JoNorvelleWalker

When the Ayocote were new they took four hours in the pressure cooker!

What I have in stock are: Ayocote Morado Ayocote Amarillo Ayocote Blanco Rio Zape Moro Yellow Eye Royal Corona Pinquitos And I just spilled a bag of chickpeas. (Steve might consider more upscale packaging.) In the past Ayocote have been problematic. Moro was good. But Rio Zape has been my favorite -- possibly why I have only a quarter pound left that I could find. So I think for tonight it boils down to either Moro or Pinquitos. @kayb the last of my Cranberry went off to a pot of Georgian stewed beans with herbs, one of the best bean dishes I have had: Edit: and I forgot, still a couple pounds of Marcella beans.

Oops, apparently I was not clear. I am not looking for recipe suggestions. I am looking for Rancho Gordo bean variety suggestions for a simple pot of well flavored Mexican style beans.

I've had it from the library but I do not own a copy. Many of the ingredients were a bit too exotic for me.

I still have pounds and pounds of Rancho Gordo that aren't getting any younger. Tomorrow has to be beans. Any suggestions? When daylight comes I may post my inventory. What I want is a simple batch of beans to accompany a Mexican meal.

I am also of that persuasion. Almost all of my food pictures need white balancing and a little lightening, done in camera raw. Then my final steps are converting to 720 pixels width, unsharp masking, converting to sRGB, changing mode to 8-bits per channel, and saving the file as .png -- admittedly I should automate those things.

The wild rice I ended up with is Bineshii, hand harvested and wood parched but not the most expensive stuff. The package came today. It looks good. I confess the reason I chose Bineshii is because they have an amazon storefront: 1 LB MN WILD RICE AMERICAN INDIAN HAND HARVESTED...

I thought grapefruit? At a farmers market? But then I remembered where you were.

I've used my KitchenAid grinder only for meat, but it may make a difference which way you insert the blade on the shaft.

I know it's not exactly Sardinian but Bugialli's vermicelli in Sicilian tuna sauce: Pasta not tossed before photographing. And I used linguini.

I fondly remember Sky Bars. Unfortunately the last one I had -- I believe from the Vermont Country Store -- was a little un-fresh.

Part of their charm. Now I am craving them.

I once had a fondness for Necco wafers. Not sure I still do but it would be very sad to see them go. What is the situation? I don't even know who makes them. My teeth are not amenable to Mary Janes.

When I got the newsletter I didn't debate, I went to the Rancho Gordo site. But that's what I get for sleeping late. Speaking of debate, I was in a discussion with a colleague at work about bean pots. She advocated for her bean pot and I advocated for mine. After some while we realized both of us had bean pots from Rancho Gordo and she concluded: "I think we have the same bean pot."

...and after reading the article last night in the New Yorker, yet again the bean club is sold out.

I've never seen a ramp in the store or in the ground. I believe they don't exist.

Speaking seriously, my refrigerator soaks everything in condensate, dissolved cheese, and/or other red-brown fluids...which eventually puddle on the floor. How do get your refrigerator to dry things out?

Vegetables hadn't been invented when I grew up in the 40's and 50's.

You won't believe how much time I wasted looking for this article in the NY Times...

I notice the packaging asserts "Patent Pending". Perhaps about to be baked with patent flour.

OK, egg. Single egg omelet in the 8 inch WS was not that pretty. Not picture worthy. Perfectly tasty though. I'd say it was about halfway between my first attempt with the Koizumi and the second. It appears the Danish non-stick is not quite as non-stick as the Japanese. A trace of egg was left in the pan. Both times the Koizumi pan was clean. More trials are necessary.

I believe I have had goat only once, at an Indian restaurant buffet. I was a little squeamish but it was very good.

Beautiful! I'm waiting for tonight's bread to cool. Can you tell I'm hungry?

My WS non-stick pans arrived today. It is a set of two pans, 8 and 10 inches. The handles are stamped Williams Sonoma. The bottoms are marked Scanpan, Stratanium, Induction, Made in Denmark. This is the 8 inch pan. Note the rivets are not coated. Pay no attention to the woman in the purple shirt. I believe this is a straight gauge, 5 layer pan. Offhand I can't find that information stated. I measured the thickness as 3.6 mm. Exactly three times thicker than my Makoto Koizumi pan. The surface contouring, for lack of a better term, is not as pronounced as the Koizumi. Confusingly enough WS also sells 9.5 inch, 11 inch, and 12 inch versions. This is bread baking night so the requisite omelet may or may not happen.

I tried again with another one egg omelet. While the result was tasty and not over done, I had not been able to form the omelet in the pan, a la Julia, the way I (sort of) had the first time. I folded it in half as it slid out of the pan. What might I be doing wrong? She says to wait a couple seconds before shaking. Maybe I waited too long? I don't think my pan was too hot. It may just be that the pan is too small. I should have some larger non-stick pans to try tomorrow.