JoNorvelleWalker
-
Posts
14,770 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by JoNorvelleWalker
-
-
The Yoshihiro boards are specified to be dishwasher safe. However according to Serious Eats (the link from Korin's site) the Korin boards are not:
http://www.seriouseats.com/2013/01/gadgets-korin-cutting-board-review.html
What gives?
-
8 hours ago, TicTac said:
Recently bought an Asahi cutting board after seeing how large and nice it looked at one of my local Japanese haunts.
Not cheap by any means, but tons of real estate - really enjoyable prepping large meals on it.
http://www.korin.com/TK-203-03-100?sc=28&category=286082
Are these polyvinyl acetate?
Edit: after reading the Korin site, probably not.
-
I went to the local Shoprite. They do not have Fiore Sardo. I asked.
-
Last night from Bugialli again -- Sardinian Fregola con Patate e Sedano (p72).
Hoping @rotuts won't catch on.
I substituted sage for basil. Getting tired of dinners of tomatoes, basil, and fruit flies. Besides, the basil has bolted and gone off to seed.
Served with CSO roasted Bell & Evans chicken from amazon. Bowl of Concord grapes, also from amazon, not shown. Guess what's on the menu for tonight?
-
9
-
-
Take the caffeine pill with water when you get up, before you make the smoothie. Caffeine adds bitter a taste that is welcome in tea or coffee but less so in other foods and beverages*. Ask me how I know. In high school I added caffeine to strawberry jam sandwiches.
I agree about the bananas.
*Also saves fingers.
-
1
-
-
19 minutes ago, Chris Hennes said:
Aviation Gin, Maraska Maraschino, Green Chartreuse and Lime, in the classic proportions...
After a long hiatus from making cocktails, it's nice to remember why this was in my top-ten list.
Welcome back! Lovely photograph.
-
My arrack is not lonely. Currently three and a half bottles in the next room. And they get fondled frequently. For my Mississippi punch I follow Splificator's 1850 recipe of Brigade-Major Thomas Unett. Published in the Illustrated London News, reprinted in Imbibe! V2. (Maybe in the original edition as well but I only keep V2 next to the keyboard and I am too lazy to get up to look.)
No simple.
I increase the juice to one full lemon to slake my citrus thirst. They say scurvy is a horrid way to die. Here Mississippi punch is served a couple of times a week.
-
5 minutes ago, MetsFan5 said:
Oh I bet that was good. Are they similar to pickled mushrooms?
I guess so...put the book away now.
-
After dinner a Balaclava special #1. Never fails.
-
1
-
-
46 minutes ago, Katie Meadow said:
In my experience Fiore Sardo is a very available cheese across the US. I buy it here in the East Bay and have bought it in Walla Walla, WA, New Mexico and New York. I've always found it to be a reliable cheese when traveling, not only because it is easy to find but also because it stands up well on car trips. If you can't buy it in NJ you can certainly order it from Murray's in NYC. I admit I've never paid any attention to the season but it seems like it is always around. Am I missing something?
Yes, I saw it listed at Murray's. Does not say D.O.P. There are excellent cheese mongers down in Princeton, a few miles from here. But four miles might as well be in Sardinia.
-
1
-
-
Can anyone recommend a source of Fiore Sardo? There are a couple of sellers on amazon. Not all may be D.O.P. Checked iGourmet but they are out of stock. Also looked on amazon.it. From what I've read Fiore Sardo is seasonal and that may be the problem.
Here is the iGourmet URL:
I don't mind ordering from Italy if I can complete the transaction in English. I'd be willing to order a whole wheel if I knew it was the good stuff.
-
1
-
-
This wasn't tonight...however a while back someone posted about marinated mushrooms from Time-Life's The Cooking of Italy (p47). Many long years have I owned this book but never made them.
Well I made them. They were excellent. Though somehow I recall I forgot to post about the mushrooms and thank the person. (As inferred from the fact I left the book sitting out with a marker in that page.)
And now I can't remember who to thank.
-
54 minutes ago, kayb said:
Thanks!
-
6 hours ago, chromedome said:
That smacks of Harry Potter, more than technology.
You don't talk to your vacuum cleaner??
-
1
-
-
1 hour ago, kayb said:
Thanks. They're sprinkled down with sea salt and on a rack in the fridge. Will get them out tomorrow.
Next qiestion. This is them. (Packages say ribeye, but damned if they don't look like strips to me.) Minimal marbling. I want rare in the SV, will sear to med. rare on grill (and, sigh, well done for two of them). Time/temp recommendations?
Those look awfully tough. I'd err on longer SV.
-
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
-
-
9 minutes ago, cdh said:
If this is induction, how did the butter get everywhere if it needed to be in a magnetic pan for the heat to get to it? You have cast iron flat butter dishes?
The butter was in a metal pan but my stove is not induction.
-
6 hours ago, DiggingDogFarm said:
Hmmmm!
I would ask the manufacturer.
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.
-
3 hours ago, Shelby said:
BLT night
I'd love to see you eating that particular BLT.
-
1
-
4
-
-
4 hours ago, DiggingDogFarm said:
Ask him to elaborate,
He already had. He said wet pots could cause the top to crack.
-
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.
-
12
-
-
9 hours ago, Smithy said:
Have you a trivet they could be set upon until they dry? Or are you talking about setting wet pots atop hot ceramic?
Wet pots on cold, about to be hot, ceramic.
-
According to the NY Times amazon just announced they were lowering the price of organic avocados at Whole Foods.
-
2
-
2
-
-
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?
-
1
-
Cutting Boards
in Kitchen Consumer
Posted
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.