JoNorvelleWalker

Don't worry, I will report back. There are ways to deal with ice cream that is too hard. Remember when Haagen-Dazs used to give instructions to microwave the container before serving? Not much to be done for ice cream that is too soft.

Another stabilizer experiment, this time based loosely on Lebovitz's non-Philadelphia vanilla recipe: Cream 500 ml (500 ml) Milk 250 ml (250 ml) Sucrose 120 g (150 g) Salt 0.2 g (pinch) Locust Bean Gum 0.4 g (none) Lambda Carrageenan 0.1 g (none) Egg Yolks 10 (6) Lebovitz's quantities in parentheses. The procedure was per Lebovitz, with my stabilizers mixed into the sugar. I homogenized my mix, of course, which Lebovitz does not specify. Lebovitz does not suggest a temperature, but I made sure my custard did not reach 80C. In the ice bath as we speak.

me as well

What does the character on top say?

This is getting too close to home...last night I brought home two two pound bags of KAF organic all purpose.

What is to the left of the burger?

Last night a friend took me to Shoprite after we got off from work. For once I finished shopping before she did. She explained the local Shoprite has much better selection than the Shoprite where she lives. I felt less guilty. What was most gratifying and brought me almost to tears, while in the store I was offered two rides home: one by an acquaintance from the library and one by the clerk who bagged my order, if I could wait till she finished her shift. And now I have dishwasher detergent and peanuts.

Of the two South Americans I know who emigrated to the United States: one had been imprisoned and tortured for his politics in his home country. The grandfather of the other was imprisoned twice. Once as a prisoner of war and once as a political prisoner.

For me coleslaw begins with ken-cut cabbage: Ken-cut cabbage is not only aesthetically pleasing but is possible for me to masticate. My favored dressing is Hellmann's, cider vinegar, and pressed garlic. Personally I've never seen the attraction of pre-salting cabbage. And now if you'll excuse me I am off to have coleslaw with baked potato and grilled bluefish.

Most of what I learned in collage is now rather vague. One thing that sticks in mind is that the Italian practice of supporting vines was thought to be modern but archaeological evidence showed dated back to at least ancient Roman times. I say if something's not broke don't fix it. Grapes grow wild in profusion around here but they seem more interested in making more grape vines than in producing fine wines. Of course I may just be bitter: I have three grape vines from which I've never seen a single grape.

They never offered the restaurant delivery service where I am. Amazon starts a lot of projects. Some work, some don't. Maybe Amazon will put restaurants in their walk-in bookstores and make deliveries from there. More likely I'm guessing prepared meals delivered from Whole Foods.

Kelvedon Wonder picked in the rain at twilight. "To burst a pod of peas and eat them in the dark is a sweet joy." -- Nigel Slater

I envy you @Shelby. I've been wanting a KoMo mill for several years but the cost has been prohibitive. Maybe you will be the catalyst! I want to hear about your results with the flour sifter. Other than the KoMo XL I'd consider a Mockmill Professional (which are on sale at the moment). Interesting that Wolfgang Mock has started three different grain mill companies.

You label your freezer contents?? Or was this from DNA sequencing and radiocarbon dating?

I wonder if she'd really bother with a bain marie if she were preparing the dish herself? I was/am tempted, as I brought home some lovely asparagus this afternoon. But I have no crème fraiche, not something that I keep on hand. I'd substitute heavy cream, myself.

Others beat me to it, but @Smithy it was rather obvious. She has deprived us of her company far too long.

I have read 20 percent of the population cannot detect rotundone, a peppery* aromatic compound in peppercorns. Could partially explain our different pepper preferences. https://www.ncbi.nlm.nih.gov/pubmed/18461961 *duh

Why is the shark smiling?

Check the timer first... and try to hold it for a couple minutes.

I shall never again plop myself down on the toilet just as the bread timer is going off.

Thanks. Ethiopia is a good read. Jeff Koehler is co-author, and I've enjoyed several of his books on Spain, Morocco, and paella.

Tempted by @hsm I purchased a book of Ethiopian cookery. Now I am looking for Ethiopian ingredients. Does anyone have experience with spicetrekkers.com?

I cannot get this thread out of my mind. So much does not add up. We know Darienne's son is seriously ill and that he either craves or requires ground poultry. We know the family is in poor financial circumstance. We know Darienne's daughter in law will not have an ugly metal meat grinder (but why should this matter if her husband's health is at stake?). And why is a metal meat grinder ugly? And why is a plastic meat grinder not worth buying? (I have one.) I had a chef friend, she was a graduate of CIA, who maintained a meat grinder required built in refrigeration. I looked at Dave's link, but unless the family is large, why do they require several hundred pounds an hour? Do stores in Nova Scotia not sell poultry, ground or otherwise? Some people locally process their own chickens, but that is by choice and not because dressed poultry is not readily and inexpensively available for purchase. We don't know if Darienne's son has the physical capacity to chop meat. But is he the only cook in family? Could not his wife help with meal preparation? It doesn't take much time or effort to chop up enough meat, say for a hamburger, using a chef knife.

Beautiful! Get well soon.