JoNorvelleWalker

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.

I know everything is big in Texas but I never dreamed your tomatoes are so early! One of my plants has a little yellow flower. (Though I did harvest three strawberries this evening.)

I lied. Through circumstance. Please forgive me. Tonight's burger was the best of the bunch. I only hope it is the Shingrix vaccine and not ebola.

Tonight I felt like a zombie. You may read that as you will. Last night I received a Shingrix vaccination. Shingrix is a new shingles vaccine, but it comes with side effects. This evening I got home from work, lay down and enjoyed a nap. Then realized I was missing celery for my dinner.* Dinner was supposed to have been Bugialli's Lasagne al forno. Wishful thinking. I mused I could just stop by the store tomorrow after work. Couldn't I? Then I recalled the forecast. I put my boots back on and set off through the wetlands. An hour later I was headed home with my celery through the glomming. However (back to topic) I picked up a grapefruit. Not a white grapefruit, a red grapefruit was the best that I could do. So I won't call this a zombie. It is my desperate attempt at a zombie clone: 1 1/2 oz S&C 1 oz La Favorite Blanc 1/2 oz Neisson l'Esprit 1 oz Hamilton 151 1/4 oz Taylor's Falernum 1/2 oz Small Hand grenadine 10 ml tincture of cinnamon (made lovingly with W&N) 12 drops Jade 1901 1 (generous) dash Angostura juice of 1 lime juice of 1/4 fresh red grapefruit Comparing the prior ingredients with the above, this is an improvement, authenticity be dammed. Styrene no longer overpowers everything. Taylor's is just enough to say I added it. Sweetness is just right. The fever may yet pass. But if it does not I have a lovely knife collection. *not that I didn't write up a shopping list prominently including celery before I headed to the store last night.

Pan temperature is not commonly specified in my cookbooks. Though Kenji is pretty good about specifying pan temperatures. Oddly Modernist Bread seems inconsistent. Some recipes specify a pan temperature, other recipes say only "medium" or somesuch. My annoyance with McFadden is that as a professional restaurant chef he probably has an exact temperature for that recipe -- which he does not share because he believes his audience has no way to measure it. Same thinking that has most American cookbook authors calling out for cups of flour in place of grams. Not to mention British books of not too long ago specifying temperature by gas marks.

My anova is not the original model, it is the one that has provision for calibration in firmware. I used to communicate with @Anova Jeff although I've not seen him around for a while. @rotuts has a theory. I'm not using a thermocouple but if you know of any measuring solutions more accurate than what HP or Thermoworks have to offer I'd be interested. Unfortunately however I've blown my thermometer budget for the month. My Thermoworks reads to 0.01F but as I said it is only accurate to 0.06F, except at the calibration points.