JoNorvelleWalker

For what it's worth I am a US Prime member and I get $54.76. Plus the pan I see at your link is aluminum, not steel.

If you just want to whip cream the least expensive iSi should do. But the all stainless steel and silicone ones offer so much more. Plus, they go in the dishwasher.

Tonight: Pork, maybe a bit more rare than I would like. Roast potatoes, Kenji method in duck fat. Broccoli rabe, garlic, and pine nuts. Bottle of Valpolicella, which went very well. I blame the NY Times.

I have three iSi -- two one liter and one half liter -- using the 1/2 liter tonight. Though I'd research cartridges a bit. I buy from Creamright, myself: http://www.creamright.com/ Even so, depending what I'm doing, I wear safety goggles.

I like my Polyscience 300. It was the lightest unit I could find. Weight is very much indeed a factor. https://polyscienceculinary.com/products/chamber-vacuum-sealer-300-series-120v-60hz

No, the bowl of mine* is about 25 degrees CCW relative to the handle, assuming the handle is toward the left. Perhaps a mathematician could explain it better. But it wouldn't take a blacksmith to bend it a bit one way or the other. *I only looked at one spoon. P.S. Just buy a set and save us all a lot of trouble.

I'm sure Ruhlman would rather you crack your egg into one of his egg spoons for poaching.

What does this mean?

When scaling an unfamiliar recipe I shall never again invert the flour/water ratio. Weighed it carefully too.

Is lean bread just bread without fat? A.K.A bread? I had never heard the term before. My baguette tonight:

A nose clip?

Unless I'm taking pictures for some purpose...cough, cough... I tend to use store-bought pie crusts. (OK, or unless the recipe calls for sweet pastry.) I could never make scrambled eggs till my adult son showed me. Then I found a really good method with cubes of solid butter. Now once again I have mostly forgotten how.

I once pulled a bottle from a dig at a first century legionary fortress. Sadly it was empty. The bottle that is.

Indeed! I'm snacking on some at the moment. Nuts.com comes through again. Now where could I put a freeze drier?

At the store this afternoon I went looking for cut up winter squash. Quite a few varieties of squash but none pre-cut.

I had sweet potato pie once. I thought I had been poisoned.

Because I am a food whore: For the grilled up-market pork (on sale) I aimed for and achieved 58 degrees*. Applesauce and freshly pounded mace, not shown. Nor the Luxardo cherries. *Celsius.

Your green beans look a lot like my 30 second green beans prepared in the pressure cooker. As much as I love some of our posters from southish of the Mason-Dixon Line, gray-green green beans have a negative effect on me.

Lovely photograph! Sometimes I roast quartered fennel but I've never tried a dice. I particularly admire your green beans. How are they prepared? Grilled pork chop is on the menu* here tonight as well, and while I have little doubt that it will be quite enjoyable I fear it will not be as photogenic. *blanched Brussels sprouts, traditionally harvested wild rice, applesauce with mace.

Had to google nduja.

Oh, my...I just googled "Rachel Ray garbage bowl" and it is actually a thing! How do you use yours, Kerry?

Typically I avoid pre-cut produce but in the case of a Hubbard that is a good idea. I think I'll keep an eye out for some. Pity as Hubbard are so pretty whole.

The external port of my Polyscience has never worked right either. Fortunately not a big deal.

Does your kitchen have a trebuchet?

Please pardon previous pasta alla norma picture. As a pasta sauce I found this a little heavy. As a tomato eggplant jam at room temperature with baguette it was fabulous. Ripe tomatoes and avocado not shown.