JoNorvelleWalker

Sous vide is a powerful technique but short of a meson cannon or a meat slicer I can't see making beef round tender. (Spoken as a cranky old woman with poor dentation.) And short of a miracle I can't see imparting any flavor.

I don't understand the "way too long" part. Pasteurize the chicken breast and it can sit in the refrigerator for weeks until needed.

Notice she tried to fool us by posting some pictures twice.

I've never tried paste, I use dried aji.

Yes, but the Kirkland bottle's bigger.

I liked the dinner but the picture link is broken.

I have used this brand: Zócalo Peru Aji Amarillo Pods, Organic When I was preparing the sauce the other night I went to my bedroom but could not find aji amarillo. So I used aji panca and a couple serranos. Sometimes one has to make do.

Snacking while eGulleting.

Now I know why I am unlikely ever to make puff pastry.

Aji amarillo is yellow, is it not? By chance I made Peruvian chicken tonight for dinner but I am no expert. Have you tried Kenji's version?

Thank you, interesting. Seam side up they said though.

Page reference, please.

Much of the time savings come from not roasting bones for the bone broth and from not having to source koji from Japan.

Was the in-flight movie Airplane?

For russets I typically buy individual big potatoes from the bin. Last fall I tried a bag of russets from amazon. As I recall I was well pleased. These were as you say, clean but rough. But amazon discontinued Fresh delivery to my area. Oh well. Though seriously I would be concerned about potatoes lightly brushed and rinsed unless they were organic. Maybe that's just me. I either peel mine or scrub them within an inch of their life.

For a softer bread I think the Cuisinart electric knife would work pretty well.

All too familiar here but mine has not progressed as far. I can't place my hands together but thankfully I can still cut butter with a knife. Worse was frozen shoulder, believed by some to be the same disease, which made it difficult to cook or eat...details, I know. Sorry if too much information.

Here is a video I found: https://www.google.com/search?num=100&as_q=slicing+salmon&gws_rd=ssl#gws_rd=ssl&kpvalbx=1&spf=1516253956225 Note there is a story to my salmon slicer: two friends were getting married. I wished to surprise them with smoked salmon at the reception. So of course I needed a salmon slicer. I did not find it at a thrift store. ...Turns out the salmon was pre-sliced.

Well, I'm not born and raised though I have lived here ever so short of fifty years. (And before that in Philadelphia, spending three months a year at the shore.) I may have memories of good local tomatoes but I sure haven't tasted one in decades.

I've made the curry a couple of times and I like it. It is however a lot of work. I wouldn't mine considering other curry recipes but I can't say I've found any others that are not based on a mix.

I bought a Cuisinart electric knife with a bread blade, as shown in Modernist Bread. It doesn't cut though bread. Nor do my chef knives. No problem for a heavy serrated bread knife. Your mileage may vary.

Granted, and I have a similar 12.5 inch (blade length) Wusthof. I don't think these knives were meant to be used for slicing against cutting boards. Mine, as I recall, was sold as a salmon slicer.

Yes, I have King Arthur's. Good stuff. Back to bread, I had a fail. My French lean dough boule came out as if it were a rye bread, dense and chewy. Not horrible but not French lean bread either. I know it was not the dough because I baked a perfectly lovely baguette from the same batch. All I can think of is that the boule was over proofed, but I am not sure.

Bread knives, yes, one reason why I just got my new 10 inch Henckels, which has a lot of clearance. But for slicing you are not necessarily going down against a cutting board.

Last night for me was leftovers, otherwise not worth writing about, but I did enjoy the last of my summer tomatoes: Mountain Magic. And it's almost time to order more plants for this year! For tomatoes in winter (or any other season for that matter) it's hard to beat Mastronardi Sunset brand tomatoes. These are greenhouse grown. Other brands of greenhouse tomatoes have not done it for me. Even in tomato season, to my taste Sunset beats locally grown tomatoes (except my own). And this is New Jersey, the Garden State! I don't understand why but it is so.