JoNorvelleWalker

Sooner the better. I hope I live to see it. There is a Whole Foods about six or seven miles from here. My guess is that amazon Fresh will fade away completely.

Done.

The NY Times today had a science article about counting. Chimpanzees and many species count better than humans and Norwegians, although counting itself is very primitive. The Times reported that a human from 15,000 years ago could probably be understood by Neanderthal neighbors when discussing small numbers. The brain area for mathematics, it seems, has little to do with the brain area for linguistics. And if this doesn't apply to food, it applies to being eaten.

For me, on work nights, a sandwich around 4:30 pm. Otherwise usually just one meal a day, dinner about midnight, preceded by much rum (or sometimes apple brandy). And if you will excuse me, I am running late.

From a dear colleague at work tonight: "Did you know gluten intolerance was genetic? ...it's in bread."

No sirloin tips to be seen, chuck steak was on sale. I may just seethe and fry the beef as the recipe suggests. After a bit of googling it seems to be a common technique for Georgian stews. Or, since I have a lot of chuck, I may just cut the piece in half and anova some. One recipe I found called for reserving the meat after stir frying and then adding it at the end, with the stew off the heat. That might work well for tenderloin. But I compared the price of tenderloin to the price chuck. Did I mention chuck was on sale?

Usually between midnight and 1:00 am. Sometimes later, almost never earlier.

@HungryChris that's pushing it but I like it.

I'm looking for a suggestion for a cut of beef for Georgian Sakonlis Khorzis Kharcho, spiced beef and walnut stew. The recipe calls for beef in bite sized pieces brought to the boil and simmered 20 minutes. Then stir fried (gently, I would hope) for 15 minutes and simmered for another 15 minutes. I plan to cheat and use sous vide. For my teeth tenderness trumps flavor. I was thinking of tenderloin. Thoughts?

How could one not like those Brussels sprouts?

This was the link I followed where I could not find the way to purchase. I agree I can't see @nathanm and company letting intellectual property infringement go unpunished. However I still think that the scribd.com copy looks fishy. Why do you no longer have your copy?

Does Ileana Imbtu, the person who uploaded Modernist Cuisine at Home to Scribd, own or control the copyright?

Another night of Georgian Tabaka. Not leftovers, mind you, I seem to keep making it. With my DeLonghi I can grill a Cornish game hen in five minutes, I can't achieve that in the CSO. The spiced chicken is blackened on the outside and juicy within. Served with Ispanakhis Pkhali (admittedly leftovers, but that's OK), and CSO Soko Ketze, mushrooms baked with cheese. Highly untraditional, but an excellent baguette to wash down the wine.

I got Pho and Vetri's book. Plus another Pho book I saw for $0.00 (US$).

That copy looks pirated though to me. Are there any MC staff on here who could comment?

Is there any mention in Modernist Bread of Georgian cheese breads, khachapuri? Or other Georgian breads? The index is no help, and I confess I have not finished reading MB cover to cover.* *or more properly, covers to covers.

I don't see any way to purchase it?

For mine I use dried aji amarillo rather than paste. Also aji panca and serrano peppers. Lots of cilantro. Mayonnaise and sour cream. Garlic, lime juice, and vinegar. I don't measure.

Georgian Tabaka from Tiko Tuskadze's Supra (p140). She says when she was little she ate Tabaka almost every day and recently I find myself not far behind. Served, perhaps less traditionally, with Peruvian aji amarillo sauce and tater tots. Accompanied by Vietnamese stir-fried green beans from The Slanted Door: Chartreuse Green V.E.P. as the digestive. Edit: from The Slanted Door cookbook -- I'm a bit far from San Francisco for takeout.

I bit my hand tonight. Methode rotuts tends to do this.

Count your blessings. I have Shoprite.

Long ago I learned to trust Burpee to ship my plants at more or less the right time.

I've never been in a Walmart, but then I've only been in WF twice. Whole Foods was pretty. I bought a lovely feather duster that I've used often for years. And bulk chocolate that was inedible.

Yet it looks like poached chicken?

White mai tai while waiting for my liter of methode rotuts to carbonate.