JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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13 minutes ago, Kerry Beal said:
Oops - I always stab the beast when I nuke it ( unless I forget – and then it explodes! )
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.
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51 minutes ago, Shelby said:
Oh JO! Sigh. No, I've not had that happen...but the CSO does make a good eggplant.
I take it yours aren't bitter, so that's good
Bad=cleaning the CSO...but if you drag out the big chunks maybe the steam clean will take care of the rest and you can wipe it out.
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.
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2 hours ago, Raamo said:
This is Cherry syrup, it fizzes too much when coke is added to it so I want to remove as much of the solids as I can. I had a ~750 ml so I divided it into two batches, max volume for the Spinzall is 486ml.
After adding Pectinex Ultra SP-L & Kieselsol, waiting 15 mins, adding Chitosan, waiting 15 mins to add more Kieselsol and then waiting 30 mins, the break is clear - the left batch was spun first - the right batch continued to separate.
Here the spinzall is active, spinning at 4100 rpm then 3600 rpm. I'm using batch mode for the first time - the spout on the right is for continuous mode.
Here is the solid's left behind.
Look how much clearer the syrup is now. (I'll try to get an before and after later since I have more syrup)
Here is the remaining solids - it tastes like cherry candy.
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?
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9 hours ago, Shelby said:
I'd for sure test one out.
Did you ever
seehear 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.
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Just now, Kerry Beal said:
I'm thinking the underripe are bitter - so maybe the overripe won't be? Throw one in the microwave as a test.
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.
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24 minutes ago, Kerry Beal said:
They look overripe to me - however I guess the question would be whether overripe would be a problem for something like baba ganouche where you are going to cook them until they are pooped anyway.
But will they most likely be bitter?
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On 9/14/2017 at 7:46 PM, Shelby said:
Yeah, it happens. They are different than the zukes. I made the mistake of not tasting one a couple years ago before I roasted it and threw it into a huge batch of spaghetti sauce. Bitter bitter bitter and the whole batch was ruined. Made me so mad.
Well, I speak from great experience. I have some on the vine right now that are the white/brown color and they are bitter as hell. I just couldn't use them up in time.
Jo, listen, I don't want to deter you...maybe yours are more edible. I would for sure test one.
This evening I picked three dozen formerly purple eggplant. Do any of these look worth trying?
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1 hour ago, Kerry Beal said:
Nathan Myhrvold( @nathanm) is coming to George Brown College in Toronto next week to talk about Modernist Bread. Here's a link to the event.
I've signed myself up - just hoping I can get rid of all or part of my ER shift so I'm not driving into Toronto in heavy traffic.
Link just links back to your post?
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1 hour ago, Nyleve Baar said:
From what I understand they don't make honey. Bees store up the honey in order to survive the winter as a colony, albeit reduced in size. Wasps and yellow jackets don't overwinter. The only one that survives the winter is the queen - I assume she hibernates or something. Yellow jackets are an invasive species in North America. I don't even think they're pollinators.They're just jerks.
Honey bees are an invasive species too.
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Update:
They say knowledge is power*, and this could get expensive. My order from ThermoWorks arrived tonight. The free air thermocouple probe** is in the oven and I have been monitoring the temperature for a few hours. They also say a picture is worth a thousand words, but the ThermaQ is a new toy and I haven't yet figured out how to export the graph. So please bear with me.
With the probe positioned in the middle of a rack slightly lower than the oven center and the oven set to 450 deg F. the temperature took most of an hour to stabilize. As the element cycled on and off the temperature cycled between about 440 and 452. Better than I expected.
Since it was by now far too late to consider baking bread (even for me) I went with the idea of a potato. I bake potatoes at 450 in a bed of salt. Of course the temperature dropped when I opened the oven door to place the baking pan with the few pounds of salt. Eventually the temperature restabilized however this time it was cycling around 475-485. I do not understand.
But now it is time to eat, and what with the Zinfandel and all it may be too late for many insights.
*Yes, I know, but "knowledge is energy" has not quite the same ring.
**Not really free but was on sale.
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1 hour ago, Shelby said:
I am willing to bet they are ready to pick right now. They are over ripe when the purple starts turning a brownish whitish color. They say when you gently squeeze one, if you leave prints, then it's not ripe yet--but that's hard for me to judge. The outside should be firm and glossy....like I said, it's been growing all summer, bet'cha it's nice and ready to pick.
Thanks @Shelby
It figures, almost all mine are brownish white. I'm so sorry I didn't ask a month ago.
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I thought I had asked this question before, but I am old and anyhow I can't find the question or the answer:
How does one tell when an eggplant is ready to pick? I harvested some earlier in the summer but the flesh was somewhat green and astringent. Now I am afraid my fruits are rotting. Can anyone help? I asked Alexa and she didn't know.
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1 hour ago, BeeZee said:
Shop Rite Hamilton Marketplace (Route 130)- Mercer County. I just happened to look at the sticker as I was putting it into the fridge. Usually they are from Mexico.
