JoNorvelleWalker

Chicken Tetrazzini fares pretty well in my opinion.

Having not much to do with food except that I heard the story at a retirement party at the Institute where I once worked: The honored retiree recounted how he first came to the US from Germany. He had been told the weather in NY was cold. He disembarked from the plane in the middle of a NY summer wearing his father's army issued coat from fighting on the Russian front.

Brings to mind Michael Flanders' The Gas Man Cometh.

30 second green beans were on my menu tonight.

Kerry, how do you think the JVK egg molds compare to those from Hans Brunner? Particularly with regard to where the seam halves come together? For better or for worse I have a feeling at least with regard to chocolate molds one gets pretty much what one pays for and the JVK are a lot less expensive.

After treating myself to an immersive course in culinary Dutch I realized the chockolateworld site was available in English... These are a couple Chocolate World bars that might work for me: https://www.chocolateworld.be/winkel/vormen/kadervormen/CW1936#0 https://www.chocolateworld.be/winkel/vormen/kadervormen/CW1612#0 How does the quality of Chocolate World compare to that of Hans Brunner? I know there are other mold manufacturers out there. Any others that I should consider?

I read through the colorful 95 cent 1970 fondue cookbook I shared above. Cheese fondue recipe still bookmarked! Sadly there were no Spam recipes -- but veal kidneys, of course.

Now you tell me. At least the Tomric molds were not expensive. Guess I need to look into injection molds. Maybe something like: https://www.brunnershop.com/en/Injection-Moulds/Moulds-for-Tablets/Tablets/Tablet-oxid-5.html

I too have the food mill for the Cuisinart. The Cuisinart works but it can't beat a tamis. Que music for ballad of John Henry. I also have a Moulinex which is great for liquidy things like canned tomatoes. Seeds tend to get stuck in the round holes of the Cuisinart.

Another experiment this afternoon, again with Felchlin Maracaibo Creole. My bar molds are Tomric, and Tomric states not to heat the molds. But I went back to Greweling and Greweling says to warm the molds to 25-28. I did so to the best of my ability, measuring with my surface contact thermometer. Or one of my surface contact thermometers, I confess I have three. I also followed Greweling's advice to hold the filled molds at room temperature for 15 minutes before refrigerating. Astute observers will note I changed two variables. But anyhow, while not perfect my bars were the cleanest yet. Thoughts? I'd be tempted to leave the bars in the molds overnight next time to see if that would help.

Is there any water in it?

I did not mean to give offense. And I was serious that Spam might make a tasty meat fondue. I was also serious that I thought Spam would not work well for a cheese fondue. I have not tried it. If it works I stand to be corrected. You did ask and I gave my best opinion. My humor is sometimes obvious only to myself.

We all know Hollandaise does not reheat. Surprisingly* Sause Mousseline reconstitutes acceptably. *not really surprisingly but it sounded more dramatic.

I once purchased some Whole Foods bulk (I'm pretty sure) Callebaut. Perhaps the most disappointing chocolate of my life. Even the local Shoprite is now purveying Callebaut. My dear boss recently won* a block of Callebaut which she kindly shared. And no it wasn't good. Thankfully not Hershey's, but brought to mind an old Scottish proverb: "Better to travel in hope than to arrive at Glasgow." *don't ask

I am a fan of Valencia. Navel oranges taste vile to me unless eaten out of hand. I've also recently discovered blood oranges, for which my food budget* hates me. *I lie. I do not have a budget for anything.

I am pretty safe.

Depends what you are slow cooking.

Thinking further on this, Spam might be a tasty base for an untraditional meat fondue, accompanied by, say, fresh tomatoes and candied pineapple. More so if one does not have a ready source of long pig.

No. The cheese would most probably slide off back into the pot. I contemplated a snarky answer but it wasn't necessary. Crusty French bread would be wonderful. I was married in the 1970's and I have a fondue cookbook.

There is a different cycle for sprouting rice.

Do you have grandchildren?

Yes, I have considered ordering from HB directly. They say they sell to private customers as well as to commercial customers.

Thanks, Kerry, so they do. But not quite what I want. I'm looking for a plain hollow egg about 8 or 9 inches, give or take. Tomric has this: https://shop.tomric.com/Product/HB.20_SE175-G-L/Egg_Smooth_Mold.aspx Which may or not be the same as: https://www.brunnershop.com/en/Spinning-Moulds/Eggs/Smooth-style/Egg-smooth-style-oxid.html The part numbers sure look similar but Tomric says 4 pieces per mold and HB says 2 pieces per mold. Unhelpfully Tomric does not give dimensions of the egg. I'd consider a bigger egg such as: https://www.brunnershop.com/en/Spinning-Moulds/Eggs/Smooth-style/Egg-smooth-style-oxid-34.html ...if I could find it.

I have the 10 cup induction pressure model and I love it. However I sure wish I'd gotten the 5 cup size. I am unlikely ever to be in the catering business. I don't think the Japanese crispy bottom rice is supposed to be as golden and crisp as rice from Iran. (Probably because of sanctions.) The fancy Zojirushi has an iron pot but to my knowledge they don't make a North American version of that one. Still, mine is certainly convenient: press a button and get perfect rice in just 82 minutes.