
JoNorvelleWalker
participating member-
Posts
15,140 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by JoNorvelleWalker
-
Oh, but this brings up different question for which I was about to start a separate thread! Back a while I purchased a lovely boneless roast of pork shoulder from amazon. There was more meat than I envisioned. I cubed the meat, bagged the excess, and then froze it. Now I have a bag of pork shoulder cubes. Can I grill them?? Or should I braise or anova them? Is pork shoulder suitable for dry heat?
-
Ranch recipe please! I recently tried Penzeys' ranch mix and was disappointed. It was mostly salt. (To their credit Penzeys issued me a refund.) Couple of months ago I was at a library conference. For lunch buffet I found myself the first in line. Food was far from special but the ranch dressing was pretty good. When I went back for seconds the ranch dressing was gone. Gone. Half a dozen other salad dressing choices but no ranch.
-
Looks like Kerry's submarine was able to navigate the Richelieu River.
-
Chicken cacciatore. Forgive me for the parsley. Excellent. Bread and Boursin not shown. I may clean the kitchen floor tomorrow. Or I may not.
-
Yesterday's news. Edit: I'm waiting for "Alexa, turn on the steam."
-
Anova just announced a sealer.
-
I'm not sure you would need to preheat.
-
No, but the thought sure crossed my mind.
-
Not sure but she probably has more space than my one bedroom apartment.
-
That's another reason to go with a chamber vacuum sealer.
-
Not knowing anything about the brand, I'd be inclined to give the sealer a fair try. But for a circulator I'd stick with anova (just not the anova nano). Joule maybe, if you like to fiddle with your phone.
-
The batard/baguette is destined for this morning's library potluck. These days I can't get my boules to come out pretty.
-
@Anna N you must have small hands.
-
My Darto pans work well on induction, but beware of warping on high heat.
-
Odd. I eat salt by the handful when my peanuts are gone and I still have mai tai left.
-
According to 23 and Me I have "slightly higher odds of disliking cilantro". To me cilantro tastes like soap; I love it.
-
Most of my dinners are stuffed into stomach.
-
These were the leftover corn tortillas I'd made two nights before. I was going to deep fry them for tacos but by frying them flat as tostadas I was able to use the same pan for three different dishes without washing. I am lazy.
-
Leftovers of leftovers: Chile verde con cerdo, Rancho Gordo beans. What's new was Diana Kennedy's rajas de chile poblano, prepared by the @chefmd method. Not shown, salsa verde cruda from Roberto Santibanez's Tacos, Tortas, and Tamales. Served with tostadas.
-
For the fist time I made tostadas. They puffed up remarkably in the hot oil.