JoNorvelleWalker
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Everything posted by JoNorvelleWalker
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Does your kitchen have a trebuchet?
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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.
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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:
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Best 2 bits of kitchen gear you obtained in the last 2 years?
JoNorvelleWalker replied to a topic in Kitchen Consumer
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. -
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?
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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.
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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.
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Nathan Myhrvold - at George Brown College Next Week
JoNorvelleWalker replied to a topic in Food Media & Arts
Bread, of course. Probably scanning for the purpose. Haven't you seen the electron micrographs in the Modernist Bread calendar? -
Nathan Myhrvold - at George Brown College Next Week
JoNorvelleWalker replied to a topic in Food Media & Arts
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. -
Nathan Myhrvold - at George Brown College Next Week
JoNorvelleWalker replied to a topic in Food Media & Arts
Well I used to know how to use an EM. There'd probably be a learning curve with a new cyclotron. -
Nathan Myhrvold - at George Brown College Next Week
JoNorvelleWalker replied to a topic in Food Media & Arts
I can live without an electric knife.* Yes, I was given one in the 1970's. Edit: I'd rather have an electron microscope. -
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."
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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.
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The two ways of rapid cooling have different results. Venting causes boiling.
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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!
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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.
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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.
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Two days ago a woman next to me at the grocery store was handed a live lobster and she screamed.
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What Are You Preserving, and How Are You Doing It? (2016–)
JoNorvelleWalker replied to a topic in Cooking
Ask her to bathe. -
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?
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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?
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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.
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Last evening I found a blueberry. I ate it.
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I don't know that these were mature hens.
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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.