JoNorvelleWalker

Four legs good, two legs better.

You don't have a Control Freak?

Here also this brassica is sold as Bok Choy, as differentiated from aforementioned Baby Bok Choy. Thanks @liuzhou for the topic. I am minded of an article I read not long ago about purchasing fruits and vegetables in Italy where the produce names are typically in dialect. As one vendor explained: "We point a lot."

Thanks for saving me the trouble of trying to link. After reading the article this afternoon I have even less sympathy for Bloomfield. And I am more content to cook and eat at home.

Amazon informs me I own The New Persian Kitchen. I read the reviews and passed on Cocopologie. But thanks @Toliver for the work you put into this.

The beef in question is Angus brand prime. It looks nice, haven't cooked it yet.

I may be reading this wrong...have to pinch myself. Let me back up a bit: For a while amazon offered me amazon Fresh. Granted, I had to pay extra over and above the cost of Prime and order two days in advance, but I could get nice foodstuffs delivered to my door. But then last fall they took it all away. I was more than a little sad. The local Shoprite is getting better. Just this week they reintroduced USDA prime beef, of which this afternoon I purchased a small exemplar. But the gravel trail to Shoprite is through the wetlands, passible on a good dry week at best. Then a couple days ago there appeared a large orange, officious looking sign: "On or about 10/17/18 Construction to Begin. Plan Alternate Route." A highway sign on a gravel foot trail. Seriously. Alternate Route. Nice, if that's an option. Where was I? Oh, yes. Tonight amazon is offering me the first fruits of Whole Foods, delivered to my doorstep in one hour. I can't get to Shoprite and back in one hour. As I understand this service is included in my Prime membership. I had been craving duck. Four hundred and fifty some poultry products to choose from. Shoprite often has frozen duck. Whole Foods offers fresh duck. And I understand from @chefmd they have great Kool-Aid.

Barbecue spareribs a la Kenji. OK, sous vide barbecue spareribs a la Kenji. Rancho Gordo pinquitos, recipe from Nopalito: A Mexican Kitchen. Both excellent. Finest meal I have had since, oh Chicken with Fennel, Preserved Lemon, and Olives two nights ago. Really excellent, both beans and ribs. Served with coleslaw and some of the last of my Ramapo tomatoes, not shown.

Do you cook them from frozen or thaw first? I'm assuming you cook frozen. How and for how long? (Good to see you're alive by the way.)

Chicken with Fennel, Preserved Lemon, and Olives, a la @Wolfert. For real this time.

After a cold, wet tropically torrential autumn afternoon I needed air conditioning and comfort food: Mashed potatoes a la Kenji, informed as always by Herve This. Copious cranberry sauce and methode rotuts not shown. I did make it out to harvest a few waterlogged tomatoes.

Today I finally made the bean club! And received a coupon code good till last month.

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.