JoNorvelleWalker

I only wish.

But did they have frozen peas?

How do you keep the pasta off the floor?

Sorry I never gave an update. I've been working my way through my order of Penzeys Whole Special Extra Bold Indian Black Peppercorns currently in the grinder. Very pleased. My solution to the multiple peppers in my collection is a battery of mortars.

I have to say the (organic) tomatoes on the vine I bought the other day were not half bad. My only complaint is that two spoiled before I ate them. And it's difficult to blame the tomatoes for that. Based on that success I picked up a package of the cherry tomatoes on the vine, as recommended by @BeeZee above. They were good but I wouldn't say better than the bigger ones. In any event I picked up another package of the cherry tomatoes this afternoon. I'm still annoyed with Shoprite for not having the Sunset tomatoes that I like. Worse, the last two times I've been there they have not had frozen peas. FROZEN PEAS. What's noteworthy is the Township this week has paved my route to the store. Twenty years earlier might have been more useful but better late than never. I will not be surprised if the path still floods.

My energy level and sense of taste are still not up to normal but I am trying to get back to cooking. This was Nasim Alikhani's turmeric chicken from the WSJ 6/24/2019. I don't blame Alikhani in the least. Dinner was not bad at all but it was bland and brought little joy. The basmati rice was the best part. Inspired by @Anna N I steamed some dried apricots in the CSO. Some apricots are apparently more dried than others. These might have been about right pressure steamed in my Fissler for half an hour. I could not chew them. Salad did not do much for me either.

I could be wrong, but I believe the curly instant ramen noodles are par cooked and freeze dried.

The recipe is on the package: "Cooking time about 4 minutes."

I use my KitchenAid Precise Heat Mixing Bowl.

@MelissaH thanks for reminding me to disconnect my rechargeable flashlight!

Did that device come from the thrift shop or the hospital?

I've been very pleased with NPSelection cultures. They do not offer a specifically Greek culture but they do sell a Bulgarian culture. https://www.yogurtathome.com/home

Perhaps. I don't think the method is only about reduction. And I note Ruben has moved on to adding skim milk powder to many recipes to reduce the reduction time. But one cannot argue with results. Most of us are playing with this for science or our own amusement. Ruben is producing ice cream for paying customers. And generously sharing information, I might add.

@liuzhou thank you so much for sharing and taking us along. I am so happy for you and your family!

Speaking as someone who previously stated she did not like chocolate ice cream I did not want to be too daring.

https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?do=findComment&comment=1904621

At least the cob part might still have some texture.

Vacuum seal. The bag will swell up so it needs to be weighted down. Somehow I'm remembering you tried this method once and found the corn wasn't cooked enough.

Update: if I could do as well as Haagen-Dazs chocolate I'd be pleased.

Two minute pie. I wasn't planning to post a picture but I'm a pizza picture whore. No leftovers.

@ElsieD did you carefully strain your custard? I don't let mine go over 80C and maybe even that is a little high. When I make custard ice cream by Ruben's method I do not have to strain it. The genetic testing firm 23&Me informs that I prefer chocolate ice cream to vanilla. This was news to me but I admit I have not tried chocolate ice cream in years. I'm still under the weather and feeling poorly so making ice cream was out of the question. But a kind friend took me to Shoprite and Haagen-Dazs chocolate was on sale.

Oh, I thought they were plastic. Pizza tonight here, whenever I finish my mai tai. And assuming I don't drop it* on the floor. Oven is preheating. * mai tai or pizza.

The flour weight is 600 g, usually 68 percent hydration. Tonight I reserved 200 g of finished dough for pizza, so take that into account.

Tonight's loaves: The boule stuck to the peel.

Not into bigamy myself but I ripen poolish at room temperature. If you find you need to refrigerate your poolish you may be using too much yeast.