JoNorvelleWalker

I've been waiting and waiting to get a copy. A friend has Simple sitting on our hold shelf. I hate her.

Soaked it over night in the sink and it cleaned right up. I probably should have used parchment though.

No but she was serious, she liked it! Limited selection and high prices but easy to use interface and good delivery. This afternoon when I'm back inside the paywall I'll try to take another look.

Last night's dinner: Whole Roasted Branzino from the CSO Recipe Booklet. A favorite dish of mine. Citrus and fennel, herbs and shallots, garlic and Piment d'Espelette.

I have a Polyscience 300. Not as fancy as the Vac Master, and the external vacuum port does not work but the 300 meets most of my needs. I don't remember how I ever lived without it.

Wall Street Journal today has a review of online grocery stores operating in NYC. I'm home, on the wrong side of the paywall, but as I recall they favor Prime Now. There was another grocery service the reviewer said was good if you were drunk. She did not have a high opinion of Jet which is owned by Walmart.

...works for some chemicals I hear. Three more cookbooks for me. I note The Indian Cookery Course is almost a thousand pages.

Do they have attachment loops? I suppose in some way Uber might be a solution if one is willing to pay the price. And if one had a cell phone.

As an update, the ghost rice is lovely but I'm not sure I could distinguish it from the less expensive Bineshii at about $3 a serving.

I know the things you mean. I never thought of them! Unfortunately (I just got up and checked) my backpack has no points of attachment. I also have a big backpack that holds a ton but is pretty much too large and heavy for me these days.

Locally here there was a small chocolate shop that successfully branched out into making renowned ice cream. The owners sold the business and one opened a pizza place. The other moved to the big city selling chocolate. Anything is possible.

The weather has not been cooperative for grocery shopping so this afternoon I was putting together a Prime Now order for delivery from Whole Foods. All well and good till my dinner started disappearing from the shopping cart from being out of stock. Reluctantly I strapped on my faux Gore-tex booties and headed out to Shoprite (with a well earned detour by way of the spirits monger). Shoprite was full of people, horribly crowded and this largest supermarket I have ever seen. I had made a list but triage was necessary, both for expense but more so for what I could carry. By the time I finished checkout it was dark. My backpack was full and I was juggling three bags. The trip home was no fun at all. I was hiking through dark deep water which is why I guess they call it "Nautical Twilight". My arms were failing. Now it's midnight, I am showered, and the rice is cooking. Dinner is plan B. But I did my good deed for the day! Prime Now was sold out but I had wanted a branzino for my dinner (plan A). Shoprite had decent looking branzini so I took a chance and bought one. The recipe is from the CSO instruction booklet. It is a favorite of mine. The recipe calls for fresh thyme and oregano. Oregano there was but no thyme. I overheard a young couple devastated that there was no thyme. I asked the woman in the produce section if there was any thyme in back. She said whatever there was was out. Then by happenstance I found another display with thyme! Why a store, even a large store, needs four locations for fresh thyme is beyond my ken. Some while later I ran into the young couple at the other end of the store as I was buying eggs. I apologized profusely and asked if they were the people looking for thyme. They were. I described the location as best I could and they seemed most grateful. Plan B was necessitated because my amazon same day delivery never came. If indeed I eat this morning it may be in the dinner section.

Now you tell us.

And here all these years I have been trying to reduce my overrun. Seriously, with your Cuisinart you should be getting plenty of overrun. More than enough. If you whip your mix before churning that likely would reduce your overrun (though not the amount of air in the finished ice cream). I once had a KitchenAid (as I remember) that allowed for overrun adjustment by means of a horizontal churning chamber. My current Cuisinart ICE-100 allows some overrun adjustment by the choice of two different paddles, one for more overrun, the other for less. If you would, measure your overrun and report back. https://www.uoguelph.ca/foodscience/book-page/developing-overrun-table-use-when-manufacturing-ice-cream

Unfortunately I don't live in Canada and I didn't have a popover pan. Camelcamelcamel showed this was the lowest price ever.

Call it gelato.

Ice Cream! Personally my homemade ice cream must contain egg yolks but I have tasted excellent commercial ice cream that apparently does not contain any eggs products whatsoever: https://www.nytimes.com/2017/09/01/dining/kwality-ice-cream-india.html In truth I've never had better commercial ice cream. I'm not sure how they do it. And they optionally serve their ice cream with fresh made waffle cones. One of their shops is about six miles from here. (No donuts though.)

What happened to the cooking butter? Did it wind up in the gravy?

Reject chocolate. Bitter broken bits of bars. Cacao Barry Extra-Bitter.

It was internet wild rice again. Addicting, I cannot be without it. I've been very pleased with the Bineshii brand. This time I splurged for their top of the line "ghost" rice. The problem with wild rice that's about $4 a serving is I'd like to dine on it several times a week. Sort of like single origin fine chocolate the rice is sourced from a single lake or river bed. Bineshii has an amazon storefront.

I looked at the Sister Pie article yesterday at work. At home I can't get past the paywall since I expect access is tied to IP address. When next I'm working I'll try to remember to read the article again.

Campari?

I'd rather raw beans myself...just don't dry them first. And pick them when they are small.

I have lusted after a donabe but everything I have read till now says to use them only over gas. Though I have questioned this as people have probably been cooking in a donabe long before Japan or the rest of the world had cooking gas. Any thoughts on using a donabe with induction or with a solid top? And yes, I do love The Japan Times.

That's a new take on foraging!