JoNorvelleWalker

It's clear I must install an Echo in the kitchen. Now it's 1:30 and I am finally sitting down to my evening mai tai, after grueling dinner prep. But this brings to mind the incident last night. I was about to start shaking my mai tai when I remembered my precision timer traceable to NIST was in by the computer at the other end of the apartment. In desperation I called out: "Alexa, start a forty five second timer!" The Echo in the bathroom reached out and heard me.

Brigade-Major Thomas Unett 1850 version, via @Splificator. I know it well. My dear son asked why I had five bottles of arrack.

Mississippi punch!

Here is @feste's order page... http://smallhandfoods.com/shop/syrups/orgeat/ (She also makes two different types of tonic.)

I read The Baker's Appendix but I wasn't drawn to buy a copy for myself. Most useful though was the conversion for different size pans.

My CSO may be not long for this world. The fan sounds like the bearing's gone.

Tonight... Umamimart curry recipe: https://umamimart.com/blogs/main/japanese-curry-scratch Dinner almost came to a screeching stop when I couldn't get the lid off my pressure canned jar of bone broth. I finally got it but I deformed the metal lid. Served with

Check out this topic if you have not already: https://forums.egullet.org/topic/72687-rhum-agricole-the-topic/

I lied. One can snack on pistachios. One can snack while eGulleting. One cannot do both.

I recently took possession of a new 1000 ml Yukiwa Baron Shaker. Now my mai tai's can be that much bigger with considerable savings of ice! Sadly the 1000 ml Baron is not silver. While the silver plating of my smaller Baron's is beautiful to behold (professor Jerry would be so proud!) after years of daily use the silver has worn through in spots. Yukiwa promotes this finely hand polished Baron as producing finer bubbles than machine finished shakers. Thoughts? I cannot complain so far. (Except of course that it isn't silver.)

A company called Onelink just announced a smoke and carbon monoxide detector with Alexa. Since my range hood does not have external exhaust I admit there have been times I've spoken to the smoke detector.

The current issue of The Economist has a study of wine glass size. With the assistance of Oxford, Cambridge, and the Royal Family, The Economist determined British wine glasses have increased in size from 1700 to the present almost exponentially: from 66 ml to 450 ml. This is particularly helpful when the doctor inquires how many glasses you have with dinner. And as for here, nothing but Baccarat touches my lips.

Baguette, rib lamb chops, 30 second green beans -- beans that were on their way over the hill. Sat down to eat about 3:30 am EST. Dessert a bottle of Pusser's 15 year. Also baked a boule but the boule is a present for a friend.

I shall never again be in the least surprised when the contents of my hydrator liquefy and decompose. Necessitating much bleach and rum.

@Ann_T have you tried the Modernist Bread CSO method of steam baking the boule at 450 deg F. for the entire thirty minutes? In my hands at least it gives better results than the CSO "bread" setting. I have a boule baking as we speak.

Years ago I had a boss, otherwise a really nice person, who at lunchtime would put a big piece of tongue in his mouth and wag it around at people.

Here are my bread knives: I realize the ruler does no good because of parallax in the picture.

My Henckels 10 inch came last night. Whatever else it is an imposing blade, heavier than my 10 inch chef knife.

I find the MB 2.02% way too salty. I last went with 1%. Works much better for me. I don't think you would want to leave salt out entirely unless you inhabit a new circle of hell.

Chicken Marsala: Originally Kenji's recipe, now more my own.

When I was little I used to like them, as it looked like you were wearing lipstick.

I'll trade NSA in my kitchen for being able to call 911 after spilling boiling oil. (Though I am a little worried the KGB finds out I'm cooking Georgian dishes.)

Pistachios...as best my fingers will allow.

The recipe gives no guidance how thick to cut the rounds but if I can warm up a bit I am about to go give it a try.

For Supra I should have said recipes arranged by course and ingredient.