JoNorvelleWalker

Well, I attempted to repeat my potatoes of the other night. These were not as good. Perfectly OK, mind you! But not as good. The one difference is I stopped cooking the potato pieces when I could pierce them with a knife (~10 minutes) rather than when they were falling more apart. Then I almost cried when I transferred the tamis to the sink and realized I had not scraped off the bottom. I watched as about a third of my potatoes rinsed down the drain. Though I suppose my waistline may yet thank me. I have a Chinois on order and next time I will try Kristen Kish's suggestion of forcing the sieved potatoes through a Chinois. It amazes me how easily I can fill up a dishwasher.

Well, I now have cultures coming from Natural Probiotic Selection. Here's hoping they won't kill me. Ordering with one click is a whole lot easier than walking to Shoprite for Fage, not to mention when the wetlands are under water. What I found interesting -- rather than boiling milk for yogurt, Natural Probiotic Selection recommends bringing the milk to 65 degrees Celsius, or even better, holding the milk at 70 degrees Celsius for 30 minutes. This struck me as a lot like the @Ruben Porto method of heating ice cream mix, as discussed in the ice cream thread. (Except Ruben's ice cream method specifies 71 degrees Celsius for one hour.) I never could get my head around boiling milk for yogurt. I once did a detailed study (also reported in the ice cream thread) and boiled milk tastes vile. Or at least it doesn't taste much like milk to me. It will be a couple days before I have much to report. I don't have a yogurt maker, but I do have a Precise Heat Mixing Bowl.

Anyone have experience with Natural Probiotic Selection cultures? https://www.yogurtathome.com/home

The last hurrah of my lovely little pork loin: Four exceptional meals from this roast. I may yet render the remaining fat. That is, the fat I didn't already consume. I shall miss it. Possibly my only pork loin ever that was truly juicy. Cooked and reheated in the CSO. Applesauce and pounded mace not shown. The wineglass was disgustingly unctuous so dessert was Whistlepig as a degreaser. Tastes better than Dawn.

Last night was Georgian Lobio, bread, and roast pork. Why mess with a good thing?

I just ordered a new Sitram stockpot. I was surprised that the equivalent Bourgeat stock pot is much cheaper, since some say Bourgeat is even better quality. But the Sitram pot apparently is heavier gauge, at least it weighs more, and it came down to aesthetics. The Bourgeat pot is ugly. Anyhow I have two Sitram pans I am most happy with and Bourgeat would be an unknown. Still I have to wonder how come Bourgeat is so much less expensive? And as for Cybernox, I don't think it is a licensing deal. I am pretty sure any Cybernox sellers are speculators. I'm glad I got my Cybernox when I did.

After the alcohol is gone I usually go to bed.

That's the one. Last I read the police were unwilling to state whether there was a hostage or not. One witness quoted a police officer as saying something like: "There's a guy holding a shotgun to someone's head."

Yes, a little after 4:00 am. The date was 1/25/1999. There were at least a dozen fire trucks and the news networks were here. However it may have been propane, not LP. I tend to lump all gas* together. The firefighters told me they believed no one was home at the time of the blast. Google may know more. Twice I've lived where the kitchens had gas stoves. There once was a gas leak. The gas company told me I could have been dead. I do not like gas. It scares me. Besides it smells bad. I'm minded that a woman I knew died when her gas stove blew up one morning. Thankfully here the stove is electric. Your mileage may vary. *fuel gases, not culinary gases. Though I have mixed those up too.

Not sure it will help but I would run far away. A tank in a home about a quarter mile from here went up some years back and it shook my brick building to the core. The road was closed off by the fire department half mile on each side.

Today is not a work day.* It will be a while before I can make it to the store. And I had a bunch of cilantro to use up and not much else. So I made a pot of Lobio, Georgian beans stewed with herbs, Tasting Georgia (p399). This is far different from the Lobio I posted previously. This recipe is from Racha and is attributed to Izolda Dvali. Remarkably there is not one walnut. The Rancho Gordo cranberry beans were perfect. Possibly the best beans I have made. Served with sliced pork and bread. Much wine. The pirates in Seattle are now demanding full price for Tasting Georgia. When I first thought of buying a copy it was all but half that. *for which my colleagues will thank me.

