JoNorvelleWalker

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.

Continuing from https://forums.egullet.org/topic/156204-eg-cook-off-76-consider-the-schnitzel/?do=findComment&comment=2144873 This Schnitzel is the most difficult recipe I have posted. Here is part two: The cutlets were thin-cut pork loin chops on sale. The ones which have been my nemesis in the past: https://forums.egullet.org/topic/147256-too-thin-porkchops/ Flour and crumbs, mixed 4:1 with EverCrisp. Why do I keep wanting to write EverClear? I read a tip somewhere to beat the egg only lightly so not to form bubbles. I did that. Coated cutlets on the rack. Stay tuned!

Yes, @Duvel it is always best to begin with bread. But eGullet ate my Schnitzel. Twice. Hope we make it further this time but I may have to break my post up into parts: Let's start with last week's boule. Crusts removed and oven dried. Pangrattato recipe from Bugialli, The Fine Art of Italian Cooking (p58). As we all know Schnitzel came from Italy. Next the cutlets were persuaded. The stainless rolling pin is ancient, the Paderno pounder is brand new. For explanation please see: https://forums.egullet.org/topic/156367-are-you-generally-a-“one-of-cook”-or-a-“repeater”/?do=findComment&comment=2144610 Stay tuned for part two...

Where to begin? I guess with bread:

For chicken consider a Cuisinart Steam Oven.

That's two more...I had noticed Drinking Food of Thailand on the shelf at work. Now I don't have to carry it home.

I'm not familiar with Nopalito either. Nonetheless amazon informs me I already own a copy.

And you're still living together?

A new recipe is justification for a new kitchen toy.

Conveniently I have a taco press arriving tomorrow.

More than worth it at that price!

But it was not to be. I could not get the cap off the bottle of vanilla. Anyhow I shared this picture in the dinner thread and thought it would be remiss not to repost the results here: The above batch of ice cream (unflavored) served with Golden Fleece brand walnut preserve. These are whole baby walnuts in sugar syrup, eaten shell and all.

I have all the volumes released so far and a pre-order for the next. Run, don't walk.

What are the metal pieces at the bottom of the picture?

Chicken with Walnut Sauce, Tasting Georgia (p350)... Served with Ispanakis Pkhali, Supra (p14)... Both dishes I had prepared before, but not for the same meal. The breakthrough came when I realized despite being from two different cookbooks by two different authors the walnut sauce served with the chicken and the walnut sauce used to bind the pkhali were in fact the same sauce. Accompanied by a highly untraditional boule... Wine was Mandili Mtsvane 2015, orange and strong and cloudy. Able to approach the five cloves of pounded garlic. Seldom do I partake of sweets but after a wineglass of 15 year Pusser's to cleanse the palate, my famous full fat ice cream paired with a Golden Fleece brand Georgian preserved walnut. Truly quite exceptional... Extra points if you can find the walnut.

Tonight I finished Kristen Kish Cooking, Recipes and Techniques. Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook. Nor for that matter am competent to cook. I commend her for sharing them. I appreciate her definition of culinary terms. My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker. Kristen moved me. I was taken by her back story as a gay interracial adoptee. I can relate to that.

The cord I found will work but it is too long to be ideal. I ordered a 2 foot cord from amazon. Which should be just perfect for where I normally use the anova. Of course the cord was an add in item so I had to buy new underwear.

I turned my head and immediately saw a brand new one on the bed behind me -- what one friend has named the magic bed, so called for being a source of any computer related cable.