JoNorvelleWalker

Probably a different model. I have the original.

I have multiple cords for my anova: 2 foot, 3 foot, and 4 foot. I usually use the 2 foot one. I'm pretty sure the cord that came in the box was 3 foot.

Wow, pod sizes must vary quite a bit. Would it have bothered Greenspan to say "two grams of black cardamom seeds" or somesuch. I read the recipe differently. I thought she meant use the edge of a knife to get the seeds out of the pods. But I believe you are correct.

As originally posted in the dinner thread, I used shallots. I had onions on hand but I would suggest shallots. Try both ways and report back!

Don't forget the shallots!

That sounds like too much, at least from Penzeys' pods. I'd say maybe 1/4 to 1/2 teaspoon total from all four pods. I don't think the amount is critical. The second time I made the recipe I coarsely ground the seeds and I suggest that rather than leave whole.

Just a thought -- make sure the steak is really dry before putting it on the grill.

As much as I'd love to say the steak was two inch thick, it was an inch and a quarter, maybe a little more. I chose my largest copper pan, which I heated to 350F. No oil. After adding the steak I reduced the burner to minimum. The first ten minutes I spent browning the edges. Thankfully the meat was thick enough to stay mostly balanced. After ten minutes I turned the steak on its side, flipping every minute, monitoring the internal temperature towards the end of cooking. I pulled the steak after about 8 minutes per side and shoved it in the CSO at 150F to rest while I prepared the broccolini. Sorry, forgot to mention the butter and the garlic. I spooned the pan fats over my baked potato. And the pan was easy to clean up. Can't ask for much more. Though I like grilled steak too.

@blue_dolphin my pods look like yours. The black pods are smoked and dried, as I understand, so I would expect them to be somewhat shriveled.

Could you show a picture of your pods?

Amazon sent me one of their better dry aged ribeye steaks: Quite delightful.

They all died?

My black cardamom pods from Penzeys are dried out and splitting. They look like the picture from Wikipedia: https://en.wikipedia.org/wiki/Black_cardamom https://upload.wikimedia.org/wikipedia/commons/8/86/BlackCardamom.jpg

And now the price of the Cuisipro has gone back up to what I paid for it. Amazing.

Procrastinating from preparing dinner, I spent a couple pleasant hours reading about box graters and ordered the Cuisipro 6-sided that @rotuts talked about above. Or at least I think it's the same model. Interestingly the amazon price of the Cuisipro has gone down twice since the moment I hit the order button. When the Cuisipro comes I'll have to find a place to put it.

Yes, I was aiming for the sweetness of 100 g of sucrose, with more freezing point depression. As it turns out more freezing point depression was not necessary. If I make this again (which I probably will because it is good and because I am lazy -- compared to custard the recipe is easy) I'd use 100 g sucrose. But I still like custard better!

Yes, I think the dish would work without black cardamom but black cardamom adds a little something. Besides, I needed a recipe to use up my bottle of black cardamom. Of the other spices on hand, I think grains of paradise would work.

Reprise of Dorie Greenspan's Fresh Orange Pork Tenderloin. Vanilla ice cream not shown.

Modernist Pantry just sent me an email promoting their glucose powder. What a coincidence!

Thanks, zooming worked. You'd think they would want to mention something like that in the product description.

I checked the Modernist Pantry powdered glucose page when @paulraphael posted. Where does it say the DE number?

Tonight's dinner: Yuanyaki salmon.

Yuanyaki salmon, Japanese Culinary Academy's Complete Japanese Cuisine, Mukoita I (pp104-105). A bit of googling tells me Yuan was the first Tea Master to grill with mirin. Good. Now if I only had a yanagiba.

Good results. Only complaint is that I was getting ready for work and I accidentally spun a few* minutes too long. The overrun is higher than I would like. For the 750 g of cream called for in the recipe I used: 90 g sugar 20 g trehalose salt 0.2 g locust bean gum 1 g lambda carrageenan 0.1 g Polysorbate 80 0.055 g (was trying for 0.05) glycerol monostearate 0.25 g Lebovitz called for 150 g of sugar. Far too sweet for my taste. I substituted 90 g sugar and 20 g of trehalose. *6

Some while ago I looked into the Dynashake but in the end I didn't buy it. I have an inexpensive immersion blender that I hardly use. I thought the Dynashake might serve as a poor woman's homogenizer. But now I have an even poorer woman's rotor stator homogenizer. If I wanted a blender (which thankfully I don't) I'd get a blender. If I wanted a milkshake machine I'd get a milkshake machine. If you get the Dynashake I'd love to hear about it. Dave Arnold must be truly indolent. Tonight it took two and one half minutes to scrape my potatoes through the tamis. It was more work to pound the mace.