JoNorvelleWalker

I have to ask, what is the meaning of ISO in context? I know ISO only as the abbreviation for the International Organization for Standardization. A worthy cause. However I infer your luncheon is only for Canadians? As far as ideas go I second (or third) the thought of quiche.

But no scalloped edge.

Thermoworks has 20% off the Therma Waterproof. https://www.thermoworks.com/Therma-Waterproof

Precision is even more important if one has a four legged stool.

Looks to me one is getting away.

Have. Bread too.

As I understand a Georgian supra, it is composed of many dishes. Soko ketze accompanied by khachapuri and ajapsandali left over from the other night. Bazhe, chicken with walnut sauce (not shown). Wine was Mandili Mtsvane, made by Marina Kurtanidze and Tea Melanashvili. May or may not be my favorite Georgian wine but it is the one I drink the most. Mtsvane means green but the wine is orange. I have read a supra should allow five or six bottles per person. I have difficulty making it through much more than one. (At least after a mai tai.) In truth these dishes were far too much food. I would have been more than satisfied by the ajapsandali alone. It is excellent. I can see ajapsandali being Georgian comfort food. Which is fortunate, as a lot of it is left.

How do they taste compared with leather?

I obtained two ears of corn this afternoon. I cooked them 150F on steam in the CSO for 30 minutes. As fine as any corn I've had. Wish I had bought more. I'm left with the question why @nathanm calls for corn on the cob 140F sous vide -- floating bags and all -- when he could easily run them through his Rational any day. So much easier with a steam oven. I may try 140F in the CSO but my thought was the CSO doesn't hold temperature as well as an anova bath. I am happy with 150F in the CSO.

I pitched over the balcony tonight a couple pounds of past tomatoes. They are rotting faster than I can consume them. And my gag reflex isn't helping.

I thought canned goods were fine until the can explodes. Ask me how I know.

I had disgusting algae in the tank of my old CSO. I doubt that anyone here is seeing mold. The algae first appeared in winter when the wretched sun reaches far into my south facing kitchen. I tried vinegar to no avail. My hope is that by double filtering my Brita water there will be enough residual Ag ions in the reservoir to discourage any algae. Algae is tough stuff. Many years ago a dear woman who was a mentor when I was a quondam biologist pointed out the algae growing in her bottle of algaecide. My best advice is to shield your reservoir from light. And if you find any thermophile archaea growing in your CSO please start a different topic.

I still have a stash of cayenne peppers I grew, sewed together and dried circa 1970.

I too have the hard copy. I was not tempted by the Kindle. Washoku is a book I've read and that I look into from time to time, but I never seem to find what I'm looking for.

What were the failures? By the way, my early morning eyes read that as 41.

I feel your pain. Is this perchance the Woodbridge of the Great Dog Disaster?

I'm sorry. What went wrong?

The rums I would like to have used were S&C, Neisson l'Esprit and Hamilton 151. However having but a drop of l'Esprit in the bottle I opted for La Favorite Blanc (of which my bottles number six). La Favorite is a staple of my white mai tai recipe, one of which I'm sipping as we speak. La Favorite didn't work as well for me in the zombie. Plus I'm afraid the months old half grapefruit may have been an issue. Long about daybreak I spent a mini-vacation in the bathroom. Or it could have been the tomatoes. My current favored zombie recipe is here: https://forums.egullet.org/topic/152876-the-tiki-drink-discussion-topic-part-2/?do=findComment&comment=2157114 Except that since I've not been finding white grapefruit I've been adding a good dash of Bob's grapefruit bitters. In better news my local spirits monger is now stocking Hamilton 151. I have some Lemon Hart but I'm conserving it.

So far a zombie and peanuts. But there are slices of a beefsteak Atlas awaiting for my pleasure* -- mozzarella, and tonight's freshly baked baguette. Assuming I can stand up. *peeled.

With an excessive heat warning, this evening was a zombie. The first sip was mind numbingly bitter. Then again 23andMe reports I may not be able to taste bitter.* Otherwise I'd be horrified. What I forgot was the grenadine. With a zombie it's always something. Then again it may have been the grapefruit a couple months past it's prime. *I think they're wrong.

Hmm. I've an eggplant left over that I couldn't fit into last night's ajapsandali dinner pot*. Not sure how one could grill an eggplant in my apartment though? Checking the book, I see McFadden says one can roast them. But mine is one of the big black behemoths that are 99 cents a pound. Last I looked the small narrow eggplants he calls for were $4.99 a pound. *the Le Creuset that I almost overflowed.

I've wondered about using the dishwasher without soap.

I have two Georgian cookbooks, Tasting Georgia by Carla Capalbo and Supra by Tiko Tuskadze. Both excellent -- but sort of like having two clocks: one never knows what time it is. Tonight was ajapsandali with Imeretian khachapuri. Capalbo's ajapsandali, or aubergine stew (sorry, both books are British), calls out for potatoes, carrots, and fresh tomatoes. So the choice was a no-brainer. Ingredients include potatoes, carrots, butter, garlic, sunflower oil, summer savory, eggplant, garlic, tomatoes, onions, garlic, green chilli (I used serrano), garlic, cilantro, and parsley. I left out the basil. For the khachapuri or cheese bread I used a mixture of feta, Jarlsberg, and mozzarella. One does not see Georgian cheese in these parts, and as it is unpasteurized, ever seeing it is unlikely. The idea is to have bread stuffed with a salty, chewy, cows' milk cheese. I am minded why this is a great cuisine.

Thirty minutes at 140F* on the steam setting. The corn has been shucked and washed. A temperature of 400F was probably on bake steam or super steam (steam setting goes up only to 210F). I once looked into trying corn in the husk but it didn't fit. *I'd be inclined to try 150F. Corn is on sale this week.

Same difference.