JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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12 hours ago, dtremit said:
I think I've seen others here post about preferring the Steam Bake cycle to the Bread cycle for bread baking. I'll probably review those posts and try that next. I'm curious, though, if anyone has played with Super Steam in their bread-baking process? Since that only uses the bottom element, I would think that starting on Super Steam and then switching to Convection Bake might prevent over-browning on the top rack.
You're welcome. I took another for the team...
This was 10 minutes (OK, actually 11 minutes) Super Steam at 400F then switched to 450F Convection Bake. The crust looks a little heavy. Perhaps too much of a good thing. Though oven spring was fine. I don't plan to cut into this loaf for a day or two but if I can I'll report back with results.
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5 minutes ago, DesertTinker said:
In Lake Huron? 🤣
But, given the current world situation, I guess anything’s possible! 😝
As I recall when the Edmund Fitzgerald went down one of the first responders was a German U-boat captain.
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2 hours ago, Kerry Beal said:
A little chilly out there tonight.
Russian submarine?
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45 minutes ago, Smithy said:
Once again tonight we were confronted with the need for 4 separate appliances for as many elements of the meal. We have a tried-and-true method of cooking chicken thighs in the oven: coat with our generic homemade mix, place in a baking pan for 35 minutes at 375F, eat. I have been reading wonderful things about chicken thighs - especially the skin! - in the CSO, so I chose the CSO for the chicken thighs. I used steam bake, 425 for 25 minutes based on (a) what I read in the accompanying pamphlet and (b) my bad memory. I was using the temperature and time established for pork steaks with the same breading; chicken thighs and quarters get lower and longer. I am terrible at rote. My darling's only cooking mode is rote, but he wasn't around.
Meanwhile, the Wild Harvest version of "tater tots" was in the main oven, because it couldn't cohabit with the chicken. Actually, if I'd used the correct chicken temperature they could have, but I don't know where it all would have fit. It's a shame the CSO doesn't have room for 2 racks at once.
The peas went into the microwave. The bread went into the toaster, which was retrieved from storage in the spare bedroom and placed inconveniently on the kitchen island.
The chicken crisped up ... well, the skin was a bit tough and it cohered more to itself than to the chicken. I can see how this machine can produce good cracklings. The meat was a bit more done and the skin more tough than we would normally get - but it was cooked at a hotter temperature than normal. That particular comparison isn't a good one.
Here were our dinner plates. You may correctly deduce that one of us likes peas and the other doesn't. The tater tots weren't as good as the previous batch, which were done in the (tentatively retired) air fryer.
Nest time, we'll try the tots in the CSO and the chicken in the oven.
When I lamented needing to pull the toaster out of its retirement spot, my darling surprised me with the suggestion that we could make room for a second CSO! Then he noted that the coffee maker would have to go to make room. Nuh-uh. Deal breaker.
@Smithy do you have a bedroom? Don't insult your chicken in the oven. @weinoo's high temperature chicken thighs are great, but better in my humble opinion are the thighs steam baked 300F for 60 minutes, per the CSO instruction manual. The skin is not quite as shatteringly perfect as at 450F, but O the flesh! Peas? Defrosted frozen petit peas in a colander, 7 minutes on 210F steam. You'll cook peas no other way.
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34 minutes ago, Smithy said:
I'm pretty sure that Mastery of the Sauces is by eG member @TheCulinaryLibrary.
Indeed, that is the one. Sad he or she has not been around. I'd say the book is well worth the $3.99 asking price. Other volumes are $4.99.
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16 minutes ago, Margaret Pilgrim said:
Fascinating! What were the qualities of Tang that she wanted for that recipe, and how could you/we have substituted real ingredients to create the same effect?
Make one get up off her chair, you will? OK, 13.5 g Tang. Beranbaum stresses Tang is not optional because of the bright orange flavor. You might try substituting orange essential oil.
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20 minutes ago, Smithy said:
I must say, @Margaret Pilgrim, that with a day like that and no appetite we'd probably have been eating tuna sandwiches, or cheese and crackers, or simply popcorn. I applaud your initiative.
The "organic" mac and cheese gives me pause. Does "REAL organic cheese" suggest that it's made entirely from milk from cows that haven't been fed antibiotics or growth hormones? Does "REAL" mean as opposed to synthetic? I suspect runaway marketing. Nonetheless the real question is whether it was satisfying, and your post indicates that it was.
"REAL" could pertain to the trademark:
http://realseal.com/real-vs-imitation
@Margaret Pilgrim does the REAL seal appear anywhere on the packaging? From reading labels I've noticed Horizon goes in for additives.
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I went with Jude's Ice Cream, thanks. I bought Mastery of Sauces the other day when I saw it on sale. Haven't started to read it yet.
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Once upon a time I bought a jar of Tang for a Rose Levy Beranbaum recipe. The cake was great but after about twenty years the jar of Tang was not. I threw it out.
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17 minutes ago, Toliver said:
@andiesenji is the one who turned me onto Envy apples. Superb crispness and sweetness. Let us know what you think.
And how was the Naan?
I recently tried an envy apple and I was not impressed. Perfectly OK mind you, but nothing to write home about. My apple discovery this year was Lady Alice, but they are not in season.
Which reminds me dinner tonight is an apple, though it is so old I'm not sure what variety it used to be.
