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Everything posted by JoNorvelleWalker

  1. I'm tempted to give bay ice cream a try, using dried leaves that I have. "Ten or so" leaves sound like an lot however? One leaf I would think should yield a strong bay flavor.
  2. I vote for rotisserie. I second Bell & Evans.
  3. As a change from modernist frozen dessert, most recently I have been reading Molly Moon's Homemade Ice Cream. All her recipes are Philadelphia ice cream with a base of cream, milk, sugar, salt, and flavoring. For French ice cream she refers the reader to David Lebovitz. What makes Molly Moon's better than most recipes for Philadelphia ice cream is that she is not afraid of 26% butterfat (as I calculate it). And the results are not overly sweet. In the one batch I made the defect has been that the butterfat is slightly churned to butter. This may have been my fault as I decided to follow Cuisinart's directions to spin for forty minutes (Molly Moon says to "process according to manufacturer's instructions"), rather than fifteen minutes as I typically do for ice cream. I pulled the plug at thirty minutes. Even that was way too long. This is the only batch I have made in the ICE-100 where the butterfat was over churned. To accompany the ice cream I took an idea from Ferran Adria and made an espuma of creme anglaise. I rather liked the espuma better than the ice cream.
  4. I almost ordered a Vitaquick a couple of days ago. I would love to hear more about the problems (and successes) people are having with them. One question about the 4.2 quart model: is it tall enough to hold pint jars for steaming?
  5. I vote for a straight ceramic peeler. Unfortunately I cannot remember the brand I have. Also I peel away from myself. I can't even picture the thought of doing it any other way.
  6. Wikipedia did not say the Offal/Variety Meats covers were the same, I said the covers were the same (after finding a picture of the Offal book on line). Well, they are not exactly the same -- one says Offal and one says Variety Meats. The cover picture posted for Confectionery is the same cover picture as Candy. However the cover pictures for Biscuits and Patisserie do not match volumes in my collection. Whether the text is similar I do not know. I'd love to know if the haggis recipe in Offal includes lights.
  7. Not sure what will be different between "Offal" and "Variety Meats" except that lights were/are illegal for food in the US and the Variety Meats haggis recipe does not include them! At least the cover pictures seem to be the same. I found Wikipedia has an article on the US/UK titles: http://en.wikipedia.org/wiki/The_Good_Cook
  8. And I think "Offal" is what in my set is "Variety Meats". Likewise, "Confectionery" is probably "Candy". "Patisserie" could be "Pies & Pastries" (or it could, I suppose, be "Cakes"). I can't match up anything with "Game" however. The mystery remains.
  9. The only volume I have is Italy. I love it and wish I had more countries. However the complete The Good Cook series I bought on subsciption, one of which I was working from tonight.
  10. It seems I have been collecting peanut butters and peanut oils. Today I took a batch of Modernist peanut butter gelato to work for a party. It was very well received. I used Once Again brand of creamy peanut butter that is made from only one ingredient, organic peanuts. And which has a dire warning label: "CONTAINS PEANUTS". The peanut oil used was Loriva, which is a nice brown color. To be picky, the Once Again creamy is not as smooth as Jif. "Creamy" I guess is relative. To my taste Jif Natural is pretty good stuff, and would work well for gelato once the added sugar and salt were properly accounted for. However no one complained about the slight texture of the gelato made with Once Again. I urge anyone who has read thus far to try Modernist gelato. In addition to an ice cream maker it requires an immersion blender, but it is a very easy recipe with unbelievable results. Another nice feature, the gelato maintained a proper serving consistency for forty five minutes sitting out at room temperature, and probably would have much longer. The future may be plastics.
  11. If I have understood your post correctly you are not happy with the accuracy of the AWS scale. Could you please confirm as I was also thinking of getting this model. Thanks. Correct. My unit seems to be defective as best I can tell. The scale looks reasonably nice and the feature set is OK (except possibly for the plastic pans). I cannot recommend this model though since mine does not work for the intended purpose of measuring ingredients for recipes out of Modernist Cuisine at Home. I have not yet contacted the dealer or AWS about the problem.
  12. I'm about to do more than breathe on it. I have the scale sitting on a two and one quarter inch thick slab of maple butcher block, as far from windows as I can get it (except maybe for the bathroom). This is not a temperature controlled laboratory, but the temperature is 75 deg F. The scale passes calibration. Precision is about plus/minus one gram. The supplied 10g weights measure between 9 and 11 grams. I replaced the supplied AAA cells with no difference in performance. On my analog kitchen scale with 5 gram divisions, both 10g calibration weights measure between 15 and 20 grams together.
