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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. I ordered a couple new cutting boards from amazon tonight...well seven. But that is not the question. While browsing cutting boards I discovered Yoshihiro. Yoshihiro offers boards in polyvinyl acetate which are NSF and made in Japan as well as in hinoki reinforced with walnut to minimize warping, also NSF and made in Japan. Not sure how hinoki could be NSF since it's not supposed to be washed, but whatever. The hinoki board I purchased a while ago has warped so badly it is practically unusable. The Yoshihiro boards are quite attractive -- however they are expensive enough that I hesitated to just buy now with one click. Anyone have experience with Yoshihiro boards, either plastic or wood?
  2. The butter was in a metal pan but my stove is not induction.
  3. Well, I saw nothing about using wet pans in the safety section of the manual. Then I reread the rest. Buried down in the "For Best Results" pages there is this paragraph: "Place only dry pans on the surface elements...wet pans and lids may stick to the surface when cool." So I was given good advice but for the wrong reason. I also read that the "melt setting will melt chocolate or butter". Indeed.
  4. I'd love to see you eating that particular BLT.
  5. He already had. He said wet pots could cause the top to crack.
  6. From Sardinia, Aragosta alla Catalana: It's 4:19 am so I was going to say if you want to see it plated, buy Bugialli's book. However it was rather pretty... Lobster, celery, tomatoes, red onions, mint and basil. Served as specified on a bed of radicchio, additional tomatoes and red onion. Baguette of course, not shown.
  7. Wet pots on cold, about to be hot, ceramic.
  8. According to the NY Times amazon just announced they were lowering the price of organic avocados at Whole Foods.
  9. A further question: when the stove was installed the superintendent warned me about placing wet pots on the ceramic top. So far I have been diligent but drying pot bottoms is a pain. Anyone have advice?
  10. My elder son and his family still use Blue Apron. The service may help busy people but amazon will deliver almost anything and my grandchildren can follow a recipe.
  11. I've never seen their ice cream but I confess a shameful attraction to Godiva chocolate. I seldom purchase chocolate any more, however there is something to be said for naked women. With or without a horse. When my younger son was in collage he brought a friend home. We visited a shop that sold Godiva by the piece. Said son purchased a piece for each of us. He told her: "When I was younger I always wondered why we were poor."
  12. My new splatter screen covers all three of my pans that I had hoped it would. And fits in the dishwasher. No live test as yet. Thinking about the smaller All-Clad screen as well. But not before I gain experience with this one. Other than exploding butter bombs chicken cacciatore is my worst offender.
  13. This topic and my recent butter explosion got me thinking about spatter screens. Today I took delivery of the Williams Sonoma custom version of the All-Clad splatter screen: https://www.williams-sonoma.com/products/all-clad-stainless-steel-mesh-splatter-screen/ Price is the same. Difference is in the handle.
  14. I passed on Consider the Oyster but while I was there I picked up The Physiology of Taste for $.99.
  15. Thank you. You motivated me to bring home some pastrami. Nothing fancy, this was from the local Shoprite. Very tasty for my dinner at work tonight...though dinner at work is not my real dinner. Which is more around the time of some folk's breakfast.
  16. If anyone wonders what happened to the tomatoes and fish sauce from last night's pesce alla marinara... Pasta with fish sauce, sailors style, p 170. I would not make this again. As good as last night's branzino was, I found the sauce far too sweet. In general I do not enjoy cooked tomatoes, or anything really sweet, without a balancing bitterness or acidity. And, yes, apparently I have a gene for this. Bugialli may be turning in his grave* but when no one was looking I poured red wine vinegar over it. Better, but there are still leftovers. Lemon juice might have been a further improvement but I would have had to get up off my chair. Lots of red pepper was another possibility. *As far as I know Bugialli is not actually dead, though he does not answer his email.
  17. From my local monger: a restock of Appleton 12 and a bottle of Soave. In the cool of the evening I trudged over. What I did not receive today was a case of Soave ordered from drinkupny on 7/20. 2017. I finally emailed drinkupny this afternoon. Seems my wine is waiting to clear customs. I was afraid they would say the grapes were waiting for the harvest.
  18. I've heard of overalls in chowder but I'm sure shorts would work for a small pot.
  19. Another Bugialli recipe, this time from his Foods of Naples: pesce alla marinara, p 171. Prepared to bake. Baked. The branzino was again from amazon. I continue to be very pleased with their seafood. However this branzino was a bit bigger than the last branzino, so cooking in the CSO was not an option. (Since Cuisinart has a branzino recipe in their instruction book, one would think they'd have thought out the size of the oven a little better.) Bugialli calls for soaking the fish in a bowl acidulated water. Bugialli must have large bowls. The only thing I could find to fit was my seldom used fish poacher. Even though employment of the CSO was out -- fortuitously I have a new oven that stood yeoman duty. As may be seen. And the stove top of the new oven makes for prettier pictures than the old. Note the fish is served without the tomatoes or a sauce. Just a baguette and a little fresh garden parsley.
  20. I never smash garlic with a knife. The thought makes me cringe. If I want smashed garlic I use a pestle.
  21. I'm not sure coconut cream counts as tiki...but the drink looks interesting.
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