JoNorvelleWalker

Haagen-Dazs coffee ice cream, on sale. Maybe it's just me but I think they've seriously watered down the formula since the olden days. Haagen-Dazs used to be hard and creamy. Now it's icy and melts fast.

I shall never again...my Endorphin Rush was clogged with dried gunk in the bottle neck. I shall never again stir a spoonful of dried endorphin gunk into my bowl of soup. Edit: now I'm not clogged either.

Oh, I hadn't wanted to put my name on a waitlist because I am frequently broke (even for dried beans) and was afraid I'd be charged at a bad time. I looked just now and couldn't find a waitlist. I requested notification for when the product is back in stock...is that the waitlist?

Missed it. Again.

Yes, however NJ still extends south of the Mason Dixon line, almost as far south as Washington DC.

I learned a new word!

I have heard fresh garlic prepared sous vide presents off flavors. In my bags I use garlic powder, personally. But then I am fond of garlic powder. Nonetheless I would not be afraid of fresh garlic unless the bags were stored refrigerated.

I haven't found myself south of the Mason Dixon line in decades* but in southern restaurants for breakfast I was most fond of grits. Quite exotic. Coarse yellow cornmeal, biscuits, ham, gravy, more gravy... But when you say "polenta" I reach for the finest, whitest cornmeal. *except in New Jersey (look at a map).

I'd use mine a whole lot more with a smaller drum.

More information on this please!

After I slipped and fell down the amazon bunny hole I found this lasagna pan tonight: http://amzn.com/B0728GC529 I figure it will just fit the CSO. I expect to find out tomorrow! (Of course I also ordered a colander and some pizza pans that should also be accommodated.)

I didn't buy the slicer but clicking on your link caused me to spend $65.

People do make thingies so you can safely do that but I would not. As Anna said, no need to.

I don't think it glowed back when it was made from little bugs.

51 deg fillet mignon, dry fried haricot vert, boule, Boursin. Pleasures of the grape.

First red tomato of the summer! And I slit my arm open* on the tomato cage reaching out for it. *that's not why it's red.

I'm reading The Food Explorer by Daniel Stone. The subject is food botanist David Fairchild and his search for food plants. So far my favorite paragraph: "The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage. It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it capuzzo, the rest of the world would call it kale..."

I am so sorry for the outcome. (Or rather I guess outcomes since it was from both ends.) I have to share I've been reading Daniel Stone's The Food Explorer, chronicling David Fairchild's treks around the world in search of exotic food plants for possible introduction to America. Fairchild found Bali disappointing but elsewhere he contracted typhoid and his traveling companion came down with yellow fever. When I travel I tend to have outcomes so mostly I stay home. I almost died in Africa. In Naples I got very sick. I couldn't help but notice the dining establishment did not wash glasses between patrons. Fairchild too had been in Naples and I was amused that he reported the silverware "only sketchily washed."

I had a CSO dream last night: the price was $86! (In real life at the moment it is $235.)

Whole Roasted Branzino from the CSO booklet (p20). I have reason to believe coconspirators may posses this document: Branzino much prettier whole but I have shown that previously. Fries by the Kenji method.

That may change.

Now how about the oven?

I am of the opinion my toaster gives better toast than the CSO. Forgive me. But the toaster is so buried in the bedroom I can't get to it. (I can see it.) And the CSO toast is adequate.

Ah, yes, the '70's...

Make your own! Plenty of water where you are. @feste sells tonic.