JoNorvelleWalker

Oddly the MC gelato tastes like dairy. Hard to believe, I know.

Consider Modernist Cuisine peanut butter gelato. Actually it is peanut butter and jelly gelato but I leave out the jelly. http://modernistcuisine.com/recipes/p-b-j-gelato/

Agreed forcing CO2 into solution is easy. But I can't unsee photographs of pressure vessel parts embedded in concrete blocks. I'd gladly pay people like iSi who have thought about these things. I pay $125 for a case of thirty boxes of CO2 chargers that last me over a year. Plus I don't have space for the Dave Arnold infrastructure.

Just a glass?

But Battleship Potemkin is my favorite foodie film.

Thanks. Tonight was my first attempt at stir fried bok choy. No Vietnamese peppercorns here, Cambodian is the best that I could muster. I wept as the whole head of baby bok choy cooked down to next to nothing. Exquisitely flavored nothing, but almost nothing nonetheless. I don't miss meat once in a while but I am not used to going to bed hungry. Still, I would have been delighted to have been served this dish in a restaurant.

And it seems almost as easy to order as a custom knife from Japan.

Last night... More Schnitzel.

Now that I have the Paderno pounder I realized I could make my cutlets as thin as I liked. I had vacuum sealed a couple cutlets from the other day. These I pounded till they practically filled their bags: Because they were so thin they were harder to work with but not impossible... By the way this a serving platter not a normal dinner plate. I had two cutlets and two fried eggs.

I am confused. For the 1 quart iSi the max. filling volume is specified as 1 liter, and a liter of liquid comes to the max fill line marked on the vessel. There is headspace above that. Why would you use only 500 ml?

I have three https://www.isi.com/us/culinary/products/detail/product/3/ Some people have three CSO's. Don't forget the red silicone jacket... https://www.isi.com/us/culinary/products/detail/product/25/

Perhaps a matter of definition: a siphon has a tube through which fluid is forced up. This I would call a siphon... https://www.isi.com/us/culinary/products/detail/product/23/ What I use is an iSi Gourmet Whip... https://www.isi.com/us/culinary/products/detail/product/3/ For optimally dispensing carbonated beverage the vessel is neither inverted nor cut in half. If you squirt the MR from the nozzle you give up all the fizz. I use three chargers as recommended somewhere by @nathanm. The first charger is applied with the valve slightly open to expel air and clear the headspace. The second and third chargers provide the carbonation. I shake well after each one. Possibly a single charger would give more than satisfactory results but I buy my chargers in bulk by the case when they are on sale. After about an hour in the freezer (assuming there's no ice cream) I place the iSi on the counter in the upright position and slowly release the pressure. When all is clear I unscrew the head and pour. Replacing the head until the next glass. I do recommend the optional silicone sleeve to prevent flesh from sticking to the stainless steel and marring the finish.

A siphon is not the right tool -- not even for soda water.

I caved.

But if you had a one liter iSi you could use it for MR and so much else.

More Georgian cookery... Chicken with Walnut Sauce. All the usual suspects. Bread not shown. @chefmd may recognize the chicken.

I was showing my Schnitzel pictures to a Bolivian friend this afternoon. She assures me Silpancho is a famous Bolivian dish of cutlets tenderized and pounded thin, breaded, fried, and served with a fried egg. Sounds good to me.

I went with Candy Is Magic and Tacolicious. Still have 453 GB left on my iPad.

I am firmly in the JoC camp. Not a few of my favorite standbys come from there. I've been relying on JoC for close to fifty years. Is it possible you and @gfweb have different editions?

I never got the hang of liquid nitrogen.

Having baby bok choi in the refrigerator that needs eating up, how do you do your stir fry? (I am woefully new to stir frying.) Everything there looks wonderful!

If cutting large fish is your thing there is no reason you couldn't start with that volume. I can't recall any references back to the earlier books.

Steam.

Schnitzel the last two nights: And yes, I made it twice.

Schnitzel part three, continued from https://forums.egullet.org/topic/156204-eg-cook-off-76-consider-the-schnitzel/?do=findComment&comment=2144914 Cutlet deep fried in organic butter. Or would have been deep fried had not the cutlet sprung up like an aggrieved Portuguese man o' war.* I suspect deep frying is not possible for Schnitzel. One minute on each side. I've read potato salad is traditional with Schnitzel, and here is my take on Kartoffelsalat. Finger scorching yellow new potatoes dressed with shallot, parsley, minced anchovies, white wine vinegar, sunflower oil, salt and pepper. Finally, the dinner! Served with lime (why lime, you may well ask, but of course a mai tai) and much methode rotus. I did not test the claims of EverCrisp, though I suspect this Schnitzel would be crispy till the end of time. Ice cream, because I can. *or, if you will, a rubber duckie.