  13. I use only Diamond Kosher.
  14. I received my AWS GeminiPRO tonight. Like Chris Hennes' rice, it's very cheesy, but not objectionably so. It took much effort to get the battery compartment cover off nondestructively. Batteries and calibration weights were supplied. The problem is that readings jump around a lot. I will try calibrating again after the scale has sat in one place for a while, to see if that makes a difference. Cosmetically it looks rather nice for plastic, better than I might have expected.
  15. Anyone know of a mail order source of 50 pound bags of KAF Select Artisan Organic Flour? Amazon had it for as I recall $129 plus shipping, which seems more than a little over priced. I was not willing to pay that much, and as far as I can see now, Amazon no longer offers it. I called KAF and they said I would have to come to Vermont or go through a distributor. They do not ship. The representative gave me a list of KAF distributors but did not know if the distributors would sell to individuals. And I do not have a vehicle, I would need to have the flour delivered here. I like KAF flour. I have been making bread with it for about twenty years -- most recently about seven minutes ago.
  16. This is the scale I ended up ordering for measuring xanthan gum and such: http://www.awscales.com/portable-precision-scales-01-gram/247-geminipro-digital-milligram-scale I'll report back when I have tried it.
  17. That one seems better for the purpose. Even so I'd rather have just one scale out on the counter, with that one scale being able to weigh anything I'd reasonably use for cooking. I don't live in a New York apartment but I do live in an apartment, with flour in the bedroom and glassware under the bed.
  18. In the early 1970's I had a garden and grew cayenne peppers. I took needle and thread and sewed them together and hung them to dry naturally. When the peppers were dry I sealed a bunch in recycled coffee jars. I used one of the peppers for dinner a few weeks ago.
  19. Is this one of those tubes specially marketed for the purpose? Or have you found some common household item that makes a good tube? I've been intrigued by the "garlic peeler" tubes but - despite my love of gadgets - reluctant to let this particular specialty item take up space in my kitchen unless it got a resounding review. I think it was sold for that purpose, but I got it a long time ago and I really don't remember. It works though. My hunch is that the garlic tubes originally were for some other purpose and someone had the idea to market them for garlic.
  20. On what basis do you think that? Drug dealers depend on these scales, I don't see why we shouldn't. I've used one of these for a while now and it seems very accurate, and I don't see why it isn't good for +- 0.02 mg or so.If you want to cook the modernist items that use mg, you need to spend $9. You do not need to spend $200. That scale and a cheap one for heavier weighs will get you in easily under $50. They are not too expensive. If you want to go ahead and make your whole process easier, more precise and with less dirtied measuring equipment, you can spend another couple of tens of dollars for an additional scale that handles heavier stuff. I base my opinion on the manufacturer's literature that the scale has a Linearity of +or- 2d, Repeatability of +or- 2d, and a calibration tolerance of +or- 0.2g. http://www.awscales.com/portable-precision-scales-1-gram/237-amw-1kg-digital-pocket-scale ...as well as on the many Amazon reviewers who say the scale is inaccurate for small weights. The MC@H gelato recipe calls for 0.3g xanthan gum. I have never been a chef or a drug dealer but I used to be a scientist.
  21. For removing the skin of garlic cloves when I am preparing a lot I use a soft plastic tube. Put the garlic in the tube and rub the tube back and forth with my palm on a smooth surface.
  22. I've tried garlic paste in a tube (I do not recall what brand) and found it unsatisfactory. I use a garlic press, mortar, food processor, or knife as appropriate. I also use a lot of organic garlic powder.
  23. I use this one (http://www.amazon.com/American-Weigh-Signature-Series-Digital/dp/B002SC3LLS) I don't believe that scale would have the precision for MC@H gelato though. I ended up spending several hours last night looking at scales. I found one that would measure 0.01 gram up to a kg. It was about $200 however. And for that I could get a pressure cooker. But it would let me use one scale for all my kitchen needs. I gave up on the idea of mg scales as they are too expensive.
  24. Tonight was chicken mechoui, spit roasted. Chicken mechoui is such a wonderful dish but for me spit roasting anything is a pain so I don't do it very often. The results are worth it though. I served it with round bread and red olives.
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