JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Until a few minutes ago the forecast low was 34. Now the temperature is 34 and the forecast low is 33. I watered my plants with warm water and put out the frost blanket.
For those outside the US, 32 is freezing.
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Tonight I brought in most of my herbs. Temperatures dangerously close to freezing.
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4 hours ago, Kerry Beal said:
Shipping notice has arrived - Modernist Bread will arrive tomorrow - and the price was about $100 less than I had signed on for!
I protest. My copy is still showing to be delivered on the 9th. My price remains US$500.00.
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5 hours ago, Anna N said:
On you be the blame! I succumbed to a trial of prime because I really wanted David Leite’s book at $1.99.
As long as one is not reduced to eating bark and millet prime is a bargain. It is a deep, deep hole.
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Beer History
in Beer
2 hours ago, liuzhou said:500 years ago, Martin Luther started off the Reformation. In a way, this not only changed religious affairs in Europe, but also changed our beer.
Article here.
Reminds me of the Lutheran beer scene in the movie The Emigrants.
https://en.wikipedia.org/wiki/The_Emigrants_(film)
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4 hours ago, lindag said:
I'm wondering if that Cuisinart Fine Grating disc would produce a grind that is too fine. good for some applications but I need something more substantial, maybe the fine shredding disc is what I'm looking for.
For macaroni & cheese I'm pretty sure you want shredded cheese rather than grated.
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4 hours ago, gfweb said:
@JoNorvelleWalker Vetri's books are great. Have you seen Rustic Italian Cooking?
I have not. I had to laugh at one of the amazon reviews: "...usually one ingredient in the recipe that the book calls for way too much of." "...WAY too much salt."
Reminds me sadly of the parmesan in my garganelli.
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A good if not great dinner, but immensely informative. Broccolini was impeccably blanched as always. Baguette was merely OK but Boursin helped. Béarnaise was properly emulsified but thinner than I might like. What was interesting was the steak.
The steak was one of two USDA choice rib eyes, the previous one I had the other night. That one was nothing to write home about. Worse I splattered myself with smoking fat. Thankfully for LL Bean flannel insulated jeans I have nothing worse to show for the experience than grease stains.
The first of the two steaks I had cooked sous vide, wiped dry, then immediately seared in a Cuisinart stainless steel pan. It got a little over done. Tonight I removed the steak from the 56 deg. C. bath, dried it with paper towels, and threw it in the CSO on convection bake 125 deg. F. for about an hour to dry out.
I also seared the second steak in copper which made much less of a mess*. The steak was much improved. Before the sear the temperature measured 55 deg. C. and it was not much different afterwards. While the meat was most enjoyable, what is interesting is the color. The spinalis dorsi was bright red. The longissimus dorsi was dull pink. I never noticed anything quite like this before. The effect persisted a couple hours after cooking. Both muscles were delectable but spinalis is my favorite.
*I can't believe I dirtied three copper pans in one meal, but that is what they're there for.
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Just now, Kerry Beal said:
Forgot to post this last night - this was our nightcap before bed. The perfect little entrement.
Having "liked" this, I have to ask: what is it?
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14 minutes ago, Fernwood said:
When I'm washing apples, bell peppers and other produce with relatively sturdy skins I usually use some "dishwashing liquid" (not automatic dishwasher detergent) and rinse well. (I don't use detergent for delicate things like raspberries.) I guess I have no way to know if baking soda would be more effective; the dish detergent is very convenient. One might think that the wax on apple and citrus skins (even the endogenous wax) could trap some substances like pesticides and I always imagine that the mild detergent is increasing my chance of clearing that residue but, really, it's magical thinking on my part--I have no data.
I use detergent on my citrus, apples, avocados, and other hard-skinned produce. Not only for pesticides.
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6 hours ago, ElsieD said:
What parts are you looking for? I'd be happy to ask at the store that orders my Cuisinart replacement parts if they can get what you need, or at least find out if they can be ordered.
Thanks. I need a replacement gasket for my Cuisinart C86-24. Please don't go to much trouble looking. Since I now have a Fissler obtaining a replacement gasket for the Cuisinart is less important. But before I bought the Fissler I searched long and hard to find a replacement gasket.
In googling around just now people on amazon are saying a Kuhn Rikon gasket fits Cuisinart. However the price of the Kuhn Rikon gasket is close to what I paid for the whole pressure cooker back in 1986.
Makes me wonder though if Kuhn Rikon was the O.E.M. for Cuisinart.
Back to cheese graters...I ordered a replacement stem for my Cuisinart DLC-7. It is not exactly the same part number as the original stem but amazon says it fits the DLC-7. If the replacement stem works I plan to order a fine grating disc.
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1 hour ago, lesliec said:
I hadn't previously seen the MC 'boil three minutes then SV' technique and I confess to being dubious - boil an egg for three minutes and you're just about there anyway, I'd have thought.
But something I have read about somewhere on eG is cooking your egg SV to the desired yolk consistency per Douglas Baldwin or Dave Arnold, then giving it a quick dip in boiling water to firm up the yolk. I've done this and it works; the dip need be no longer than 10 seconds or so.
