JoNorvelleWalker

Call it gelato.

Ice Cream! Personally my homemade ice cream must contain egg yolks but I have tasted excellent commercial ice cream that apparently does not contain any eggs products whatsoever: https://www.nytimes.com/2017/09/01/dining/kwality-ice-cream-india.html In truth I've never had better commercial ice cream. I'm not sure how they do it. And they optionally serve their ice cream with fresh made waffle cones. One of their shops is about six miles from here. (No donuts though.)

What happened to the cooking butter? Did it wind up in the gravy?

Reject chocolate. Bitter broken bits of bars. Cacao Barry Extra-Bitter.

It was internet wild rice again. Addicting, I cannot be without it. I've been very pleased with the Bineshii brand. This time I splurged for their top of the line "ghost" rice. The problem with wild rice that's about $4 a serving is I'd like to dine on it several times a week. Sort of like single origin fine chocolate the rice is sourced from a single lake or river bed. Bineshii has an amazon storefront.

I looked at the Sister Pie article yesterday at work. At home I can't get past the paywall since I expect access is tied to IP address. When next I'm working I'll try to remember to read the article again.

Campari?

I'd rather raw beans myself...just don't dry them first. And pick them when they are small.

I have lusted after a donabe but everything I have read till now says to use them only over gas. Though I have questioned this as people have probably been cooking in a donabe long before Japan or the rest of the world had cooking gas. Any thoughts on using a donabe with induction or with a solid top? And yes, I do love The Japan Times.

That's a new take on foraging!

Yes. No. How do you tell when they are ready to unmold?

At least they received theirs.

Beautiful @robirdstx! I am minded of a bean salad I make in the summer. Never thought to serve it in the snow but I sure wish I had some now. Dinner here is hair dryer CSO chicken and mashed potatoes. I think I'll accompany the chicken with walnut sauce and remaining half a pomegranate...after my mai tai and peanuts.

A new problem: my most recent bars were not as pretty as I would have liked... ...lighting adjusted to show faults. Looking through the bottom plastic it appeared the chocolate did not make perfect contact with the mold. Also as I recall the first mold came out the best. Any suggestions?

I've been adding a bit of anchovy to my recent tomato sauces and I agree with the positive results. Years ago I used to use a dash of Worcestershire but as with so many good things got heavy handed and eventually gave it up.

Not red bliss?

$75, I hope that was for a case.

https://www.isi.com/us/culinary/

Hmmm, I do have an iSi. Though maybe I'd go for Prosecco gazpacho. One can do far worse than a can of Progresso soup.

Admiral Ackbar's table.

Any thoughts for comparison? Beautiful loaves as always!

The last time I made fruitcake (in the mid 1970's) I followed a Craig Claiborne recipe that called for lots of dried figs. Never again. The fig seeds ruin it for me. Sad thing is unlike most sane people I really do like fruitcake. Can you tell us more about the ones you purchased?

Sigh here too. As we speak I am drinking my last lime. If I'm feeling energetic dinner may be store-bought dried spaghetti. Or it could be a can of Progresso minestrone.

It didn't fit.

150th anniversary of what?