JoNorvelleWalker

59 varieties. How could I not?

I misunderstood about covering the pan. I baste my eggs with butter and a Ruhlman spoon.

They were hung upside down to die slowly. Decapitation would be more humane.

I don't understand. If you are a normally sighted cook or something close to it, you are watching your eggs as you are basting them. Else, if you are vision impaired you might not want to be handling a Searzall.

In my youth (maybe age 10 or 12) I had to help with chicken killing. In this case the birds' throats were cut (perchance the purpose of the @liuzhou mystery knife) and they were hung to exsanguinate. Not that I mind eating chicken, one is in the CSO as I speak. However I can't help but think there is a more humane method of slaughter.

My amazon fresh order this week included three pounds of oxtails for curry. And yes they were expensive. But amazon informed me they could not supply them.

For a day old half of a baguette I do about five minutes on steam bake 325 to retrograde the starch then about five minutes on convection bake to repair the crust. Good as new except for the outermost slice and even that is most enjoyable.

Not that I've tried but the CSO should be good for reheating pizza. I love how it can reheat the second half of a baguette.

Are you speaking of voatsiperifery (Piper borbonense)? I get mine from amazon just like everything else. Unfortunately I see voatsiperifery is currently unavailable from amazon in the US. Best of luck, it is nice stuff. Try amazon.fr.

My mother used a manual pressure cooker (no idea what make) in the early 1950's. It was kind of scary. I use a Fissler myself. For me an electric pressure cooker just does not appeal.

I'm not an Instant Pot owner myself but I thought those here would be interested that the NY Times has an article by Melissa Clark on living one year with the Instant Pot. Short version: she loves it but does not use the Instant Pot for everything.

If only I had induction to find out. To its credit the new oven held temperature for about eighteen hours. If the problem was due to a power blip the old oven wouldn't have missed a beat.

I came home tonight to find the oven (with my stockpot in it) had turned off. I was not amused. My ThermaQ was logging the temperature to my iPad and I see the oven failed about 4:30 in the afternoon. As soon as I could I plunged a themapen in the pot. It read 127 so I'll assume my poor stock is still OK. It is possible there was a momentary power outage, however if the oven randomly shuts off from time to time I shall not be pleased...even less pleased.

Not soft serve exactly but the @nathanm modernist nut gelatos are vegan and very good.

Shoprite still has bone-in chuck on sale but none to sell.* So I bought some marrow bones and choice chuck, both nice looking. I thought really hard about pressure cooking till I realized this was not a typical western stock. The recipe calls for a slow cooker. I decided to use my KitchenAid precise heat mixing bowl. But after I'd browned the bones and vegetables, covered them with water and brought everything to a boil as specified I realized this would never fit in the PHMB. My fallback is to simmer in the oven, where the stock pot is now sitting. The jury is still out on how well this technique will work. The oven temperature is a bit erratic for my tastes though the pot of stock ingredients has considerable heat capacity. Still for a French recipe I think I'd turn towards the pressure cooker. *To add further insult to injury this Shoprite dropped the Shoprite brand organic cranberry sauce I like. Obviously they track my purchase history so they can drop the things I like.

Pardon the exigencies of plating, this was my Pesce alla Vernaccia from last night:

Ah, continuing with Bugialli and my trek around Sardinia: Pesce alla Vernaccia, pp 180, 181. Also the cover illustration. Some of the best fish I have had, served with a bottle of Vermentino de Sardegna. Fairly simple recipe. The difficulty was sourcing the Vernaccia di Oristano. The branzino is flavored by nothing more than salt, lemon zest, olives, and Vernaccia di Oristano. I hate to think what this would cost in a restaurant. But I must call shenanigans! I'd like nothing better than to have Bugialli jump in here and explain my ignorance. However let me explain: there are two full page illustrations of this dish, the front cover and page 181. It was not for a while I noticed these were not the same picture. Both show the identical serving platter and the same background of the Roman sewage system. (Sometimes Bugialli shares too much information.) But the cover shows five fish and three wine glasses, while page 181 shows four fish and four wine glasses. The cover shows whole black olives as called for in the recipe. Page 181 shows pitted green olives, an anathema. Plus the cover shows the poor fish sprinkled with some unspecified green stuff! What's worse none of the nine fish show any trace of breading. None. Which is difficult to conceal with breaded fish. If I had to guess I'd say Bugialli's fish are props. Not cooked at all. There I've said it. My problem was that even in my large Falk pan the fish didn't nearly fit. Oops. Rather than turning the fish once as called for I had to scoot it around to get it cooked. Yes I took pictures, but they were not the prettiest. One can only eat and drink so much. But I finished the fish. I could not face the thought of leftovers. I would not attempt this dish again till I had a larger pan or a smaller fish. Not to mention more Vernaccia di Oristano. Edit: tonight's baguette was excellent.

I'd get the red one for camouflage. Still it's hard to argue with the potatoes, anna or no.

I just put a hold on the book! I'd love to be able to make that! (And, now, if you will excuse me, it's back to tonight's baguette...)

Amazon said nothing was a substitute. Once they substituted asparagus for parsley, so one never knows. At least there is no charge when they have to substitute. Nonetheless the local Shoprite has bone-in chuck on sale this week. And maybe I can find some miscellaneous old bones.

Yes, no problem opening the door as necessary. If using steam, wait a few seconds before sticking your hand in.

In a few hours I had expected delivery of three pounds of oxtail, mainly for making the stock for umamimart curry: https://umamimart.com/blogs/main/japanese-curry-scratch?utm_source=email&utm_medium=email&utm_campaign=9/7_JapaneseCurryRecipe Sadly I was just notified by amazon the oxen are not available. Amazon will substitute something else if applicable. I shudder to think what. Anyhow, if I am to prepare a stock I wondered if the pressure cooker is still the method of choice? The umamimart recipe calls for a slow cooker going for two days.

The smooth top of the stove is so convenient for food prep. No more peas going down the burner grates. Plus, butcher a chicken? No problem, the surface is self sanitizing. The downside, as I just found, compared to my old electric stove there is no convenient spot for placing eggs.

"Glace can last for months in the refrigerator"* *eGCI Team https://forums.egullet.org/topic/25256-stocks-and-sauces-class-unit-1-day1/

I love my original version anova, no apps. But I doubt they are still available.