Jump to content

JoNorvelleWalker

participating member
  • Posts

    14,731
  • Joined

  • Last visited

Everything posted by JoNorvelleWalker

  1. Does your kitchen have a trebuchet?
  2. 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.
  3. Tonight: This is dinner three from the umamimart curry recipe: https://umamimart.com/blogs/main/japanese-curry-scratch Seldom do many things I make repay such effort...beginning with the roasted bones:
  4. Number 1 would have to be the Cuisinart CSO-300N. On the average I use it more than daily.* It goes where no woman, or at least this woman, has gone before. Number 2 is harder. I've had my chamber vacuum sealer, Anova, Fissler pressure cookers, Biospec homogenizer, Zojirushi grill and rice cooker for too long. One candidate would be my Watanabe blade. But the Watanabe I use sparingly and only when it would do best for leafy greens. I'd guess I'd have to say with no shame number 2 is my KitchenAid pasta roller set. Which reminds me, cooler weather is on its way. *Twice today.
  5. A few years ago Time or Newsweek published a list of the counties in the US most subject to natural disasters. Ocean County, nearby to here was first, a county in Southern California was second. Another New Jersey county was third. How does one cook without WiFi?
  6. Thanks for the link. I will consider this. I would note that if there were boiling it should be audible. Quick release will often explode the contents of the pressure cooker while cold water release will not.
  7. In my youth I made pumpkin pie from scratch, starting with the pumpkin seed. Neither fun nor all that great. The only pumpkin pie I enjoy is a KAF recipe from one of their baking books. Now that is good. But I don't have much of a sweet tooth so I seldom make such things.
  8. Bread, of course. Probably scanning for the purpose. Haven't you seen the electron micrographs in the Modernist Bread calendar?
  9. I'm of course not Kerry but I believe I read it had to do with the milling of rye flours. Apparently (if memory serves) suitable rye flour is not available in the US.
  10. Well I used to know how to use an EM. There'd probably be a learning curve with a new cyclotron.
  11. I can live without an electric knife.* Yes, I was given one in the 1970's. Edit: I'd rather have an electron microscope.
  12. My mother used to grind meat with a hand cranked grinder. I remember once a Consumer Reports review of meat grinders. They faulted the hand cranked model for lack of a safety mechanism but added "It would take a real masochist to keep turning the crank."
  13. She certainly used to recommend it and my Fisslers are certainly not aluminum. I've never had a problem, unlike with quick release. Possibly @pazzaglia will step in here.
  14. The two ways of rapid cooling have different results. Venting causes boiling.
  15. Moving further south to Sicily, Bugialli's pasta alla norma III... My eggplant and my tomatoes. Eggplant was not a bit bitter. Baguette and ricotta salata not shown. The baguette was completely superfluous. I couldn't finish the pasta as it was. In truth the dish was a bit heavy for my taste. But now I have a whole lot less eggplant and tomatoes to dispose of!
  16. I have two Fisslers and wish I had a 10 quart one. Unless I am mistaken you can't just put an Instant Pot under the faucet for rapid cooling.
  17. Don't know if it helps but I just clamp my anova to the side of my largest stock pot. If it is a long cook I cover everything with plastic wrap. I possess metal working tools but I can't see cutting up a pot for sous vide.
  18. Two days ago a woman next to me at the grocery store was handed a live lobster and she screamed.
  19. One go (about 7/8ths US cup, the rice allowance for a samurai) is an awful lot for one person who is not a samurai. Nonetheless tonight I managed to persevere. Do you regularly eat a cup at a time? Really?
  20. Because I was probably not completely clear: my Zojirushi will happily cook 10 go of rice. It will also cook 1 go of rice. It will not cook less than this. The smaller model Zojirushi will cook half a go of rice. Is it really true the largest model Instant Pot will cook a small amount of rice as well as the smallest Instant Pot?
  21. This does not necessarily hold true for Zojirushi rice cookers but they will hold rice for days. My go of rice for dinner is about to be ready.
  22. Last evening I found a blueberry. I ate it.
  23. I don't know that these were mature hens.
  24. Curry. Day five since I started making it: https://umamimart.com/blogs/main/japanese-curry-scratch Today is an early morning work day. Otherwise I would have made a proper meal with rice and whatever. The curry wasn't even done yet. But I just had to have a taste before bed. Just a small taste. Now, a couple hours later, I am most replete. Perfectly accompanied by a bottle of Stone Ruination. A friend was horrified that the recipe did not call for removing the copious beef fat. I even contacted Yoko Kumano the author and she assured me the fat was not to be removed. But I had not the courage of my convictions. I removed and reserved the fat, adding back about a third. One taste and I put back in the rest! This was so good. The recipe as written did not even require salt. I burned my tongue.
×
×
  • Create New...