JoNorvelleWalker

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.

It doesn't seem to have bubbled up to national media but a local restaurant patron was shot and killed by the police in a hostage situation. Remember, the customer with the shotgun is almost always right.

Pink rice? Does that mean with tomato water?

Rye - no rock.

Emergency preparedness. Power may be off soon, so I am finishing the ice cream.

I don't see your point about Fissler. My Fissler stainless steel pans clean up easier than any other stainless steel pans I own. I don't equate non-stick with ease of cleaning but then the only non-stick pan I have is the liner for my rice cooker.

Thanks, fresh spring* rosemary. May be eaten raw. *the rosemary bush is optimistic.

A lovely roast @chefmd helped me to pick out. By the way, the butcher was right, there were bones in it. As far as I can recall this was my first ever roast with crackling. Prepared in the CSO by the instruction manual. Accompanied by applesauce and freshly pounded mace. Kilogram of bread and liter of MR. Eventually I had to pause for ice cream, whipped cream, and preserved walnuts.

What about dried ramen, non-instant, not fried? I've been well pleased with these noodles... Hakubaku Organic Ramen They are what I had last night.

Ice cream, whipped cream, Luxardo maraschino cherries.

I have to recommend this ramen packet: Japanese Noodles Tonkotsu Ramen Concentration Pork... It is not instant ramen but rather a packet of pork fat and bone broth to which one adds cooked ramen noodles and whatever. Cost is about $2.00 per meal. But I've not had better ramen. Served with scallions, leftover sliced pork, and much shichimi togarashi. Na ma tung ith nug.

Much better not to date the bags.

I was not trying to be coy. I just needed fourteen hours' sleep. https://forums.egullet.org/topic/116043-potato-puree-mashed-potatoes-pommes/?do=findComment&comment=2145922

I like my potatoes fluffy. For some time my method has been to pressure steam a peeled russet then salt and mash with my good old fashioned wire masher. Adding hot milk a la This, then incorporating room temperature butter chunks while continuing to mash. Usually this turns out OK. Recently the result was too gummy to my taste. I knew I had to up my game and reevaluate my methods. I'd already tried retrogradation with poor results. I found the texture of riced potatoes disgusting. I knew better than to whip. Where to start? I consulted Kenji: "The key to super-fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. After cooking, they get a final rinse before heading to the ricer. Using a ricer or food mill prevents excess damage to the starch granules, helping the potatoes remain nice and light." But riced potatoes are disgusting. Then I remembered I'd just read Kristen Kish: "To yield the smoothest texture, I pass them through a few vessels. First through a ricer, and you could certainly stop here if you wanted. In a restaurant, I continue. I scrape the riced potatoes though a tamis.... From there I begin to emulsify my fat and/or liquids into them. Finally, the potatoes get pushed through a chinois...." As much as I talked up thread I never actually dug out my tamis to try it with potatoes. First I had to move the rosemary bush. The tamis lives inside my largest pan. All this was not easy. Then I peeled three small russets and cut them up and rinsed them. I boiled them with a bay leaf in salted water, rinsed with more hot water, and let them sit to dry. My WMF ricer I had to import from Europe. Don't know why they are not sold in the US. I riced the potatoes into the tamis, which as it turns out sits nicely on my new 12 inch stir-fry pan. Here is maybe a crucial point. In earlier contributions in this thread the fat and liquid were incorporated before passing the potatoes though the tamis. Kish calls for passing the potatoes though the tamis first. After passing the potatoes through the tamis I was presented with mountain of potato fluff. I used a plastic spatula to fold in the heated milk and cream (again following This). Then I gently folded in the butter cubes. http://tribade.org/Food/Dinner03172018.png I ate all the potatoes in one sitting. Other things to try. Maybe it would help to seep the potato skins in the milk and cream? How about adding a little acid to stabilize the pectin? And what would happen if I pressed the potatoes through a chinois? I don't have a chinois...yet.

Did you mean @nathanm?

Yes, for MR. I prefer the sharpness of straight CO2.

Blueberry and horseradish sounds pretty good. I'll never know because, you know, the birds. I once had a delightful blueberry hot sauce called Wild Blue Yonder: https://www.specialtyfood.com/products/product/8649/pemberton-s-wild-blue-yonder-wild-blueberry-hot-sauce/

After two murderously early mornings, dinner was a can of Progresso Manhattan clam chowder. And good it was. Accompanied by the husks of this week's boule. Dessert was my (finally!) vanilla ice cream with iSi whipped cream and chocolate sprinkles. The iSi is for far more than methode rotuts. That's why I have three. And there were thirds on the whipped cream.

According to 23andme I am mostly Irish/British. I wish I could stomach corned beef. I can't.

Last night: Unremarkable except for the potatoes.* New technique informed by three authors. Fluffiest potatoes I have made. Proud that an entire dishwasher was devoted to preparing one portion of my mashed potatoes. *and for the fact that I did not spill any peas.

I use PureShot as my iPad camera app. I love it. With Lightroom I can transfer .dng files to the computer and open them in Photoshop.

It looks unhappy.

Check with CreamRight. I pay 42 cents a hit. And as I believe @nathanm explained, iSi vessels are far less likely to explode.

Oddly the MC gelato tastes like dairy. Hard to believe, I know.