JoNorvelleWalker

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.

Tonight I made the meat sauce for a batch of Bugialli's lasagne al forno. I tried to follow the recipe exactly except I added more ground beef than called for, since it needed using up, and omitted the half chicken breast. The problem is I noticed an inconsistency in the recipe as written that eluded me before: The meats are "ground beef", "ground pork", "chicken breast", and "prosciutto or boiled ham, in one piece". At one point in the recipe Bugialli says to add the pork, beef, and chicken breast. Then later he says to: "Transfer the pork and chicken breast to a board and chop them very fine." Here then is the issue: it is difficult to transfer sautéed ground pork from a sauce to a board to chop it very fine. Prosciutto is pork and so I figured Bugialli must mean to add the prosciutto at the same time as the other meats in order to remove it later as called for. But then he says to add the meats back to the pan along with more broth. However sometime later one is instructed to "...chop the prosciutto, very fine, add it to the sauce, and cook for one more minute. Something does not add up. Now after I've thought about it I think I've found the problem. Rather than writing out the instructions for the meat sauce the lasagne al forno recipe directs: "Make the meat sauce, using the ingredients in the quantities listed, according to the directions given in cannelloni con carne on page 209, omitting the Parmigiano. Otherwise follow the procedure exactly." Well, that procedure does not work as written! Lasagne al forno calls for "1/4 pound ground pork". Cannelloni con carne specifies "1/2 pound pork". Doubtless it is easier to remove a piece of pork from a pot of sauce and chop it fine than to remove ground pork from a pot of sauce and chop it fine. I'm reasonably sure Bugialli did not intend for me to cook my prosciutto in the sauce before chopping it. It would have been better for everyone if he had just written the proper procedure in the lasagne al forno recipe. Worst case it might add a page to a 668 page book.

Blueberries (not my own), crème fraiche (my own).

It sounds like you need a toaster and something else for reheating small portions of things that need to stay crisp. What are the things that need to stay crisp?

Thanks!

No, the older units are not user-calibratable without returning to the factory for an upgrade...ask @Kerry Beal https://forums.egullet.org/topic/145431-anova-sous-vide-circulator-part-1/?do=findComment&comment=1930394 My anova is firmware version 2.02 and I verified tonight that I can get to the calibration screen. Temperatures can be adjusted plus or minus in 0.1C steps but I am not clear exactly what this means so until I figure it out I left the settings alone. In other words if I adjust the setting 0.1C cooler does that mean the bath heats 0.1C cooler or the readout reads 0.1C cooler? I suspect the former but I am not sure. No, I have not looked into basal thermometers because I seldom cook humans or at human body temperatures. To my experience such thermometers do not come with certificates of calibration. Though now that you mention it I was running a fever last night. I thought rather than testing at 55.0C I should also test at a couple of the calibration points of my Thermoworks. My unit reads slightly high. At a calibration temperature 40.00C it reads 40.02C. At 70.00C it reads 70.02C. With the anova stabilized at 40.0C the Thermoworks read between 40.11C and 40.12C. With the anova stabilized at 70.0C the Thermoworks read between 70.28C and 70.29C. I don't worry too much about the highest accuracy at 70.0C but it looks like my anova is off by about 0.1C at the temperatures of interest.