JoNorvelleWalker

I have half a container of their demi glace in the refrigerator. I should remember to use it before forever.

No. (Just got up to check.)

These meals don't look ready to eat! Shouldn't they be in the military food topic? https://forums.egullet.org/topic/37174-food-in-the-military/

Seems too inexpensive to be the real thing or am I missing something?

An hour is an eternity. You should fit in well here.

I am in need of wild rice...because of reasons. The brand I had been buying is Natal which seems to be unobtainable at the moment. Can anyone suggest a source of non-cultivated wild rice similar to Natal? Or does anyone know where I can find Natal?

Yogurt with red walnut paste and a touch of walnut syrup.

My hinoki boards I rinse only with water. No soap. Now that I think about it I don't use soap on my hardwood boards either.

Thanks, I placed my order.

I shall never again tip the scale and tonight's wild rice* onto the kitchen floor. And while I am at it I shall never again pinch my finger in the food processor. *the good stuff, not the farm raised dreck.

And here I thought Ruben's problem was that his recipes were too high in sugar! My ice cream is much higher in butterfat. Not to kick her while she's down but didn't Jeni's process already lead to all kinds of carnage? P.S. If you boil your milk you are going to get a boiled milk taste.

Until you get your equipment fixed, one may purchase osmotically concentrated milk at my local supermarket: Fairlife. I experimented with Fairlife for ice cream as reported earlier in this thread. Not as good in my hands as Ruben's method. However, as far as convenience is concerned there may yet be promise here.

"I eat my peas with honey. I've done it all my life..."

Ducksoup sounded interesting to me (except the music choices) but the amazon preview has no recipes that I can find. Can you give a mini review?

I don't understand the question.

I believe in Jeni's commercial ice cream she uses osmotically concentrated milk. For home production there are at least three considerations of heating the mix: removing water, conditioning proteins, and achieving pasteurization.

Spoken as a true Roomba whisperer.

Dinner was grilled lamb, asparagus Hollandaise, baguette. Each individually OK. Not a satisfying whole. Not sure why. Last night's dry fried green beans blew me away. Maybe I am spoiled? Fortunately fifteen year old rum covers a multitude of sins.

Steam.

I have eleven poly boards. At least eight are NSF. They get used a lot. Probably great for spanking if you are into that. Though I confess my walnut end grain block is employed mainly for taking photographs. Or for butchering a cabbage.

Indeed, as you wish... The design in the upper right is exposed cherry. Though there is actually cherry inlay in each corner for stability.

I shall never again gloat at the great price I got on a large bottle of peanut oil -- only to notice when I went to use it that the label says "corn oil".

From umamimart one may buy Danish designed matcha bowls from Copenhagen: https://umamimart.com/collections/gifts-studio-arhoj-collection/products/cherry-blossom-tea-bowl I gave one to my son. Not non-stick however.

Those are they. Here is a link to a US dealer: https://shop.nalatanalata.com/collections/vendors?q=Koizumi Studio I have several (about ten) Koizumi designed culinary pieces but not a non-stick pan. I don't have any non-stick pots or pans other than the insert for my Zojirushi. Which I should get up and go wash.

Hsiao-Ching Chou's dry-fried green beans from Chinese Soul Food (p147). Wonderful, just wonderful. Rice not shown. Green beans not shown either. Followed by what a friend has christened Jogurt (TM) and walnuts.