JoNorvelleWalker

A friend at work this afternoon asked my advice for a dish to take to a pot luck. I suggested quiche and a couple other things but she decided to go with stuffed grape leaves. I've never made stuffed grape leaves but they should be easy to serve.

I've been using an Exo Super Peel for transferring the pizza from a Silpat to the steel.

I've been using an 1/2 inch steel and have been getting good results at three to four minutes. Tonight I took temperature measurements directly on the steel as the oven heated: 30 minutes 198F. 60 minutes 364F. 90 minutes 427F. 120 minutes 450F. 150 minutes 477F. 180 minutes 477F. The temperature never went above 477. I did not attempt to measure after running the broiler for fear of my safety. The pie was pretty blackened after four minutes*. Three and a half minutes seems like a good compromise. Still trying to figure this out, I may have gotten the oven calibration backwards. Next time I will try measuring oven air temperature. It should have been around 585F. My air probe goes up to 662F. Thoughts welcome. *though I was using leftover bread dough, not pizza dough.

Possibly but Wikipedia disambiguation didn't help. Maybe Icelandic Symphony Orchestra or Imamia Students Organization.

Thanks! I went with the Mary Taylor Simeti one.

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.