I use the Shoprite in Montgomery, the one I can walk to. Avocados today were back up to $2.50 from $1.99 last week, however I forgot to look where they were from. (Not that I always believe the listed country of origin.)
At the moment amazon avocados are listed at $2.49. Or $3.99 -- I could scarcely believe it -- for extra large.
Can anyone report from Whole Foods?
Yesterday's paper reported that Mercer County is bidding on the new amazon headquarters location. If they are selected I wonder if it will have an effect on local prices? I understand in Seattle amazon hands out free bananas. So much excitement.
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38 minutes ago, dcarch said:
Chef designed? I don't think chefs can design any machine. Good sales pitch.
Have you noticed that all quality cordless power tools are now powered by brushless motors? I believe very soon blenders will follow. I want a blender with a small but powerful motor that runs super fast and very quiet, also long lasting. That would be a brushless motor powered blender.
I want a blender with better blade steel that can stay sharp. I want a blender that can have supercapacitors built in to give incredible burst of instant power beyond the power limit of 1800 watts of your typical outlet.
I want a blender with a variable speed control from 0 to max RPM. (40,000 RPM would be nice, reversible would be nice, )
I do not want an "Intelligent" machine! Not until I get some strange brain deceased that causes most of my brain cells to die off.
dcarch
Don't know. Off hand I like the idea of the rather dull blade design of Blendtec, not that I have a blender.
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5 hours ago, BeeZee said:
The one from Whole Foods was excellent. I bought one last night at $1.99 from SR also, didn't realize until I got home that it is Peruvian, so we shall see.
I had no idea Shoprite sold Peruvian avocados! I thought they were from Mexico or California. Which Shoprite do you patronize if I may ask?
One way or another the last two avocados I had from Shoprite were quite acceptable by my standards.
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10 hours ago, Anna N said:
Nope. Much as I am a kitchen toy freak, my immediate response to this was "too difficult to store". Perhaps if I had a huge kitchen with acres and acres of counter space I might see it differently.
I'm more into single task toys, myself, if you don't count attachments for the Kitchenaid. While he was installing my new dishwasher the new assistant superintendent asked about attachments for my Kitchenaid. I told him I use the Kitchenaid more for the attachments than as a mixer. He was interested in the meat grinder.
No need to store the Kitchenaid as it's earned it's spot on my kitchen counter. Sadly the little Kitchenaid has been banished to the living room. Won't be long till I have a grandchild or another that needs one.
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7 hours ago, mgaretz said:
Meatloaf, served with mashed potatoes, peas in butter and salad.
I liked this and I am not a meatloaf fan.
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This afternoon I received snail mail from FreshDirect that they are now in my area. Can't say I am tempted though. However for just ingredients, as opposed to meal kits, I have found Amazon Fresh is just about perfect. And if you are displeased they don't charge you.
After all, amazon is sort of like a meal kit: they sell you a shelf of cookbooks and then sell you the stuff to make the recipes. (And if you can stomach a meal kit from Martha, they have that too.)
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I haven't looked into it, but I had an email tonight from parmashop.com -- the vendor that prompted this thread -- that they can finally ship Parma wine to the US. I can't believe it is so easy but when I buy more cheese I will find out.
As far as I know they still cannot ship meat products from Italy to the US.
OK, I did look into it -- they offer four different Parma wines* shipped to the US in quantities of three bottles each.
*Three, if you skip the Spumante.
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basil?
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1 hour ago, Thanks for the Crepes said:
Any reason you can't freeze it for later on?
Forgive me, I misspoke. It was chickpea and fennel soup. The fregola with potato and celery is still taking up much of my refrigerator.
With some effort I finished the chickpea and fennel soup. What was good, wonderful even, a few nights in a row becomes a duty and a burden after a couple weeks. But I have a plan in place to repurpose the potato and celery fregola.
And, yes, there is a reason. There is no room in my freezer for anything.
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My library does not have Milk Street, though some of our other branches do. I looked through one issue but was not overly impressed, except by the color printing.
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10 hours ago, BeeZee said:
Visited WF this morning and right in the entry vestibule was a big pile o' Haas avocados for $1.49, they all looked ripe (or past ripe). I grabbed one for lunch. Non-organic bananas are still 49 cents/lb, but apples were really cheap (less than my local Shop Rite), conventional Fuji apples $1.78/lb. One of my co-workers who is a regular shopper confirmed that she noticed produce prices have come down.
I paid $1.99 at Shoprite but I must say they were good ones. (In my experience Shoprite avocados are rather hit or miss.)
My bedroom has four amazon avocados ripening.
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Leftover (and over and over) Sardinian chickpea and celery soup for me tonight. Pot is heating while I enjoy my peanuts and Mississippi punch. So good, but it never ever ends.
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Snacking while eGulleting... (Part 3)
in Food Traditions & Culture
Posted
But did you get the okra?