JoNorvelleWalker

I vouchedsafe tonight's baguette a more aggressive bake. Forty minutes as opposed to half an hour. Mai tai is almost finished; and I shall assay the result with cheese and fruit. Couple of new cheeses from amazon.

I used to; although my method didn't use a thumb.

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.

For a large whole chicken I'd be inclined to use my rotisserie.

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.

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.

Not counting the ones made of horse hair.

I love my tamis. I wouldn't put mine on a grill; clearly though, they would.

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:

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?