JoNorvelleWalker

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.

I believe it is just a European issue, but my MR cartridges come from Austria.

The Wall Street Journal recently reported a CO2 shortage impacting the beverage industry.

I will never again be up to my armpits in bread only to receive a call reminding me I should be at work. Thanks Alexa.

A few days ago I took delivery of a new New West fillet knife. Here it is next to my New West 9 inch chef knife: I have to say the wood handle of the chef knife is much prettier than the fiberglass of the fillet knife. Sadly the factory supplying the impregnated wood burned down. Now that I'm looking for it I can't find the quote but I believe New West claims the only people using the same steel and the same handle material were the military. Apparently New West knives are now manufactured in Idaho rather than made by Lamson and Goodnow in Massachusetts.

Rare? I prefer my cookbooks well done.

Must be nice!

Maseca was one of the four brands I saw tonight at Shoprite. Somewhere, in some thread, I thought I read someone was not happy with it. Edit: one thing I noticed, Masa Brosa seems to fly off the shelves since I first saw it a few days ago, compared to other brands. This area has a large Mexican American, Central American population. I bought the last bag. It smells so good, which I can't attest the same for Bob's.

Yes I use 30, 60, 30 seconds. I'm pretty sure it's just that the DeLonghi does not get hot enough. (Though it sure is convenient.) Eventually I'll have to drag out the heavy pan and the thermometer. Meanwhile, after telling me repeatedly they don't carry any brand of masa besides Bob's, I found three other brands of masa on the shelf in the flour section of the local Shoprite. Not sure how to choose, I brought home a bag of Masa Brosa Harina de Maiz, Masa Instantanea de Maiz. Is this the right stuff? Is it a good brand? It smells good. Kennedy calls for Quaker, which I have never seen.

Thanks!

What is "1/4 in h"? "1/4 inch"? "1/4 in half"? I made up another batch of masa by your method, which works wonderfully. A couple things I've learned: the masa comes together easily by hand, no need to use a food processor. (Sometimes I overthink things.) Masa this moist sticks wretchedly to the heavy vacuum bags I'd been using in the press but comes right off from ordinary food wrap. The plan was use my new high temperature surface probe to calibrate my copper Falk. I ran out of energy and defaulted to the DeLonghi grill. Like last time, on sear I got puffing and a little char. But "sear" is good only for one tortilla at best. The rest of the batch on 450F came out OK but no puff or char. I'd like to try frying the leftovers. Any further hints?