JoNorvelleWalker

Here it's vultures. Sometimes some crows and eagles. This week I've been walking past a deer. Wish they would get on with it. Temperatures are getting warmer.

Don't forget the anchovy.

My mix is made. I have no high hopes for the experiment. Please note this ice cream was inspired by MC modernist gelato: Heavy Cream 520 g Pistachio Paste 140 g Sugar 100 g Salt 4 g Locust Bean Gum 2 g Lambda Carrageenan 1.3 g Polysorbate 80 0.5 g Glycerol Monostearate 0.1 g All ingredients were heated to 65C and homogenized. Then cooled in an ice bath before refrigerating. As always the polysorbate 80 was almost impossible to add since my three mg scales measure only up to 100 g. What I did was tare an aliquot of cream and into it dispense the 0.5 g of polysorbate 80. With more cream I rinsed the iSi silicone cup (red, if anyone is reading) into the pot. There must be an optimal way to work with polysorbate 80 but I have not found it yet. Why I have few hopes is that my ultra-pasteurized Shoprite heavy cream "may contain" carrageenan, polysorbate 80, and stuff.* I suspect a double dose of hydrocolloids. I have no equipment for measuring viscosity but my homogenizer was straining at its limits. Not at all like making simple modernist gelato. I'd describe the mix consistency as "pudding-like". The morrow will see how well it spins. Wish me luck. I'll probably eat it anyway. *and probably does.

Rough Linen also sells napkins! I showed a friend the picture that @blue_dolphin posted. My friend said for that price I should get an apron to wear over my apron. Truthfully what sold me on the pinafore was the picture: https://www.roughlinen.com/products/pinafore?variant=16371977542 It must have been the asparagus...yes, definitely the asparagus.

Melt him down and make a 24 inch egg. Then go for a bit of alcohol, possibly negroni.

We must have different machines. Is yours an ICE-50?

My mind cannot process this. What is an arm in context? I stop at 15 minutes because beyond 15 minutes in the ICE-100 iciness and overrun increase.

No. Sliced raw mushrooms* and mozzarella. Bit of oregano. Meant to add fresh basil out of the oven but I forgot. *tossed with olive oil.

Also, one does not oil a hinoki board. They are wet with water before use; and rinsed and dried afterward.

Tonight's tuna landed on the kitchen floor. Served with coleslaw and a lovely Cotes de Provence rose.

I have never used a commercial stabilizer but I am about to try an ice cream experiment. I am fond of Modernist pistachio gelato which includes locust bean gum, lambda carrageenan, polysorbate 80, and glycerol monostearate. The plan is to make the recipe substituting heavy cream for the called for water and pistachio oil. I too suffer a Cuisinart ICE-100 since my budget does not permit a Pacojet. And actually, considering the price, the Cuisinart is rather nice as long as you don't spin for more than fifteen minutes.

Make him or her thicker?

I have a Salton glass top warming tray I have had forever. It lives on my dining room table. I no longer use it for heating because at some point the plug standards changed and it no longer plugs in correctly anymore.

No wine?

I have a Boos walnut end grain block that I like a lot. I have used it with Japanese knives. Perchance you have seen pictures of it here. But if I may I would dissuade you from end grain for your purpose. (For one thing end grain costs a lot.) Consider hinoki, the traditional Japanese cutting board material. Two of my cutting boards are hinoki. The less expensive hinoki board warped. It would probably again be OK had I a carpenter to plane it down. I don't. My other hinoki board has never warped. It is made by Ambai and designed by Makoto Koizumi. Koizumi's objects are eminently functional works of art. The board does not warp because it is inlaid with cherry. I purchased the board here: https://shop.nalatanalata.com/products/tosaita-cutting-board-medium Nalata/Nalata ships internationally but almost certainly Ambai has a dealer in England. The price is $60.00, thus within your budget. I was even more fond of Koizumi after I saw a picture of his studio and the same tools from Luxembourg that are living in my living room.

Two and a half minute mushroom pizza.

Probably me too but I don't think there is that choice. If I'm not mistaken with Zojirushi if you want pressure you get induction wanted or not.

I would point out that human hair and skin clean up more readily than most fabrics. Plus skin almost always eventually grows back. But thanks to @blue_dolphin I have ordered the Rough Linen pinafore and two 24 inch napkins.

The pressure, induction Zojirushi do not do oatmeal.

Ooo, I want one...and a bread bag. Or two. Sadly already I have piles of linen towels and napkins. But, well, yet maybe, those Orkney linen napkins sure look nice. I used to wear an apron in the kitchen but I never found one where the straps don't eventually break.

And...?

Balaclava Special No. 1. Preceded by ever, ever riper dry aged rib. After resting, Philips grilled beef was on target at 54 deg C. Is it luck or is it skill? And yes, I possess the Kabalistic secret to perfectly reheated Hollandaise. Begins with "Cuisin" ends with "art". Have you ever been served cold, grainy Hollandaise in an otherwise high end restaurant? I have. Thin red line, remember the Maine, and all of that. Carry on.

I'd look for pressure and induction heating. Which also should get you fuzzy logic and made in Japan. And I'm old enough to remember when "Made in Japan" was pejorative.

Last of my recent salmon. Too much protein, too much food. Just enough methode rotuts.

My newer Cuisinarts are 300N1. The fan failed on the 300N.