
JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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Tabaka, Tkemali (red tonight), Ispanakhis Pkhali. Steamed potatoes. Bread. Wine. Whistlepig. Move along, nothing you haven't seen before.
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I only drink at home. My pours are seldom short.
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Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker replied to a topic in Kitchen Consumer
I learned something. I can't use my DeLonghi and the CSO at the same time, it trips the 20 amp breaker. I just want my dinner. (Though I must confess I was most relieved the CSO had not burned out.) -
What's required to get a crust on the bottom of the rice pot?
JoNorvelleWalker replied to a topic in Cooking
I can't envision basmati producing a wonderful crust but I have not tried it. -
Confession Time: Share Your Culinary "Sins"
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Isn't that called halvah? -
What's required to get a crust on the bottom of the rice pot?
JoNorvelleWalker replied to a topic in Cooking
I read that as "most of the day" ...anyhow Persians I have known say to use an Iranian rice cooker. My Japanese Zojirushi has a setting for crust, but it is not as deeply golden. Probably also depends on the type of rice. -
I have run into a problem with Alexa and timers: it seems timers are specific to one Echo device. I can't set a timer in the kitchen and then come sit down by the computer and check the status of my timer. After spending just short of an hour and a half on the phone with tech support the timers are working as intended. I am shaking with frustration. The particular issue was this afternoon. I set a timer and left the apartment to go to the store. My watch is broken so as soon as I got home I asked Alexa the status of my timer. The Echo closest to the door informed me that I had no active timers. Naturally I assumed that the timer had expired while I was out and I acted accordingly. Only to have the first echo faithfully notify me sometime later. Who writes the code for these things? I hope not the same people as program Jeff Bezos' rockets. Does anyone have a workaround?
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Liked the meatloaf and the chives.
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Dinner was lobio -- beans with walnuts and spices: From Carla Capalbo, Tasting Georgia (p266). I realize this looks only like a bowl of beans. But a bowl of beans is what it is. I had planned a far grander supra -- however when 2:00 am came around and I hadn't eaten for a day, I was all too happy for my bowl of beans. Rancho Gordo Marcella beans by the way. Served with baguette, not shown. These were very good beans. Everything is better with walnuts. The recipe calls for marigold petals, ground marigold, and marigold leaves. Marigold leaves I did not have, so I had to simplify.
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I shall never again (though, knowing me, I wouldn't be all that surprised) bake two types of bread while at the same time preparing a Georgian (or substitute the current cuisine de jour) dish I have never made before.
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What are the EverCrisp ingredients?
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@KennethT I don't know if it helps, but I see you are located in NY. Can you get amazon Fresh? Since the end of last year amazon no longer delivers to where I am but while I had the Fresh service I could buy organic Bell and Evans -- larger than a game hen but smaller than the standard Shoprite Jurassic chicken -- packed in just a twist tied plastic bag.
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I notice the original post did specify a food saver. Does "it" refer to food saver? Maybe this is how a food saver works? I have no experience. I use a chamber vacuum sealer where the atmosphere doesn't press on the bag until the bag is sealed and the vacuum has been released.
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My posts often lack gravity but this time I was serious.
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Sorry, I don't understand what you are saying.
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I've never seen a Perdue bird that was vacuum sealed. My Cornish game hen for tonight is already halved or I would take one for the team. I suspect as @dcarch said it might crush the bird. That being said I usually vacuum seal meat under less than maximum pressure. Usually no need to strive for the vacuum of space.
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I never said it was a good idea.
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To rotisserie a spatchcocked bird would require a lot of string. Why do you disagree that vacuum will remove air from the cavity? (Whether vacuum sealing whole chickens is a good approach is another question.) To answer @KennethT I buy 2 pound Cornish game hens at the local market. They rotisserie very well, though more often I halve them and grill or steam bake in the CSO. I plan on one tonight.
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Pizza Margherita. I struggle to achieve a charred crust that is not dried out. Tonight I succeeded. Baked on my DeLonghi.
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I searched today for this thread because I noticed the inside of my several year old tetsubin was beginning to rust a little more than I last remembered. But I am confused because all of you seem to be brewing tea in your tetsubin? I use mine only for heating water. I brew tea in a porcelain pot. Does the small amount of rust really matter? No complaints about the taste. I read somewhere (sorry, I don't remember where) that one should never attempt to remove rust from a tetsubin.
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No HomePod??
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I cut the chuck in two and anovaed 24 hours at 55 deg. The bags are in the ice bath now. We shall see. As I recall the last time I did chuck sous vide the meat was a bit mealy textured.
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Switzerland is not far from Austria.
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Hollandaise.