JoNorvelleWalker

JM does nothing for me. Nor Neisson 50%. La Favorite is by far my favorite. Having La Favorite in my white mai tai at the moment. But then I tipple La Favorite more nights than not. For which I blame @FrogPrincesse. HOWEVER for my ti' punch nothing satisfies but l'Esprit. I accept one might not call it cheap. I was not aware of Neisson 105?

I first read that as "instant potatoes".

I enjoyed the video. Particularly the clunk of the non-optimal pan as it hit the floor. My omelet pan does not have high enough sides for her amount of shaking. I'm tempted to purchase a non-stick for the purpose.

In addition to Cook Simple I went with French Country Cooking and Ice Cream Social.

Odd. One amazon reviewer who has both says they are essentially the same book except Cook Simple is UK and Simple is the US translation.

Walnuts are nice. Seriously, I haven't opened the book yet but now it like to try that recipe.

I thought about this last night as I added the bag drippings to my stew. But in the end I didn't strain I just dumped the juices in.

Tonight from Tiko Tuskadze's Supra... Sakonlis Khorzis Kharcho, spiced beef and walnut stew (pp106-107). This was a delectably unusual dish for me. The beef is flavored with cinnamon, cloves, nutmeg, marigold, bay leaves and other things. Much cilantro. The sauce is thickened with onion, egg yolks, and apple cider vinegar. Served with traditional Gomi, translated by Tuskadze as rice pudding, but indistinguishable to my palate from fine Venetian polenta. Also Tkemali (store bought), the addictive sour plum sauce that goes with everything. I cheated. Rather than boiling the beef, I cooked the chuck sous vide. Delightfully tender, not mealy in the least. Plus I threw in a dollop of demi glace because I could.

I'm preparing Sakonlis Khorzis Kharcho* as we speak. I found the demi glace and added in a dollop. *Georgian spiced beef and walnut stew

I have half a container of their demi glace in the refrigerator. I should remember to use it before forever.

No. (Just got up to check.)

These meals don't look ready to eat! Shouldn't they be in the military food topic? https://forums.egullet.org/topic/37174-food-in-the-military/

Seems too inexpensive to be the real thing or am I missing something?

An hour is an eternity. You should fit in well here.

I am in need of wild rice...because of reasons. The brand I had been buying is Natal which seems to be unobtainable at the moment. Can anyone suggest a source of non-cultivated wild rice similar to Natal? Or does anyone know where I can find Natal?

Yogurt with red walnut paste and a touch of walnut syrup.

My hinoki boards I rinse only with water. No soap. Now that I think about it I don't use soap on my hardwood boards either.

Thanks, I placed my order.

I shall never again tip the scale and tonight's wild rice* onto the kitchen floor. And while I am at it I shall never again pinch my finger in the food processor. *the good stuff, not the farm raised dreck.

And here I thought Ruben's problem was that his recipes were too high in sugar! My ice cream is much higher in butterfat. Not to kick her while she's down but didn't Jeni's process already lead to all kinds of carnage? P.S. If you boil your milk you are going to get a boiled milk taste.

Until you get your equipment fixed, one may purchase osmotically concentrated milk at my local supermarket: Fairlife. I experimented with Fairlife for ice cream as reported earlier in this thread. Not as good in my hands as Ruben's method. However, as far as convenience is concerned there may yet be promise here.

"I eat my peas with honey. I've done it all my life..."

Ducksoup sounded interesting to me (except the music choices) but the amazon preview has no recipes that I can find. Can you give a mini review?

I don't understand the question.

I believe in Jeni's commercial ice cream she uses osmotically concentrated milk. For home production there are at least three considerations of heating the mix: removing water, conditioning proteins, and achieving pasteurization.