JoNorvelleWalker

Sorry for the old picture, but my Agilent. Downside, it has to be plugged into the wall and there is a thirty minute warmup. I also have a few Thermapens, including the pro-surface Thermapen. Orange is best. Since I recently acquired a new stove I would like to get an accurate digital thermometer that would monitor oven air temperature for baking. For my baguettes I've found I have to set the new oven slightly higher than the old. My Agilent is only good up until around 350 F. Is there a consensus that the Dot with an air probe is best for the purpose or is there something else I should consider? (Such as two Dots.) I note the Dots are currently on sale. This question has time value, what with the glacially imminent Modernist Bread.

It looks like amazon will ship over 3000 wines to NC vs only 986 to NJ.

Ah, okra! Amazon doesn't carry them but nuts.com does: https://nuts.com/snacks/fruit-veggie-chips/okra.html These will almost undoubtedly be on my next order...and as most people know I make a meal from nuts.com essentially every night. At the moment I'm enjoying a bowl of their mixed nuts with my Mississippi punch.

...unlike the chickens and mescal de pechuga.

Fagiolini all'Aglio -- *not* Bugialli's recipe. Bugialli and all true Sardinians may spit on my grave. But I assert my 0.3% Sardinian genetics. This was my thirty second green beans with the sauce from Bugialli's Sardinian Pollo al Guazzetto. Most excellent. Baguette of course and no lack of Soave.

I grew up in Pennsylvania which has a state monopoly and very bad wine advice. New Jersey has strange laws, but not as bad as some.

I recall seeing this reported in the Wall Street Journal tonight, though I did not have a chance to read the whole article.

Will amazon deliver alcohol to your state?

Delivery of alcohol in the US is regulated by the state. This power is granted by the 21st amendment: "The transportation or importation into any State, Territory, or possession of the United States for delivery or use therein of intoxicating liquors, in violation of the laws thereof, is hereby prohibited." For reasons, this clause is often on my mind. However I have less sympathy for tobacco fiends as I seldom leave shards of my broken rum bottles on the sidewalk.

Same here for Hellmann's. I like Hellmann's better than my own...and I eat a lot of mayonnaise.

The Wall Street Journal reported on the trend towards bat safe tequilas. I am a bit afraid of bats myself but I will try to support those brands. There is a special bat symbol on the bottles. Chocolate is fertilized by flies. Who knew agave is fertilized by bats?

Tonight a salad of tomato (yes, it is still that time of year) and bib lettuce. Followed by a baguette and a generous wedge of Podda Classico from Sardinia, accompanied by much Soave and bunch of concord grapes. Hard to get much better. But the main meal was in the middle of the afternoon. My family took me to a local Chinese restaurant. My dear daughter-in-law was hungry for the squirrel fish she had had in China. The menu offered sweet and sour perch. She and I went with that. My son ordered Szechuan beef and my grandson ordered Szechuan lamb. The server had overheard our conversation and offered that the Szechuan dishes were prepared American style but could be prepared Chinese style upon request. My granddaughter murmured something to the server in Mandarin. My son and I loved it. My grandson couldn't eat it. But he did not go hungry. And the fish was excellent. Whatever the menu said, my granddaughter pointed out the POS system printed "Squirrel fish" on the check.

My boss told me she was spending the weekend canning tomatoes with her daughter.

The replacement for my second blade arrived three days ago. Apparently they are still sending them out.

I had a chance to go shopping down in Princeton today. I went looking for Martin Pouret red wine vinegar and Fiore Sardo. I found a Martin Pouret vinegar, but not Martin Pouret red wine vinegar. No Fiore Sardo either. But I did buy a pound of Podda Classico. Very tasty cheese. My son and grandson purchased half a pound. Bottom line: I am back to the mercy of the internet for Fiore Sardo and vinegar.

Went through to the keeper.

Last week I bought a chicken. I think I shall die should I see much more of it. And the fregola...I made a whole big pot. Wonderful. Half left. Both good, excellent even. But there is only so much one person can take.

Anyone have experience with Formaggio Kitchen? http://www.formaggiokitchen.com/ I blame @Paul Fink but I have become addicted to Martin Pouret red wine vinegar: https://forums.egullet.org/topic/154258-ingredients-via-internet/?do=findComment&comment=2087808 Last night I finished my last bottle. Amazon and almost everyone else in the free world is out of it.* One site explained that the importer had dropped the product. Formaggio Kitchen says they have it. Hence my question. *forgive any ethanol induced hyperbole.

There are other kinds of e-books?

My cabinets are cheap and disgusting. Some years back my landlord replaced my old and worn, but rather nice cabinets with "new" cabinets that for the most part had been taken from someone else's apartment. I never knew new cabinets came with stuck on rotted onions preinstalled. But to answer the question: I have not seen any deterioration and the CSO is used with steam almost every day.

Yeah, I burnt out my Kitchen-Aid.

I read the preview of Well Fed: Paleo Recipes for People Who Love to Eat and went back to order it. But then I reflected my Sardinian dinner tonight was potatoes, pasta, and bread. I thought better of it.

https://biospec.com/product/biohomogenizer https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?do=findComment&comment=2018118

Devil rum. While enjoying my mai tai I went back and ordered Hip Pressure cooking (I'd already read the book but it doesn't hurt to support an eGullet friend), The Cuban Table, Bouchon, and Essential Pepin. Though I shall never forgive Pepin, his heirs and assigns for Howard Johnson ice cream being served in hot metal cups.

I leave mine under the cabinets all the time.