It doesn't seem to have bubbled up to national media but a local restaurant patron was shot and killed by the police in a hostage situation. Remember, the customer with the shotgun is almost always right.

Pink rice? Does that mean with tomato water?

Rye - no rock.

Emergency preparedness. Power may be off soon, so I am finishing the ice cream.

I don't see your point about Fissler. My Fissler stainless steel pans clean up easier than any other stainless steel pans I own. I don't equate non-stick with ease of cleaning but then the only non-stick pan I have is the liner for my rice cooker.

Thanks, fresh spring* rosemary. May be eaten raw. *the rosemary bush is optimistic.

A lovely roast @chefmd helped me to pick out. By the way, the butcher was right, there were bones in it. As far as I can recall this was my first ever roast with crackling. Prepared in the CSO by the instruction manual. Accompanied by applesauce and freshly pounded mace. Kilogram of bread and liter of MR. Eventually I had to pause for ice cream, whipped cream, and preserved walnuts.

What about dried ramen, non-instant, not fried? I've been well pleased with these noodles... Hakubaku Organic Ramen They are what I had last night.

Ice cream, whipped cream, Luxardo maraschino cherries.

I have to recommend this ramen packet: Japanese Noodles Tonkotsu Ramen Concentration Pork... It is not instant ramen but rather a packet of pork fat and bone broth to which one adds cooked ramen noodles and whatever. Cost is about $2.00 per meal. But I've not had better ramen. Served with scallions, leftover sliced pork, and much shichimi togarashi. Na ma tung ith nug.

Much better not to date the bags.

I was not trying to be coy. I just needed fourteen hours' sleep. https://forums.egullet.org/topic/116043-potato-puree-mashed-potatoes-pommes/?do=findComment&comment=2145922

I like my potatoes fluffy. For some time my method has been to pressure steam a peeled russet then salt and mash with my good old fashioned wire masher. Adding hot milk a la This, then incorporating room temperature butter chunks while continuing to mash. Usually this turns out OK. Recently the result was too gummy to my taste. I knew I had to up my game and reevaluate my methods. I'd already tried retrogradation with poor results. I found the texture of riced potatoes disgusting. I knew better than to whip. Where to start? I consulted Kenji: "The key to super-fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. After cooking, they get a final rinse before heading to the ricer. Using a ricer or food mill prevents excess damage to the starch granules, helping the potatoes remain nice and light." But riced potatoes are disgusting. Then I remembered I'd just read Kristen Kish: "To yield the smoothest texture, I pass them through a few vessels. First through a ricer, and you could certainly stop here if you wanted. In a restaurant, I continue. I scrape the riced potatoes though a tamis.... From there I begin to emulsify my fat and/or liquids into them. Finally, the potatoes get pushed through a chinois...." As much as I talked up thread I never actually dug out my tamis to try it with potatoes. First I had to move the rosemary bush. The tamis lives inside my largest pan. All this was not easy. Then I peeled three small russets and cut them up and rinsed them. I boiled them with a bay leaf in salted water, rinsed with more hot water, and let them sit to dry. My WMF ricer I had to import from Europe. Don't know why they are not sold in the US. I riced the potatoes into the tamis, which as it turns out sits nicely on my new 12 inch stir-fry pan. Here is maybe a crucial point. In earlier contributions in this thread the fat and liquid were incorporated before passing the potatoes though the tamis. Kish calls for passing the potatoes though the tamis first. After passing the potatoes through the tamis I was presented with mountain of potato fluff. I used a plastic spatula to fold in the heated milk and cream (again following This). Then I gently folded in the butter cubes. http://tribade.org/Food/Dinner03172018.png I ate all the potatoes in one sitting. Other things to try. Maybe it would help to seep the potato skins in the milk and cream? How about adding a little acid to stabilize the pectin? And what would happen if I pressed the potatoes through a chinois? I don't have a chinois...yet.

Did you mean @nathanm?