JoNorvelleWalker

Though you've mentioned many times you use cornstarch in your recipes. Cornstarch is a stabilizer.

My Rough Linen pinafore arrived. Took a while to figure how to put it on.

I must speak favorably of the WF dry aged steak.

P.S. For the color I don't even cheat in Photoshop.

Forgive me for poor taste* but what came to mind for my baguette tonight was Thalidomide loaf. *I knew a Thalidomide victim and, yes, it is not all that funny.

@Ann_T jinxed me.

The cologne is not the joke. The anova oven is the joke.

Not a good experience tonight: the* cheese was moldy and not in a nice way. They can't tell the difference between broccoli and broccolini. More troubling the delivery time slots seem to be reduced. Yesterday I was unable to get delivery. Today I had to pay extra to get any delivery at all. I called to enquire about this and spent a half an hour on the phone. Plus, I received two bunches of asparagus. Totally my fault but an error I would hardly have made shopping at the store in person. Oh, and before I forget the driver couldn't find my home. Not an uncommon problem and I don't hold that against amazon. *expensive

Thanks, I bought the Kindle. But the book is clearly promotional. It calls for Amazonian ingredients.

@rotuts I emailed them a while back. They assured me it was still coming. Projects like this take time. I read that it took India two years to develop the technology to shoot down a satellite.

Thanks, I went with Negrin's. Though I had not heard of her. Anyone who lives on a small lake in New Jersey can't be all bad.

Anova sent a promotional email: "By popular demand..." Considering today's date I was expecting the oven, but the new product turned out to be sous vide cologne. Has anyone heard new rumors of the vapor oven?

Update, day later, 24 hours in the freezer: still udderly smooth, still strange. Remarkably still no perception of being cold. It does not melt in the mouth, it eventually dissolves. Texture is much like peanut butter. No, that's not quite right. It's perfectly scoopable, as good in that respect as any ice cream I have made. Taste is muted but pretty good actually.

Fried chicken?

Thank you, 68 percent.

Amazon failed me so dinner was not roast chicken: Last of last week's dry aged steak. Well done and bleu in the same bite. Beef taste to die for. (As my physician is wont to mention.)

Plans changed tonight to what I had in the refrigerator: Last of dry aged beef. More than satisfactory meal.

I haven't tried it yet, but Hampden Estate Single Jamaican Rum Overproof. Will be fun to compare with Smith & Cross.

I know it isn't dinner yet -- but I couldn't help but try a serving: strange. Not bad, but strange. Utterly* creamy smooth. And this undead ice cream will never melt. The weirdest thing is that it does not taste cold in the mouth. Even after five hours in the freezer. I am not crazy. The serving bowl feels cold, cold like a bowl of ice cream. So how does it taste? Better than I would have thought. The pistachio flavor is muted compared with modernist gelato. (As I expected because of all the cream.) However in contrast to my earlier remark about insufficient sweetness, the sugar now seems just right. As does the salt. The nicest finding is that there is no sensation of any particles on the tongue. None. Much of the credit for which goes to my DCM melanger. Be warned, if ever I'm tempted to make this again I would use real cream without any added stabilizers. Though for another experiment it might be informative to try Shoprite cream again but omitting carrageenan, polysorbate 80, and glycerol monostearate from the recipe. And maybe cutting the locust bean gum in half. *pun unintended

Late this afternoon I had planned my dinner and was about to place my Whole Foods Prime Now order. No delivery available tonight.

I'm a six yolk girl, myself. But as I recall @paulraphael does a lot of work with stabilizers.

The stabilizer experiment did not go well. The overnight chilled mix was the consistency of tapioca pudding (albeit without the little eyes). It would not pour from the pot. Because the viscosity was so high the bottom was slightly burned. And uncharacteristically I did not find it sweet enough. Anyhow I carried on. The spun (if I may call it that) batch is hardening as we speak.

Teo, thanks! Using salt or sugar sounds like the solution to the problem!

The most useful and comprehensive ice cream maker reviews I have seen are by @Ruben Porto posted on his Ice Cream Science site: http://icecreamscience.com/category/ice-cream-makers/ Currently I don't make ice cream a lot but I continue to enjoy the Cuisinart ICE-100. If I'm actually making ice cream without playing with alien technology I use a modified version* of Ruben's method. See many posts in: https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/ Can you tell I'm procrastinating? *called KitchenAid Precise Heat Mixing Bowl.

It's work related; can't you take it to the hospital?