JoNorvelleWalker

They didn't rate the Breville?

OK, I took one for the team...the rotor-stator homogenizer emulsified my couple week old red walnut paste just fine. I was surprised. But from the sound of the strain on the motor I'm not sure I would be making a regular practice of it.

Green is good.

Usually separation in pesto and nut butters doesn't bother me. If it did, depending on the viscosity, I would use a rotor-stator homogenizer. Should work fine for pesto but nut butter may have too high viscosity for a rotor-stator homogenizer to handle. Not that I have one but for homogenizing nut butter I believe a colloid mill is the proper tool toy. How long do you have to hold your nut butter? I find nut butter comes out of my Premier grinder nice and smooth. And compared to a colloid mill cost is a couple orders of magnitude less.

By coincidence I was just reading a recipe for snake wine in Time Life The Cooking of China (p146): "Then there is the famous Cantonese snake wine, of a virulent green color and very strong; it is indeed too strong, I used to think, to taste of anything but fire. Snake wine is usually drunk in the autumn, for many Chinese believe this is the time for reinvigorating their bodies with tonic food. To make it a large jar is filled with high-proof liqueur, and the snake, of as poisonous a species as can be obtained, is placed in the alcohol and left there sometimes for years, the longer the better.' Hope this helps.

Technically speaking no one is seated there. Curiouser and curriouser.

One mushroom is missing.

Chicken three nights in a row.

Your post made me think of chocolate.

In a past career I used to write industrial process control software for a living.

I always liked RS232 better than bluetooth.

I confess to having a McGovern-Shriver bumper sticker, though it never occurred to me to decorate the refrigerator with it.

I brought home a lovely little Napa cabbage tonight so we will see.

My culinary magnets include a temperature guide from Themoworks, promotional magnets from Cascade Analytical Reagents and Biochemicals (purveyors of rare sugars, who it seems are now sadly out of business) and (speaking of sugar) Wray and Nephew. A collection of Dykes to Watch Out For food porn magnets from cartoonist Alison Bechdel. Less food related: a picture of my elder granddaughter and a magnet from the library.

Thanks, last night was an early dinner. More typically I eat between midnight and 2:00 am.

Chicken cacciatore: Not leftovers. I know it has been only a couple days, but I do love it so. Bread and Boursin not shown.

I'd call amazon and ask, but so far I've not spoken with a tech support person who has ever seen an Echo -- or so it would appear.

That was one wonderful review! I should so much like to eat there. Once I was once in St. Louis for a conference in the 1980's (dinner was not memorable, probably OK) but the odds of my returning there are approximately between none and zero, as they say. What I picked up on is that the tips are included in the price. Having to tip is one reason why I don't eat out.

With regard to Alexa setting a timer: is there any way to control how long she makes the timer completion sound (without having to ask her explicitly to stop)?

Forgive the insult to anyone's food culture or ethnicity: Lobio, Georgian beans, served with broccoli rabe. Anyhow it worked. Bread not shown. Unfortunately I finished neither the lobio nor the broccoli rabe.

My copy is in...too many other things to read first.

I love English muffins and I really, really want to try these. My excuse is I don't have the right sized cutter. The Modernist Bread English muffin recipe is one of the reasons I purchased my dear DeLonghi griddle. Somehow I can't help remembering though, years ago, someone from England telling me English muffins do not exist in England. Anyhow Chris, you should be banned for pornography with that butter.

I ordered some myself. However it's Modernist Pantry.

Why are the lower tiers light brown? Dare I say gravy color? (Please note I have never seen a real life chocolate fountain.)

@Smithy shallots here are comparatively rather small. Pretty sure I have one in the bedroom but I don't feel like getting up to take a photograph. The shallots sold here are produce of France. Where do yours come from? I despise navel oranges. I just had a bag of navels rot and molder. And not for the first time. I love Valencia oranges but the local Shoprite almost never carries them.