JoNorvelleWalker
-
Posts
14,766 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by JoNorvelleWalker
-
-
39 minutes ago, Duvel said:
I arrived at Tokyo just before 23.00h for essentially half a day stay and one meeting in the morning. Figuring that there would be no Japanese food for me the next day (except for the lounge) I headed out at midnight directly after arriving at the hotel. Luckily, a couple of blocks down the road there was an amusement quarter, still filled with drunken salary men. Fighting my way through the "massage" offers and bouncers for the various night clubs, I saw a pink neon sign in a side alley announcing "Motsuyaki" (grilled intestines).
The place was full of very happy salary men enjoying the food, so I decided to join them. The menu was extensive and I opted for poached beef tongue with yuzu-kushu, medium-rare grilled chicken livers, horse meat sashimi and "ham kotsu", or sweet ham schnitzels. With all you can eat raw cabbage and copious amounts of draft beer a truly fine meal ...
And afterwards, the famous "one cup" sake (from the convenience store, of course), cooled on the remaining ice from Mondays blizzard. Downtown Tokyo at 1.40h in the morning ... no place I'd rather be
I liked this very, very much though speaking hypothetically I'd have to be rather drunk to bring myself to actually taste this stuff. (Kidney pie comes to mind from the UK.)
Not sure why these dishes bother me as I'm from Philadelphia, home of scrapple (cornmeal and pig offal...perhaps offal is a euphemism) and pepper pot (intestine stew).
-
3
-
-
7 hours ago, ElsieD said:
I will never again make pancakes without remembering to add the flour. They don't fry up very well.
In my youth when I was in the orphanage the chef -- Theodore was his name -- once prepared pancakes without leavening. They were hard to chew. Amazing how food memories come back to one.
-
3
-
-
On 1/3/2018 at 2:42 AM, pastrygirl said:
I think best results would be with at least a pound, to keep things moving and not spread too thin, but I haven't tried less than that. I'll try to remember next time I'm grinding hazelnuts to see how a smaller amount does - I've been doing do 2 or 3lb at a time, pre-ground in my cuisinart until small then transferred to the grinder to finish.
Yesterday I christened my machine with a good pound of walnuts. My yield was only 75 percent. I fear these things are designed for larger batches. No complaints at all about the quality of the paste! (Cleanup was another story.)
As I recall California pistachios are the same price as my walnuts and I'm not thrilled with the idea of 25 percent of my investment washing down the drain.
-
I've tried the alexa timer function a couple of times recently. There occasions your hands are covered in bread dough or worse you know. But I still don't have one actually in the kitchen.
By the way The Economist refers to these devices as "Smart Microphones".
-
1
-
-
I saw the CSO selling from amazon tonight for $220.
-
This evening amazon had the Cuisinart Steam Oven latest model for $220 with the seller amazon but amazon was out of stock and the amazon listing was not coming up all the time. Price from other sellers was higher.
It was weird. My coworker and I were both looking at the CSO listings and sometimes saw $220 and sometimes $299. Now that I am home I am trying to make $220 offering appear without success.
For anyone interested in the CSO I advise checking.
-
6 hours ago, Thanks for the Crepes said:
You have said the Stouffer's Spinach Souffle is not available to you. I buy it regularly, although it ain't what it used to be. I don't think they bother to whip the egg whites. It's more like a spinach custard. If you want the ingredient list, let me know.
Actually I have one in the freezer for an emergency! I'd still like to be able to recreate it though.
-
-
4 hours ago, Anna N said:
I finally made it into the basement to grab a photograph of my countertop rotisserie.
It is a Franklin Chef brand. The bulldog clip is holding the instructions together and I keep them inside the rotisserie when it is not in use.
How I wish I had a basement.
-
1
-
-
Well, now I am in possession of a Premier grinder. Nothing wrong with my Waring, mind you, but they are different animals. I still seek the elusive pistachio paste which so far has been unobtanium. Nut butter in the Waring has been passible. But not the stuff of dreams.
