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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. I thought everyone knew that. On the other hand ExxonMobil, or whatever it was back then, sued my guardian's brother over the Esso oval trademark. He won.
  2. At the moment listening to Gillian Welch's song Dry Town.
  3. Thinking of my bottles from the '40's, '50's, '60's, '70's kinda makes me want to cry. Anyone up for a party? My nineteenth century Madeira finally dried up.
  4. My dishwasher seems not to be working.
  5. Thankfully amazon informed me I bought it for the same $1.99 price last spring.
  6. After my evening bacon fest I was not expecting to actually have dinner. How'ere long about midnight I confess I became a wee bit peckish. Two hours later I was sitting down to Gamberi con Piselli (p161): Rinsing parsley at the sink I had a sneezing fit and while trying not to contaminate the food I aspirated my own hair. That was a new experience. Like many of Bugialli's recipes I could never have envisioned the dish before I made it. Leap of faith. Bread and torn parsley not shown.* I can only believe that for a poor island some folks on Sardinia eat very well indeed. *nor, for that matter, the bottle of Soave.
  7. Reminds me of the fictional (I believe) motion picture 1,2,3 in which the Soviets reject a train load of cheese from Switzerland -- "All full of holes!"
  8. ...clean shrimp while wearing Bluetooth headphones. Everything was fine till the headphones fell off.
  9. I can't believe they are actually putting the cloth in the oven. For one thing I expect the cloth would stick to the finished loaf. When I have used parchment, the parchment burns and sticks. Though parchment shouldn't burn at only 400 deg F.
  10. I first thought you meant something entirely else by "toasts" but then I looked at the bottle and saw tea.
  11. I get amazon fresh, a couple hundred yards north of here they don't. (Zip code boundary.)
  12. I've found I get better results with my bread in the conventional oven rather than in the CSO. The plate in the oven sounds like a great idea. Some while ago I looked around for a suitable baking surface but I didn't find one. When I bake bread in the CSO I use a sheet of Teflon in the pan.
  13. In the amazon search bar type: "amazon fresh". When you select something from amazon fresh you should get a dialog box to enter your zip code to see if you can get amazon fresh deliveries. Even if you can get amazon fresh, not all products are available in all areas.
  14. Seriously, availability depends on your location. They probably expect people in Montana to smoke their own bacon.
  15. I seldom buy bacon. But today I received bacon from amazon worthy of the world's attention: L Halteman Family Meats, Hickory Home-Smoked Pork... Not too thick, not too thin. This bacon smells wonderful, even raw, and the best thing there is no impenetrable vacuum packaging. It comes in butcher's paper. There are three options: hickory, apple, and hickory with skin. It actually looks like the product picture. I cooked up three strips by the usual Joy of Cooking oven method -- CSO, steam bake, 350 deg F, 10 minutes. Eggs and English muffins. I am replete. Edit: five options, I forgot to mention maple glazed and peppered.
  16. My refrigerator has a tin of Glyngore sardines. I've not seen this brand in years -- though in truth I've not gone searching the local Shoprite. In review The Washington Post described the Glyngore flavor as "revolting".* Not sure how long I've had these. From the price sticker they came from a market where I probably haven't shopped since I moved here in 1980. The aforementioned Washington Post review, also in 1980, listed the Glyngore price at $1.69. Food is cheaper the longer you keep it. Whenever I bought my can I see I paid 89 cents. *https://www.washingtonpost.com/archive/lifestyle/1980/08/31/tasting-the-best-and-then-the-rest/0246d129-587c-4b5f-a8a9-8474cfc428c6/?utm_term=.3f76ef1d5438
  17. Continuing my odyssey through Bugiall's vision of Sardinian cuisine: Minestra di Ceci* e Finocchi (p96). I seldom prepare soups, which is just as well as half a recipe made an awful lot. Good though. And I got to show off my Falk copper pot au feu. *Rancho Gordo.
  18. Well, my bread bakes at high temperatures of ~400 or more. With the oven set to 475 results compare to 460 on the old stove. What I finally ordered was a ThermaQ. Had I noticed the Therma K, I might have gotten that instead. I restrained myself at the last moment and postponed ordering all sorts of probes.
  19. This oven fast cycles the heating element, not like my old oven.
  20. Indeed I have one! I have also done the Harvard sugar test in my old oven, which seemed to be right on.
  21. I ran into my apartment superintendent at the spirit monger's shop this evening. (Small town, I know.) He asked how the new stove was doing? "Very well," I replied, and restrained the urge to lick his toes. Nice as the new stove is, from my bread experiments, the oven temperature seems a bit lower than the old one. At least when the old one was working. The instructions for the new stove suggest you not mess with the factory calibration as the oven is more accurate than oven thermometers. Nonetheless there is a calibration procedure for the stove and I'm strongly tempted to invest in a digital oven thermometer. Stay tuned.
  22. For crispy chicken in the CSO: steam bake at 450 F. No oil, no nothing, except maybe dry spices (if one must) and a little salt...OK a lot of salt. For thighs my current preference is 300 F, sacrificing some crispness for the most succulent flesh.
  23. Price war! Avocados at Shoprite dropped to $1.99 from $2.99 last week. (Organic are still $2.99, however.) Non-organic from amazon are $2.00 currently.
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