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JoNorvelleWalker

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    Dinner 2017 (Part 6)

    in Cooking

    Posted

    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.

     

    • Like 4

    Ingredients via Internet

    in Kitchen Consumer

    Posted

    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.

     

    Crazy Good e-Book Bargains

    in Cookbooks & References

    Posted

    20 hours ago, DiggingDogFarm said:

    Yeah, in addition to Kindle (.azw) there's also .epub, .pdf, .mobi, .odf and others.

    I have many Kindle, pdf, epub and mobi cookbooks.

    This is from Calibre's website—a popular e-book manager:

    "Input Formats: AZW, AZW3, AZW4, CBZ, CBR, CBC, CHM, DJVU, DOCX, EPUB, FB2, HTML, HTMLZ, LIT, LRF, MOBI, ODT, PDF, PRC, PDB, PML, RB, RTF, SNB, TCR, TXT, TXTZ

    Output Formats: AZW3, EPUB, DOCX, FB2, HTMLZ, OEB, LIT, LRF, MOBI, PDB, PMLZ, RB, PDF, RTF, SNB, TCR, TXT, TXTZ, ZIP"

     

     

     

    Went through to the keeper.

     

    • Confused 1

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    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.

     

    • Like 6
    • Haha 1

    Ingredients via Internet

    in Kitchen Consumer

    Posted

    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.

     

    Cuisinart Combo Steam/Convection Oven (Part 3)

    in Kitchen Consumer

    Posted

    6 hours ago, Thanks for the Crepes said:

     

    Do you have real wood cabinet bottoms like I do? Even some very expensive newer cabinets have those chip/composite? board bottoms and that stuff will not take moisture for long at all. 

     

    There's a lot a of stuff wrong with my house, but my beautiful real wood cabinets with antiqued brass pulls and hinges sure isn't one of them. It was one of the things that roped and tied me to this place. I still don't think I'd want to be steaming them all the time, though. The humidity is crazy high here anyway, and it just doesn't seem like a very good idea.

     

    How has it worked out for you so far?

     

    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.

     

    • Like 1

    Bamix Immersion (Stick) Blenders

    in Kitchen Consumer

    Posted

    3 hours ago, dcarch said:

    350 watts and 22,000rpm would be a fun tool in the kitchen. You can really do a lot with that kind of power and RPM.

    Do consider this:

    A stick blender typically uses what is known as a universal motor. A universal motor needs a lot of ventilation to dissipate heat build up.

    The physics  law of energy conservation applies. 1 watt = 3.412 BTUs.

    Unlike most other mechanical devices, a stick blender cannot ventilate heat buildup because it needs to be water proof. So 300 watts, at full load (blending thick stuff) 300 x 3.412 = 1023 btus of heat.

     It can get pretty hot to hold on to.

     

    dcarch

     

    Yeah, I burnt out my Kitchen-Aid.

     

    Crazy Good e-Book Bargains

    in Cookbooks & References

    Posted

    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.

     

    • Like 1

    Bamix Immersion (Stick) Blenders

    in Kitchen Consumer

    Posted

    1 hour ago, dcarch said:

    Bamix is a relatively low powered and low speed blender, at 140 Watts and 8,000 rpm.

     

    Many blenders work at 200 watts to over 300 watts, and up to 20,000 rpm.

     

    That does not mean Bamix is not a good blender. It depends on your preference.

     

    dcarch

     

     

     

     

     

    Bamix makes several different models.  The first I looked at was specified 350 watt and 22,000 rpm.

     

    If it helps, my rotor stator homogenizer has a Bamix motor unit.

    Crazy Good e-Book Bargains

    in Cookbooks & References

    Posted

    6 hours ago, Anna N said:

     I found it on the Canadian site by selecting Kindle as department and then scrolling down to Kindle deals. 

     

    By that method I found 796 books, only one of which was related (as far as I could see) to food or cookery.  That title was Teen Cuisine.  A good price but not what I was looking for.

     

    Anyone else know how to find the collection that @chefmd mentioned?  And yes I am a Prime member in the US.

     

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    Bugialli's Pollo al Guazzetto, p108.  Bugialli notes that on Sardinia guazzetto means something entirely different than elsewhere.  Sorry, no picture, it has been a trying day.

     

    Excellent, excellent recipe.  How could anything with eight tablespoons of capers go wrong?  Seriously, this is most like my recipe for chicken Cacciatore but better.  Served with Soave and good bread that almost didn't happen.

     

    • Like 4
    • Delicious 1

    I will never again . . . (Part 4)

    in Food Traditions & Culture

    Posted

    This evening I sustained a serious fall from too much wine.  Not from drinking it, from trying to store a case of it in the closet.  For a while I had a squash ball sized lump on the back my head where it impacted the hard floor.  Thankfully the swelling has reduced a bit.  And one of the lamps I pulled down didn't even break.

     

    Once I figure out exactly what I did wrong I will never again do that.

     

    • Like 4
    • Sad 4

    Challenge: Cook your way through your freezer (part 2)

    in Cooking

    Posted

    6 hours ago, chromedome said:

    Yeah, that's a pretty old-school thing. I remember an exchange in one of Lillian Beckwith's books about life in the Hebrides, in which -- when she expressed revulsion at the notion of drinking soured milk -- the islander looked at her in astonishment and asked, "Well, you wouldn't dream of eating fruit until it was ripe, would you?"

     

    I question the notion here of "soured milk".  I've had milk in the Hebrides, island of Scarp to be specific.  The milk was fresh and served at cow temperature.  There was no refrigeration -- let alone ice or a freezer -- so any spoilage (should milk last that long) was possibly from lactic acid bacteria.  Think yogurt.

     

    • Like 1

    Cutting Boards

    in Kitchen Consumer

    Posted

    9 hours ago, TicTac said:

    It is a specialized food grade rubber.

     

    Really fantastic surface.  Much more enjoyable to work on than wood, I find.

     

    I'm confused (nothing new there) because Korin says the Asahi board you linked is the hardest cutting board they offer, while the High-Soft polyvinyl acetate boards are soft.

     

    I'm thinking of ordering a small High-Soft board from Korin to see how it goes...not that I didn't just take delivery of seven new cutting boards this week.

     

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