JoNorvelleWalker

Yes, however NJ still extends south of the Mason Dixon line, almost as far south as Washington DC.

I learned a new word!

I have heard fresh garlic prepared sous vide presents off flavors. In my bags I use garlic powder, personally. But then I am fond of garlic powder. Nonetheless I would not be afraid of fresh garlic unless the bags were stored refrigerated.

I haven't found myself south of the Mason Dixon line in decades* but in southern restaurants for breakfast I was most fond of grits. Quite exotic. Coarse yellow cornmeal, biscuits, ham, gravy, more gravy... But when you say "polenta" I reach for the finest, whitest cornmeal. *except in New Jersey (look at a map).

I'd use mine a whole lot more with a smaller drum.

More information on this please!

After I slipped and fell down the amazon bunny hole I found this lasagna pan tonight: http://amzn.com/B0728GC529 I figure it will just fit the CSO. I expect to find out tomorrow! (Of course I also ordered a colander and some pizza pans that should also be accommodated.)

I didn't buy the slicer but clicking on your link caused me to spend $65.

People do make thingies so you can safely do that but I would not. As Anna said, no need to.

I don't think it glowed back when it was made from little bugs.

51 deg fillet mignon, dry fried haricot vert, boule, Boursin. Pleasures of the grape.

First red tomato of the summer! And I slit my arm open* on the tomato cage reaching out for it. *that's not why it's red.

I'm reading The Food Explorer by Daniel Stone. The subject is food botanist David Fairchild and his search for food plants. So far my favorite paragraph: "The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage. It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it capuzzo, the rest of the world would call it kale..."

I am so sorry for the outcome. (Or rather I guess outcomes since it was from both ends.) I have to share I've been reading Daniel Stone's The Food Explorer, chronicling David Fairchild's treks around the world in search of exotic food plants for possible introduction to America. Fairchild found Bali disappointing but elsewhere he contracted typhoid and his traveling companion came down with yellow fever. When I travel I tend to have outcomes so mostly I stay home. I almost died in Africa. In Naples I got very sick. I couldn't help but notice the dining establishment did not wash glasses between patrons. Fairchild too had been in Naples and I was amused that he reported the silverware "only sketchily washed."

I had a CSO dream last night: the price was $86! (In real life at the moment it is $235.)

Whole Roasted Branzino from the CSO booklet (p20). I have reason to believe coconspirators may posses this document: Branzino much prettier whole but I have shown that previously. Fries by the Kenji method.

That may change.

Now how about the oven?

I am of the opinion my toaster gives better toast than the CSO. Forgive me. But the toaster is so buried in the bedroom I can't get to it. (I can see it.) And the CSO toast is adequate.

Ah, yes, the '70's...

Make your own! Plenty of water where you are. @feste sells tonic.

I believe it is just a European issue, but my MR cartridges come from Austria.

The Wall Street Journal recently reported a CO2 shortage impacting the beverage industry.

I will never again be up to my armpits in bread only to receive a call reminding me I should be at work. Thanks Alexa.

A few days ago I took delivery of a new New West fillet knife. Here it is next to my New West 9 inch chef knife: I have to say the wood handle of the chef knife is much prettier than the fiberglass of the fillet knife. Sadly the factory supplying the impregnated wood burned down. Now that I'm looking for it I can't find the quote but I believe New West claims the only people using the same steel and the same handle material were the military. Apparently New West knives are now manufactured in Idaho rather than made by Lamson and Goodnow in Massachusetts.