JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Remember Cadbury in the US is made by Hershey. Nothing at all like the English Cadbury.
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On 2/12/2024 at 12:20 PM, ElsieD said:
I was reading amazon reviews on Modernist Bread and there were complaints that it lacked an index. I wrote to them this morning to ask them about this and they reported back that the home version did indeed have an index. I'm thinking of buying this, but I'm worried some of the ingredients required would, for me, be "odd" items. Those of you who have the original 5 volume set, can you tell me if that is the case? When I make bread, I don't want to be thinking I'm in a lab.
Edited to add: I sent a second note to them asking about the index for Modernist Bread. They assured me that it is indexed.
Modernist Bread indeed has an index. People overlook the index because the index is so large...
and following posts.
I am making Modernist Bread's French Lean Bread recipe this afternoon. The ingredients are:
Flour
Water
Salt
Yeast
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5 hours ago, lindag said:
Someone here at eG put me on to these; it may have been @JoNorvelleWalker or it may have been @Shelby.
I am probably the guilty party. I have been promoting the peppers after first having had them in a tin of Matiz wild sardines. I recently received another shipment from the folks at supermarketitaly.com
The idea of using the liquid is new to me. I might try some in coleslaw.
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The Bodum went back. I now have a V60 clone that is glass, not plastic. So far so good. Yes, I know, it will eventually get broken. Coffee is no better than the Aspen. No worse either. The drip is slower than I expected. Maybe I need a courser grind? I got a new scale too. Small and accurate.
I think the Turkish coffee I made was better than any of my pour over attempts. However until I can attain a suitable electric grinder, more Turkish coffee will have to wait. My manual grinder can grind it, but I can't.
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On 2/10/2024 at 2:28 PM, TdeV said:
This doesn't work if the oven is off for only a short time. Making fish the other day, I had to leave the oven off for 10 minutes for it to comprehend NOT to raise oven temp above settings.
I'm sorry, but this behavior seems strange to me.
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6 hours ago, Tropicalsenior said:
Correct me if I'm wrong, but I always understood chicken Marilyn to be the cut of chicken not a specific recipe. I was always told that it was the thigh and leg portion together.
Interesting. According to Wikipedia chicken Maryland means different things in different countries. The cut of thigh and drumstick together is the Australian definition. In Maryland chicken Maryland is fried chicken and gravy, garnished with bananas.
I had never heard of it.
https://en.wikipedia.org/wiki/Chicken_Maryland
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Nuts.com came through a day earlier than promised!
Batch 34:
90g blanched Spanish almonds
90g apricot kernels
350g water
280g sugar
60ml Wray & Nephew Overproof
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Last night I went to prepare my monthly batch of orgeat. Till I discovered I was out of Marcona almonds and organic Turkish apricot kernels. How could this have happened?
Tonight's libation was a Knickerbocker: @Splificator's recipe. Raspberry gum from @feste's Small Hand Foods. And for the rum @Ed Hamilton's Zombie Blend. Not a mai tai by any means, but tasty and the job gets done.
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Three pies made from Artisan Pizza Dough, Kitchen Manual page 54...
The Artisan dough is a joy to work with and not difficult to make. Plus it lasts and lasts. The mushroom pizza was baked after five days fermentation. I was too tired to measure pH of the mushroom pie, but at the start of fermentation the dough pH was 5.37, 22C. Two days later the plain pizza was pH 5.11, 23C. After five days the pomegranate pizza was pH 4.97, 24C. I still have enough Artisan dough for one more pie.
What is new is these pies were baked in my APO at 250C, on the 1 inch thick aluminum slab I typically reserve for my big oven.
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1 minute ago, blue_dolphin said:
I'm sure everyone here would join me in saying, "Please be careful!"
Thanks. Assembly complete. No blood spilled. Nor wine.
Now I have to clear a path to the wine closet. But that will be another day.
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3 hours ago, TdeV said:
Blissfully with contents?
Well, no, the wine rack still needs to be assembled. Working on that now.
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I found the wine rack.
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Speaking as a raven perched upon a bust of Pallas I might mutter "Paragon" and an induction copper pot from Falk or Demeyere.
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3 hours ago, Katie Meadow said:
And given what a terrific bean the Rattlesnake is, why isn't it more available? When we had a supply we used to call them Snakes in a Pot. What I use now for most pot beans is Rancho Gordo Domingo Rojo. Makes for great red beans & rice and is fine for any southwestern style pot. I spent many years in New Mexico, and no one cooked anything besides pinto beans. Okay, but once I tasted Rattlers it was true love. May be you joined the forum later than me, but I've been whining here about this for years!
I cooked a pot of Domingo Rojo a couple of nights ago. Leftovers may be tomorrow. Good beans they are.
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32 minutes ago, DesertTinker said:
Still unassembled in the box?
Indeed.
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I shall never again misplace a wine rack. A wine rack I have to review. How can one lose a wine rack?
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14 hours ago, liuzhou said:
I fully intend to! We'll see how it goes. Thanks.
New kitchen. Small, like most Chinese kitchens, but more than usually has lots of storage space.
How many flights up is your new kitchen?
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2 hours ago, rotuts said:
id not use the strop
you might get the acute angle wrong.
and the steel is relatively thin nd brittle.
EdgePro is the only way to go at home
unless you have very fine water stones and a very steady hand,
I have an antique Arkansas stone but no talent to use it. I plan to try the steels and strop on my $30 knives. But I could use more guidance on how to hone with a strop, as it is not something I have done before.
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6 hours ago, rotuts said:
I not use the items you mentioned on any Watanabe,
rather honing rod should be fine. they work the same way
pick the one that is easier to use.
I've never tried to sharpen my Watanabe at all by any means! I would have thought the strop shouldn't hurt?
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1 hour ago, liuzhou said:
Wouldn't work on any of the sardine cans I buy, either here in China or in the UK. Wrong shape.
Odd? I thought the shape of sardine cans was the same most everywhere. The cans I was opening were these:
https://www.conservaspinhais.com/
Sardine cans I see on Alibaba look the same. Sardine cans here used to come with a key on the side for opening, but I've not seen that style for many years. All available to me have pull tabs. The cans with the key were the same shape though.
Checking the UK, I found cans with the pull tab on the corner rather than in the middle of the narrow edge. But again, the UK cans appear to be the same shape.
https://www.john-west.co.uk/products/fish-type/sardines/
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Honing?
I have always used the third stage of my Chef'sChoice sharpeners for honing. Now I have two smooth steel honing rods, one round, one oval, and a leather strop -- as well of course as Chad Ward's book.
Where should I begin? In particular I am not sure when to employ a round rod or an oval one.
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5 hours ago, ElsieD said:
I agree with @rotuts on t h e Campai tomatoes. They're good too.
Campari, Kumato, Mexico or Canada, same company. Wish I had some now.
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Dark Milk Chocolate
in Pastry & Baking
Posted
What is crumb? I had never heard that term before in the context of chocolate. Or is the definition just "milk, sugar and cocoa mass cooked together in a vacuum oven"?
Now I want some!