JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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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.
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On 8/6/2008 at 12:44 PM, paulraphael said:
The only thing that surprises me about mroybal's recipe is the 25 minutes of machine mixing. That seems way excessive. I can't help but think that results would be better with a 20 minute or longer autolyse, much briefer mixing (maybe much of it with only a portion of the flour but all the water) and a decent amount of time retarding in the fridge.
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.
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Who actually owns the condominium? What is the reason for selling it?
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12 minutes ago, Kerry Beal said:
Would have to be climate controlled for the booze and such and I don't believe there exists any such thing on the island.
Ethanol boils at 78C and freezes at -114C. Maybe I wouldn't care to live on Manitoulin after all.
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1 minute ago, Kerry Beal said:
I'm doing my best to convince the docs here that they need to come up with new accommodations for us for next year. I don't ask much, accessible for the rug rat, on the water, and enough room for the 18 years worth of kitchen stuff I have accumulated up here and the 7 (soon to be 6) boxes of booze we need to leave behind.
In the meantime is a storage locker a possibility?
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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.
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5 hours ago, pastrygirl said:
... next question, how to make them less sweet?
How about trehalose?
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1 hour ago, Duvel said:
You can have the whisky, can I have the girl?
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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.
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8 hours ago, Okanagancook said:
@Shelby if you have never made Marcella Hazan's tomato sauce made with tomatoes, onion and butter it is really worth a try. I think Epicurious rates it as one of the top ten recipes ever. https://www.epicurious.com/recipes/food/views/my-mothers-butter-tomato-and-onion-sauce-395730
I once tried Marcella's sauce and was not delighted by it. Your mileage may vary.
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16 minutes ago, ElsieD said:
I'm going to make the brioche recipe from the CSO booklet today. One thing I found odd is their measurement of the butter. It calls for 6 tablespoons or 90 ml of cold unsalted butter. Just how do you measure 90 ml of cold butter? I think I'll just use 85 gm.
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.
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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.
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15 minutes ago, HungryChris said:
It's accent.
HC
Oh, Chinese Restaurant Syndrome!
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1 hour ago, MetsFan5 said:
Burgers, steak and whole chickens are things my husband likes to cook on the BGE.
So I’d probably not test them out SV.
I’m ‘nervous’ about cooking seafood such as shrimp and scallops, although scallops do need a sear.
I’ve even gotten frustrated with vegetables— I was stupid and had pre- cut zucchini sticks delivered and when I roasted them they turned into a mushy liquid. That really pissed me off.
What other proteins can benefit from sv? Ham? Pork chops/ loin, I assume are a given.
Proteins are the biggest challenge for me in terms of not over cooking and maintaining tenderness.
Thanks for all the advice. I think I’d probably benefit from a vacuum sealer anyway and I don’t have any appropriate sized container to sv in so if amazon has a deal I’ll look into that.
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!
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My son and family visited Bermuda a few weeks ago. Sadly they are not into food, at least by eGullet standards.
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17 minutes ago, HungryChris said:
Korean BBQ Rotisserie chicken and local corn. What's not to like?
HC
What makes the chicken Korean?
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49 minutes ago, haresfur said:
Probably just you. Do you care for chicken breast prepared other ways? What don't you like about SV?
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.
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7 minutes ago, Kerry Beal said:
My CSO up north makes perfect toast at setting 4, the one at home gives me the same results at setting 3. I've swapped out the one at home when the first one's fan stopped working - it had a different sweet spot setting for toast. I'd say calibration isn't their strong suit.
Could it have to do with the patina, as @rotuts might say, of the interior?
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I found three ripe blueberries!
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1 hour ago, ElsieD said:
Over on The Air Fryer topic @Smithy had a picture of Hasselback potatoes and since I saw that picture I can't get them out of my mind so I decided I'd made some for dinner. So naturally I now have a question. The Chart suggests using bake steam on spuds. I don't know much yet about how bake steam works but it seems to me the potatoes would do better cooked without steam if I wanted (and I do) crispy edges. Does the oven just steam for a while and then change over to convection baking, ensuring me of crispy bits? 0r does it steam throughout on that setting? Thank you all again. You have been very patient with me.
I use steam bake for almost everything...lasagna is a possible exception. The CSO booklet is usually right on.
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10 minutes ago, Anna N said:
Many a tender steak destined for immediate consumption is lucky to get 45 minutes at 54.5°C in my house.
Yes, my last two steaks were cooked for about 40 minutes. A fillet I cooked at 51C. Fattier cuts I've been doing 55C.
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8 hours ago, weinoo said:
Oh yeah - I have one from the70s that is a monster (the cord could have been used on a major power tool)...it's now in storage, as it finally had an issue with the latching mechanism on the bowl, and I figured I deserved a new unit.
The Cuisinart (DLC-2011N) I bought 6 or 7 years ago has always, and continues to work just fine. I still think they make the best product (food processor, that is) for home use, though they don't make them like they used to.
You could buy a replacement bowl like I did.
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4 hours ago, btbyrd said:
I also don't particularly care for SV steak. It is liable to develop a grainy texture that I don't care for and don't experience with other cooking methods. Also mushy. Chipotle's steak got markedly worse in texture when they made the switch over to SV. Perhaps we should start a "what are you NOT cooking sous vide today" thread where we air our grievances with the technology. SV egg whites anyone?
Once I learned not to SV steaks very long my results improved.
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3 hours ago, TicTac said:
It seems many (though Ben & Jerry's has not totally fallen flat) companies have introduced more and more 'aeration' into their processing to increase volume of the product while keeping costs down.
My beloved Kawartha Dairy, while direct from the large tubs in their outlets is still fantastic, their retail packaged 1-2L have been hit by the same greed stick.
Sadly to my taste Ben & Jerry's is over sweetened and over flavored. I confess I have not tried Ben & Jerry's in years. Maybe they are due another chance. Particularly since they once bought one of my company's cameras for research back in the last millennium.
If I could source good cream locally I'd be making my own ice cream. The Shoprite ultra pasteurized cream I can obtain is stringy and gross. Reminds me of blood clots.
Lunch! What'd ya have? (2018)
in Cooking
Posted
I have what looks like the exact same one, possibly in a larger size.