JoNorvelleWalker

I love the chocolate shavings! It looks like dessert!

Thanks! I picked up The Art of Simple Food, but then had to get a copy of My Pantry to go with it.

The rotor stator generator is the expensive part. The motor is least of the cost. The motor has to be high RPM but little power is required.

My first immersion blender was an inexpensive KitchenAid and I burned that out. I hope you are not saying you burned out two of their commercial units? If so at least they come with a "hassle-free" two year replacement warranty. http://www.kitchenaidcommercial.com/commercial-products/400-series-immersion-blender The Bamix motor in my homogenizer has a stated duty cycle of five minutes max. It works great but I would not call that heavy duty. Your mileage may vary. My current immersion blender is a cheap Cuisinart, circa $20. So far I haven't burnt it out. Edit: oops, sorry, my Cuisinart was $31.49 -- $26.99 at the moment.

I know you were expecting Chicken with Fennel, Preserved Lemon, and Olives -- however dinner tonight was pizza, three minute pizza. I seem to be getting better with practice.

I might add that if I were looking for a heavier duty immersion blender I'd look at KitchenAid (their commercial units have removable shafts), Robot Coupe, or Dynamic. I'm not sure any of the Bamix qualify as heavy duty.

If it helps my beloved BioSpec Homogenizer comes with a Bamix engine. The stand is counter top, not wall mount. I suspect it is a regulation issue Bamix stand. Not much space required: http://amzn.com/B005FY4YGC

Just for fun I checked the ingredients of the bottle in my refrigerator: water, sugar, salt, oysters...

I particularly liked this one... https://neversocial.wordpress.com/2012/02/24/ritter-sport-the-other-collection/neversocial-ritter-sport-mettigel/

This is a lovely 3 inch deep lasagna pan that fits the CSO: http://amzn.com/B0728GC529

Just two days ago I was marveling at the low prices for huge aluminum stockpots at my local supermarket. I spent a small fortune for my 18 quart Sitram stainless steel. Ashamed to say so far I've used it twice. Some of those aluminum pots went much larger and cost a song. Thing is, I don't think I'd use them once. I have a battery of Le Creuset (though nothing that looks like a stockpot??). My biggest Le Creuset is too heavy and never gets used. Or hasn't in some years. However I can't imagine in my worst nightmares using either aluminum or cast iron for a stockpot. I love my two smaller Le Creuset Dutch ovens. What are you cooking? For boiling water for pasta* I use an old, frightfully inexpensive thin gauge Italian stainless steel pot that I've had for decades and use essentially every day for one thing or another. On the other hand for making stock my recommendation would be to get a real stockpot with a thick aluminum or copper disc bottom. Disclaimer: I don't have an attic. * as I am doing as we speak.

I may or may not have read The New Persian Kitchen (and I believe it is currently on display behind the desk where I work) but I bought it anyway.

Is your Betty any relation to Betty Crocker in the US? Though Betty Crocker was the brainchild of a flour company. When I read Cholera Pie I envisioned double chocolate cornstarch pudding for the filling. Never mind...Wikipedia assures me that she is.

Use convection bake for biscuits. Personally I don't use the bread setting for anything.

Dinner tonight was supposed to have been Chicken with Fennel, Preserved Lemon, and Olives, a la @Wolfert. For which I made a special trip to the store. I got the olives. Today's trip to the store was in what one might call Scotch mist, not the loveliest of weather. And after baking two loaves of tonight's bread I had not the stamina for a Wolfert recipe. Dinner was actually olives, bread, Ramapo tomatoes, provolone, Soave, salami, chocolate.

I might have thought of them as chicken feet.

For the first time I noticed a package in the meat section of the local Shoprite labeled "Chicken Paws".

I use the King Arthur black cocoa powder for baking. Good thing cocoa powder keeps indefinitely.

In browsing around the KitchenAid site I found a fact sheet on the PHMB: https://producthelp.kitchenaid.com/Countertop_Appliances/Stand_Mixer_Attachments/Stand_Mixer_Attachment_Tips_and_Tricks/Precise_Heat_Mixing_Bowl_Tips If the large knob is pressed for three to five seconds the unit switches from Fahrenheit to Celsius or back. It works. I can now temper in Canadian! ...not that they put the information in the manual.

Yes, supposedly they are native here. I have never seen one except for sale in a bucket.

Dinner tonight was supposed to have been Chicken with Fennel, Preserved Lemon, and Olives, a la @Wolfert. For which I made a special trip to the store. I forgot the olives. Dinner was actually frozen ravioli and tomato sauce that I made up a couple of days ago.

A kale by any other name would smell as sweet...

Consider chocolate covered crickets.

Indeed. Though as previously mentioned in past threads, if I plug in a cooking appliance into the socket in the bathroom the lights flicker.

Different city though!