JoNorvelleWalker

Haagen-Dazs is my favorite commercial ice cream but more often than not I am disappointed. Vanilla, strawberry, and coffee are mostly harmless.

A Photoshop text I am reading at the moment uses frozen lasagne as a metaphor. Perhaps better that I not say for what. I do enjoy some frozen convenience foods. Stouffer's spinach souffle comes to mind. And tonight is Talluto's frozen ravioli*. But not, not frozen lasagne. *on sale, plus coupon.

My younger son does not eat mushrooms -- and after one sad experience of canned asparagus* in my youth I did not assay asparagus again till I was 21. Hollandaise is the answer. *I can still see it, partially digested, on the floor.

Can you comment on Cantonese snake wine?

My spice cabinet: I made the image files larger than usual, so it might help to click. But if for some reason you can't see everything, neither can I. Oh, and by the way, if you are wondering why the rosemary jar is empty, Shoprite was out. (Not that there isn't a rosemary bush in the next room.)

To the best of my knowledge there is no emulsifier in homogenized milk, and I have never seen homogenized milk separate.

But they say it tastes like chicken. Why am I thinking about The Hitchhiker's Guide to the Galaxy?* *admittedly Douglas Adams never thought of using grill tongs.

She said she was in FL by which I'm assuming she means Florida. I am in New Jersey and I ran into a snake a couple days ago while walking to the store. In all seriousness this is the time of year when I am most afraid of meeting snakes. On warm days they like to sun themselves on gravel paths. A few years ago I ran into a copperhead on the trail not far from where I saw the snake the other day. The copperhead would have been perfect for a batch of snake wine if only I'd been able to convince it to climb into the jug.

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.