JoNorvelleWalker

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.

If they sell the cord as a part it is probably more expensive than from amazon. I was thinking it might be rude to contact them and ask where to get an equivalent to their part.

The strain relief has broken on my Anova original version power cord. I assume the cord is a generic part, easily obtainable from amazon. Before I go looking does anyone have a suggestion?

Forgive me if this looks rather like the other night: Alose Grillee again. This time the shad was not overcooked... In place of wild rice it was duck fat roast russets a la Kenji. And Béarnaise instead of Hollandaise. Finished the bottle of Chablis. In my youth I fancied vineyards on the north side of the Serein. Now I must make do.

Beautiful! What is your sauce?

My colleague at the library said it was the busiest night that she could remember. So tired I can barely see straight.* Dinner was ramen. Not instant ramen, but I confess with packaged Japanese bone broth: One criterion was I had to use up leftovers, so lots of sliced scallions and previously roast pork. Shichimi Togarashi not shown. Some of my best ramen. Dessert is my new addiction, a cup of Siggi's triple cream skyr. Skyr is Icelandic yogurt. Lemon in this case. Finest yogurt I have had. *I said "tired".

It won't be tonight. Almost midnight* and very tired. Dinner might just be another mai tai. Lots of food in house that I don't feel like cooking. Not looking forward to what might come tomorrow. No gas here, natural or otherwise. But if power goes out I have a $400 flashlight, two jars of peanut butter, a large uncut boule, several cheeses, gallons of rum and several pounds of nuts. Not to mention ice cream. *I lied.

Plan is to place the dumplings on bed of napa cabbage in the CSO.

I'm so glad I read the Tartine reviews before hitting buy now with one click. Nopalito was another matter.

I plan to steam mine though.