JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Speaking of pods...I have two pea pods an inch or two long. Not sure where they came from, never noticed them last night.
Meanwhile yesterday I transplanted some seedlings I'd started in paper towels. At least two look like they'll make it.
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Forgot to post this the other day: Falk USA is having 35% off if anyone is needing copper.
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1 hour ago, Vanillalover1 said:
In your guys opinion, what is the best Italian dish for dinner? Italian cuisine is one of my favorites
https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2188553
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Welcome!
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About to cut into tonight's creations.
Three minutes on KitchenAid speed 4. Last week's loaves seemed a little over mixed.
The one end is a bit wonky. Maybe one shouldn't do bread and taxes at the same time after all? Oh, wait, that was supposed to be bread and circuses.
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Amazon informs me I own the Alice Walters one. Can't say I ever remember seeing it.
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2 minutes ago, KennethT said:
Is there a purpose to growing carniverous plants, more than just the fun or novelty of it? I know very little about them, other than the fact that they are carniverous, as the name implies. Do they get all of their nutrients from their digestion, or do they need some from roots as well?
I suppose if you were a murderer looking to dispose a body...other than that, fun and novelty when you are 12 years old and reading Darwin.
As I recall they get mainly nitrogen from digestion.
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4 hours ago, lindag said:
I will never again step out of my car in an icy grocery store parking lot without checking to see if there's ice under my foot! Did that the other morning and foot slid forward and I slid down the door. Fortunately I was still close to the door so I could brace myself and didn't fall backward. Just embarrassed and dirty and wet. Not a good way to start my day.
I tried to react "sad" to the post, but somehow the site is not letting me. I assure you I didn't mean to "like" the news.
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6 hours ago, DiggingDogFarm said:
Once upon a time, I grew carnivorous plants.
I'm not against growing them again—hydroponically.
But we don't have the room, and I'm dirt poor.
Grow hydroponically, save your dirt! I too grew carnivorous plants, hasn't everyone?
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The adventure continues...I realized tonight that I may not have had flour for tomorrow's bread. And, if asked, I was sick of chicken. Prime Now to the rescue! Branzini, and some bok choy for a stir fry! Well for once Whole Foods got back to me about items out of stock. But I was not looking at the screen because by now I was well conditioned they would not.
I paid almost a 100 percent delivery tip: two pound bag of flour, two apples, and two organic avocados (on sale). Dinner is chicken.
Edit: and I'm still almost out of milk.
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2 hours ago, chefmd said:
Higher, I think.
Try it and report back! For most exquisite flesh I use 300F when steam-baking thighs. (I can't take much credit for the revelation since the advice comes from the CSO instruction booklet.) Though for crispest skin I go with 450F.
Tonight I am doing my usual half Cornish game hen at 450F for 15-20 minutes. (Embarrassingly same as last night's Cornish game hen, actually.)
Poultry dysonizing as we speak...
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2 minutes ago, chefmd said:
Chicken wings 350 steam bake 50 minutes. Tasty, but I think higher temp would result in crispier skin. Definitely very low maintenance.
I'd go either lower (300F) or higher (450F).
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Not everyone has pull-knobs on her cabinets.
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There is a lamb shank and mint recipe by Nigel Slater for which I used Marcella beans with great success. I would love to try the same recipe with Flageolets.
Rio Zape I boil up pretty simply, maybe with a bay leaf. They have a lot of flavor.
The wild rice I'll be interested to try against my current favorite: Bineshi Ghost. They look almost like different plants. Bineshi is straw colored and Rancho Gordo is almost black.
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5 hours ago, DiggingDogFarm said:
FWIW,
Here Dr. Carolyn discusses her and Dr. Craig's experiences in reviving very old seed.
The reason I'm being extra careful in attempting to germinate the above mentioned seeds is that, back in 2016, I sent 150 "Baby Pequin" seeds to a guy in Brooklyn, NY—he wasn't able to get any of them to germinate!
But I know nothing of his general prowess in germinating seeds.
A Tree Grows in Brooklyn...
