
JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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New Toy: Breville/Polyscience Control Freak!
JoNorvelleWalker replied to a topic in Kitchen Consumer
Induction plus stirring...KitchenAid Precise Heat Mixing Bowl. -
Do you have prime?
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Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker replied to a topic in Kitchen Consumer
Tonight's ciabatta baked on steel: Please ignore beans and parsley. -
I got to thinking about a favorite of mine, Fagioli e Tonno from The Romagnolis' Table (p 224), as mentioned in the eG summer salad cookoff... https://forums.egullet.org/topic/157028-eg-cook-off-79-resurrecting-and-rethinking-summer-salads-summer-food’s-unpopular-kid/?do=findComment&comment=2164672 Served with soave and ciabatta from the CSO.
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Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker replied to a topic in Kitchen Consumer
Very topical. As I was baking tonight my fan started howling like a wounded banshee. Amazon's lowest price at the moment is $230. -
Damage was done.
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Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker replied to a topic in Kitchen Consumer
Interesting, nonetheless. The copyright is 2018. I liked the question and answer: "When not to use convection and steam:" "when you don't have a convection steam oven." -
Tonight's dinner: This SV chop was finished in the CSO. Final Thermapen reading was 57C. Normally I am not one to eat raw swine. Copious amounts of rum enabled this adventure. The pork was excellent. Full disclosure: this is not a dinner plate. After the picture I returned the chop to the kitchen and sliced it for human sized consumption.
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Apologies to @Kim Shook Pork chop with just picked sage. Ghost Pines zinfandel and applesauce with freshly pounded mace not shown.
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It may, but I'm not sure in what language. When using soy based sauces I tend to overdo it. I saw the Kikkoman on amazon. I considered it. Kikkoman is much cheaper. But the ingredient list is not as nice.
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A few days ago I expressed that SV pork was not my friend. However looking back over this thread I found this: https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?do=findComment&comment=2134791 Here's the old picture: This was anovaed at 59C and finished in the CSO. As it happens I came home with a couple of large rib chops. Now if you will excuse me I have to put a shirt on and go out and pick the sage.
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This afternoon I looked for tsuyu at Shoprite. I did not find it so I ordered from amazon: Kiku tsuyu Fortunately I found some soba noodles in my kitchen...odd place to store food. Though I noted Shoprite has a couple brands of soba should I need more. Now the question is, if one has a bottle of tsuyu, how does one prepare it for a soup or dipping sauce? I assume it must be diluted with something besides walnuts? And should it be tsuyu or Tsuyu?
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Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker replied to a topic in Kitchen Consumer
I don't think so either but you could take one for the team and report back. -
I am not adverse to bottled sauce! It's probably available down here.
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Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker replied to a topic in Kitchen Consumer
Again, I took up the challenge of pizza in the CSO. This time I used Neapolitan Dough from Modernist Bread rather than leftover French Lean Dough. And since the CSO is a convection oven I dispensed with trying to use the broiler function and simply went with a three hour pre-heat of the steel. After 13 minutes the dough was nicely browned, but not blackened. If I could never have better pizza I would die content, however I think I can do better. Next trial I plan to use the big oven. -
Thanks. Since I've been on a Georgian food kick I've been keeping ground walnuts on hand. But I can't make dashi till I freeze up a couple trays of deionized water for the kombu broth. Long story. And that would mean interfering with my mai tai. Though I have to say, if I go to the effort to make dashi I drink it neat from a dedicated wooden bowl. One of the world's most perfect foods.
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Now I've got myself to wondering, what else is in the tsuyu besides walnuts?
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Fortunately I am from the north.
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At first I thought the Mini Detail was a new knife set for Kerry's day job. I learn something new about you every day Anna, tell us about your axe throwing.
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I wash a quantity of green beans, the tiny young ones, and place them on the steamer tray of my Fissler 8 quart pressure cooker, above the bare minimum of water. I affix the lid and put the pot over high heat till full pressure and time 30 seconds. I then run the pot under cold water a few seconds to depressurize till I can open the lid.
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https://www.melangers.com/products/micro-batch-granite-roller-stones-and-drum-set-accessory
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Snacking while eGulleting... (Part 3)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Just picked, now gone. -
I just wrote to ask how long they will be on sale! I'd order right this moment but I'm broke.
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Challenge: Cook your way through your freezer (part 2)
JoNorvelleWalker replied to a topic in Cooking
Not my freezer, and I didn't cook it. However I just pitched several pounds of mostly unlabeled, probably once-pasteurized protein from the back of my refrigerator. The only bag with a date was more than two months old. As they say: "When in doubt, make ragout!" This time I just couldn't face cooking it. (And, yes, I know ragout is not pronounced that way.) I feel liberated.