JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Pizza...
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14 hours ago, Shelby said:
Venison taco salads again along with a Hatch (not really truly Hatch because my brother-in-law grew it here and I'm super jealous because peppers just do not grow like that for us) chile .
Fried crawfish tails, shrimp, mac and cheese and fried okra oh and squash
The only dish I prepare with crayfish is Chicken Marengo. And it's been a while.
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7 hours ago, Anna N said:
Strange. It did work for me. Thoroughly enjoyed this with my morning coffee. Congratulations once again, Rob.
Works for me now; not sure what went wrong before. Beautiful photographs.
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1 hour ago, gfweb said:
Thrilled for Rob but link did not work for me.
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I vouchedsafe tonight's baguette a more aggressive bake. Forty minutes as opposed to half an hour. Mai tai is
almostfinished; and I shall assay the result with cheese and fruit. Couple of new cheeses from amazon.-
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24 minutes ago, TicTac said:
Here is a fun little tidbit to share...
My family has (what others always regard with a puzzled expression) a method of eating corn off the cob which I have adopted...
So you eat the first 'row' (consider each kernel and its neighbours to the left and right, a row - for the purposes of this description....) as 'normal'
This is where things take a turn for the 'odd' - after that, you take your thumb and basically run it below the next line of corn, slightly separating them from their neighbours to the South, and then with your bottom row of teeth, you basically nudge along that row and essentially pulling the entire kernel from the cob.
The end result is a cob that is nearly spotless (minus the first row which suffered the preparatory pangs). Contest in my family was always who's cob was cleanest. LoL.
Does anyone else do this?!?!
I used to; although my method didn't use a thumb.
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Another day, another amazon order. This time they came through; or almost came through. I was a little surprised the store had dry aged ribeye today when yesterday they were out. Of course the steak they actually sent was not dry aged. And they had no cilantro.
The rest of the problems were of my own making: I wanted to reorder the recipe ingredients that I had ordered yesterday. Amazon makes it easy enough to do this. What I failed to remember was the site does not keep track of your previous quantities. So for my chile verde con cerdo I received one tomatillo and one onion. Nine less tomatillos than what I need.
I had been at the dentist for three hours twenty minutes. My order included a pint of McConnell's ice cream. It was on sale.
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For a large whole chicken I'd be inclined to use my rotisserie.
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1 hour ago, MelissaH said:
True, the iPad is not the same as an online subscription. But if an online subscription (with a dummy email address) is enough to get access to back issues, that might be enough to push me over the edge.
If you can get a back issue subscription please let me know the cost. Depending on how expensive the subscription is it might be cheaper just to buy the interesting back issues. I could be wrong but I assume once you buy the issues they are yours to keep forever and ever. Or at least as forever as online is.
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45 minutes ago, MelissaH said:
Does an online subscription get you access to back issue articles and recipes? (Although I might need to make a special email address to use only for that purpose.)
I could be wrong but I don't believe the iPad app subscription is the same thing as an online subscription. If you already have their digital subscription the iPad app is no extra charge. The iPad app by itself is about $19.99 per year, which includes six issues. Back issues are available for purchase at $6.99 each, going back to 2012. There is a search function as part of the app but I have not played with it.
As an aside, by paying Apple for the app you should not need a dummy email address. That was the consideration that tipped me over the edge. Also, there is a month free trial.
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1 hour ago, KennethT said:
I guess - I've never used mine for that purpose either - but they are made of welded stainless steel so I imagine they'd be fine...
Not counting the ones made of horse hair.
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I love my tamis. I wouldn't put mine on a grill; clearly though, they would.
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Just a thought; I stumbled over something new last night. I was cooking on my Paragon induction unit. I boiled my quartered (more or less) russet potatoes as usual, riced them, passed them though the tamis -- then let them rest in a warm oven while I heated the oil for frying my sous vide chicken thigh.
In the oven the potatoes dried out a bit. Had I to say, they looked a little like instant mashed potato flakes. (Not that I should know.) But what's remarkable, when mixed with warm milk a la Herve This and with a bit of tempered butter they were possibly the best mashed potatoes I have tasted:
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17 minutes ago, Margaret Pilgrim said:
Not comparable. Repeating my mantra, there are no bad foods, only bad cooks. I was gobsmacked to be served and loved cabbage at many small Paris restaurants last year. I would never have chosen it, but each chef made magic with this humble veg.
