JoNorvelleWalker

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.

Thanks! I was just reading about dumpling dough last night in All Under Heaven! Yesterday I got a Chinese rolling pin. Once ground that fatty pork @chefmd mentioned is for my first try at steamed dumplings.

Was that all?

Dinner: baguette, apple, wine, and cheeses. You know what it looks like. Last night Alose Grillee -- Raynond Sokalov, The Saucier's Apprentice (p185)... On bed of watercress, wild rice, asparagus. Unashamedly served with Hollandaise Piment d'Espelette, rather than Beurre Blanc as called for.

Actually had brains once, ate brains I mean. I was served them stuffed in pasta during an eastward crossing on the Italian Line. Would have been fine if they'd left the dish name in Italian.

And I just bought almost as much in Shoprite this evening...less the 16 rolls of paper towels. Thanks again! Edit: Jo bought neither sweet breads nor brains.

Still finding more peas...

Thanks today to a kind eGulleter I obtained a quart of Trickling Springs organic heavy cream. I dusted off the KitchenAid PHMB and made up a batch of mix. Sitting in the ice bath at the moment. heavy cream as many grams as in a quart large egg yolks 8 (because they were not what I'd call large) sucrose 110 g kosher salt pinch This I plan to be vanilla but I still have dreams of pistachio, now that nut pastes are recently within my grasp. And as much as I love modernist gelato I still hope to incorporate significant pistachio paste in a cream and egg custard base. Not sure how to do this.

She kindly picked up a couple that were still under the stove.

I shall never again spill* half a bag of frozen peas a few hours before the visitation of an eGullet member. And then somewhile later drop the carefully steamed peas on the (white) rug in the dining room. *and step upon.

Good timing. I split a bird for tonight's dinner about an hour ago and it's currently resting, salted. Like @DiggingDogFarm my technique is to place the spine against the cutting board, then apply my heaviest chef knife on either side. Very neat. (But in my case I pitch the spine and the neck along with other innards.) In my experience kitchen (or other) shears for breaking down poultry are an exercise in frustration and a pain to clean.

Indeed interesting. When I called I was told it was being discontinued. Sorry if I gave wrong information.

Stability does not seem to be a problem with the tilting version that I have. The low profile version has been discontinued. I did not ask why.

??

May I ask, how did you cook your satay if not grilled? I apologize if somehow I missed the information. Next week Shoprite has pork tenderloin on sale for US$1.29...

I was reading in the NY Times of a poor woman who all but succumbed to scurvy. Some maladies are so pleasant to prevent.

And I can attest skin grows back in time.

This sounds reasonable to me. I might give it a try. Modernist gelato (At Home version) uses a mixture of xanthan and tapioca starch. But what about just straight arrowroot for the poster's problem?