JoNorvelleWalker

Sorry for the confusion...I was actually asking about corn tortillas.

To inaugurate my new Falk copper mousseline... Sauce Mousseline, Raymond Sokolov, The Saucier's Apprentice (p174).

I don't generally care for ham except prosciutto and its relatives but that is beautiful.

Balaclava is a renowned British beverage commemorating the Crimean War Battle of Balaclava. Or rather one of two different beverages commemorating the Crimean War Battle of Balaclava. More than once I have enjoyed balaclava for dessert. When I don't have to get up the next day. In truth given the choice following my dinner I would prefer a well made balaclava to any baklava. Thin Red Line and all of that.

For the first time three nights ago I tried a Lady Alice apple. I believe it may have been the finest apple I have eaten. Sweet and crisp and tart with a lot of flavor. Texture was perfect.

Of course I've posted my many efforts, this is eGullet after all. One example here: https://forums.egullet.org/topic/61988-making-fresh-masa/?do=findComment&comment=2151597 Things improved after I got a good masa/water ratio from @Okanagancook and once I realized Polyscience bags were horrible for pressing. (Stretch-tite works well.) I confess I've not had tortillas for some while because I still can't cook them. At best the texture is friable, neither soft nor crisp. I have a lovely DeLonghi griddle that just does not get hot enough. Then I burned and blackened them on the stovetop in a heavy copper pan -- ruining the stove, the pan, and the tortillas. (Only later did I read in the stove instructions that copper was not to be used on the stovetop over high heat.) And I never got any that looked remotely like the ones from @robirdstx ...that now I see were flour.

Canned corned beef has about the same reaction from me as scrapple has for @Anna N.

Been through that topic several times, thanks!

My corn tortillas are not crisp but they are not exactly soft. I'd say more like flaccid. I've never tried making flour tortillas. I'd like to know how to make my tortillas either crispy or soft and pillowly like those from @robirdstx.

Now that I have my copy of Secrets of the Butcher and two pounds of expensively boneless chuck short ribs from Whole Foods Prime Now I am no less clueless. I plan to braise the chuck short ribs and I am sure they will be delicious but I was hoping for enlightenment. I already knew chuck is from the chuck primal. I also picked up some pretty prime Angus strip steaks on sale from Shoprite. Ironically the Angus prime strip steaks were much less per pound than the Whole Foods chuck. I'm surprised amazon hasn't sued the USDA for trademark infringement over Prime.

Sadly this seems more making desserts out of chocolate than making chocolate. I passed. (Unusual, I know).

How do you make a soft tortilla? Corn or flour?

I cannot envision so much dinner preparation! I had a migraine aura at work. I couldn't see for half an hour. Walking home in the dark I got home about 9:45. Now, finishing up my Mississippi punch, it's going on 1:00 am. I dread getting up and prying the lid off the can of Progresso soup.

I can't help be minded of Michael Flanders' song Design for Living...

I never thought about calling the store directly but that's a thought. What I wanted was Bell & Evens thighs in a small package. They had been out of stock over the weekend but yesterday the showed up in stock, which is the reason I placed my order. Had they notified me that the small package was out of stock I would have asked for the larger package (which is of course is in stock). The problem is they don't notify me, which at least as I understand they are supposed to do.

Why "blasphemy"?

Tonight I gave Prime Now another try. The goods are packed impeccably and delivered promptly. But once again I gnash my teeth (which ones I have left) that the main dish was out of stock. Last time it was the duck. This time it was the chicken. If something is out of stock they are supposed to notify you about a substitution. They don't. Either they send you something else that you don't want (when you specify "no substitution") or you are out of luck. Charitably I suspect that since the Prime Now service here is so new they are having teething pains. Nonetheless that does not help with my dinner.

I've had Simple on my hold list at the library for quite some while. But at $13.90 I caved.

I think you're asking the wrong question. While I can speak highly of the ThermoWorks ThermaQ WiFi, do you really want to know 8 weeks in that your batch is ruined? Get a KitchenAid Precise Heat Mixing Bowl and a UPS. Granted, with the PHMB you will have to reset it every 10 hours. I have not found a way around this.

If anyone is interested amazon currently has Ottolenghi Simple for $13.90. (The Kindle version is rather more expensive.)

Anyone else noticed Jeff raised the price $5.34 since @rotuts posted -- or at least since I purchased my copy this afternoon?

All I have to look forward to is the Burpee catalog.

Didn't Joseph Lodge spend about eight years working in Peru?

Clockwise from upper left: 27, 20, 25. My order was repacked as well. I believe they originally sent it in the paper bag. The pans are going to need some cleaning up, but probably not tonight. And probably not this week. Looking forward to paella.