JoNorvelleWalker

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.

Now I've got myself to wondering, what else is in the tsuyu besides walnuts?

Fortunately I am from the north.

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.

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.

https://www.melangers.com/products/micro-batch-granite-roller-stones-and-drum-set-accessory

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.

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.

I make a salad of white beans, tuna, onion, garlic, parsley, olive oil and vinegar. The recipe is Fagioli e Tonno from The Romagnolis' Table (p 224). I omit the tomato, celery, and green pepper.

Wish I had that dish in front of me right now! What did you use for chips? Were they your own? What was the cheese?

I have what looks like the exact same one, possibly in a larger size.

I seldom have an opportunity to enjoy a beverage after dinner, but tonight's meal was so delicious I wanted it to go on and on. I grilled lamb chops and baked a potato on a bed of salt, and served them up with beans. Thirty second green beans. Lots of thirty second green beans. Now enjoying a Balaklava Special No. 1, Charles H. Baker Jr. Saves having to wash the wine glass. Remember the Maine! Oops, no I think that must be rum and Coke. Thin red line, and all of that.

The stand mixer (aka KitchenAid) Neapolitan dough recipe from MB calls for mixing at low speed, then 4 minutes on medium and then a further 4 minutes on high. This is a guideline. I found my dough required even more mixing. The only time I recall my poor KitchenAid dancing on the countertop. MB says the dough must be fully developed.

Who actually owns the condominium? What is the reason for selling it?

Ethanol boils at 78C and freezes at -114C. Maybe I wouldn't care to live on Manitoulin after all.

In the meantime is a storage locker a possibility?

Corn, sadly not the best. The previous ears this year have been pretty good. Made up for by fresh, local tomatoes...picked at sundown, twelve feet away. Coleslaw, an avocado, and the rest of last night's pork. Bottle of soave. Bread.

How about trehalose?

You can have the whisky, can I have the girl?

Late work night. I wasn't sure what I was going to have to eat. I found four nicely charred and blistered corn tortillas. I fried them. As I did some pork that I was about to throw away. I chopped up a goodly portion of cabbage. And there was a bowl of salsa from the other day. Not to mention my crème fraiche that maybe was no longer quite that fraiche but still delicious with enough wine.

I once tried Marcella's sauce and was not delighted by it. Your mileage may vary.

In the US butter is commonly packaged in quarter pound sticks of eight tablespoons, with tablespoon markings on the paper wrapper. Someone apparently just did a helpful metric conversion to get 90 ml.

Tonight I returned to the topic of pizza in the CSO -- this time on steel. I hand tossed a beautiful little disc of yesterday's French lean dough, and added cheese and toppings on the peel. The problem was a failure to get the pizza off the peel. I ended up with what one might think of as an inside out calzone. The bottom of the seven minute crust was thin and crisp with archetypal chewy, puffy holes. Just as I remember my first postwar boardwalk pie. Sadly most of the cheese and toppings remained somewhere inside the CSO.

Oh, Chinese Restaurant Syndrome!