JoNorvelleWalker

I am a bad cook. And, yes, I have watched Das Weisse Band. https://en.wikipedia.org/wiki/The_White_Ribbon

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.

That corn looks really good. Till I think about cutting an ear of corn in half lengthwise.

I love sauerkraut. On a hotdog. Maybe once a year.

@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. * https://forums.egullet.org/topic/25718-qa-understanding-stovetop-cookware/?do=findComment&comment=360973

@Smithy more information on the pot please.

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.

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.

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.

I could not help but note amazon sells unripe green tomatoes from Whole Foods.

A few hours at most...but I bake but once a week. I am not virginal.

I thought it would never happen -- being that I am employed in a library -- but I just subscribed to Cook's Illustrated on the iPad app. I keep finding Cook's Illustrated content that I want to keep for reference and our Xerox* at work is no longer on maintenance contract. I had hoped access to back issues might be included in the subscription price, but somehow knowing CI I am not surprised. For what it's worth the iPad app seems better formatted than the printed magazine. *generic

Cheek piercings are not my thing. Necessity they say is the mother of invention, and I have developed a method for eating corn. Rather than sticking one corn prong through the big end and one corn prong through my cheek, I simply stick one corn prong through the big end, permitting the little end to butter my off hand. This leaves one unbuttered hand free for the wineglass. Somehow I am minded of microprocessor architectures. But until the patent is approved, feel free to use my invention; with proper accreditation, of course.

The current issue of Cook's Illustrated has a recipe for chile verde that actually looks pretty good. I'm not sure I've ever seen a tomatillo, let alone tried to cook with one.

This morning I re-gelatinized the starch of the baguette by the Modernist Bread method, reheating to 77C. The crust was lovely for my lunch. Now I've re-gelatinized the boule. About to go enjoy it with fruit* and cheese for my dinner. *liquid and solid.

How could I resist?

I agree. The KitchenAid plastic attachment does fine by me. They say not to put the KitchenAid meat grinder blades in the dishwasher but I have yet to have a problem. Some years ago a chef friend said she would never have a meat grinder that was not refrigerated. Your mileage may vary.

Now I am interested. Any link where one could obtain an induction donabe?

Vinifera?

I shall never again stab myself in the cheek* with corn prongs. It hurts. Thankfully I missed my eye. *twice

Something I've noticed about my recent weeks or months of baguettes (or batards, or whatever you should want to call them): the crumb has been fantastic. But the crust has been soft. I don't achieve the marginally deficient crumb with shatteringly crisp crust I was used to. Should I have to have to choose, I suppose I would take crumb over crust, but I'm not sure why I cannot have both. Maybe I just need to bake my baguettes longer. Edit: though it may just have to do with humidity and summer in new Jersey.

Thanks. Somehow My Drunk Kitchen called to me.

Having grown up in Philadelphia I confess a fond memory of pepper pot. I try not to overthink it.

@KennethT for chicken thighs I've gone over to sous vide followed by deep fry. By any chance did you save a picture of your experiment?