Firm up the white?
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As pictured in the Dinner thread:
https://forums.egullet.org/topic/155166-dinner-2017-part-6/?do=findComment&comment=2126157
Marc Vetri's Garganelli alla Carbonara, Mastering Pasta (pp 36-37). My carbonara needs more work.
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Tonight -- or more properly this morning...
Marc Vetri's Garganelli alla Carbonara, Mastering Pasta (pp 36-37).
These are the garganelli, little esophagi. Sounds so appropriate for our culinary society. I'd never made garganelli before. Easier than I expected.
Unfortunately the sauce was too dry and salty for my taste. But then Vetri's picture looks dry also, and I bothered to weigh the parmesan. It was an awful lot of parmesan. I almost suspect a misprint. And I didn't even add it all.
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1 hour ago, andiesenji said:
For grating hard cheeses I use the Cuisinart - I have the DLC-XP 20 cup and it came with this fine shredding disc which makes quick work of parm, romano, asiago, etc.
Cuisinart also makes fine grating ;discs for the 14 cup, 7 and 11 cups.
I use a lot of these cheeses in my breads and it takes forever to grate 1 1/2 to 2 cups of the stuff. I use the microplane if I only need a little but for recipes, I use the machine.
Thanks! I thought I had all the Cuisinart discs available. I don't have this one. Googling around a bit I can also get a replacement stem to replace my broken one!
Some people say though that the Fine Grater Disc does not give quite as good result with parmesan as grating by hand. However tonight I grated a lot by hand and am recovering now with an Autumn in Jersey before returning to dinner preparation.
Wish Cuisinart offered replacement pressure cooker parts.
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1 hour ago, lindag said:
Btw, this model does have the fine shredding drum
Pretty sure it's not just semantics -- the difference between shredding and grating.
Here is my old box grater, please pardon the parmesan. To my eye the holes on the right resemble the holes in the picture of the fine shredding drum from the Salad Shooter link. In contrast the star shaped holes on the left are what I use for grating.
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29 minutes ago, rotuts said:
if you are going to look for a grater that is non-eletric
look for the kind that
suggested
you get a lot of leverage w the longer handle
smaller rotary units
ie https://www.amazon.com/OXO-Grips-Rotary-Cheese-Grater/dp/B0000CCY1U this type
whether microplane or not do not give you tat advantage.
and are too flimsy for harder cheese
for M&C , which generally enjoy a softer melting cheese
suggestion is worth remembering
firm up that soft cheese first.
The West Blade that @boilsover mentioned apparently has gear reduction to make up for lost leverage.
Another manual grater that caught my eye was this one:
https://www.williams-sonoma.com/products/giada-wood-handled-conical-grater/
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6 hours ago, boilsover said:
You might like one of these graters with West Blade technology. https://www.gourmetinsider.com/lifetime-debuts-west-blade-graters-and-zesters-at-williams-sonoma/
I fooled with these at the 2017 IHHS show. Lifetime Brands' head of development showed them to me. I was prepared to be underwhelmed, but this blade design is truly wonderful. The cutting edges are recessed, they cut in both directions, and are easy to clean. Good ergonomics, too.
The West Blade citrus zester is semi-miraculous, insofar as you get all zest and no pith.
I looked for the rotary model pictured but could not find it.
Edit: never mind, found it...
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1 hour ago, lindag said:
Jo,
I'm leaning toward the salad shooter since it's electric and easier on my hands.
My Cuisinart does a good job but I hate cleaning the parts and it takes up half my d/ w.w
Doesn't look like the salad shooter has any attachment for grating parmesan or other hard cheeses? I followed a few amazon links and looked at the KitchenAid KSM2FPA. Same issue. However the KSM2FPA looks nice for other things.
It grates (sorry) that I have at least ten Cuisinart discs and no way to use them.
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4 hours ago, Anna N said:
Looks like the Kenwood Kcooker.
If you look at the box under the counter it says Kenwood. I am afraid, very afraid, as it was in one of Kerry's Paris travelogues I first saw the KitchenAid Precise Heat Mixing Bowl.
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9 hours ago, liuzhou said:
Guess I have to go appliance shopping.
Sorry for your loss. If you can hold off oven shopping for a few days you might want to wait to see what nathanm and company have to say.
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Here I use a box grater. I was never thrilled with cheese from the food processor, particularly after the shaft of my Cuisinart grating attachment snapped. While it was running.
I could be talked into a new grating technology if it were wonderful and not too expensive.
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Anyone have experience preserving sage leaves in salt? I ask because while it has been a mild autumn so far, things will come to an end eventually. The small sage I plan to bring indoors for the winter but that still leaves a lot of leaves.
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6 minutes ago, quiet1 said:
'We don't have amazon fresh yet.
It would be so helpful as grocery shopping really wears me out.
I am fortunate to get it. Amazon Fresh is not available a few hundred feet north of here.
"Modernist Cuisine: The Art and Science of Bread"
in Cookbooks & References
Posted
I forgot I have a coupon applied! When I look at the invoice my price is actually US$485.00 -- plus tax, of course. Shipping date is still the 7th.