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My box arrived several days ago. Have not tried any of the new varieties...which I shall not mention due to possible spoilers.
I will say, no broken bags this time!
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1 hour ago, Thanks for the Crepes said:
I have many more delicious and nutritious RG bean varieties to look forward to. I have real faith in the Rio Zape ones.
Rio Zape are one of my favorites. I'm looking forward to trying the Flageolet.
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26 minutes ago, scubadoo97 said:
@JoNorvelleWalker celery root is a tasty treat. I’ve roasted it and mashed it. Both applications were delicious. Just a bear to peel
The Ottolenghi recipe did not call for peeling beyond trimming. But yes, I'd be open to trying celery root in another capacity.
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Last night's dinner...
Perfectly unremarkable picture that I'd otherwise not have posted but for the pineapple looking brownery in the upper center. It is Whole-roasted celery root with coriander seed oil from Ottolenghi's Simple (pp 128,129).
I had never tasted celery root to the best of my knowledge, let alone prepared it. I rather like the taste and texture. What I did not care for was the slightly acrid coriander crust. If I prepare the recipe again -- which at this point is doubtful -- I shall bake the root on a rack at lower temperature, and omit the coriander entirely. A bit of rosemary might be nice.
As it is I was disappointed, and disappointed in Simple as a cookbook. Unlike other Ottolenghi volumes nothing much inspires.
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1 hour ago, gfweb said:
There are various dictionary definition of the word, all centering around the preparation, study and enjoyment of food. The definitions vary a lot, suggesting that gastronomy is an imprecise term that in one way or another is food-related.
Gastronomy is, after all, astronomy with a G. Astronomy derives ultimately from Greek and means “star law” , so I guess at least in its derivation, gastronomy involves the rules and principles of cooking.
Maybe not.
And here I thought if referred to enjoyment of foods that were carminative. Or as Nigel Slater says, for the not easily embarrassed.
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On 1/23/2019 at 1:17 PM, heidih said:
There is a timing issue with indoor starts. I highly suggest Margaret's tutorial https://awaytogarden.com/seed-starting-supplies/
I didn't see any information about timing?
My current theory is that the sunny location of the Click and Grow (south facing glass doors) gets too warm from solar heat gain. Today I started some seeds in moist paper towels and put them in the bedroom, typically the coldest spot in the apartment. If these seeds sprout I will transfer them to the Click and Grow.
Fortunately Kelvedon Wonder is not an exotic variety and I have plenty of peas to play with.
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Welcome! Chocolate tempering is also a recent thing for me.
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10 hours ago, Shelby said:
Got my seeds in the mail yesterday.
Pumpkin-Connecticut Field
Sweet Corn-Nirvand Hybrid (highly recommend)
Green Onion
Banana Pepper
Cucumber-Burpee Pickler
Watermelon-Crimson Sweet and Georgia Rattlesnake
Squash-Golden Zebra and Burpee's Best Hybrid
Radish-Perfecto
Jalapeno-Big Guy
Bell Pepper-California Wonder
Bush Bean-Blue Lake
Okra-Clemson
Lettuce-EZ Serve and All Season Romaine
Mustard Green-Southern Giant
Cantaloupe-Hale's Best
Spinach-Bloomsdale
Collard Green-Georgia
Tomato-Steakhouse, Fourth of July, Early Girl, Better Boy and Baby Boomer
Onion and potato sets coming later
You must have more acreage than I. For my garden I am still deciding but I may include a pepper. Meanwhile my peas are suffering black thumb disease.
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1 hour ago, gfweb said:
Re grits in the North. My grandparents called it “mush” , but it was grits. Sometimes fried and served with syrup.
When I was growing up it was corn meal mush. I was even taught corn meal mush in home ec class. With mandatory maple syrup. Real maple syrup.
Scrapple is corn meal mush with flavoring.
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Current sales, deals, and bargains (Part 2)
in Kitchen Consumer
Posted
Wow. I didn't know KitchenAid made a metal version. I must say the metal one looks nice with all the attachments. But I have the plastic version and the plastic works well enough for my meat grinding purposes.