Furthermore I am now into Georgian cookery which calls for walnut paste with every meal. Indeed walnut paste was envisioned for tonight, but it turns out the Premier grinder requires breaking in to remove stone dust. Who knew? Several cups of peanut oil later and quite a messy clean up, I am now prepared. I think.
The Warring jars go in the dishwasher. None of the Premier parts go in the dishwasher. Nothing like washing big heavy oily rocks by hand.
-
1
-
-
Now that the Premier is proudly situated on my kitchen workbench (why, oh why did I not get the little one??) it appears pistachio a la minute is not about to happen. If one grinds up a batch of paste how long does it stay good? Should the paste be refrigerated?
And if anyone is wondering the Zojirushi bread machine is now buried in the bedroom.
-
2 hours ago, Eric Srikandan said:
@JoNorvelleWalker can you show us the overprooved baguette?
Also, how warm is the area you are prooving? Curiously I find my dough takes a longer time to prove than suggested in MB.
My kitchen measured 22c with my thermapen in the air.
Excuse the shaping, I was rushing it. Usually I do slightly better. This was with 26 minutes final proof. Kitchen temperature was 73 (23 Celsius). Note after I started running the ovens the kitchen got much warmer. If I'd known you were going to ask I would have used my Celsius thermapen.
And I'm thrilled you didn't request a picture of the boule as I rather missed with the peel.
-
4
-
-
49 minutes ago, Anna N said:
Thank you, thank you. The Book of Greens was also a deal on the .ca site. I am a prime member.
And I picked up Deborah Madison, Vegetable Literacy while I was there.
-
1 hour ago, Chris Hennes said:
How does the yeast quantity in MB compare to recipes you've used in the past? Or do you think it's the technique of testing for proof that's causing a problem, rather than the time? How long would you say you end up proofing after you shape?
Thanks, Chris. Yeast amount is same. Technique of testing proof (index finger) is the same. Final proof time has been as short as 20 minutes. It used to be more like an hour. The major difference is I used to mix in my Zojirushi bread machine, and now I am mixing with the KitchenAid. Unless I am mistaken the Zojirushi mixing was less aggressive.
I have a baguette and a boule in final proof as we speak. But the last baguette, the one on which I employed CPR, was wonderful. When I sliced it lengthwise for the crumb shot (sliced actually for my library lunch sandwich) I was breathtaken.
Update: tonight's baguette seemed a bit overproofed at 26 minutes, but we'll see how it turns out.
-
While cleaning up in the kitchen just now I found my stash of aji amarillo. Truthfully two stashes of aji amarillo. Duh.
-
1
-
-
16 minutes ago, ProfessionalHobbit said:
Occasionally I like to add a spoonful or two of toasted breadcrumbs at the end.
May I like it except for the cauliflower part?
Here I went back and forth between leftover Peruvian chicken and pizza. Came down on the side of pizza.
-
2
-
-
@flippant the CSO method is on page 5-297. Instead of the CSO pan I use a Lodge L8SKL cast iron pan which fits beautifully in the CSO. I use an EXO Super Peel to transfer the scored French lean dough to the preheated pan. I've made perhaps a dozen boules this way and have been delighted with all but one, and even that was eatable. (Baguettes I bake in my big oven.)
I've been hoping one of us will test the lid of a Lodge combination cooker in the CSO. It looks like it might well fit and the sides are more gently rounded than the L8SKL.
Edit: as to corrections, I preheat on convection bake rather than on steam bake, switching over shortly before loading. I also bake a couple minutes longer than MB suggests.
-
2
-
-
I'm not sure where to begin: last night my baguette was clearly overproofed before I even shaped it. Since the advent of Modernist Bread all my baguettes have been more or less overproofed. This time I preformed CPR and the result was one of my best baguettes ever.
What am I doing wrong? After autolysis I mix for 10 minutes on speed 1 of the KitchenAid and 2 minutes on speed 2. I fold the dough, wait 45 minutes and fold again. After another 45 minutes I divide the dough, pre-shape, wait 20 minutes and then shape.
Please critique.
If it's not clear this recipe is French Lean Bread.
