JoNorvelleWalker

I have to say I'm with @Shalmanese on this. Though if you vacuum seal your beans in a retort pouch you should be able to safely pressure cook them sous vide. Not a bad idea, actually. Modernist Cuisine has a technique of pressure cooking beans in a canning jar. I tremble to think how long beans that require four hours in a pressure cooker would require at 85 deg C.

How long is the sale?

I don't understand how a little air would compromise shelf life or pasteurization. And as I recall many fish are designed to withstand tremendous pressure.

I suffered some damage.

Already being discussed in the rye topic.

Premier. Yes, I like it. The problem is I have to grind a couple pounds of nuts at a time to get a decent yield. (They do make smaller ones.) And, oh, did I mention it is heavy?

Tonight: Red-cooked pork from Phoenix Claws and Jade Trees. The remarkable thing is that I could make this. The trick is not to assay the pork stock and the braise on the same day.

According to my sources that would be Adjaruli Khachapuri. Mine was supposed to be Imeretian Khachapuri.

Three quart is too small. And I needed something that would go in the dishwasher. Plus the last thing I'd want in a stockpot is conductive sides. The Demeyere looks more like what I wanted, thanks, but it is still too small (Fissler also sells an asparagus pot). I wished to be able to simmer stock on the back burner of my stove, which is 8 inch diameter. My new Fissler pot works well for that purpose, not that it was cheap.

Since I mentioned this in the dinner topic... https://forums.egullet.org/topic/156030-dinner-2018-part-1/?do=findComment&comment=2152402 Khachapuri, a Georgian cheese stuffed bread. Please ignore the magma.

OK, clockwise from top... The brown stuff is Khachapuri, a 67% hydration yeast bread stuffed with cheese. The bread is formed by spreading the proofed dough out by hand, much like a pizza. Then topping with a mound cheese and folding up like a dumpling. The bread is then inverted and gently flattened. Closest thing I can think of is a calzone. But it is not like a calzone. The Khachapuri is baked at a low temperature, 170 C. Egg wash is optional. I had no more bowls. Perhaps I stuffed with too much cheese. After baking the crust is laved with butter, cut into wedges, and served warm. Next, the pinkish white stuff is chicken -- roast with savory, Georgian red pepper, and cayenne. That should have been easy. The red stuff is walnuts, specifically red walnuts, after a day or so of this... The green stuff is indeed spinach. Well, mostly spinach. Stir-fried green scallions and cilantro are tossed with blanched, chopped spinach, and bound with a sauce of garlic, red pepper, marigold, and walnuts. This plus the pork stock resulted in much dishwasherlyness. The third load is going now.

There is an ancient saying: "Never change horses in mid stream. Particularly when doing so involves starting to bake a loaf of bread." Dinner was supposed to have been red braised pork. At some point I realized it wasn't going to happen. Though I did get the pork stock made. Plan B was chicken with walnut sauce, Ispanakhis Pkhali*, and Khachapuri. I don't know why @nathanm and company chose to ignore Georgian breads but the Khachapuri was delectable. Not like bread I have tasted even in my dreams. Albeit my forming skills need a bit more work. Wine was Mandili Mtsvane. It is always nice to finish dinner before dawn. Sometimes it doesn't happen. *there was no room for the spinach in the refrigerator. Edit: I am proud to have used four stockpots in making dinner. One stockpot twice.

Which study?

Depends on your freezer.

No, but I was looking at a nice selection of pig feet at the store this afternoon.

Pork stock is my project for today. Actually red-cooked pork is my project for today but the red-cooked pork recipe (from Kian Lam Kho's Phoenix Claws and Jade Trees) calls for pork stock. The stock recipe calls for shoulder bones. I have a package of cut up shoulder including bone, but I wonder if I ought to look for more bones of some sort to put in? The only flavorings are scallions, ginger, and wine.

Has anyone tried Bob Dylan's new rye?

Tonight I was planning to reheat the rest of the previous batch of tortillas. But I tasted one and it was acrid. It looked acrid. And that is being charitable. So using the ratio from @Okanagancook I prepared another batch to the consistency of play masa, if you will. I pressed and then grilled the tortillas on my DeLonghi. The DeLonghi has a sear function that heats to 490 F for a short period of time. One tortilla even had a little puff but all were delicious. There were no leftovers. And there was no mess.

Recently I may or may not have injured my shoulder from wrestling a stockpot. In my kitchen possibly the most used pot is a 9 liter Italian stainless steel stockpot I bought, probably at Pottery Barn, in the 1980's. I don't often make stock but I frequently boil pasta and blanch vegetables. I don't even wash it. (I also have 16 liter Sitram.) Anyhow, I thought to invest in an easier to lift stockpot. One that I could use on the back of the stove. I found tall stockpots less than 9 liter are like hens' teeth. Supposedly Demeyere makes one, but not one that I could find to buy. But I've been fond of my Fissler pressure cookers. And unlike some cookware Fissler pots are a joy to clean. I now have a 6 liter, 20 cm Fissler stockpot. It is beautiful. And it is far heavier than my 9 liter no-name Italian pot. But on the plus side the Fissler lid perfectly fits my Falk Pot au Feu.

I just did. Summer's coming. And after all I've purchased only one other cookbook this week -- hardback that is -- and $9.18 is far too expensive for a Kindle.

It probably was. Hard to measure temperature though when you are about at the limit of your thermometer.

Yes, 30, 60, 30, more or less.

Yet strangely that knife reminds me of a Sobakiri.

I was almost too ashamed to post, but since a friend at work inquired how my tortillas were coming along, I had to confess: Last night I made a batch of masa from Bob's Red Mill masa harina using the water ratio from Okanagancook rather than from Diana Kennedy. The more moist masa was a little more difficult to press but on the plus side the edges of the tortillas didn't crack. There still wasn't much in the way of puffing. The first victim puffed slightly. None others that I could see. The problem came as I was determined to increase the temperature to achieve some char and puffing. Previously for tortillas I had used my Teflon coated DeLonghi griddle. The DeLonghi goes only to 450 F. I posses neither comal nor plancha. I have a Le Creuset cast iron griddle that is totally unusable on my current glass top stove. What to do? I dragged out my largest piece of Falk, an 11 inch copper skillet and set it to medium heat, half way between off and high. My surface thermapen measures only to 572 F so I could not tell the temperature. Until I obtain a better probe I am out of luck. The tortillas blackened nicely -- but as I said, they didn't puff. Tasted OK. The real problem was when it came time to clean the Falk. Half an hour with Bar Keeper's Friend and twice that with Mississippi punch till the pans* looked again like copper. Still a bit black in places. *depending if one is seeing double.

Beautiful but all the same orange.