JoNorvelleWalker

Pizza Margherita. I struggle to achieve a charred crust that is not dried out. Tonight I succeeded. Baked on my DeLonghi.

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.

No HomePod??

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.

Switzerland is not far from Austria.

Hollandaise.

I finally found a place for an Echo in the kitchen! Much better than shouting across to the bathroom for my timers. Warning, night before last I had an Alexa dream: sometimes it is difficult to get her to understand me at best. In the dream she called in an airstrike, with scores of bombers flying in at treetop level. These were not drones with groceries.

Thanks! I did not feel up to dealing with the chuck today, so it is still in the refrigerator. Do you cook the chuck as one piece and then cut it up, or do you cut up first and then sous vide?

Not if you put them in the dishwasher handle up.

As a substitute look for instant dashi powder in a jar or packet. Something like this.

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?