JoNorvelleWalker

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I've now read much of Greweling but I forgot to look for that iSi technique. When I wake up a bit I'll go look for it. Is Blumenthal's vacuum method documented in a book someplace? Still trying to figure out how to keep the spatula clean each time for scraping molds. I suppose one could use a fresh spatula for each mold. I'm not filling a lot of molds at one sitting. Any other methods for insuring a beautiful smooth surface for the backside?

This was supposed to have been duck... CSO chicken, blood orange sauce. Sauce recipe from Girl & The Fig Cookbook. Half recipe. I'd heard dark rumors of blood diamonds out of Africa. My first time dealing in blood oranges. Blood oranges: 7-8 oranges @$3.99...you do the math. Sauce said to last 10 days, hardly made it through the night. Served with wild rice and barely blanched Brussel's sprouts. Methode rotuts ad libitum. Blood orange sauce went particularly well with sprouts. Edit: I forgot to mention pomegranate.

I expected to raise a firestorm. Guess no one cares about commercial ice cream these days. Actually with further research Graeter's is not half bad when not next to McConnell's.

I may be overfilling the molds.

More chocolate experiments. Slight horror when I couldn't find my chocolate notes. (Located them in a Time Life volume denoting the location of how to truss and spit a duck.) Now that I have tempering down pretty well I can tackle other problems. Melted 500 grams of chocolate overnight at 50C. Next day dropped the PHMB to 33. After a few minutes, quick temperature check. Seeded and stirred a bit. It's subtle but evident when the chocolate comes in temper. Did a temper check anyway but it was redundant. A vibrating table is one thing I don't yet have. I was looking for a better way of ridding my bars of bubbles. Glancing around the kitchen I fixed on the chamber vacuum sealer. Set the filled mold in the chamber and pulled a vacuum. Lots and lots of pretty bubbles! Not quite what I'd expected. This may be a promising technique for something. Surprisingly the mold side of the bar was smooth and lovely. Next I filled another mold. I wanted to find out for myself what happens if you don't refrigerate your chocolate. Stuffed the filled mold in my 17C cooling cabinet. And then ran off to the store because I wanted to be home through the wetlands before dark. (Made it just past the end of Civil Twilight.) These bars were not bad but a couple squares exhibited fat bloom. Not enough to melt down but not as perfect as I'd like. One outstanding issue: if I scrape a spatula that has hardened chocolate on it over my mold it looks like I took a rake to the surface. How does one deal with this?

At one point in my youth there were a couple crabapple trees in the yard...I was told they were poisonous.

WF through Prime Now is certainly convenient. It is hard to believe they can fill an order and deliver so quickly, without even using drones. It may be difficult to keep track of stock if customers are pulling things off the shelf at the same time I am purchasing online. I know in the library biz we have the same problem. Though I somehow find it hard to believe someone scored the last duck just as I hit the order button.

I did the deckle 55C and seared all sides quickly* as hot as I dared bring the pan, maybe for a minute or a half, no more. I was very pleased. Perhaps contributing to the success, after I unbagged and wiped the meat I set it on a rack and used a hair dryer on it for several minutes. I used a hair dryer (yes, I just got a new hair dryer, particularly for chocolate!) on the eye I cooked the other night, but for the eye I had only dried the surface briefly. Of note with the drier meat surface I achieved a lovely crust without spattering grease all over my stove. Makes me want to start a thread on hair dryer cookery. *after disarming the smoke detector.

I did an experiment tonight. A pint of Graeter's vs. a pint of McConnell's. Both vanilla. Both arrived from Whole Foods frozen hard. Being from New Jersey I have no regional bias toward either brand. There was no competition. The Graeter's melted poorly and was over sweetened. It was slightly icy -- to me a fatal flaw. McConnell's possessed better texture, much better texture, and was better balanced. Not as sickeningly sweet. Both were a little waxy on my palate but both had good vanilla. (There is no excuse for waxy ice cream. All you have to do is homogenize it properly.) Granted the Graeter's was cheap compared to McConnell's but even with the price premium McConnell's was a better buy. I have to say I was disappointed. I was hoping I would like Graeter's. I would not buy again. Is there any other brand I should test against McConnell's? If it were not for the waxiness McConnell's would be close to perfect. Here in New Jersey there is a brand called Kwality but to my knowledge it is not found in any supermarkets.