I am a bad cook. And, yes, I have watched Das Weisse Band.
https://en.wikipedia.org/wiki/The_White_Ribbon
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34 minutes ago, Smithy said:
@JoNorvelleWalker, do you have access to @JAZ's Ultimate Instant Pot Cookbook for Two? On page 53 there's a good-looking recipe for butter-braised cabbage with carrots. I haven't tried it yet, but it's on my list. If you don't have access, perhaps JAZ would send you the recipe or given me permission to do so.
Sadly, no. The only JAZ tome the library has acquired is Instant Pot obsession : the ultimate electric pressure cooker for cooking everything fast.
But, please; don't bother. For me cooked cabbage is right up there with kale.
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49 minutes ago, blue_dolphin said:
The other night at a local restaurant, I enjoyed an appetizer called Crispy Split Corn with Bacon Aioli, Ground Chili and Pecorino. A few days prior, I'd had the delicious but exceedingly messy experience of eating an ear of Mexican Street Corn at a taco joint. This appetizer was still finger food but a much tidier way of serving something very similar.
I'm not sure if you can tell from the photo but the corn was cut right through the cob into small wedges about 3 kernels wide and probably about 1/2 to 1/3 of an ear long. There was still a bit of cob holding each wedge together. It was definitely seasoned with the chili and pecorino after it was cut up.
I'll give this a try one of these days and report back.
That corn looks really good. Till I think about cutting an ear of corn in half lengthwise.
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1 hour ago, kayb said:
Make sauerkraut.
I love sauerkraut. On a hotdog. Maybe once a year.
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@Smithy your link goes to a google search but I found it interesting. The reason I asked is I recently acquired a large pot from Berndes that reminded me of yours. Mine is 13 inches and also comes with a glass lid. But the Berndes is cast aluminum, not iron. If it were iron I couldn't lift it!
Some may recall I have declaimed against aluminum as a cooking surface. But I've read* Berndes uses a particularly thorough coating on their aluminum cookware. And so decided to take the chance.
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@Smithy more information on the pot please.
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A new experience with Whole Foods.
Dinner was to have been Chile Verde con Cerdo from the current issue of Cooks Illustrated (which I am salivating on my iPad). Last night I placed my Prime Now order for delivery this afternoon. Everything was in stock* and my order was prepared and ready for delivery a bit before noon. However the delivery window came and went and nothing further happened.
Braising a butt of pork doesn't happen instantly; I have to be at the dentist by 9:40 in the morning. I spoke to amazon customer service. The representative said there was nothing to be done but to cancel the entire order. Apparently there is no mechanism to contact Whole Foods and tell them to get their act together and my order out the door.
No idea what dinner will be beyond peanuts, rum, and coleslaw. Kerry that head of cabbage isn't looking any smaller.
*except the mythical dry aged ribeye that fortunately was not needed for the recipe.
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Last night...
Sous vide fried chicken, no batter. Credit goes to the Paragon holding four quarts of oil at constant temperature. Potatoes and gravy were done on the Paragon as well.* (Peas steamed seven minutes in the CSO.)
Night before...
Prime tenderloin with Kenji duck fat roast potatoes. Everything slightly overdone to my taste. Particularly the poor zucchini.
*including little pot of milk for the mashed potatoes. Thank you, Sitram, for your induction capability.
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7 hours ago, liuzhou said:
Whole Foods is Amazon.
We know this.
Perhaps I should have said "amazon sells green tomatoes by way of Whole Foods." Since I can't get to a Whole Foods store I order from amazon.
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On 9/5/2019 at 3:05 PM, HungryChris said:
For the life of me, I cannot understand why green tomatoes are not available year round. Years ago, when I worked in a restaurant, all I had to do was ask my produce distributer for them and he was happy to comply, as if getting rid of them was a problem. I have written many emails to local supermarkets, stating that there would be a market, should any of them choose to carry them. I get the same lame, kind of rolled eye response from them all. I honestly think they are missing out. I doubt that I am the only one who would enjoy FGT year round, if I was able to. I also love green tomato pickles, but have a hard time getting enough to make very many.
HC
I could not help but note amazon sells unripe green tomatoes from Whole Foods.
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1 hour ago, Margaret Pilgrim said:
Here is a forum question. How long does your home bake bread maintain its first day flavor and texture? DH tires of our loaves in 24 hours. Of course, they have value in different guises, but they lose their ethereal-ness early on. I don't find this astonishing. For me, after it loses it virginal bloom, I grill, toast and sop.
Your opinions?
A few hours at most...but I bake but once a week. I am not virginal.
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Dinner 2019
in Cooking
Posted
Thanks, I just add the tomatoes fresh.