JoNorvelleWalker

I think I've mentioned this before, but pertaining to those of us in North America, and probably some of us in Europe, food prices are a blessing compared to some parts of the world. Sure I would like to pay less, but I have food in my belly, and I can still buy limes.

I still like our manager, it is the thought that counts.

I live in an area blessed with pizza. Perhaps not world class pizza, but real pizza. I can think of eight or more pizzeria* I could walk to on a good day (admittedly I have not enjoyed any good days of late). However I still see many, many Domino deliveries going past my window. I do not know why. A few months ago our manager treated all of us at work to Domino's. I believe it was the worst pizza I have ever had. *including three pizzeria I could crawl to bleeding.

At least you got some.

What's important for an homogenizer is the linear velocity, not the RPM. For a given RPM the larger the diameter of the head, the higher the linear velocity. Diameter of the head should be sized to the volume of material to be homogenized. My BioSpec 1285 is powered by Bamix, and the unit seems well built. Continuous operating time is listed as 5 minutes. I suspect a $300 homogenizer is not an $800 homogenizer, and an $800 homogenizer is not a $20,000 homogenizer.

The ones Kerry and I have are designed for laboratory use and they come apart for cleaning.

My guess it would be fine for ice cream and orgeat.

Apples and oranges, I believe.

If I didn't already have a perfectly lovely homogenizer I'd try it. Take one for the team. Report back.

A friend of mine is Bolivian and even though she has dental benefits in the US, she goes back to Bolivia for major dental work. Even with airfare, the cost does not compare. I hope everything heals well for your husband, and I am thankful you got a nice vacation.

Typically I prepare my lime beverages after 10:00 pm, under dim indoor illumination. I wonder if different varieties of limes have different degrees of risk? What I look for in limes is smooth skin. The thickness of the skin does not seem to matter much for juice. However gnarly, rough skinned limes do not work well for me.

However my question of from what country for once was serious.

From what country do you get your limes?

Batch 26: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 30ml Wray & Nephew Overproof 30ml orange flower water Same as batch 25. Batch 25 was the same as batch 24. As I've said orgeat foam is the cook's treat. I added the skimmed foam to tonight's mai tai. The result was an almond milkshake. Typically I prefer my mai tai to be considerably less sweet. No doubt this version would be a hit at a tiki bar.

"Oh why not?" thought I. But purchasing a copy would have been easier with better typography. I decoded the title as "Every Last Crunch." This did not avail my search. I would also note that when I bake my usual kilogram boule, I am often still finishing it two weeks later. For my last baking effort I froze half the loaf before going in the hospital. I have not felt up to dealing with it. Or much else.

Dinner was indeed farro soup. I always intend to label things.

I am not a coffee drinker (and when I do indulge the coffee is black). However I have a Blendtec Frothing Jar that works well for everything I've used it for: https://www.blendtec.com/products/frothing-jar Your mileage may vary. As for evidence you are on your own.

Tomorrow is forecast to be an unusually bitter day. I am not working, and if I feel up to it, the plan is to dump the contents of my refrigerator freezer outside in the cold so that I can properly defrost the freezer. I wish my freezer were self defrosting. Accordingly, for dinner, I've defrosted a freezer container that I hope is a precious batch of Giuliano Bugialli's farro soup. It is now heating. Of course it might well be oatmeal.

Why not try to find a better frother and skip using the additives?

@blue_dolphin I brought home My Bombay Kitchen. At the moment I don't feel up to looking at it.

Oh, I stock a few varieties of dried Peruvian peppers. I often use ground aji amarillo as a table condiment.

The same restaurant also has a Mexican menu. Both countries' flags fly out front. I am not positive but I believe I was once told one owner was Peruvian and the other owner was Mexican. Now, if they would only be open when I had a chance to eat there! In contrast there is a good Thai restaurant about a mile and a quarter from where I live.

Canned beans they would like. I'm not sure the food pantry wants dried beans.

Now I am torn. The price has gone up and the Bean Club delivery is about to happen. I have no lack of beans, even if not the varieties I would most want. Do I cancel my subscription before it is too late and risk missing out on something wonderful?

This morning I had a doctor's appointment, and the friend who took me suggested we have lunch afterwards. I chose a Peruvian restaurant I've been wanting to try for years. Of course, like the last time, the Peruvian restaurant was closed today. She suggested a restaurant that overlooks the Delaware river... My dish was lobster cake with spinach risotto. Hers was grilled salmon and Caesar salad. This marks the second time I have eaten in a restaurant since the start of COVID. Food was good but I admit to disappointment at missing the chance of Peruvian cuisine.