JoNorvelleWalker

I noticed today that my strawberry plants are flowering.

Thank you @teonzo for the idea. The proportions would be off because I have been enjoying my pistachio pudding. I still have pistachio paste left so I may try again. But not today.

@jbates the chocolate is Felchlin Maracaibo Creole 49%. https://www.felchlin.com/en/product/cacao-maracaibo I spun it for as long as my old arms could stand, outside in the snow. (Crass hyperbole -- I was outside under a covered breezeway.) About 15 minutes. @teonzo remember I was using less chocolate than Brunner recommends. I double checked this with my contact at Brunner.

Another failure. The chilled mix was about as viscous as the last batch. I didn't bother to try to spin. As consolation the stuff tastes pretty good. I shall call it pistachio pudding and be done. Teo, I like fat. Fat and eggs. For example, this. And, you know, that pistachio pudding is good stuff. (Not that I mind enjoying pistachio butter right out of the melanger.)

I'm guessing liquid nitrogen.

I failed: 3.40C. The nice thing about a thermometer that reads hundredths is you can watch the temperature rise and call it wherever you like. Oh, and the Duvel was good.

By popular demand --- pictures of the inside of the egg... Comments welcome. No reports of taste.

In the refrigerator I have 200 g of five day old French lean dough. It was supposed to have been a pizza. My guess is the dough is too far gone for pizza. Any suggestions what I could make? Or should I pitch it?

In Shoprite's defense they did have one lorn bag of Key Limes on the shelf. And lemons they had lots.

Wine glasses in the dishwasher?

Continuing the experiments: Heavy Cream 520 g Pistachio Paste 140 g Sugar 100 g Salt 3 g Locust Bean Gum 2 g Lambda Carrageenan 1.3 g Polysorbate 80 0.5 g Glycerol Monostearate 0.1 g Same ingredients as last time. Note that I reduced the salt to 3 g from 4 g; and the heavy cream this time was non-ultra pasteurized, without added emulsifiers and stabilizers. (And, no, the cream was not from Shoprite.) I heated the mix, minus pistachio paste, to 60C in a bain marie like so... I added the reserved pistachio paste and homogenized. Then I cooled the mix in an ice bath and refrigerated. The viscosity is noticeably less than the previous batch made with Shoprite cream. I won't know till I've spun and tasted it but I suspect the viscosity is still too high. At least this time the homogenizer could work through the mix without sounding like it was about to burn out. @paulraphael or anyone, do you have suggestions for how I could adjust the stabilizers? My ratios are those given for Modernist Pistachio Gelato (designed for water as the liquid, not for cream). https://modernistcuisine.com/recipes/pistachio-gelato-2/

If you want my honest answer: I spill it on the counter. Some goes on the floor.

Well, bake steam 425F 10 minutes: Please ignore the tuna and potato. The asparagus was tasty, with satisfactory texture. But oh my that color was hard to get past. (Wine helped.)

Thank you! I'll aim on the high side for 5.2. My reference thermometer is good to two decimal places. I don't have a suitable tulip glass so my usual Baccarat water goblet will have to do. I have washed it carefully.

Something new: asparagus steam baked in the CSO: Perfectly prepared but note the sulfurous demonic hue. Normally I boil my spears in a large pot of excess water which preserves the color. Typically tasty baked potato and lightly grilled tuna steak. I repent the years I tortured tuna before I learned what it could be. And before I acquired the tools and technology to make the apotheosis so.

When I've had Duvel before it was at refrigerator temperature. Whatever Duvel is trying to be I don't think it is a light lager. According to Wikipedia Duvel is made from Scottish yeast. And in the immortal words of Michael Flanders: "One cannot drink stout."

At what temperature should Duvel optimally be served? The ale, that is. Tell me and I'll tell you what I'll be drinking.

Amazon came through. No scurvy for another week.

Safari offers a disclaimer: "Please be aware that formula calculations may differ in Excel." It's not asparagus exactly but I've read people pilot airplanes from documents on their iPads. Be that as it may -- the asparagus is in the CSO pan, waiting for my baked potato. And my mai tai. Thanks!

Interestingly Safari on my iPad opened the spreadsheet. But the time for asparagus is listed as "01"?

Any suggestions for asparagus in the CSO? Other than steam for 10 to 12 minutes from the CSO instruction book. (Unfortunately I don't have a program to open the spreadsheet to see if there is something for asparagus.)

The topic might be locked.

Yesterday at Shoprite I was told their delivery was coming in last night. I woke up in withdrawal and hurried to Shoprite before work. No limes. I'm sure this is because of International Scurvy Awareness Day on 5/2. Scurvy is a dreadful way to die. Meanwhile I just placed an order with Amazon for ten limes, with delivery for tonight.

For shopping I had no energy. Browsing Prime Now did not excite me. But I needed limes. One can endure most privations. But not limes. Besides, it was still a lovely afternoon and there is a Flood Watch in effect. I girded my loins, my boots, my backpack and set off for Shoprite. Shoprite had no limes.

And a Shoprite thing.