JoNorvelleWalker

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.

I have a Moulinex similar to the mill pictured. While nice, these mills won't grind poultry, not in this millennium. Darienne, is fresh ground chicken a particular pleasure for your son, or is ground chicken a medical necessity? If the latter, what about store bought ground turkey or chicken?

Chef knife. Seriously. Edit: or a cleaver.

More likely it will end up getting pitched.

I like both Penzeys and The Spice House. Same family though I believe The Spice House is the original business. I vacuum seal some spices such as vanilla* but would it be worth it for black pepper? *yet the vanilla scent comes right through the bags. Reminds me, I need to make a batch of ice cream.

The ribs I found were presliced. I still had to remove the sternum and stuff as well as the silverskin from each rib. Which invites the question, what to do with the sternum and stuff?

Yes, but in a good way! Didn't bother my teeth at all. At worst the ribs were a mess to gnaw. Laundry while eGulleting.

From Cook's Illustrated, Tuscan Grilled Pork Ribs, otherwise known as rosticciana. For me this was an unknown preparation. Pork spareribs, with the silverskin removed*, seasoned only with rosemary and salt, grilled over high heat. Now my favorite sparerib recipe. Who would have known? *what a pain but it was but worth it.

@Katie Meadow in my spice cabinet live many expensive novelties which I have never used. Until quite recently black cardamom was one. Thanks to everyone. I placed my order from Penzeys for Whole Special Extra Bold Indian Black Peppercorns. I chose Penzeys this time over The Spice House because there was other stuff from Penzeys that I wanted, and my favorite The Spice House black peppercorns were out of stock. Plus, I spent enough that I qualified for a free jar of Penzeys Ozark seasoning, so now I can cook like Rob. I live near a whole pond of bulrush, just sprinkle some on.

I've seen mahi-mahi -- I've never had it! (Never seen nor had dorado though.)

Over the years I've heard theories of the origin of zuppa inglese. My own guess has always been zuppa inglese is an Italian adaptation of a trifle. Perhaps because I was exposed to English triffle, complete with Bird's Custard, before I'd heard of zuppa inglese. Over the last couple days I've been reading Lidia Bastianich's Mastering the Art of Italian Cuisine. Lidia attributes zuppa inglese to an effort to recreate an English trifle served "at the Elizabethan court in the late nineteenth century." Now, as I understand by the late nineteenth century Elizabeth I had tragically passed on, while Elizabeth II was hardly a glimmer in a royal eye. Does Lidia mean "Victorian"? Or is her date off? Anyone hold a competing theory for the origin of zuppa inglese?

That site was an interesting rabbit hole.

Thanks. I see they have red as well.