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JoNorvelleWalker

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Posts posted by JoNorvelleWalker

    Goûter et Gourmandises

    in Middle East & Africa: Dining

    Posted

    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."

     

    • Like 4

    Splatter screen/guard recommendation!?

    in Kitchen Consumer

    Posted

    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.

     

    • Like 3

    Crazy Good e-Book Bargains

    in Cookbooks & References

    Posted

    4 hours ago, Toliver said:

    I am surprised at how quickly the cheap prices/deals on Kindle cookbooks come and go. That being said...I am a US Prime member so the price you see may vary.

     

    M. F. K. Fisher's "Consider the Oyster" Kindle Edition $2.51US

     

    Chef Yoshio Saito "Okonomiyaki: Japanese Comfort Food" Kindle Edition $3.99US

     

    Top Chef's Padma Lakshmi's "Love, Loss, and What We Ate: A Memoir" Kindle Edition $1.99US

     

     

     

     

    I passed on Consider the Oyster but while I was there I picked up The Physiology of Taste for $.99.

     

    • Like 1

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    On ‎8‎/‎21‎/‎2017 at 3:48 AM, Thanks for the Crepes said:

    I have been eating well. Recently, a little rack of five pork spare ribs cooked in my Rival Crock Pot with a sweet potato nuked in it's skin. The sweet potato was cut in half and mashed with a fork in its skin and I ate it with just butter and salt. Brussel sprouts accompanied this meal very well.

     

    Tonight and last night was pastrami sandwiches with Pane di Casa Bread from Band of Bakers and Boars Head Round Pastrami bought at Harris Teeter. Sometimes with mustard, sometimes with smoked provolone also from HT. Many times, I want mayo and lettuce and tomato on a sandwich. When I have really good pastrami and cheese, not so much, or sometimes not even any condiments. This bread cheese and a little of the very flavorful pastrami is all I want. It is unbelievable to me that there can be this much fat in round. I would put that down the miracles of sou vide. The tender texture and pull-apart grain of the thin slices is also very much appreciated. Pastrami seems to be the meat that grocery delis run out of most often around here. Also I found the Pane di Casa offered in a sliced half loaf this time! Perfect for me on my own, since this delicious, but lean bread doesn't freeze well at all. Also, even with a good serrated knife, this crusty bread is difficult to slice evenly and thinly at home. The sliced bread is much more uniform and thin than I can do justice to. 

     

    I also found the first offering of purple muscadines from Cottle Farms in Faison, NC, about 70 mile mostly south of here and a bit east. I even found some New Mexican Hatch peppers at Harris Teeter! The muscadines are good, but I don't know yet about the Hatch. They were on sale for $1.29 a pound and it will be the first time for me to taste them fresh. No indication of mild/medium/hot was made, so they are mystery peppers.

     

    I did not expect to find the promised Hatch peppers, so that was a pleasant surprise after last week's disappointment. They promised fresh figs in their sale flyer, but when I looked everywhere, and finally engaged an employee, they had none. No apology or promise of them later or give a flip, either. It would have been the first time I'd tasted fresh figs, so this was such a big let down.

     

    I had a sliced banana and muscadines for dessert after my pastrami and smoked provolone sandwich. Life is good, and I have enough pastrami left for another sandwich.

     

    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.

     

    • Like 5

    Dinner 2017 (Part 6)

    in Cooking

    Posted · Edited by JoNorvelleWalker
    spelling (log)

    If anyone wonders what happened to the tomatoes and fish sauce from last night's pesce alla marinara...

     

    PastaWithFishSauceSailorsStyle.png

     

    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.

     

    • Like 12

    What did you buy at the liquor store today? (2016 - )

    in Spirits & Cocktails

    Posted

    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.

     

    • Like 3

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    Another Bugialli recipe, this time from his Foods of Naples:  pesce alla marinara, p 171.

     

    Fish08202017.png

     

    Prepared to bake.

     

    FishBaked08202017.png

     

    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.

     

    • Like 13

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    I've been studying my way through Bugialli's Sardinian recipes even before I recently learned of my Sardinian heritage*.  This dish was a welcome repeat:  Melanzane in Forno.  No picture as it's been a hard day, what with the butter bomb last night and all.

     

    Very good and very simple recipe:  eggplant, parsley, garlic, sundried tomato, olive oil.  At the table I assayed to add a little salt.  I added the salt shaker, lid, contents, and all.  This provided an unexpected savoryness unanticipated by the recipe.

     

     

    *0.3% according to 23andme.com.

     

    • Like 5
    • Haha 2

    New Stove Adventures

    in Food Traditions & Culture

    Posted

    I'm sure I'm not the only one:  the "melt" function of this week's new stove melted a stick of butter all over the formerly pristine stovetop, the CSO, the range hood, the floor.  Some butter made it to the dining room.  After my customary mai tai I puzzled why the pot was empty.

     

    Thankfully the CSO served somewhat as a windbreak.

     

    Did I mention that the floor is slippery?

     

    • Like 1

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    My current project is to recreate the unavailable Stouffer's spinach soufflé.  Of course as we all know Stouffer's spinach soufflé is not really a soufflé.  It is more like a timbale.  Tonight I made the Joy of Cooking spinach timbale recipe:

     

    SpinachTimbale08182017.png

     

    This is more custard than spinach.  Not quite the result I'm after.  Good nonetheless.

     

     

    T-bone08182017.png

     

    Served with T-bone steak.  Not my favorite cut of beef but it was on sale and it got the job done.  Boursin and the first baguette from my new oven.

     

    • Like 14
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