-
1 hour ago, Baron d'Apcher said:
When sheep are slaughtered the hides (skin) is removed.
Connective tissues and silver skin will melt easily above 170F. Cartilage is best removes as is thicker white layers (fascia), neither of which are delectable, even after cooking. Soft fat can melt, hard fat less so. Depends on whether or not you crave lamb the flavor of lamb fat (depends on the size and breed of the lamb too).
I prefer to cook "stew meat" in the conventional, analog simmer/braise method. It allows you to prod and poke and test for flavor and doneness. Stewing cuts cooked at 133F will take an eternity to soften the collagen, and you won't have a sauce thickened by the gelatin.
Asking, not arguing, but will silver skin really, really melt above 170 deg F?
Edit: and for lamb stew my choice would be neck meat.
-
2
-
-
10 hours ago, daveb said:
For my Seniors where tender is as important as flavor.
Finished product - Bottom round, approx 16#, 2 days @ 141F. Seared in 500F oven for 10 min.
Sous vide is a powerful technique but short of a meson cannon or a meat slicer I can't see making beef round tender. (Spoken as a cranky old woman with poor dentation.) And short of a miracle I can't see imparting any flavor.
-
2
-
-
1 hour ago, hainanchicken said:
@paulraphael, is there an alternative nowadays to the SV Dash app you used to get those charts? I tried to find this in the iOS App Store, but it doesn't seem to exist.
I've been looking at doing SV chicken breast to 140F, but it takes way too long to get the core to 140F and then wait another 20 minutes to pasteurize. I assume most of the bacteria lives on the surface, so is it safe to let the core cook to 140F and then stop cooking, since the surface would have been at 140F for longer than 20 minutes?
I don't understand the "way too long" part. Pasteurize the chicken breast and it can sit in the refrigerator for weeks until needed.
-
8 hours ago, Anna N said:
Well it would be hard to complain about the selection that is for certain.
Notice she tried to fool us by posting some pictures twice.
-
1
-
1
-
-
11 minutes ago, Okanagancook said:
So you don’t use the paste from yellow Aji
Amarillo’s?
I've never tried paste, I use dried aji.
-
1
-
-
2 hours ago, Smokeydoke said:
I really liked @scubadoo97 idea for blind tastings, so today, I went out and bought this
It's a prosecco by Foss Marai and it had a 90 score at Total Wine & More.
https://www.wine-searcher.com/wine-324420-0000-foss-marai-prosecco-extra-dry-veneto-italy
I don't know much about proseccos but I'm going to conclude that this is a decent bottle, reasonably priced at $20 (tad high-end for a prosecco).
I decided to do a side-by-side comparison with the Kirkland brand.
Smell:
Foss Marai - win, it's complex fruity, grapes with hints of honey. It smells "natural," I guess another word could be funky.
Kirkland - it's ok, it's completely different beast. It's much more astringent, clean smelling. It almost smells like a soda pop.
Bubbles:Kirkland - small win, this is one bubbly drink, five minutes later and the bubbles are raging.
Foss Marai - no more bubbles.
Taste:
Now here's the real eye-opener, they taste completely different. If you didn't tell me they're both proseccos, I wouldn't have put them in the same category.
Foss Marai - win. big win. Very dry. Lots of complex flavors that I've already mentioned: honey, grapes, musk. You can taste the earth in here. It's interesting, it entertains my tastebuds and I want more.
Kirkland - taste is ok, it's not bad, it's not great. It's very clean, like it was manufactured in a factory. Single lemony note.
Both go down very easy.
Winner: Foss Marai. But I come away with Kirkland being very drinkable at $7 (less than half the price of the Foss Marai) and Kirkland may work better in mixers with it's simple, clean, bright notes.
Actually, you really can't compare, they taste so different. I should've compared it with a more commercialized, standard prosecco that had simpler flavors.
I'll try them in some prosecco cocktails and report back.
Both make popcorn delicious!
Yes, but the Kirkland bottle's bigger.
-
4
-
Crazy Good e-Book Bargains
in Cookbooks & References
Posted
Once again I am saved because amazon tells me what I have already bought.