JoNorvelleWalker

I make a salad of white beans, tuna, onion, garlic, parsley, olive oil and vinegar. The recipe is Fagioli e Tonno from The Romagnolis' Table (p 224). I omit the tomato, celery, and green pepper.

Wish I had that dish in front of me right now! What did you use for chips? Were they your own? What was the cheese?

I have what looks like the exact same one, possibly in a larger size.

I seldom have an opportunity to enjoy a beverage after dinner, but tonight's meal was so delicious I wanted it to go on and on. I grilled lamb chops and baked a potato on a bed of salt, and served them up with beans. Thirty second green beans. Lots of thirty second green beans. Now enjoying a Balaklava Special No. 1, Charles H. Baker Jr. Saves having to wash the wine glass. Remember the Maine! Oops, no I think that must be rum and Coke. Thin red line, and all of that.

The stand mixer (aka KitchenAid) Neapolitan dough recipe from MB calls for mixing at low speed, then 4 minutes on medium and then a further 4 minutes on high. This is a guideline. I found my dough required even more mixing. The only time I recall my poor KitchenAid dancing on the countertop. MB says the dough must be fully developed.

Who actually owns the condominium? What is the reason for selling it?

Ethanol boils at 78C and freezes at -114C. Maybe I wouldn't care to live on Manitoulin after all.

In the meantime is a storage locker a possibility?

Corn, sadly not the best. The previous ears this year have been pretty good. Made up for by fresh, local tomatoes...picked at sundown, twelve feet away. Coleslaw, an avocado, and the rest of last night's pork. Bottle of soave. Bread.

How about trehalose?

You can have the whisky, can I have the girl?

Late work night. I wasn't sure what I was going to have to eat. I found four nicely charred and blistered corn tortillas. I fried them. As I did some pork that I was about to throw away. I chopped up a goodly portion of cabbage. And there was a bowl of salsa from the other day. Not to mention my crème fraiche that maybe was no longer quite that fraiche but still delicious with enough wine.

I once tried Marcella's sauce and was not delighted by it. Your mileage may vary.

In the US butter is commonly packaged in quarter pound sticks of eight tablespoons, with tablespoon markings on the paper wrapper. Someone apparently just did a helpful metric conversion to get 90 ml.

Tonight I returned to the topic of pizza in the CSO -- this time on steel. I hand tossed a beautiful little disc of yesterday's French lean dough, and added cheese and toppings on the peel. The problem was a failure to get the pizza off the peel. I ended up with what one might think of as an inside out calzone. The bottom of the seven minute crust was thin and crisp with archetypal chewy, puffy holes. Just as I remember my first postwar boardwalk pie. Sadly most of the cheese and toppings remained somewhere inside the CSO.

Oh, Chinese Restaurant Syndrome!

I find my 9 quart stock pot works great for SV. I have an 18 quart stock pot but I've never found a SV need to use it. The pot just needs to be deep enough to accommodate the anova or other SV device. I love sous vide corn on the cob 30 minutes or a bit more at 60 deg C, a la @nathanm I can't imagine making kombu stock without sous vide. Pasteurizing eggs is another great use for sous vide. Remember a vacuum sealer can be used for a whole lot more than just SV. Cook the steaks sous vide and finish in the BGE!

My son and family visited Bermuda a few weeks ago. Sadly they are not into food, at least by eGullet standards.

What makes the chicken Korean?

Yes, I love chicken breast steam baked in the CSO. Two of the things I don't like about chicken breast prepared SV are the taste and texture. Seriously, I even tried shredding SV chicken breast for making chicken Tetrazzini. The taste and texture were still gross in the finished dish. Your mileage may vary.

Could it have to do with the patina, as @rotuts might say, of the interior?

I found three ripe blueberries!

I use steam bake for almost everything...lasagna is a possible exception. The CSO booklet is usually right on.

Yes, my last two steaks were cooked for about 40 minutes. A fillet I cooked at 51C. Fattier cuts I've been doing 55C.

You could buy a replacement bowl like I did.