JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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13 hours ago, Smokeydoke said:
Well, I'll have to go and buy some! I can do a side-by-side taste test and see just how awful "cherry flavored brandy" is.
I can attest the Clear Creek goes down easy. Glass beside me at the moment.
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I use distilled water to make dashi:
https://forums.egullet.org/topic/21765-dashi/?do=findComment&comment=1977154
Which reminds me I have not made dashi in a while.
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I went hog wild.
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17 minutes ago, Smokeydoke said:
Would this be acceptable?
http://www.bevmo.com/clear-creek-brandy-kirschwasser--375-ml-.html
The Dekuyper was recommended to me by the salesperson, I'm still learning. in his defense, I did say "cherry brandy".
I believe that's the same bottle that I have except mine is 750 ml.
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Pork loin tonight...
Served with wild rice, Brussels sprouts, parsnip mash, and Maraschino cherries. No bread.
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Here's my loin...
When it came down to the wire I had no other kitchen surface except the floor, so I threw it under the CSO broiler for a couple minutes. I was pleased.
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And here I thought I was completely out of nuts. Last night I was reduced to sunflower spawn and Mississippi punch. A few moments ago I found an unopened one pound bag of nuts.com Virginia Jumbo Roasted Peanuts (salted). And there is fresh mint in my mai tai.
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15 minutes ago, gfweb said:
Think I'd not sear unless cosmesis is important. OTOH if you like some chew in your pork then a little sear will provide that. I'd probably put some soy on there pre sear
Eh, at 59 C it will have enough bite to it.
I still have not decided. Dinner is delayed because I found some peanuts.
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19 minutes ago, Smokeydoke said:
It's sweet and it has a flavor reminiscent of cough medicine. I did buy a cheap brand, DeKrups, so it's my fault. I think one can sip it like port.
Is what you have really a Kirschwasser? Kirschwasser is not sweet in the slightest. One could not substitute cherry liqueur for Kirschwasser. Or at least one would not wish to.
https://en.wikipedia.org/wiki/Kirsch
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Following a pork loin discussion in the dinner thread I have two thick pork loin chops in the bath, pretending to be roasts. Thick in this case being 4 cm. The temperature is 59 Celsius and I am aiming for 2 1/2 hours. My salt preserved sage in the bags.
I still have not decided if or how to sear the
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@Smokeydoke do you like fondue?
Barring that plug Kirschwasser into Kindred Cocktails. Pages and pages come up. I keep Kirschwasser on hand for Balaklava Special No.2, Charles H. Baker Jr...
https://kindredcocktails.com/cocktail/balaklava-special-no-2
Though more often than not I go for a Balaklava Special No.1 when I'm in a Crimean mood. Kirschwasser is also pleasant neat if chilled. Why the feeling that it's horrible for drinking?
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And it turns out these folks are in the next town over. I could almost walk there. Though I'd be hard pressed to carry home a millstone.* Fortunately the large machine has wheels.
*by coincidence "Millstone" is the name of another nearby town.
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Bad puns aside, since Modernist Bread came out I've been trying to use their methods and have had wonderful success with boules but less so with baguettes. I had thought to bake bread today but went with yeast raised waffles.
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30 minutes ago, Anna N said:
This as recommended by John Thorne in his book Mouth Wide Open. And you get enough of them that you can leave them all over the house.
Would be nice if those things would replace quarters doing my wash. Seriously, I still think I would hurt myself. How are pistachio shells removed commercially, anyone know?
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Nice loaf. I sometimes find baguettes a pain myself.
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What are the height requirements and counter space requirements of the Premier grinders? They seem to come in three form factors: the one posted by @Luke and two others, a tilting model and a low height model. I might retire my bread machine to the bedroom.
Also I wonder how well the Premier grinders work with smaller quantities of nuts? I note with my Waring I have to use a couple cups or more at a time and scrape down often. The final result is fairly smooth but the paste gets rather hot. (If I'm making a nut paste with a lot of other ingredients in the Waring it's not much of an issue.) With the Premier could I grind a cup or two of nut meats at a time?
And now that I think about it does anyone have a method to induce recalcitrant pistachios to leave their shells? Every time I go through a bag there's a handful or two that won't give up. I've tried a knife but that is more than a little dangerous and often as not the nut meat goes on the floor. Probably not great for the knife edge either.
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1 hour ago, Shalmanese said:
I think if your Baguette ends up looking like a Pita, something has gone horribly wrong somewhere in your recipe.
I may be wrong but I suspect it was supposed to be a pun.
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14 minutes ago, quiet1 said:
‘Good surprise. I’m supposed to pick out some pasta attachments for it, too. (They weren’t sure if they were good or not so they didn’t get them right away.) So once I get it set up it’ll be carb overload at our house.
I have the set of three pasta roller/cutters and I am very pleased with it. Long ago I got the extruder attachment but I didn't think it worked that well.
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6 hours ago, Luke said:
Here is some video of the premier wonder grinder in action with pistachios...
I am intrigued.
However I note on the amazon page the seller says for nut butter or chocolate grinding to use the premier chocolate refiner instead. I gather these are similar construction but with heavier duty parts, not to mention orange color.
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Pasta course...
Back to Sardinia -- Bugialli's Lasagne alla Sarda con Salsa Noci (p53) with a bottle of La Cala Vermentino di Sardegna. Yes, I know, this does not look much like lasagna. Blame the Sardinians. In fact the recipe calls for dried commercial narrow egg pasta with a walnut herb bread sauce.
In truth this was not my favorite Bugialli recipe.
Followed by chicken cacciatore, Boursin, and bread. Wine was Soave...
More than made up for it.
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In most countries you'd be spending the new year with a ball and chain.
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Something new for me:
http://www.marani.co/index.php?site-lang=en&site-path=wines/&item=14
I've been reading about Georgian food and wine and wanted to taste a wine from Georgia. The Marani Kindzmarauli is from eastern Georgia, fresh and sweet. Almost an impossibly bright grape juice, not cloying. I was smitten with the Saperavi varietal and would love to try a more traditionally made dry expression. Alas, Marani Kindzmarauli is the only Georgian wine of any kind locally to be found.
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I just picked up Ottolenghi: The Cookbook and Jerusalem for $2.99 each. Standard disclaimer applies.
Worlds Largest Deliverable Pizza
in Ready to Eat
Posted
I am minded of a 1950's Mad magazine article on how to eat pizza.