JoNorvelleWalker

I was measuring Cherenkov radiation in college, just not for culinary applications. (Though I did churn ice cream in the same facility.)

Cleaning the refrigerator, primordial meats and vegetables, at least I think that's what they were. Nuked to oblivion. Pretty sure there was turkey and what once was steak. By nuked I mean super steamed in the CSO, I do not own a microwave. No neutrinos were harmed in these experiments.

Dishwasher door does it to me about every other week.

Seriously I am hungering for some mushrooms. I wonder what amazon prime now will deliver from the local Whole Foods?

My homogenizer has a Bamix motor. I can't figure out how the assembly comes apart but some things are best left to mystery.

I "liked" this even if the "schnitzel" looks unbreaded.

Fabulous, I don't understand how I could have missed most of this.

Last week Jeff tempted me and I did eat. Sorry, left out part of the recipe...Jeff tempted me and I bought a popover pan: USA Pans 6-Well Popover Pan Now $9 more than what I paid on sale. To my remembrance I'd not made popovers previously. Dutch baby pancakes, creampuffs, Yorkshire pudding, yes. But now I had a popover pan! Naturally I read everything on the subject I could find. The most interesting treatise was by KAF's PJ Hamel. https://blog.kingarthurflour.com/2018/06/14/the-art-and-science-of-popovers/ I note her recipe calls for more egg than the popover recipe in the KAF Baking Book. I like eggs. A useful tip was to place a baking sheet on the highest oven shelf to shield the popover tops from becoming over browned. Another tip was *not* to pierce the tops. Hamel and I seem to favor the same popover texture. Two changes I made to her procedure: because these popovers were mainly for a savory application I omitted the butter from the batter. Instead I partially filled the cups with ghee I'd used to deep fry schnitzel. It wasn't clear whether Hamel preheats her pan. I don't think so, but I preheated mine. I was most pleased with the result: https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2179052 (Please ignore steak, Hollandaise, and broccolini.)

I buy milk with a screw cap, but then the bottle is glass. Most recently I store used cooking oil in an old plastic cooking oil container.

Do you have Dandelion's Making Chocolate?

Not an earthshaking bargain but I just picked up a Matfer Bourgeat spatula I'd long had my eye on, for apparently the lowest price it's ever been on amazon: http://amzn.com/B0043WDTQI

Just received a DHL missive that I can't decipher. Much beyond "Por favor, no responda..."

Which will all ripen the same minute.

Yes, top rack. With 1 inch aluminum plate on top of that.

I worry that 2.75 quarts sounds awfully small.

Three minute pizza... @Duvel no cauliflower were harmed. I continue to work on my technique. I had been heating the oven with the aluminum plate to 550F then turning on the broiler before loading the pie. Result the stove shuts off for over temperature and the bottom burns. This time I reduced the oven temperature to 525F. At three minutes the top was a little overdone and the bottom was just slightly blackened. I have had worse.

Nuts.com offered $25 off a $150 order. Caving was all too easy. In fact my order was over by 2 cents. Canadians would not understand this. I also caved on the Falk Mousseline I mentioned. Today the price is up from yesterday but it is still on sale. (And that ugly stainless handled Mousseline is still priced for throwaway.) Resisting the amazon book sale because by this time I am pretty much penniless. Though it is not quite midnight. The library is buying me the Nordic Baking Book, but they are not buying it very fast. I may yet give in.

From reading the link it wasn't clear exactly what the app is supposed to do. Other than providing timers.

Except for the tagine I had to import from amazon.fr none of my Le Creuset pots are recent. At the time Le Creuset started manufacture I doubt it would have occurred to anyone to use other than a wooden utensil. Why they don't offer all their products in the US market is what I don't understand.

Please bring me some.

Taxed out of existence by our former government at the time of Freedom Fries,

http://amzn.com/B007ID1WKE That and frost protection cloth.

I spent the better part of half an hour not buying cheese. No one was at the cheese counter this afternoon so I went to the customer service desk of the supermarket to ask for help. There followed a page for "customer assistance in the cheese department". I waited patiently. No one came. Eventually I returned to the front desk. Another page. No joy forthcoming. I went back to the front desk a third time. The clerk suggested I ask for help in the delicatessen section (at the back of the store). After taking a number and waiting in line for my appointment, an associate accompanied me to the cheese department (at the front of the store, next to the flowers). There, in the case marked "Specialty Cheeses Cut to Order", I pointed to the wheel of Pierre Robert. After a brief negotiation the associate cut a wedge to my full satisfaction, packaged it neatly, and handed it to me. There was a problem. The wedge was heavier than it looked or the price was wrong. I brought this to the attention of the fellow who had just cut it and he agreed. But nothing he could do would induce the label machine to print a label for less than the full amount of a wheel. No weal for me.

Was, thanks!

Last night: Sliced rib steak. Broccolini, Hollandaise Piment d'Espelette. Popovers.