JoNorvelleWalker

Perhaps a matter of definition: a siphon has a tube through which fluid is forced up. This I would call a siphon... https://www.isi.com/us/culinary/products/detail/product/23/ What I use is an iSi Gourmet Whip... https://www.isi.com/us/culinary/products/detail/product/3/ For optimally dispensing carbonated beverage the vessel is neither inverted nor cut in half. If you squirt the MR from the nozzle you give up all the fizz. I use three chargers as recommended somewhere by @nathanm. The first charger is applied with the valve slightly open to expel air and clear the headspace. The second and third chargers provide the carbonation. I shake well after each one. Possibly a single charger would give more than satisfactory results but I buy my chargers in bulk by the case when they are on sale. After about an hour in the freezer (assuming there's no ice cream) I place the iSi on the counter in the upright position and slowly release the pressure. When all is clear I unscrew the head and pour. Replacing the head until the next glass. I do recommend the optional silicone sleeve to prevent flesh from sticking to the stainless steel and marring the finish.

A siphon is not the right tool -- not even for soda water.

I caved.

But if you had a one liter iSi you could use it for MR and so much else.

More Georgian cookery... Chicken with Walnut Sauce. All the usual suspects. Bread not shown. @chefmd may recognize the chicken.

I was showing my Schnitzel pictures to a Bolivian friend this afternoon. She assures me Silpancho is a famous Bolivian dish of cutlets tenderized and pounded thin, breaded, fried, and served with a fried egg. Sounds good to me.

I went with Candy Is Magic and Tacolicious. Still have 453 GB left on my iPad.

I am firmly in the JoC camp. Not a few of my favorite standbys come from there. I've been relying on JoC for close to fifty years. Is it possible you and @gfweb have different editions?

I never got the hang of liquid nitrogen.

Having baby bok choi in the refrigerator that needs eating up, how do you do your stir fry? (I am woefully new to stir frying.) Everything there looks wonderful!

If cutting large fish is your thing there is no reason you couldn't start with that volume. I can't recall any references back to the earlier books.

Steam.

Schnitzel the last two nights: And yes, I made it twice.

Schnitzel part three, continued from https://forums.egullet.org/topic/156204-eg-cook-off-76-consider-the-schnitzel/?do=findComment&comment=2144914 Cutlet deep fried in organic butter. Or would have been deep fried had not the cutlet sprung up like an aggrieved Portuguese man o' war.* I suspect deep frying is not possible for Schnitzel. One minute on each side. I've read potato salad is traditional with Schnitzel, and here is my take on Kartoffelsalat. Finger scorching yellow new potatoes dressed with shallot, parsley, minced anchovies, white wine vinegar, sunflower oil, salt and pepper. Finally, the dinner! Served with lime (why lime, you may well ask, but of course a mai tai) and much methode rotus. I did not test the claims of EverCrisp, though I suspect this Schnitzel would be crispy till the end of time. Ice cream, because I can. *or, if you will, a rubber duckie.

Continuing from https://forums.egullet.org/topic/156204-eg-cook-off-76-consider-the-schnitzel/?do=findComment&comment=2144873 This Schnitzel is the most difficult recipe I have posted. Here is part two: The cutlets were thin-cut pork loin chops on sale. The ones which have been my nemesis in the past: https://forums.egullet.org/topic/147256-too-thin-porkchops/ Flour and crumbs, mixed 4:1 with EverCrisp. Why do I keep wanting to write EverClear? I read a tip somewhere to beat the egg only lightly so not to form bubbles. I did that. Coated cutlets on the rack. Stay tuned!

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.