JoNorvelleWalker

Parmashop https://www.parmashop.com/english/ Ten percent off everything through 5/27 with code "Parma2018". I'm not sure if that's an additional 10% off items already on sale or not. Guess I'll find out. Note there is no mention of this coupon code on the site. Funny thing, I almost put in an order yesterday. Rather glad I hesitated. Now if I only had somewhere to hang a ham...

Don't get too excited. At my age it doesn't take much to wet my pants. Still, I had to study the whole thing. At first I thought the chef was going to throw the skin away.

I almost wet myself for that chicken skin.

It has been a wretchedly cold day, and a good candidate for beans. I made a batch of Georgian lobio -- beans stewed with herbs. But then I got to egulletting and they burnt. I ate them, mind you, I've had worse. But the leftovers didn't go to the refrigerator. Bar Keepers Friend is my friend.

This intrigues me. As a replacement for Donn's/Don's mix I've been using equal parts white grapefruit juice and tincture of cinnamon (W&N Overproof). While I suspect mine beats yours alcohol-wise hands down, white grapefruit is all but impossible to source. Have you tried your combination in a zombie?

Prep bowls have been on my mind. I seldom use large mixing bowls, except on the KitchenAid, but I never have enough small bowls on hand. My favorite are a set of chartreuse pyrex from a garage sale in the 1970's. Perhaps my finest culinary bargain ever (not counting possessions pulled from the dumpster). Anyhow I just got a couple Vollrath small mixing bowls from JB Prince.* https://www.jbprince.com/utensils/heavy-weight-mix-bowl-0.5-qt.asp Normally I avoid Vollrath like the plague as they have no warrantee. But what could go wrong with a stainless steel bowl, right? I probably will order more. *the real reason was to pad the JB Prince order for free shipping.

This afternoon I finished off the batch of batter. Such a sad sigh the iSi makes as it runs out. By the way these beautiful berries are actually from Georgia (not the walnut one).

Since no one else is jumping in to answer, it is a Premier: https://www.melangers.com/collections/table-top-refiners/products/titling-chocolate-refiner Ask me how I know.

The name Kosher salt may be more or less American, but the salt is not misnamed. Kosher salt is coarse salt used for Koshering meat. I use Moroccan pink salt myself.

Making my way through Six Seasons after some recent litero-cullinary diversions. Rant One: "Super hot" as applied to flat bread (p 48). Is "super hot" how McFadden instructs his baking staff? Assuming one just wandered in from the Oort cloud, what is "super hot" in Celsius?

Today was largely devoted to ornamental plantings but I relocated the herb containers outside for the summer. The formerly potted rosemary I dropped in the dining room.

I got my tomatoes in. Only vegetables this year. Edit: this could be ambiguous. Tomatoes (Atlas, Mountain Magic, Ramapo) are my only vegetables this year.

According to nuts.com yesterday was National Walnut Day. I told a friend my dinner was going to be Georgian beef and walnut stew. But I didn't finish gardening till well past the end of civil twilight and I knew the stew was not about to happen. Fear not, dinner was Georgian and it involved a lot of wine and walnuts.

I should give my 18 qt one a try. Worst case I scald myself and my downstairs neighbor.

What brand?

My bushes are adorned in abundant hope -- an infinity of little hard green berries, about 2mm in diameter. We all know who will get them. And it isn't me. Meanwhile a friend made me a present of a pint of store-bought berries. Very lovely store-bought berries. As I recall they are from Carolina but I am too lazy to get up and check. Too soon for local berries. What to do? I made up a batch of batter. The pancakes were like cardboard. Two days later and the pancakes were ethereal. The batter needs time, either for the gluten to relax or more likely for the nitrous oxide to dissolve. Maybe both. I had no sour cream. I'm trying to get up off my ass to make some. So I used butter. This batter was thick enough to work with one layer. I could have used the @lesliec two layer technique to make cakes monumentally thick indeed. But I did not. Stack of four. Good stuff.

I spy a Precise Heat Mixing Bowl! Whose is it and for what are they using it? I employ mine for yogurt and ice cream.

I use my hands. For squeezing spinach that is, not for juicing limes. For citrus I recommend a counter top rack and pinion unit. Granted some here may possess more strength.

I just looked at both my pots with inserts. I each case the bottom of the insert is about an inch above the bottom of the pot. The problem I think is that the system is working like a percolator. Bubbles in the confined space around the sides are pushing water up and over the top. So far I've not tried the larger pot for pasta but I can't help but doubt it work any differently than the Fissler.

Half full and my Fissler with insert boiled over.

Wish I were into chocolate and driving!

How do you prevent water boiling all over the stove?

Byzantine. Still I must believe something has changed. In my about to be seventy years experience with New Jersey markets I have never seen alcohol purveyed next to groceries before, ever. Except once. That was at a small Greek market attached to a Greek restaurant.

Because of the exposed copper.

This was wine (and I think I saw vodka) on display all over the store. From years ago I remember a Shoprite I used to frequent sold alcohol from a separate entrance. I most remember Ortlieb's beer at 35 cents a quart.