JoNorvelleWalker

Same difference.

Then just add a dram of this and a dash of that and you have a zombie!

This is where I received the revelation of 140F: https://forums.egullet.org/topic/144300-sous-vide-recipes-techniques-equipment-2011/?do=findComment&comment=1810427

Most everyone seems to prefer more well done corn than I do. I do mine thirty minutes at 140F. In searching back though old eGullet content I found I had equally good results steaming corn at 140F in the CSO. A lot easier than worrying with floating sous vide bags. I had completely forgotten about the CSO for corn.

Three minute pizza. Good it was. Through the miracle of modern engineering I managed to land the pizza directly on the steel. I built the pizza on a Silpat. The peel is long enough that I didn't char my arms nor set fire to my hair. Now I have a four foot Exo Super Peel in my bed and I fear I may roll over in the night.

Today I received a TeamFar 8x10x1.7 inch pan. Just like the 8x10x3 inch lasagna pan I posted earlier but not as high. These pans almost seem made for the CSO. They feel more substantial than the pan Cuisinart supplies. I also have the TeamFar 8x10x1 inch one. I feel stupid for not buying the 8x10x1 inch pan with rack. They don't seem to sell 8x10 inch racks separately.

Everything beautiful! What time and temperature do you do your corn?

It's still early morning but as best I recall I've only made Joy Cooking dessert souffles. But yes I remember good results. The spinach thing I made from Joy was her timbale.

I've never been on acid much stronger than lime juice, but there was I time I was suffering from loss of my corporation and lack of sleep. I saw peacocks on the wall in front of me, behind my monitor. So real I had to get up to pet them. Before I get banned, peacocks are food, right?

Where is @lesliec when we need him?

Looks lovely Anna. Something I'd not heard about. What did you use for beef? I see Kenji suggests frozen shaved steak intended for cheese steak. (That's Philadelphia cheese steak for the benefit of any Philistines not from Philadelphia.) I have a couple of strip steaks* in the refrigerator. Might be interesting to try to slice the meat thin enough for gyudon. *denizens of the respective municipalities may feel free to debate their issues for our amusement.

I noticed Bien Cuit: The Art of Bread on sale for $0.99. I am challenged when it comes to crafting links to amazon.

Now that it is fashionably close to two o'clock I got to thinking about real dinner. No tomatoes. I'd planned something Georgian but I had no cilantro and I had no dill. How could this happen? I went with half a chicken in the CSO, peas and mashed potatoes. Got the job done well.

I have a Fissler...

Just noticed Tsuji says a donabe may be used on an electric coil. Not to mention run through the dishwasher.

I put a hold on the book, can't wait to read it. But I don't have gas and my landlord would take a dim view of charcoal. I've successfully used my unglazed tajine on the electric stovetop.

There's a reason not to open my refrigerator. Seriously when I get the level down I'll make more sauce. But canning and freezing aren't practical.

Nor have I, I've tried.

PM if you want my address. Fortunately Atlas is determinant and in another six months I may be able to look at a tomato.

A very pretty pot. I'm not sure I need a donabe but I don't have a donabe. I bookmarked a couple items from the site! Why shouldn't clayware work with an electric stove as long as one took precautions? Also I thought if not using a rice cooker, the Japanese traditionally prepared rice in an iron vessel? So until I get the iron rice maker that Zojirushi won't export I'll stick to the one I have. I'd sleep with it if it were not so big and heavy.

About a dozen tomatoes, mostly cracked, all but one were small. Washed down with bread and Hellman's. This wasn't dinner, this was triage.

Cuisinart is going to try again to replace my CSO. Perhaps I shall get a hairdryer.

I ate nine perfectly red ripe tomatoes yesterday. About the same number the day before. I'd almost rather see a green pepper on the counter than the pile of tomatoes. And most of the tomatoes are in the bedroom. (The Atlas ones weigh almost two pounds.) I haven't dared check the plants in three days.

Tonight I finished The Minimalist Kitchen by Melissa Coleman. No one has accused me of Minimalism. Ever. I wanted to see how the other half lived. Her kitchen has stuff mine does not. But one really good idea is the junk drawer. I share this belief. Mine though is in the living room. For some odd reason Coleman assumes it is in the kitchen. I was bemused the sumptuous photographs subvert the text. Beautiful wooden cutting boards where Coleman says she uses polyethylene, not wood. Curiously lovely knives not in Coleman's battery. In the recipe section bread and tortillas spring full blown as from the mind of Zeus, no telling where they come from.

I hate tomatoes.