JoNorvelleWalker

Ah, yes, Kennett Square. Brings back olfactory memories, My late, long ex parents-in-law had a farm there in the '60's and '70's. @liuzhou are all China's mushrooms grown in a town that's one square mile (259 hectares)?

@lesliec stole my title but anyhow my no longer virginal first last word: Malacca and V.E.P. Crystal, Baccarat Sully water goblet.

Thanks! Amazon is a good source of halibut for me.

How do you prepare your halibut SV?

The subject came up recently in this thread: https://forums.egullet.org/topic/155598-where-to-find-madagascar-black-pepper/ I purchased my voatsiperifery from amazon but it is no longer in stock.

@liuzhou on the bag of rice there is what looks like a European building. Am I seeing things?

How about voatsiperifery?

I found a Madagascan spice shop that offers both: http://sambavanilla.com/epages/box26121.sf/en_US/?ObjectPath=/Shops/box26121/Categories/Epices

I think we may be discussing two different spices/species. I looked at the Black Pepper From Madagascar picture on the Old Stone Market site: http://oldstonemarket.com/images/view.aspx?productId=3 To my eye this appears quite unlike my voatsiperifery: https://upload.wikimedia.org/wikipedia/commons/b/bb/Piper_borbonense_(Wild_Voatsiperifery_Pepper)_Fianarantsoa_Madagascar.jpg (Piper borbonense, picture from Wikipedia.)

I agree a SV egg is not a poached egg. But I'm anovaing half a dozen eggs as we speak...sitting here in a comfortable chair, reading eGullet, waiting for my bread to rise.

Thanks, time will tell! Wonder why they explicitly mentioned a rotor-stator homogenizer?

My name is Jo and I am a US Prime member...

Dirty water dog == Sabrett.

After an all summer abstinence: autumn in Jersey. Pretty enough for a picture but that didn't happen. Tragically Laird's bonded is no longer made. I used half 100 proof and half 7 1/2 year Laird's. Around two ounces of each. That combination seems to work pretty well.

Wish I had thought to eat my artichoke leaves last fall when I grew them. What a disappointment.

Quite seriously consider a multifunction vessel like the iSi. Works for pancakes, methode rotuts, whipped cream, Hollandaise*, pressure extractions, soda...or as at the moment a zinfandel carafe. In a pinch I have used one as a vase. *not that I employ mine for Hollandaise.

A lesson with which I was inculcated early in my youth: My guardian was from a patrician family and did very well in real estate...up until the depression when he went bankrupt. Once he showed what he thought was a most desirable location to a confectionary magnate. The client observed there were no other candy stores in the area and explained he only wanted to locate where there was competition. I am not a gambling sort, otherwise I'd say my bet's on Bezos.

I have to say I'm glad to hear the book kept a narrow focus...eGulletting with peanuts while waiting for my baguette to cool. Chris, have you found yet where they call out for an homogenizer?

"Traditionally, these knives are used only by the executive chefs as a symbol of status and due to its difficulty in use."?? http://www.korin.com/Knives/Professional-Multi-purpose-KnifeKiritsuke_5

Riesling now on shopping list.

Wrists are indeed in great shape, thanks. Other things not so much.

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0ahUKEwifw8fq2ojXAhXE5oMKHVBwBJ8QFggyMAI&url=ftp%3A%2F%2Fwww.njleg.state.nj.us%2F20022003%2FS1000%2F935_I1.PDF&usg=AOvVaw1bUExJ6lF0LftoxM33obSe Edit: "For the purposes of this section, food establishment includes a restaurant and any other place used in the production, preparation, manufacture, packing, storage or handling of food intended for sale or distribution for human consumption."

Quite seriously, with a good whisk it is all in the wrist and not much effort. I recall once my younger son watching and he asked "How do you do that?" Then again there is always a rotor-stator homogenizer.

My mom with her egg beater was an RN also -- but in the 21'st century why not use a whisk?

I cannot speak for @chefmd but I could not find the recipe in the book.