JoNorvelleWalker

If I store meat in the freezer I vacuum seal the meat, as I did for strips of lovely bacon a few days ago. I have been known to freeze liquid in ice trays and then vacuum seal the cubes.

I use the pressure cooker for stock per @nathanm and Dave Arnold.

Part of New Jersey belongs to Delaware.

I just went with Jenn Louis Pasta by Hand for $2.99: http://amzn.com/B00PMUG4B2 Some while ago I had this book home from the library along with every other pasta book I could lay my hands on. I never cooked from it at the time but it looked interesting. (Of all the pasta books I ended up buying Batali and Bugialli in hardback.)

The only ingredient is organic garlic.

An easier remedy is to just move north.

I don't use onion powder myself but none of the commercial garlic powder I buy has ever clumped. Could you give a link to the product in question?

A few years ago I purchased a half pound of beans at a good price. Carefully bagged them up in my chamber vacuum sealer, a few beans to the package. Hoping to make vanilla extract. Hoping they're still good.

After months of waiting my copy of The Japanese Culinary Academy's Mukoita I Cutting Techniques Fish arrived today. Like previous volumes in Complete Japanese Cuisine, beautifully illustrated with exemplary typography. Many pages on knives and knife maintenance, posture and grip*, and hygiene for raw foods. Followed by fish anatomy and sections on each type of fourteen fish (including, I'm sure for some reason, soft shelled turtles). Each section concludes with a recipe. Though I may skip the pufferfish. Generous appendices. Mukoita II, due out next year, covers cutting techniques for seafood and smaller fish. *After years of retraining muscle memory to break my youthful habits, this and the few other books I have on knife technique call for the index finger on the spine as a guide for slicing.

Suppositories...so says my mother's 1921 nursing text book. There may also be culinary applications.

https://www.wimp.com/so-dad-how-do-you-like-the-ipad-we-got-you/

I have the lift model. Capacity is rated at 3 quarts.

I have plenty more purple ones on the plants!

I do salt eggplant as called for but these eggplant were beyond the pale.

The eggplant poop became something akin to baba ganoush. not great but eatable. Thus with regard to purple eggplant: "If it's white, it's not right." "If it's brown, throw it down."

I too am a northerner. https://forums.egullet.org/topic/155163-snacking-while-egulleting-part-3/?do=findComment&comment=2119039

The Kitchenaid Precise Heat Mixing Bowl has offered this feature for a couple years. It works standalone as a slow cooker, plus it is induction.

My phone is Western Electric, circa mid 20th century. Casting my mind about I can't think of any kitchen appliance or gadget I use* that wasn't available in some form or another before the turn of the millennium, albeit perhaps not intended for housewifery. Possibly the most recent invention was the food processer. That or my stainless steel nakkiri. But to answer the question, I wouldn't want to be without any of it. *rotor-stator homogenizer, check.

But did you get the okra?

Kenji said not to poke it. (Kenji was not using a CSO.) Kerry, do you know if the bitterness is toxic? I could pretend that it is healthful.

They are profoundly bitter. At least the seeds. And they seem mostly seeds. The flesh away from the seeds is somewhat better. After half an hour picking out little seeds I have about 3/4 cup of poop. The poop is draining over a pan in a strainer. I might try adding some lemon juice and tahini and see what happens. Meanwhile the steam clean cycle is running.

From what I'd read I didn't know it had a batch mode. I thought it was only continuous. Now, unfortunately, I want one. How much does the thing weigh?

Did you ever see hear an eggplant explode in the CSO? When I got home from work I set the most promising ones to steam broil while I went to take a nap. I must say it smells delicious.

Not everyone has a microwave. The underripe were green and astringent but not bitter. Maybe tomorrow I'll try one of these in the CSO.

But will they most likely be bitter?