JoNorvelleWalker

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?

There was Soave too. Not to be flippant I was using hoisin as a dipping sauce. It was great with bits of steak. The recipe for Simple Stir-Fried Greens is from Hsiao-Ching Chou's Chinese Soul Food (pp136-137). Rice, of course, from my Zojirushi.

Baby bok choy stir fry. With leftover steak. Washed down with hoisin sauce. I never claimed authenticity. It's my dinner.

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.