JoNorvelleWalker

I shall never again express smug satisfaction from frying my potatoes without mess or muss...the spill came this afternoon when I attempted to pour the spent oil from the kettle back into the empty bottle. (Note to self: maybe try a ladle next time.)

The iPad should be able to install and run the iPhone app.

What is the technical reason it does not work with an iPad?

Why would it not work with an iPad?

Tonight: salad and Peruvian chicken... French fries a la Kenji... I have not had better fries. (Next best were from a Belgian restaurant in NYC.) Served with aji amarillo sauce. But wait! I lied. The chicken was last night's chicken mechouii. (Reheated in the CSO.) Remarkably the method and ingredients are the same except for the use of C. baccatum in place of C. annuum. Could you tell the difference? Really? I have a friend who is Bolivian and her husband is Moroccan. I should try the experiment on them. Sadly I have neither the kitchen space nor strength nor energy to cook rotisserie chicken and real French fries at the same time. Washed down with a glass of Bolivian Singani.

And the CSO is still there.

@Wolfert's chicken mechoui, one of my favorite chicken preparations: Lettuce and tomato, bread, much wine. And because no one was looking, cranberry sauce.

I have a friend who comes from a family where eating onions and garlic was forbidden for religious reasons. As @chromedome mentioned the Jains also do not eat onions and garlic but my friend said the reasons were different: the Jains abstain in order to avoid the chance of eating small creatures. Her family's religion abstains because of the negative spiritual effect of alliums. My friend married into a family who do eat alliums. Her practice now is to fast from garlic and onions one day a week.

What about the rhum?

After a particularly lovely dinner, a Balaklava Special No.1.

Thanks to Tiko Tuskadze, Supra -- Georgian dishes from two mornings ago, though remarkably the same as what's for tonight: Ispanakhis Pkhali (p14): Spinach, garlic, walnut paste, stir-fried green onion and cilantro. Lots of Georgian spices. Pomegranate to garnish. Tabaka (p140): flattened, spiced pan-fried poussin (or in this case Cornish game hen). Prepared on DeLonghi griddle. Served with steamed potatoes and green Tkemali. Tkemali is sour plum sauce. Mine was purchased but it was from Georgia. I confess I like red Tkemali better. Tuskadze says she ate it every day. Pretty much the same here, though last night was Japanese curry. Edit: I can't decide whether I like red or green Tkemali better.

http://www.camparigroup.com/en/joy-spence The blend is in honor of Joy Spence. I've been known to use 21 in my mai tai when I must make do.

What? You don't use Joy??

$57! I could only wish. Try about three times that. You must not be drinking the V.E.P.

Reposado tequila is quite OK but give me a good tobala mezcal any day.

You could get a job at your nearest orphanage, biology teacher and cook.

I'm not sure but it sounds messy.

Not sure if it helps...I am fond of rye, mezcal, absinthe and Chartreuse, but I drink them neat. For mixed drinks I seldom use anything but rum, cognac, apple brandy. (OK, sometimes kummel.)

Maybe rye?

After one batch of walnut paste in the Premier I am most impressed with the results. However I am overwhelmed by the work involved for cleanup. Mainly because of the weight...a salient feature of granite. I can hardly imagine little old ladies grinding curry pastes on a daily basis. There must be a better way. I wonder what would happen if I ran it for a while with water and detergent? I wish though I had ordered the Premier a few weeks ago when they were still offering a free kilogram of chocolate with purchase.

Once again I am saved because amazon tells me what I have already bought.

I liked this very, very much though speaking hypothetically I'd have to be rather drunk to bring myself to actually taste this stuff. (Kidney pie comes to mind from the UK.) Not sure why these dishes bother me as I'm from Philadelphia, home of scrapple (cornmeal and pig offal...perhaps offal is a euphemism) and pepper pot (intestine stew).

In my youth when I was in the orphanage the chef -- Theodore was his name -- once prepared pancakes without leavening. They were hard to chew. Amazing how food memories come back to one.

I've tried the alexa timer function a couple of times recently. There occasions your hands are covered in bread dough or worse you know. But I still don't have one actually in the kitchen. By the way The Economist refers to these devices as "Smart Microphones".

I saw the CSO selling from amazon tonight for $220.