JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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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:
Even so, depending what I'm doing, I wear safety goggles.
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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
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On 10/9/2017 at 7:13 PM, DiggingDogFarm said:
So the very upper part of the handle is about parallel with the business end of the spoon?
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.
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4 hours ago, DiggingDogFarm said:
Yes, that's a Ruhlman trick too.
You can even 'rinse' more of the thin white off the egg under a very fine stream of water.
Now I'm starting to give away some of my secrets!
I'm sure Ruhlman would rather you crack your egg into one of his egg spoons for poaching.
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1 hour ago, gfweb said:
Or a Gywnneth Paltrow, perhaps?
What does this mean?
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When scaling an unfamiliar recipe I shall never again invert the flour/water ratio. Weighed it carefully too.
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Is lean bread just bread without fat? A.K.A bread? I had never heard the term before.
My baguette tonight:
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3 hours ago, lindag said:
Used this one today while making my big batch of dog food:
A nose clip?
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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.
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I once pulled a bottle from a dig at a first century legionary fortress. Sadly it was empty. The bottle that is.
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On 9/7/2017 at 11:13 AM, caroled said:
you will enjoy the okra!
Indeed! I'm snacking on some at the moment. Nuts.com comes through again.
Now where could I put a freeze drier?
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At the store this afternoon I went looking for cut up winter squash. Quite a few varieties of squash but none pre-cut.
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I had sweet potato pie once. I thought I had been poisoned.
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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.
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54 minutes ago, jvalentino said:
Thanks!
It was my first time doing the fennel diced since I wanted to do everything in one pan. The green beans were simply sautéed while the chops rested with some olive oil and salt. They're cooked about 80% so still pretty crisp.
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.
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2 hours ago, jvalentino said:
Pan roasted pork chop with caramelized fennel and green beans. Tasty.
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.
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2 hours ago, weedy said:
Gnocchi with peas and nduja
Had to google nduja.
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3 hours ago, Kerry Beal said:
Is that like a Rachel Ray garbage bowl?
Oh, my...I just googled "Rachel Ray garbage bowl" and it is actually a thing! How do you use yours, Kerry?
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1 minute ago, lindag said:
Hubbard is my own favorite squash variety...it usually has loads of flavor. You may have seen it in the produce section but it would be cut in pieces because Hubbard's are so big. Try it, you’ll like it.
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.
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The external port of my Polyscience has never worked right either. Fortunately not a big deal.
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3 hours ago, Beebs said:
I've never had a hubbard squash before. How does it compare to other squashes? Also, how does one open it up, short of using a band saw, axe, power tools, or dynamite? I've somewhat avoided them mostly because I understand they're quite an effort to prepare.
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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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.
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Dinner 2017 (Part 6)
in Cooking
Posted
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.