessen items from Shoprite (not the same Shoprite store where I shop) have been recalled for hepatitis A contamination. The county is offing free hepatitis A immunizations, though vaccine supplies have run out. As of this morning's headlines six people have died. One of my coworkers received notice from Shoprite that she had purchased potentially contaminated cheese. She reports the shot is painful.

Does your country have venomous cucumbers?

Hsiao-Ching Chou's simple stir-fried greens, a favorite recipe of mine. Chou's family is Taiwanese but at the suggestion of a Hongkonger friend I substituted oyster sauce for soy sauce. I think I like it even better. In my youth I never would have dreamed a piece of plant and a little seasoning could have been so good.

I'm sorry, I misunderstood.

@Ann_T I'm sure you could make gorgeous bread with an Electrolux vacuum cleaner.

@lindag and @ElsieD, what amount of dough do you mix at one time in the Zojirushi?

@teonzo, just now I was reading Rose Levy Beranbaum's The Bread Bible and I noticed she calls for mixing bread dough on speed #4 with a KitchenAid. For whatever reason speed #2 does not do much of anything at all. At least for me. I was hoping that the problem was simply that my batch size was too small; but as I found, doubling the quantity did not help.

I have a Zojirushi bread maker that long served admirably for mixing bread dough. But when I got my chamber vacuum sealer I had to relegate the Zojirushi to the bedroom. Do you recall which model Bosch you had?