JoNorvelleWalker

My Henckels 10 inch came last night. Whatever else it is an imposing blade, heavier than my 10 inch chef knife.

I find the MB 2.02% way too salty. I last went with 1%. Works much better for me. I don't think you would want to leave salt out entirely unless you inhabit a new circle of hell.

Chicken Marsala: Originally Kenji's recipe, now more my own.

When I was little I used to like them, as it looked like you were wearing lipstick.

I'll trade NSA in my kitchen for being able to call 911 after spilling boiling oil. (Though I am a little worried the KGB finds out I'm cooking Georgian dishes.)

Pistachios...as best my fingers will allow.

The recipe gives no guidance how thick to cut the rounds but if I can warm up a bit I am about to go give it a try.

For Supra I should have said recipes arranged by course and ingredient.

Life is never simple. Supra is an expat cooking family recipes in London. Tasting Georgia is a foreigner going around Georgia collecting recipes sort of like a trans Caucasian @Wolfert Supra is heavy on recipes and a lot of them seem worth making. Compared with Tasting Georgia the binding is poor and the print is small. Tasting Georgia is a lot about history, geography, and wine. I like wine. It is a beautiful book. Supra has recipes arranged by ingredient, Tasting Georgia has recipes arranged by region. Supra gets extra points for temperatures in Fahrenheit and Celsius, and weights in grams and ounces. Though Tasting Georgia has elevations in both feet and meters.

I have a small bread pan that I use for lasagne in the CSO. And now I want some.

Leftover Chkmeruli from the other evening, the walnut sauce enriched with marigold, fenugreek, and coriander. Soko Ketze, mushrooms baked with cheese (Supra pp162,163). Bread and pomegranate seeds. Much wine, some Georgian.

I have read it. I do not own a copy. There is this on line: http://modernistcuisine.com/recipes/chorizo-french-toast/ Chorizo flavored FT is not what I am looking for at the moment.

I don't have Challah, I have a chamber vacuum sealer.

Well now we know at least one difference!

Mine is similar but the ring around to hole looks to be white plastic. Which model CSO do you have? Mine is 300N.

Kerry had to post this yesterday: https://forums.egullet.org/topic/155794-baking-with-myhrvolds-modernist-bread-the-art-and-science/?do=findComment&comment=2135403 French toast was to be my project this afternoon but I ended up taking apart a computer and a lamp, and now it's almost mai tai time. So perhaps FT for tomorrow. Any new thoughts on recipes? Or ideas for not making a mess? I plan to vacuum infuse slices of my MB French lean bread boule and, fry on my electric griddle. Hoping not to have custard all over the vacuum chamber and in the pump.

Welcome to eGullet @jer_vic Forget the "bread" setting. Follow the method on page 5-297, the one called "Fancy Steam Toaster Oven". The method seems counter-intuitive but it really works. Though rather than using the CSO supplied stainless steel pan some of us have been having great success using a Lodge L8SKL cast iron pan. The L8SKL just fits in the CSO. On these pages you may see the L8SKL referred to as L-CSO. I can't help with the dripping steam. Possibly your unit is defective?

If it helps, I do my frozen peas 8 minutes on steam in the CSO.

My latest project has been Georgian cuisine. Thanks to Tiko Tuskadze's book Supra here are some US suppliers of ingredients: https://www.bazaarspices.com/ http://www.georgiangourmet.com/ http://georgianwinehouse.com/ She also lists suppliers in the UK and Australia. I had been using Indian fenugreek instead of blue fenugreek, who knew?

Last night, from Supra, A feast of Georgian Cooking, by Tiko Tuskadze: Chkmeruli (p130), poussin in garlic and walnut sauce (and bread to sop it up). Tonight, after a particularly long and tired day, I needed comfort food: ribeye, rare/medium rare, peas, mashed potato. Method of Herve This, there is no better*. No plans to stay up later than it takes to finish this glass of WhislePig. *in my opinion.

Thank you...and as someone who, on the average, drinks a mai tai a day I would have to agree.

Mine didn't stick but you sure gave me an idea what to do tomorrow!

Do you have their old applejack which is apple brandy cut with neutral grain spirits or the new Laird's applejack that is really apple brandy? There is an applejack thread here: https://forums.egullet.org/topic/54293-applejack/ My favorite apple beverage is Autumn in Jersey. This being NJ and all that...not that Laird's distills in NJ anymore: https://forums.egullet.org/topic/148631-drinks-2014-part-2/?do=findComment&comment=1994132 Then there is the Widow's Kiss, it really works: https://forums.egullet.org/topic/146762-drinks-2014-part-1/?do=findComment&comment=1962457 And then the Jack Rose, not the finest drink in my opinion but it sure is pretty:

Sorry, Dave explained it.

There is.