Yes, there is such an option. I specified no substitutions for all items except the Brussel's sprouts. I notified them immediately of the problems. Is your Whole Foods the one on Route 1 south of Princeton? For many things (OK, some things for which I remembered) I noticed WF prices were less than Shoprite's. The one exception was pomegranates but then pomegranates are Shoprite's loss leader for the week. I just wish they had had the duck. Seriously there should be some way of verifying what's actually in stock before the order is finalized. Prime Now is not yet quite like amazon. And now I have to get myself to Shoprite tomorrow after all. Dinner was supposed to be duck with orange pomegranate sauce, wild rice, and Brussel's sprouts.

Oh dear, then it's not just me. Funny thing it was the bottom of the bag that fell out and not the seal.

Here's the deal: Katherine arrived here promptly and my ice cream was rock hard. I amended my order to include a tip. But all was not beer and skittles. For one thing all but three figs were missing from my little box of figs. I was charged $5.52 for 0.79 "actual" pounds. I measured the figs as 0.15 pounds. I don't believe my scale is that far off. But that was just as well because the sour cream I intended to serve with the figs was out of stock. Also out of stock was the duck. And then there was the broccoli that they sent in place of "baby broccoli". It wasn't even a replacement. I think someone who had not been studying @liuzhou's vegetable thread carelessly grabbed the wrong brassica. And on that subject, the Brussel's sprouts were not ones I would have chosen in a store. Although they had been suspiciously inexpensive I must say. But that aside everything else was perfect and well packed. And the ice cream was rock hard.

My delivery person is Katherine and I can track her progress in real time. My ice cream is now about four miles from here. This is exciting.

Wish I had a spare room. But now you'll need some of the new design Darto pans to compare.

Well I took the plunge. Not without some problems. The primenow website seemed OK but I wanted to try the iPad app. Search as I might I could not find it. I called customer service and was told to search as I had been searching: "amazon prime now app" (in almost every permutation). What finally worked was searching the iOS app store for "amzn mobile llc". In hopes this information may assist some other poor desperate, hungry soul. However the app is designed for a phone sized screen so I went back to using the primenow website. Then I spent several happy hours meal planning and shopping! All was well until I went to check out. The checkout process froze. After repeating this several times I called customer service. The representative suggested I check out with the app. Once I got the app configured and myself signed in I was able to check out easily. I was relieved and delighted that my shopping cart from the PC appeared in the app. Within about 15 minutes I got a notification that someone was working on my order. Another 15-20 minutes and I learned my order had been filled. But it's been over an hour since then and the order is still sitting in the store. At least I've had no further notifications from Whole Foods. The order includes two containers of ice cream. I shall be most interested to see how they arrive. Ice cream, I figure, is pretty much the acid test. I am still troubled by the idea of tips on amazon. The suggested tip for my order was $9.00. I chose not to include a tip. If my ice cream actually makes it here still frozen I may be inclined to change my mind. Not related to Whole Foods as such, but on the subject of amazon and groceries -- yesterday I purchased a bottle of Dawn dish detergent from the shelf of my local Shoprite. When I next logged on to amazon they were recommending Dawn to me. Pretty scary. I fear most of us have drunk the Kool-Aid.

My bean club order arrived today -- with the bag of midnight black beans pre-opened. What a mess. Managed to scoop up most of them. I hope Roomba can find the rest. RG packaging leaves a bit to be desired. I've managed to spill bags myself before but this is the first time I've been saved the trouble. I called customer service but no one picked up the phone. No one has called back. Edit: RG customer service called back and they are sending a replacement for the midnight black.

Sadly I seared the eye longer than optimum. I think I'll stick to 55.0 which has worked well in the past. Tonight I plan to cook the deckle but still undecided on the temperature. There is a thread about cooking deckle but that was before sous vide ...at least before sous vide for me: https://forums.egullet.org/topic/84171-deckle-a-long-overlooked-cut-of-beef/

I am about to go stir fry some baby bok choy. My mind has been sautéed.

@iggiggiggy what type of oven that you can get to 645?

I got the email but so far no shipping details for me. (Hope, hope it's not in sequence of last name.)

So far the TeamFar pans have worked well for me. None have twisted yet in my experience. My favorite is their lasagna pan. (Which admittedly seems a little heavier duty steel than their sheet pans.)

I have to ask, what are the baking details?

Thank you. I didn't want to prejudice the answer by saying I usually anova my ribeye at 55C. Kenji has suggested that well marbled prime might be cooked a little higher. Tonight's ribeye (minus of course the deckle) is about to come out of the bath at 55.5. Intuition told me the deckle muscle might go higher still. I could be wrong. No rush, still time for many more opinions.

The local Shoprite is now selling Angus Prime brand beef, beef that is labeled USDA Prime. I took home a nice looking ribeye. Since I don't typically consume a whole steak in one sitting I dissected off the deckle. Both portions are now bagged. My question: what temperature is optimum for deckle?