JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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21 minutes ago, ElsieD said:
The Chart by @Okanagancook says cook corn on the cob in the husk in the CSO on steam at 400 for 30 minutes. You do yours for the same amount of time at 140, on the steam setting?
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.
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17 minutes ago, Anna N said:
Do you really mean you’ll have a zombie or you’ll be a zombie?
Same difference.
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3 hours ago, scubadoo97 said:
Rum and Velvet Falerum
Then just add a dram of this and a dash of that and you have a zombie!
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26 minutes ago, gfweb said:
Me too. Floating corn bags are a PITA
This is where I received the revelation of 140F:
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4 hours ago, gfweb said:
Thanks!
Thirty minutes, 182f
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.
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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.
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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.
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2 hours ago, gfweb said:
Sous vide corn
Everything beautiful!
What time and temperature do you do your corn?
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6 hours ago, Thanks for the Crepes said:
I was feeling frisky the other day and made my first ever cheese souffle. It was okay, but not worth the faffing around and dirty dishes. I used Betty Crocker's recipe, but I'm not going to quit until I try maybe "Joy of Cooking" recipe for the spinach version, since @JoNorvelleWalkersaid she has had good results with JoC for souffles.
I could not believe how danged thick the bechamel and melted cheese combination was before adding the yolks which loosened it up a little and then the whipped egg whites, which loosened it up more. I was fantasizing about ethereal, but got nowhere near that. I think I will try a spinach version, but if that falls flat too, I might be done with souffles, unless I rope myself into a chocolate version.
I served my less than fantastic cheese souffle with steamed asparagus, which was fantastic with a lemon wedge.
Ice cream bar for dessert. It's just the Food Lion brand of vanilla ice cream dipped in dark chocolate. You get twelve of these for 3 bucks. So these suckers cost a quarter, and are so danged good! 140 calories each and you get calcium and protein too.
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.
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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?
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Where is @lesliec when we need him?
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1 hour ago, Anna N said:
Gyudon. Japanese beef with onions over rice and topped with a soft egg.
Looks lovely Anna. Something I'd not heard about. What did you use for beef? I see Kenji suggests frozen shaved steak intended for cheese steak. (That's Philadelphia cheese steak for the benefit of any Philistines not from Philadelphia.) I have a couple of strip steaks* in the refrigerator. Might be interesting to try to slice the meat thin enough for gyudon.
*denizens of the respective municipalities may feel free to debate their issues for our amusement.
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I noticed Bien Cuit: The Art of Bread on sale for $0.99. I am challenged when it comes to crafting links to amazon.
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Now that it is fashionably close to two o'clock I got to thinking about real dinner. No tomatoes. I'd planned something Georgian but I had no cilantro and I had no dill. How could this happen?
I went with half a chicken in the CSO, peas and mashed potatoes. Got the job done well.
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I have a Fissler...
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Just noticed Tsuji says a donabe may be used on an electric coil. Not to mention run through the dishwasher.
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I put a hold on the book, can't wait to read it. But I don't have gas and my landlord would take a dim view of charcoal. I've successfully used my unglazed tajine on the electric stovetop.
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10 minutes ago, kayb said:
Make you some tomato sauce and can or freeze it!
There's a reason not to open my refrigerator. Seriously when I get the level down I'll make more sauce. But canning and freezing aren't practical.
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30 minutes ago, paulraphael said:
Interesting. I've never pulled off this particular kind of alchemy, even with BKF. Maybe you're actually abrading off the oxidized aluminum on the surface?
Nor have I, I've tried.
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8 minutes ago, Shelby said:
I will take any and all tomatoes that no one wants.
I'm nice that way.
PM if you want my address. Fortunately Atlas is determinant and in another six months I may be able to look at a tomato.
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14 minutes ago, btbyrd said:
I've been using a donabe rice cooker for the past couple of months, and the results are pretty spectacular. The one featured in this video is the largest offered -- a 5 cup model. It's definitely overkill for a single person, as is the 3-cup model that I have. But they also offersmaller 1 and 2 cup versions that would be great for singletons. They require a gas flame, but you can get a powerful, portable tabletop Iwatani butane burner for like $35. Those are great for camping/catering/outdoor searing/fish cookery as well as donabe cooking.. But I digress. The ceramic also requires some special care compared to your 30 function electric nonstick multipot rice-cooking thingamabob. It also requires slightly more technique than plug-and-play solutions. But not much. I love cooking with mine.
A very pretty pot. I'm not sure I need a donabe but I don't have a donabe. I bookmarked a couple items from the site! Why shouldn't clayware work with an electric stove as long as one took precautions? Also I thought if not using a rice cooker, the Japanese traditionally prepared rice in an iron vessel?
So until I get the iron rice maker that Zojirushi won't export I'll stick to the one I have. I'd sleep with it if it were not so big and heavy.
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About a dozen tomatoes, mostly cracked, all but one were small. Washed down with bread and Hellman's. This wasn't dinner, this was triage.
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Cuisinart is going to try again to replace my CSO. Perhaps I shall get a hairdryer.
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5 hours ago, rotuts said:
something new on eG every day !
never heard of anyone hating tomatoes , fresh from the garden
Green Bells , from anywhere, for sure.
just not perfectly ripe red tomatoes.
I ate nine perfectly red ripe tomatoes yesterday. About the same number the day before. I'd almost rather see a green pepper on the counter than the pile of tomatoes. And most of the tomatoes are in the bedroom. (The Atlas ones weigh almost two pounds.)
I haven't dared check the plants in three days.
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Dinner 2018
in Cooking
Posted
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.