JoNorvelleWalker
-
Posts
14,817 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by JoNorvelleWalker
-
-
Hellmann's at the very least.
-
1
-
1
-
-
10 hours ago, hsm said:
Thanks for this! I own some of her other books and have been hoping this one would go on sale.
Well I would have bought it but amazon informed me that I own it.
-
3
-
-
3 hours ago, scubadoo97 said:
It’s interesting that one can come close to duplicating something that took years to make in the lab
Call me old fashion but there is something I like about the time honored process of distilling and aging in wood and the chemical reactions that occur in the barrel.
Two barrels lying next to each other in the rickhouse with the same distillate barreled at the same time can be so different. Yet the position in a rickhouse can in itself create a significant difference if it’s a multilevel structure due to temperature differences.
Just like people, I like diversity
And then the rickhouse burns down. Me, I put trust in folks like Takaminine Jokichi.
-
17 minutes ago, Smithy said:
FWIW in our experience the "no fire" restriction has applied to wood fires. It has not applied to charcoal in a portable grill. It also has not applied to gas-fired campstoves like the Coleman's that you and I both have.
Not that I'm trying to talk you out of another toy, you understand, but you may appreciate full information.
On the other hand, our fire marshal forbids gas or charcoal grills. Probably hadn't thought of banning bonfires.
-
4 hours ago, TicTac said:
Another dinner post, sans pictures (apologies). If only there were a 'Post to EG' button from my ipad!
Room temp broccoli soup (garden pesto added part way through).
95% garden grown dish of - Zucchini noodles, served with a sauce of various colors of cherry tomatoes, young garlic, bunching onions and topped with a roasted cashew pesto (a recent find, which I believe might even be superior to the pine-nut version).
Cashews, olive oil, and cheeses - the other 5%!
I'd be quite surprised if there was not a way to post a picture to eGullet from the iPad. And if there's not there almost certainly will be when iPad OS comes out this fall.
Meanwhile you owe us the rest of the 1000 words.
-
1
-
1
-
-
5 hours ago, Kerry Beal said:
I have the gift of making grown men cry - usually with liquid nitrogen in my hand!
Thought you were going to say hook extractor.
-
1
-
2
-
-
Since one member had asked about the brand of transformer I use for powering European appliances, I thought the information might be of help to someone else...like, oh, say, @Shelby.
LiteFuze LT Series 2000 Watt Heavy Duty Voltage Converter - Step Up/Down 110/120/220/240V
-
2
-
-
21 minutes ago, Porthos said:
Is that Picnic Island that looks like a submarine?
Not to me. Look much closer to the shore.
-
5 minutes ago, Shelby said:
If only it came in pink...........
There is a solution. Get a 110/220 voltage converter. I have a heavy duty one I use for equipment from Europe.
-
4
-
-
Another week, another bake...
This time I baked the boulet on the CSO bread setting.
-
6
-
-
1 hour ago, Chris Hennes said:
Michigan Grids (p. 54)
I read this as Michelin Grids.
-
2
-
-
On 9/26/2018 at 2:33 PM, rotuts said:
if anyone on this thread routinely from time to time
orders form Penzey's
consider a portion of
https://www.penzeys.com/online-catalog/buttermilk-ranch/c-24/p-534/pd-s
now is says it has ' Bell Peppers " in it
Yikes
however , if it has GrBells in it
and I can tall if a GrB is with in a mile of my house
it doesn't seem to matter in this mix.
Odd , no ?
I looked P's up
they have a Green Goddess dried mixture !
I bought Penzeys buttermilk ranch. Maybe I am doing something wrong but the dressing overwhelmingly tastes of salt. And not much besides salt.
I add salt to salted nuts. I eat salt out of hand. I enjoy salt. I do not enjoy Penzeys buttermilk ranch. I've never been dissatisfied with any purchase from Penzeys before. I am thinking to complain.
Amusingly Penzeys home page currently features a ranch dressing recipe that is not made from the buttermilk ranch mix. It is made from Justice and Pasta Sprinkle spice blends, and sounds much more palatable. Both blends are salt free. The recipe sounds pretty good actually.
Plus I will point out as a public service that Penzeys Green Goddess contains no anchovy and is therefore not fit to eat. Unless you want to call it "ranch".
-
1
-
-
8 minutes ago, Kerry Beal said:
Anyone else see this on their Facebook feed and become intrigued? I think what caught my eye was the pictures of it's use for Takoyaki.
Four different colors, four different temperatures. Kerry, take one for the team.
-
1
-
-
21 minutes ago, TicTac said:
Mashed, Fried, Baked, Steamed....and even raw!...oh potatoes, how I love thee - let me count the ways!
raw?
-
29 minutes ago, Kerry Beal said:
Schooner sailing by.
I don't see no sails.
-
9 hours ago, liuzhou said:
If you want Chernobyl Chips, avoid Russia. Chernobyl ain't there.
It's in Ukraine!
😃
For the moment.
-
1
-
-
15 minutes ago, Kerry Beal said:
Had no Orange Cream Citrate Bitters - so instead used some Regan orange bitters and some Lactart.
What is the white machine behind the bottles?
-
2 minutes ago, Shelby said:
I feel like it's pirate talk.
She's got an eye patch and a big sword and she's on a boat with cannons I bet.
...and rum.
-
5
-
-
"Swarvin'" sounds like Scotland or the Maritimes.
-
1
-
1
-
-
On 7/27/2019 at 9:19 AM, liamsaunt said:
Cocktails. The one on the left is a Pink Sands (vodka, cranberry and grapefruit juices, seltzer). The one on the left...I have no idea.
Must have been strong at least.
-
7 hours ago, liuzhou said:
Slow braised turmeric chicken thighs with shallots, garlic, chilli, ras en hanout. Stiir fried okra. Couscous.
Looks delicious but isn't that what one might call a leg?
-
1
-
4
-
-
22 minutes ago, Tri2Cook said:
While I've learned better than to think I know what you two may or may not get up to, I feel safe saying it won't involve having a hole cut and an upturned bottle of booze plugged in.
Too low tech. Amazing what one can achieve with a chamber vacuum sealer and an iSi.
-
3
-
5
-
-
I tried Wild Planet tuna and was not impressed. I like the idea, just not what it tastes like.
-
1
-
-
Even after all this time I'm not sure I understand exactly how the bread function works. Clearly a big blast of steam at the beginning, but at what temperature?
Tonight I was reheating my five day bread (forgive me) to gelatinize the starch. Waste not, want not. As an experiment I used the bread function set at 225F, rather than warm or convection bake. With the bread setting after 40 minutes the bread was 80C. This seems far too fast based on previous experience with reheating bread on convection bake, where it might take a couple hours to reach the magic number of 77C.
Does anyone have technology to measure exactly what the bread function is doing? Regrettably I do not and I am paying off a root canal.
Fruit
in Cooking
Posted
But for the pink outer husk.