JoNorvelleWalker

The potatoes look a lot like French fries.

Speaking of pest abatement... Has anyone tried methyl 2-aminobenzoate on blueberries? https://en.wikipedia.org/wiki/Methyl_anthranilate It's said birds don't like the stuff. EPA (the US Environmental Protection Agency) approved for blueberries, methyl 2-aminobenzoate is the active agent in grape Kool-Aid. According to the University of Massachusetts Kool-Aid at the rate of four packets per gallon makes an effective avian abatement spray. Methyl 2-aminobenzoate is found in our native V. labrusca grapes, particularly Concord (two vines of which I'm growing on my balcony) though not in V. vinifera. I have yet to see a grape but it's said Concord is attacked less than other Vitis varieties. Interesting (to me at least) methyl 2-aminobenzoate is also excreted by foxes in their musk. Perhaps this is why our fine feathered friends developed an aversion to the chemical. Not a fact, mind you, just a musing on my part. Anyway there is always strychnine.

Three days ago walking into work I watched a woman turn her car around, park diagonally in the middle of the road blocking traffic in both directions, while she moved something to the curb. I was not quite close enough to see exactly what. However as I passed that spot I saw a small turtle in the grass. A wood turtle I believe. Knowing turtles it waited for the woman to get far enough away and then continued on its mission. Disclaimer: I have moved a turtle out of the road myself, but if you are moving a turtle out of the road move it in the direction it is heading, not in the direction it is coming from.

300F does not sound like slow roasting to me. I'd try 180 or even 170.

This puzzles me. My anova takes up less space than almost any of my kitchen toys, rotor-stator homogenizer possibly excepted. Roast a sparerib and report back. I would brown in a pan first, possibly.

I keep finding bits of salt.

It is hot, I live on the second story. Food is never more sensuous than when the Marcona almond lands in your umbilicus.

How about hinoki?

Deconstructed chicken cacciatore: Half chicken steam baked in CSO. Pan deglazed with lots of white wine vinegar. Chicken and sauce added to garlic and sautéed mushrooms. Did I mention rosemary? Boursin and boule, of course. Parmesan to nibble on, because I can.

https://www.oneida.com/flatware.html

Indeed I saw that, thanks. I was hoping it just applied to Canada. But I have two iPads.

Does anyone have any updated information on the putative fiddlehead toxin? I want to cook my score of fiddleheads safely but not to mush. Food poisoning is one thing but my iPad battery only lasts so long.

I came here to post about my latest Parmigiano Reggiano but I see I failed to report back on the Bineshii wild rice. I find it excellent and it cooks quite quickly. (This is their second grade product, not the top shelf stuff.) Anyhow, I received another order from Parmashop while they were offering 10% off everything. Restocks of Vacche Rosse 4 year and two packages of the Valtaro Porcini that I liked so much. What was new this time was a kilo of Bonati Giorgio 10 year.

You are welcome to come down for mine.

Apparently I don't.

Hi, it's me again. This evening I acquired a couple of kilos of Parmigiano Reggiano. It had been shipped with an ice pack but after customs and agricultural inspection got through with it the package arrived a little warm. So my first priority was to fit the cheese in the refrigerator. No trivial task. I emptied out the middle shelf of the refrigerator onto kitchen surfaces. What was taking all the space? I shall never again hoard years (decades?) of unused Parmesan rinds. Wrapped in little bags, 605 grams total. (Which does not count the rinds I'm still working on.)

Washuko I own and I think I've read Kansha previously, but I brought a copy of Kansha home from work to reevaluate. (Trivial, cheap complaint: the shape is not conducive to my lifestyle -- the book is almost square.) Anyhow I have some fiddleheads to use up and she has some recipes. Generally I dislike books that require paging back and forth for parts of recipes (are you listening, Bugialli?) and I wish Andoh did not require it. Sadly I doubt I'll try anything from the recipes. A Guide To The Kansha Kitchen (p241) is probably the most interesting part for me.

Plus you then have a pan to wash!

Tell us about Sardinia! According to 23andme I am 0.3% Sardinian.

Momofuku

I got all excited and went to purchase Tasting Rome. Amazon informed me I purchased it last fall. Maybe we should read it?

The problem with the drink is that it was really too much ethanol. The sauce for the lasagna I've finished but not yet assembled the lasagna. Thanks.

I may have to enjoy humble pie. And I may have to act my age. The Fissler is a beautiful pot. How could such a tiny vessel be so heavy? Admittedly at the moment my back is out.

Rant number 2: "Fill a large pot with water and add salt until it tastes like the sea." (p366). Rather depends next to which sea one lives, doesn't it? Not very useful if you are in Tibet. Why not just specify weight of salt per kg of water? Takes even fewer words.

I'd be happy if only my ice cube trays didn't break.