JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Bread:
I do love bread. Served with Charcuterie, cheeses and the last of my Mountain Magic tomatoes which I am hording. No lack of wine. Oh, and olives too.
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41 minutes ago, liuzhou said:
The mind boggles.
Good though.
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Not Modernist French Lean Bread:
I've been trying, I really have. My French Lean Bread from Modernist Bread at best is putty like. The scores don't open. Sometimes it tastes OK, sometimes it doesn't. More often than not the boules are flat. I am ashamed. Tonight I pitched half a Kilogram that was not worth eating. I've given Modernist Bread a year of my life.
I went back to my ancient two thirds hydration recipe based on Raymond Calvel. Scores opened, boule was round. I'm not to the point of proclaiming the emperor has no clothes but I don't understand why the MB recipe doesn't work better for me.
And did I mention that tonight's bread was rather tasty?
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Here we get nice baby English peas from Guatemala. Other than that it's frozen.
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8 minutes ago, HungryChris said:
Burger night here and I managed to finish mine for the first time in a while.
HC
Vegetarian burger?
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6 minutes ago, Kerry Beal said:
There were almonds too but in a foil packet.
Did you demand they be served in a dish?
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19 minutes ago, scubadoo97 said:
24 hrs in the fridge does a good job of drying most proteins
My walk-in is on the balcony.
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I've recommended the smallest TeamFar pan, the 8x10x1 inch one, for the CSO. I am still pleased with it, however for full disclosure I was reheating a slice of pizza just now and the pan warped. It went back to flat as soon as it cooled, and the slight warping didn't bother me, but it might matter for some folks.
In contrast I've not noticed any warping with the heavier/taller TeamFar pans in the CSO.
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1 hour ago, Smithy said:
Yep, we've spent 4 nights on the road and tonight we're staying put. So far we've gone from post-Hallowe'en fall...
(I should have realized epicurean would have a factory outlet! How have I missed it all this time?)
...to summery temperatures and juniper in fruit...
...with a lovely, fortuitous stop to meet @kayb at her favorite diner!
More later, as I get my pictures and stories organized.
I'm sure @kayb and the food were nice and all but I am taken by the sign. I have that pictured epicurean as my breadboard and I love it!
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And I had to pick up a copy of Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season. Any book that extolls rum as a wonder drug is good enough for me.
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1 hour ago, Toliver said:
I started with my BookBub email pick and found the other three international-themed cookbooks along the way:
"Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season" Kindle Edition $1.20US
"Food From Across Africa: Recipes to Share" Kindle Edition $2.99US
Use the "Look Inside" feature to see the list of recipes.
Scroll down to see the very odd layout of the recipes themselves. All of the measurements/ingredients aren't laid out plainly to see...they're lumped together into a paragraph. I guess that's one way to make sure you read the cookbook carefully.I am a US Prime member and the price you see may vary.
I have a copy of Spain, and you must be looking at something other than what I'm seeing. After an explanation of the recipe the ingredients are laid out line by line in English and metric units. Then follow the numbered steps to prepare the recipe. Cookbooks can't get much clearer. One small complaint for a Kindle book, some of the techniques are referenced to a different page for directions. I dislike having to flip around through a Kindle book. However when these off page references are given there is a hyperlink to make navigation less painless.
I also have Morocco by the same author. Highly recommended. Unlike with recipes in @Wolfert's wonderful books covering the same cuisines there does not seem to be stuff left out or left to imagination. Granted I have not made as wide an assortment of these recipes as I have from Wolfert, although a shrimp recipe has been a staple (or at least was back when I could get good shrimp).
Edit: I checked the "look inside" preview and indeed the ingredients appear as @Toliver says. Thankfully my copy of the book is not formatted that way!
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Leftover duck breast that I could chew, steam baked to within an inch of its life.
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4 minutes ago, weedy said:
have an immersion circulator?
Why, yes...now that you mention it.
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I've been craving duck for some while. Amazon Prime Now disappointed the other week when they could not deliver. (Though I did get a refund.) Now I am in possession of six pan seared duck breasts left over from an event last night. As served, the breast was sliced extremely thin on a bed of cabbage: "Braised Cabbage, Applewood Smoked Bacon and Sour Orange Gastrique". Unquote. To be precise.
Typically I am not a fan of near raw fowl. But one has to taste. The cabbage was lovely. The duck looked and tasted like finest rare beef, however my dentation could not handle it. Tonight I plan to subdue a breast to doneness in the CSO and see what transpires. There is a potful of cabbage waiting, next to the potatoes. Don't mind if the duck is dry as long as I can chew it.
I welcome thoughts for the five remaining breasts.
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1 hour ago, Norm Matthews said:
Dinner tonight was meatloaf.
Perchance the first I have vouchedsafe my like upon a meatloaf.
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54 minutes ago, chefmd said:
Visited my son and went to NYC, bought Waguy beef and dry aged beef, a bottle of Barolo, chanterelles in Eataly. Beef and beef for lunch. Decadent.
If that was lunch, what was for dinner??
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3 hours ago, rotuts said:
I very much doubt that the DARTO pans are so smooth that the first coat of a polymerizing oil wont adhere to it.
in woodworking , when applying several thin coats of a polymerizing oil , the first and subsequent coats are
very lightly sanded with 600 grit sandpaper so that the newer coat of oil has something to grip to so it doesn't just slide off.
you also have to remove the very fine ' dust ' before applying the new coat.
that makes more sense to me than worrying about the smoothness of the steel for the fist coat
Are you suggesting to sand the pan between coats?
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Dinner tonight was at the library. Our annual food and wine fundraising event. The highlight of my social season. I did not go hungry. Made it home with five large bags of food, including six duck breasts. Plus four and a half bottles of wine and a bottle of milk. Sad to see hotel pan after hotel pan of spice rubbed salmon being dumped.
During setup I expressed interest in the caterer's induction hotplate. She said it was brand new, just took it from the box. She asked if I knew why it was beeping? I thought probably because there was no pot on it. She said she took the pot off because of the beeping. I looked at the pot and noted it appeared to be aluminum.
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7 hours ago, jane@eatyourbooks said:
JoNorvelleWalker - if you would like an Excel spreadsheet of your Bookshelf, email us. Make sure you have added all the books you own to your Bookshelf before you request it - it's not something I can do repeatedly.
Thank you. I may take you up on your kind offer in the future. I'll try @nickrey's suggestion in the meantime.
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I would like a listing of all my added books with a notation of which ones were indexed. There is probably an easy way to see this but I don't know how.
Could anyone possibly be of help?
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12 hours ago, Kerry Beal said:
Sorry - crazy day yesterday - collapsed into bed when we got home.
Dinner last night after the gala (not great food - all fish as far as I could determine) was at the Big Fernand - where you can get a rare burger.
Fish?
Edit: Never mind. Lack of reading comprehension soon after falling out of bed. Apparently the fish was at the gala. And now in a few moments I am off to an annual gala where there will indeed be fish (salmon) and more than adequate amounts of wine.
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16 minutes ago, ElsieD said:
I shall never again put the lid on my Instant Pot, set it to manual high for 45 minutes and leave the kitchen without making sure the sealing ring is in the lid.
A day later, (today) I promised myself that I would never again attempt to empty a 10 lb. bag of bread flour into the flour container, which was sitting on the edge of the counter, without making sure I had not inadvertently poked a BIG hole in the bag.
I hope you have a Roomba.
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So who won?
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3 hours ago, mm84321 said:
My first thought was dinner at a Polish KFC.
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Dinner 2018
in Cooking
Posted
I was just giving you a hard time because the burger didn't appear to be on the plate.