JoNorvelleWalker

Helps with the arthritis.

A blueberry bird evaporator?

I cheated. Not because I needed to. Tonight was my second try at steamed dumplings. The other night my dumpling skins were far too thick and leaden. I am still learning. Not only did I use Andrea Nguyen's cheat of a tortilla press, this time I rolled the dumplings with the KitchenAid pasta attachment. So easy. My Chinese rolling pin was not sullied nor soiled with flour. Further I learned that Napa cabbage used for dumpling steaming is delectable in its own right. To complement the color of the cabbage, dessert is a goblet of Chartreuse green V.E.P.

Thought of that. But when I use my Anova in the bathroom the lights flicker. I suppose I could run an extension cord from the bedroom.

If only I had a bigger bedroom.

I thought freezer tape was for keeping packages from tumbling to the floor when the door was opened.

Yesterday I read a most uninformative explanation in the paper. What we know: an armed, army ex-ranger was in the restaurant for several hours. Much of the downtown was on lockdown -- no one was permitted to leave the public library for example. The man served in Vietnam and stood accused of Social Security fraud. The authorities decline to reveal what weapon the gunman had and why the police resorted to deadly force. No information about hostages or not. There was no speculation about what connection the person might have had to Panera Bread. Why he chose that restaurant, or any restaurant for that matter.

Dinner was supposed to have been a stir fry. But I got home late and very tired. Yesterday I made dough, and pizza called to me. Used up the last of some still fragrant basil. You do know what pizza looks like, right? The wine held out to the end. How wonderful is that? Had more wine anyhow. Dessert was fresh made yogurt: Plated with Georgian preserved walnut. Seconds not shown.

With ubiquitous Georgian preserved walnut. Just like ice cream except it doesn't melt. If I am dead in the morning you know it is E. coli or the KGB that got me.

Some of us like fat.

Oh, my! I recall reading in one of my Georgian books that Georgian women have very little kitchen space for spices and traditionally buy blends from trusted spice merchants...rather than filling up their bedrooms with individual Georgian spices.

I tried the retrograded method but it did not do much for me.

I don't have all the answers but I am about three hours into a batch according to the instructions from Natural Probiotic Selection. Note they have different recommendations depending on which culture of theirs that one is using.

Everything tastes better in Italian.

Ruining perfectly good instant mashed potatoes.

As far as I can recall my first ever attempt at steamed dumplings: Before CSO After CSO. Filling was pork and cabbage. Wrapper was too thick but that should be easy enough to fix next try. Dipping sauce was too salty and it almost knocked me off my chair.

By my count the link is a month old to the day.

My spice storage from the other thread... https://forums.egullet.org/topic/15363-your-spice-cabinet/?do=findComment&comment=2142427 Except for the spices in the bedroom.

Queensland is closer.

I was thinking the bedroom door...bathroom is too moist.

Did you try looking under the name of "hing"?

I don't ever recall seeing a kumquat in the grocery store. Just as well I don't like kumquats.

I love the idea of door storage!

By the cold light of midafternoon* I realized I had left out one of Kenji's steps: "After cooking, they get a final rinse before heading to the ricer." He calls for rinsing with hot water. When I made such good mashed potatoes the previous time I indeed had done this. Hard to believe I can run two dishwasher loads preparing a single meal for one person. Most impressive. Anyhow I have moved the tamis storage location from inside the paella pan in the cupboard behind the rosemary bush to the oven for ease of access. *when I woke up.

What can I say, @andiesenji we shall see. I've looked into American and British pasteurization requirements. Fortunately dairy pasteurizes more readily in the Western hemisphere. Modernist Cuisine volume 1 has food safety tables for dairy pasteurization that are even less stringent than official government requirements. I've made yogurt before but I probably haven't done so for fifty years. If the result is a disaster I've wasted only a quart or so of milk and a few lines of typing.