JoNorvelleWalker

I tried the retrograded method but it did not do much for me.

I don't have all the answers but I am about three hours into a batch according to the instructions from Natural Probiotic Selection. Note they have different recommendations depending on which culture of theirs that one is using.

Everything tastes better in Italian.

Ruining perfectly good instant mashed potatoes.

As far as I can recall my first ever attempt at steamed dumplings: Before CSO After CSO. Filling was pork and cabbage. Wrapper was too thick but that should be easy enough to fix next try. Dipping sauce was too salty and it almost knocked me off my chair.

By my count the link is a month old to the day.

My spice storage from the other thread... https://forums.egullet.org/topic/15363-your-spice-cabinet/?do=findComment&comment=2142427 Except for the spices in the bedroom.

Queensland is closer.

I was thinking the bedroom door...bathroom is too moist.

Did you try looking under the name of "hing"?

I don't ever recall seeing a kumquat in the grocery store. Just as well I don't like kumquats.

I love the idea of door storage!

By the cold light of midafternoon* I realized I had left out one of Kenji's steps: "After cooking, they get a final rinse before heading to the ricer." He calls for rinsing with hot water. When I made such good mashed potatoes the previous time I indeed had done this. Hard to believe I can run two dishwasher loads preparing a single meal for one person. Most impressive. Anyhow I have moved the tamis storage location from inside the paella pan in the cupboard behind the rosemary bush to the oven for ease of access. *when I woke up.

What can I say, @andiesenji we shall see. I've looked into American and British pasteurization requirements. Fortunately dairy pasteurizes more readily in the Western hemisphere. Modernist Cuisine volume 1 has food safety tables for dairy pasteurization that are even less stringent than official government requirements. I've made yogurt before but I probably haven't done so for fifty years. If the result is a disaster I've wasted only a quart or so of milk and a few lines of typing.

Well, I attempted to repeat my potatoes of the other night. These were not as good. Perfectly OK, mind you! But not as good. The one difference is I stopped cooking the potato pieces when I could pierce them with a knife (~10 minutes) rather than when they were falling more apart. Then I almost cried when I transferred the tamis to the sink and realized I had not scraped off the bottom. I watched as about a third of my potatoes rinsed down the drain. Though I suppose my waistline may yet thank me. I have a Chinois on order and next time I will try Kristen Kish's suggestion of forcing the sieved potatoes through a Chinois. It amazes me how easily I can fill up a dishwasher.

Well, I now have cultures coming from Natural Probiotic Selection. Here's hoping they won't kill me. Ordering with one click is a whole lot easier than walking to Shoprite for Fage, not to mention when the wetlands are under water. What I found interesting -- rather than boiling milk for yogurt, Natural Probiotic Selection recommends bringing the milk to 65 degrees Celsius, or even better, holding the milk at 70 degrees Celsius for 30 minutes. This struck me as a lot like the @Ruben Porto method of heating ice cream mix, as discussed in the ice cream thread. (Except Ruben's ice cream method specifies 71 degrees Celsius for one hour.) I never could get my head around boiling milk for yogurt. I once did a detailed study (also reported in the ice cream thread) and boiled milk tastes vile. Or at least it doesn't taste much like milk to me. It will be a couple days before I have much to report. I don't have a yogurt maker, but I do have a Precise Heat Mixing Bowl.

Anyone have experience with Natural Probiotic Selection cultures? https://www.yogurtathome.com/home

The last hurrah of my lovely little pork loin: Four exceptional meals from this roast. I may yet render the remaining fat. That is, the fat I didn't already consume. I shall miss it. Possibly my only pork loin ever that was truly juicy. Cooked and reheated in the CSO. Applesauce and pounded mace not shown. The wineglass was disgustingly unctuous so dessert was Whistlepig as a degreaser. Tastes better than Dawn.

Last night was Georgian Lobio, bread, and roast pork. Why mess with a good thing?

I just ordered a new Sitram stockpot. I was surprised that the equivalent Bourgeat stock pot is much cheaper, since some say Bourgeat is even better quality. But the Sitram pot apparently is heavier gauge, at least it weighs more, and it came down to aesthetics. The Bourgeat pot is ugly. Anyhow I have two Sitram pans I am most happy with and Bourgeat would be an unknown. Still I have to wonder how come Bourgeat is so much less expensive? And as for Cybernox, I don't think it is a licensing deal. I am pretty sure any Cybernox sellers are speculators. I'm glad I got my Cybernox when I did.

After the alcohol is gone I usually go to bed.

That's the one. Last I read the police were unwilling to state whether there was a hostage or not. One witness quoted a police officer as saying something like: "There's a guy holding a shotgun to someone's head."

Yes, a little after 4:00 am. The date was 1/25/1999. There were at least a dozen fire trucks and the news networks were here. However it may have been propane, not LP. I tend to lump all gas* together. The firefighters told me they believed no one was home at the time of the blast. Google may know more. Twice I've lived where the kitchens had gas stoves. There once was a gas leak. The gas company told me I could have been dead. I do not like gas. It scares me. Besides it smells bad. I'm minded that a woman I knew died when her gas stove blew up one morning. Thankfully here the stove is electric. Your mileage may vary. *fuel gases, not culinary gases. Though I have mixed those up too.

Not sure it will help but I would run far away. A tank in a home about a quarter mile from here went up some years back and it shook my brick building to the core. The road was closed off by the fire department half mile on each side.

Today is not a work day.* It will be a while before I can make it to the store. And I had a bunch of cilantro to use up and not much else. So I made a pot of Lobio, Georgian beans stewed with herbs, Tasting Georgia (p399). This is far different from the Lobio I posted previously. This recipe is from Racha and is attributed to Izolda Dvali. Remarkably there is not one walnut. The Rancho Gordo cranberry beans were perfect. Possibly the best beans I have made. Served with sliced pork and bread. Much wine. The pirates in Seattle are now demanding full price for Tasting Georgia. When I first thought of buying a copy it was all but half that. *for which my colleagues will thank me.