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1 hour ago, Kerry Beal said:
Loin I'd say
Sciatic nerve, may not be Kosher.
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43 minutes ago, Anna N said:
After Kerry finished rounds this morning we were footloose and fancy free so headed off to Mindemoya. We did wonder through our favourite hardware store but escaped without spending a penny. Then we headed off to the grocery store where we did not get off quite so lightly.
We spotted this
and at first we just walked away from it. But then Kerry said, “Shouldn’t we take one for the team?”
And so
These are some of the other groceries we bought.
The two apples are ones that I have never tried before. One is a Jazz and the other is an Envy. I know they have been talked about elsewhere on the board recently.
Lots and lots of butter for lots and lots of baking.
After grocery shopping we wanted an ice cream but the damned ice cream parlour in Mindemoyer was closed. There was another ice cream parlour on the way out of town once we saw it was offering Chapman’s ice cream we opted to wait until we were back in town.
Pralines N Cream for Kerry.
Butter pecan for me. Both in Belgian waffle cones.
Chapman’s ice cream?
Can't wait to hear about the naan!
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The amazon customer service is remarkably good, and remember rotuts gets a dividend.
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BaconPigs, HamPigs, and LongPigs.
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7 hours ago, teonzo said:
That's because he used parsley as secret ingredient.
Teo
Parsley was the other son...this one is an even more picky eater.
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Not my favorite cut but I'd be inclined to roast it in the CSO. Or maybe on the rotisserie.
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26 minutes ago, Kim Shook said:
I've decided that I might be too old for my Cuisinart. It is SO freaking heavy. And I don't have any where to store it but the attic. So most of the time, I just use something else. I only use it when Mr. Kim can get it for me. If that man leaves me, I'll never cook again - too much of my crap is inaccessible in the attic. 😉
My Cuisinart still has a place on the counter but I'm not sure how much longer I can justify it. The last time I used the Cuisinart I wish I hadn't.
I don't have an attic.
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Back in the 1980's, before Lyme disease was popular, my sons and I went raspberry picking at a local farm. The quantity was overwhelming. My teeth have never been amenable to raspberry seeds, and having the technology, I pureed and strained the raspberries, and relegated them to the refrigerator.
Unbeknownst to me my younger son had the idea to spin the puree in the Simac -- our resident ice cream maker at the time. As far as I know, no added sugar. I have not had better sorbet.
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@Kim Shook I'm not a mandolin person and I have all my toes. But I do own a Cuisipro box grater with a fixed blade that I find works well for cucumber. Possibly not as thin as you might like. Then again I have several slicing blades for my Cuisinart, starting I believe as small as 1 mm. But as I get older using the Cuisinart for slicing scares me more and more. And invariably the Cuisinart slices are uneven.
I'm still searching for a method of slicing Spanish chorizo that does not involve the emergency room.
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19 minutes ago, Kim Shook said:
There are a few so=called "easy" meals that are, to me, a giant PITA. Tacos are one and hamburgers and hot dogs are the other. Not because anything is difficult, but because of all of the go-withs. My family is unable to eat any of these things without a gazillion condiments, toppings, etc.
I have yet to figure out how to get my tortillas crisp.
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1 hour ago, TdeV said:
Personally, I wouldn't increase Amazon's control over my data and would download electronic material outside of Amazon's control, hence my suggestions up-thread about how to find out where one's data is.
Here's what @paulraphael said in another thread about Joule:
"The simple fact that the unit won't work unless paired to an account should be cause to boycott it. This means, fundamentally, that you bought it but you don't own it. Buying something like this is a declaration of absolute trust, not just in the company's leadership, but in all future leaders, regardless of what happens economically or who acquires them. This argument is laid out pretty well by Wired, in reference to Microsoft's recent eBook atrocities: https://www.wired.com/story/microsoft-ebook-apocalypse-drm/"
There's no reason to believe that Amazon (like Microsoft) won't someday develop a new business model which includes shutting down their ebook presence. Of course, I'm also unwilling to have an Alexa, since I also have difficulty being high-minded about Amazon's ability to restrain itself in data mining.
YMMV.
My mileage may vary. I have plenty of documents on CD-ROM that have turned to dust, and magnetic tape backups as well. (Floppies though are pretty reliable as long as you have a working supply of drives, controllers, and software.)
Dead tree books are good but not perfect. The oldest in my collection, circa 1723, is brown and crumbling but still mostly readable. Many books published in my lifetime are not in great shape either.
I admit I have reservations about Alexa but for me security trumped privacy. If I fall at home Alexa can get help. Perhaps I should say when I fall, as it is not an infrequent occurrence. And Alexa will read me a cookbook as I bleed to death.
If you are concerned with privacy don't go near the library. Books are paired to an account. Our library uses Bluetooth to track patrons same as retail stores use Bluetooth to track customers. And community libraries don't retain old books. Older titles are weeded out constantly.
Edit: and then there is always Microfiche...
https://obsoletemedia.org/microfiche/
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The option is turned off by default but Safari also has a Send to Kindle feature.
Somewhere I read that Alexa would do it if you asked her nicely. I have not been able to find the article again. And I'm not sure I fully trust her.
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Here's another possibly useful article:
https://www.pcmag.com/news/334440/how-to-put-free-ebooks-on-your-amazon-kindle
The Bread Topic (2016–)
in Pastry & Baking
Posted
Pretend I wrote a thousand words.