JoNorvelleWalker

I obtained two ears of corn this afternoon. I cooked them 150F on steam in the CSO for 30 minutes. As fine as any corn I've had. Wish I had bought more. I'm left with the question why @nathanm calls for corn on the cob 140F sous vide -- floating bags and all -- when he could easily run them through his Rational any day. So much easier with a steam oven. I may try 140F in the CSO but my thought was the CSO doesn't hold temperature as well as an anova bath. I am happy with 150F in the CSO.

I pitched over the balcony tonight a couple pounds of past tomatoes. They are rotting faster than I can consume them. And my gag reflex isn't helping.

I thought canned goods were fine until the can explodes. Ask me how I know.

I had disgusting algae in the tank of my old CSO. I doubt that anyone here is seeing mold. The algae first appeared in winter when the wretched sun reaches far into my south facing kitchen. I tried vinegar to no avail. My hope is that by double filtering my Brita water there will be enough residual Ag ions in the reservoir to discourage any algae. Algae is tough stuff. Many years ago a dear woman who was a mentor when I was a quondam biologist pointed out the algae growing in her bottle of algaecide. My best advice is to shield your reservoir from light. And if you find any thermophile archaea growing in your CSO please start a different topic.

I still have a stash of cayenne peppers I grew, sewed together and dried circa 1970.

I too have the hard copy. I was not tempted by the Kindle. Washoku is a book I've read and that I look into from time to time, but I never seem to find what I'm looking for.

What were the failures? By the way, my early morning eyes read that as 41.

I feel your pain. Is this perchance the Woodbridge of the Great Dog Disaster?

I'm sorry. What went wrong?

The rums I would like to have used were S&C, Neisson l'Esprit and Hamilton 151. However having but a drop of l'Esprit in the bottle I opted for La Favorite Blanc (of which my bottles number six). La Favorite is a staple of my white mai tai recipe, one of which I'm sipping as we speak. La Favorite didn't work as well for me in the zombie. Plus I'm afraid the months old half grapefruit may have been an issue. Long about daybreak I spent a mini-vacation in the bathroom. Or it could have been the tomatoes. My current favored zombie recipe is here: https://forums.egullet.org/topic/152876-the-tiki-drink-discussion-topic-part-2/?do=findComment&comment=2157114 Except that since I've not been finding white grapefruit I've been adding a good dash of Bob's grapefruit bitters. In better news my local spirits monger is now stocking Hamilton 151. I have some Lemon Hart but I'm conserving it.

So far a zombie and peanuts. But there are slices of a beefsteak Atlas awaiting for my pleasure* -- mozzarella, and tonight's freshly baked baguette. Assuming I can stand up. *peeled.

With an excessive heat warning, this evening was a zombie. The first sip was mind numbingly bitter. Then again 23andMe reports I may not be able to taste bitter.* Otherwise I'd be horrified. What I forgot was the grenadine. With a zombie it's always something. Then again it may have been the grapefruit a couple months past it's prime. *I think they're wrong.

Hmm. I've an eggplant left over that I couldn't fit into last night's ajapsandali dinner pot*. Not sure how one could grill an eggplant in my apartment though? Checking the book, I see McFadden says one can roast them. But mine is one of the big black behemoths that are 99 cents a pound. Last I looked the small narrow eggplants he calls for were $4.99 a pound. *the Le Creuset that I almost overflowed.

I've wondered about using the dishwasher without soap.

I have two Georgian cookbooks, Tasting Georgia by Carla Capalbo and Supra by Tiko Tuskadze. Both excellent -- but sort of like having two clocks: one never knows what time it is. Tonight was ajapsandali with Imeretian khachapuri. Capalbo's ajapsandali, or aubergine stew (sorry, both books are British), calls out for potatoes, carrots, and fresh tomatoes. So the choice was a no-brainer. Ingredients include potatoes, carrots, butter, garlic, sunflower oil, summer savory, eggplant, garlic, tomatoes, onions, garlic, green chilli (I used serrano), garlic, cilantro, and parsley. I left out the basil. For the khachapuri or cheese bread I used a mixture of feta, Jarlsberg, and mozzarella. One does not see Georgian cheese in these parts, and as it is unpasteurized, ever seeing it is unlikely. The idea is to have bread stuffed with a salty, chewy, cows' milk cheese. I am minded why this is a great cuisine.

Thirty minutes at 140F* on the steam setting. The corn has been shucked and washed. A temperature of 400F was probably on bake steam or super steam (steam setting goes up only to 210F). I once looked into trying corn in the husk but it didn't fit. *I'd be inclined to try 150F. Corn is on sale this week.

Same difference.

Then just add a dram of this and a dash of that and you have a zombie!

This is where I received the revelation of 140F: https://forums.egullet.org/topic/144300-sous-vide-recipes-techniques-equipment-2011/?do=findComment&comment=1810427

Most everyone seems to prefer more well done corn than I do. I do mine thirty minutes at 140F. In searching back though old eGullet content I found I had equally good results steaming corn at 140F in the CSO. A lot easier than worrying with floating sous vide bags. I had completely forgotten about the CSO for corn.

Three minute pizza. Good it was. Through the miracle of modern engineering I managed to land the pizza directly on the steel. I built the pizza on a Silpat. The peel is long enough that I didn't char my arms nor set fire to my hair. Now I have a four foot Exo Super Peel in my bed and I fear I may roll over in the night.

Today I received a TeamFar 8x10x1.7 inch pan. Just like the 8x10x3 inch lasagna pan I posted earlier but not as high. These pans almost seem made for the CSO. They feel more substantial than the pan Cuisinart supplies. I also have the TeamFar 8x10x1 inch one. I feel stupid for not buying the 8x10x1 inch pan with rack. They don't seem to sell 8x10 inch racks separately.

Everything beautiful! What time and temperature do you do your corn?

It's still early morning but as best I recall I've only made Joy Cooking dessert souffles. But yes I remember good results. The spinach thing I made from Joy was her timbale.

I've never been on acid much stronger than lime juice, but there was I time I was suffering from loss of my corporation and lack of sleep. I saw peacocks on the wall in front of me, behind my monitor. So real I had to get up to pet them. Before I get banned, peacocks are food, right?